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

Catering Curriculum

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 across the whole year.


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.

Key Stage 4

At key stage 4, Catering is examined by the WJEC 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 1 unit of controlled assessment. The theory element of the course develops the pupil’s knowledge of the Hospitality and Catering industry, this is assessed through an external examination.

Course Overview

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