Food Technology & Hospitality

The Food Technology and Hospitality department at Thomas More Catholic School provides Food Technology and Hospitality, at both Key Stage 3 and 4. It aims to bring together practical and technological skills, jointly with creative thinking to design and make products, which meet human needs.

Food Technology and Hospitality

At Thomas More we aim to:

  • Stimulate and maintain student interest, curiosity and enjoyment.
  • Make decisions, consider sustainability and use skills, knowledge and understanding to design and make quality dishes.
  • Develop decision-making skills through individual and teamwork.
  • Analyse and evaluate cooked dishes.
  • Learn about the local ethos, the wider community and different countries in order to gain knowledge of food preparation and ingredients.
  • Learn about health issues relating to obesity, high blood pressure and food allergies.
  • Teach food and kitchen safety and hygiene.
  • Use a wide range of techniques and different methods of cooking food.
  • Develop high quality practical skills preparing students for independent life.
  • Acquire knowledge about the function and role of nutrients in food.
  • Learn about the relationship between food choices and health.
  • Learn how to make healthy eating choices.
  • Learn about Fair Trade and CAFOD.
  • Understand that designing and making reflect and influence cultures and society.
  • Learn that products have an impact on lifestyle.


Key Stage 3 is delivered through a practical single cooking lesson every fortnight. Teaching and learning takes place at the consecutive week.
Homework backs up what has been taught. All homework is set up on Doddle.

Below are examples of dishes cooked in KS3 classes.

Year 7 Year 8 Year 9
Milk Shake Apple Crumble Jollof Rice
Vegetable Soup Banana Cake Pizza
Fruit Salad Shortbread Biscuits Jerk Meatballs
Rice and Peas Fried Plantains Chicken Tikka Masala

Cross-curricular links are used with literacy, numeracy and ICT as well as Geography, History and Biology.  

At Key Stage 4, students are offered the Edexcel BTEC Level 1/Level 2 First Award in Hospitality. The hospitality industry is the service industry that includes accommodation such as hotels or bed and breakfast, restaurants, cafes, event planning, theme parks, transportation, cruise lines, and many more. The course includes:

  • Advanced cooking skills to produce a variety of dishes.
  • Links with other prestige colleges such as Lakefield College, one of the oldest catering colleges in London.
  • A chance to practise cooking and service skills at school functions.
  • Y10 students are involved with cooking for the Y6 Open Evening as well as looking after Y6 pupils and their parents.
  • They also prepare food and attend the Senior Citizen’s Christmas Party.
  • Trips to various hospitality industries, such as a 4* Hilton Hotel and  4*Marriott Hotel at Regent Park or a Cooking Bus experience.
  • Cooking with a professional chef in Marriott Hotel.
  • Inviting chefs to cook with pupils at school.
  • Entering catering competitions e.g. Bromley College, in the last two years taking second and third place.

After school clubs

  • After school classes run by Food Technology/Hospitality are:
  • Weekly revision sessions for Y10 for a whole term before the exam.
  • Revision packs are provided as a paper based pack to take home,
  • Revision is also set up on Doddle and on the shared area, so pupils are well provided with revision resources.
  • Additional after-school activities are also offered, with the Cooking Club concentrating on healthy eating with ‘Cooking on a Budget’ courses for Yr12 and Y13, preparing them for independent life at university.

The course runs over 2 years and consists of four units. Two units are core units, one mandatory and one optional.

The core units are:

  • Unit 1: Introducing the Hospitality Industry- this unit cover the different aspects of the hospitality industry, looking at the different products and services that are offered and the processes in operating a hospitality business.
  • Unit 2: Working in the Hospitality Industry- this unit covers the importance of team working and customer service for a variety of roles within the industry. It also looks at important aspects, such as personal appearance and attributes.
  • The mandatory unit is:
  • Unit 3: Food Safety and Health and Safety in Hospitality- where students will discover the various aspects of health and safety, and food safety law.

The optional unit is:

  • Unit 6: Planning, Preparing, Cooking and Finishing Food- where students will explore the understanding and skills required in planning, preparing, cooking and finishing a range of food types.

25% is externally assessed by exam.  75% is internally assessed through coursework.
The possible grades are: Pass, Merit, Distinction and Distinction*.

In the future this course can take students to study BTEC Hospitality Level 3 or straight into an apprenticeship. It will also enable students to go to further education colleges and universities.

Hospitality results for 2014-2016
100% A*-C   Distinction - Pass

Hospitality results for 2015-2017
100% A*-C   Distinction – Pass

Department Members
Mrs Dyduch
Mr Migliori, Technician