• Abbey College, Abbey Road, Hollow Lane, Ramsey Cambridgeshire PE26 1DG

Key Stage 3

The Catering key stage 3 curriculum covers a range of subject areas; including hygiene and safety, tools and equipment, healthy eating, practical skills development, and confidence in the kitchen. Pupils will develop their strengths in these areas before moving onto another disciplines within Design and Technology every 9-10 weeks.

Assessment

All assessments are completed in class. Through classwork, learning development and practical tasks students build a range of skills required for success at GCSE level. Pupils are made aware of what they are being assessed on, and how, early on in the unit. These assessments are based on 5 Assessment Objectives (AO’s) which have been devised from the GCSE specification, a copy of which can be found at the front of your child’s exercise book.

Key Stage 4

At key stage 4, Catering is examined by the NCFE board. Across the key stage, the different components of the Catering industry are introduced alongside the practical elements. Pupils develop their practical skills, concentrating on presentation, cost, suitability for customer, as well as the sensory appeal through 3 units of controlled assessment. The theory element of the course develops the pupil’s knowledge of a balanced diet working towards their Unit 3 examination.

Catering Staff

Mrs Neal
Head of Sixth Form & Teacher of Technology