Catering
RATIONALE
At Cloughwood Academy, the Catering Department provides a practical, hands-on learning experience designed to meet the needs of students with social, emotional, and mental health challenges. Many pupils benefit from learning outside traditional classroom settings, and catering allows them to develop independence, teamwork, creativity, and practical life skills in a safe and supportive environment.
The curriculum is structured to support pupils from basic cooking skills at KS3 to industry-recognised qualifications at KS4 and KS5. Lessons focus on sweet and savoury dishes, food safety, nutrition, hygiene, and employability skills. For pupils who may have missed prior educational opportunities or struggled in other subjects, catering provides tangible success and a sense of pride through real outcomes—such as preparing a complete meal or running a small catering event.
Catering at Cloughwood is more than just a vocational subject. It is a vehicle to build confidence, promote emotional resilience, teach essential life skills, and prepare students for future work, training, and community engagement opportunities.
INTENT
The intent of the Catering Department curriculum is to equip students with practical culinary skills, personal independence, and the confidence required to succeed both within the kitchen and beyond. The curriculum aims to:
Provide a safe and engaging learning environment that supports students’ social, emotional, and practical development.
Build core cooking skills including food preparation, hygiene, nutrition, and meal planning.
Foster creativity, independence, and problem-solving through hands-on activities and project-based learning.
Prepare students for future qualifications at KS4 and KS5, including industry-recognised certifications in catering and hospitality.
Promote teamwork, communication, and organisational skills essential for success in the workplace.
Offer opportunities for real-world experiences, including work placements, school events, community catering, and exposure to industry practices.
Support pupils’ emotional resilience and confidence, giving them pride in tangible achievements and transferable skills for life beyond school.
IMPLEMENTATION
The catering curriculum is delivered through a structured, progressive programme tailored to meet pupils’ individual needs. Lessons are highly practical and supplemented with theory, multimedia resources, and cross-curricular links.
Curriculum Structure
KS3: Focus on core skills—basic sweet and savoury dishes, food safety, nutrition, hygiene, and foundational practical skills.
KS4: Build on prior skills, introducing essential kitchen skills, meal planning, healthy eating, and preparation for industry-standard qualifications.
KS5: Complete industry-recognised qualifications, working on advanced techniques, menu planning, and professional practice, including work experience and community catering projects.
Teaching and Learning Strategies
Differentiation: Tasks and recipes adapted to individual needs and abilities.
Practical focus: Hands-on cooking sessions supported by theoretical lessons.
Multisensory resources: Visual guides, picture recipes, videos, online tutorials, and interactive materials.
Cross-curricular links: Maths for measurements and budgeting, science for food chemistry, horticulture for farm-to-plate learning.
Assessment: Work booklets, knowledge tests, project assessments, retrieval activities, self-evaluation, and witness testimonies from practical work.
Engagement and motivation: Recognition schemes such as Chef of the Week, enrichment trips to restaurants, hospitality venues, and community catering projects.
Student Support
1:1 coaching, readers and scribes for theory lessons, and regular feedback.
Tailored interventions to ensure students remain engaged and can achieve success.
Collaboration with support staff to provide emotional and practical guidance.
Resources and Facilities
Fully equipped kitchen with industry-standard appliances and tools.
Learning materials include differentiated work, textbooks, multimedia resources, and Google Classroom content.
Safety protocols are embedded in every lesson.
Industry and Community Links
Partnerships with local restaurants, catering businesses, and community organisations for work experience and enrichment.
Opportunities for students to cater for school events, local care homes, and community projects to gain real-world experience.
Parental involvement in projects and regular updates on progress.
IMPACT
The Catering Department curriculum develops pupils’ practical, social, and emotional skills, preparing them for life beyond school. Pupils demonstrate:
Practical competence: Ability to prepare, cook, and present a variety of dishes safely and independently.
Work readiness: Understanding of food safety, hygiene, teamwork, and professional kitchen practices.
Confidence and independence: Pride in achievements and the ability to take ownership of tasks.
Employability skills: Teamwork, time management, problem-solving, and communication applicable to workplace settings.
Cultural and community engagement: Awareness of healthy eating, nutrition, and sustainability, with real-world application through community catering projects.
Students leave Cloughwood Academy with a strong foundation for further education, vocational training, and employment in the catering and hospitality sectors. The curriculum ensures that pupils not only gain practical skills but also develop the confidence, resilience, and ambition needed to succeed in adult life.