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23/01/26

HAO is launching its attendance challenge  from Monday. What is the prize I hear you ask... the most improved year group will have a pizza party on the last day of this half term. Last time, Y10 were the winners. Lets see who comes out on top this time.

16/01/26

What are you reading currently? Check out our recommendations.

05/01/26

Event Reminder - Year 11 Parents Evening is this week. Students have already had their appointment sheets. We look forward to seeing you all on Thursday.

15/12/25

Finally, a reminder: The last day of this term is 19/12/2025, and the Academy will close to all students at 12.45pm. Students will be allowed to wear their own clothes, including Christmas jumpers, and we ask all to bring a £1 donation that will go to our local charity.

15/12/25

Whilst Y11 resume career discussions to support them in planning their future pathways. Additionally, they will have the opportunity to take part in their first HAO Sixth Form taster day - an exciting chance to experience what life could be like with us after GCSEs.

15/12/25

End of Term Highlights - As we approach the final week of term, our focus is on exploring the next steps for not only our students, but those that could join us next year. Banding day was a success as we welcomed prospective students and their parents - with a mop up this week.

03/12/25

LBB's upcoming winter HAF programme will run again from 22nd December to 31 December 2025 The programme offers free holiday club places, including activities and healthy meals for families with children 5-16 years old who get FSM. Book directly:  shorturl.at/uluNm

27/11/25

Well done to our Year 8 and Year 9 football teams, who both won their tense and entertaining matches, by 1 goal. Both our goalkeepers saving last minute penalties to hold out for the win! Great effort by all!

24/11/25

What a week at HAO last week! From advocacy and community engagement, assessments galore,  to student achievements and a little theatre magic – here’s what we’ve been up to in images 👇       

19/11/25

Well done to the Year 10 football team on their 7-2 win on Monday night in the Bromley League. Two wins from two, making it a successful campaign so far.

14/11/25

To support our learners, we delivered half-term masterclasses across a range of subjects, ensuring students had access to expert guidance and tailored sessions.  shorturl.at/kDBj2

14/11/25

With half-term now behind us, the past few weeks have been have been full of energy, learning, and meaningful activities. Our school community has been working hard, especially as students prepared for GCSE resit exams and Year 11 assessments.

11/11/25

Every November, our country comes together to observe Remembrance Day. It’s a time to honour the courage & sacrifice of those who served in the armed forces & gave their lives for our freedom. Today, HAO will join the nation in a one-minute silence to reflect & pay our respects.

03/10/25

and our parents and cares for attending information evenings. We look forward to the coming weeks activities.

03/10/25

1 month ago today we welcomed back our staff and students  as we all returned to school. It's been a busy couple of weeks, but we say thank you to all our visitors attending our open events...

25/09/25

All experiments were fully supervised by our Head of Science Ms Edward’s and Mrs Miller, our Science Technician

25/09/25

It’s the end of the evening and our catering student volunteers have some treats as they leave for home…yummy! Thank you to everyone that joined us tonight. Don’t forget we have another open morning tomorrow if you haven’t already signed up.

25/09/25

Business studies also got in on the quizzing action - can you guess the logos?

25/09/25

Music has some student vocalists tonight, playing instruments and singing in other languages. Whilst art, design technology are putting on a show as always

25/09/25

Looking down a microscope, can you tell what the objects are?

Harris Academies
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Back to Subjects

Hospitality & Catering

Purpose of Study

Hospitality and Catering is a rigorous and practical subject that equips students with essential knowledge, understanding and skills in food preparation, nutrition and food safety, alongside an understanding of the hospitality and catering industry and how providers operate successfully.

Students learn to apply their knowledge in real and relevant contexts, developing independence, organisation and resilience. Through a balance of theory and practical learning, students gain an insight into hospitality provision, job roles and career pathways, whilst building important life skills that support progression beyond school.

At Harris Academy Orpington, Hospitality and Catering is offered at Key Stage 4, where students study the WJEC Level 1/2 Vocational Award in Hospitality and Catering (Technical Award). Although the subject is not taught at Key Stage 3, the KS4 curriculum is carefully designed to support students from a wide range of starting points and to ensure all students can achieve success.

What is the intention of the KS4 curriculum?

Aims:

The Hospitality and Catering curriculum aims to ensure that all students:

· Develop secure knowledge and understanding of food safety, hygiene and nutrition

· Apply practical cooking skills when planning, preparing and cooking dishes to meet specific needs

· Understand the structure and operation of the hospitality and catering industry, including job roles and working practices

· Develop independence, confidence, organisation and effective time management

· Are well prepared for further education, training or employment within the hospitality and catering sector

The curriculum is ambitious and inclusive, allowing all students to make progress regardless of prior experience.

Intended Content

The WJEC Level 1/2 Vocational Award in Hospitality and Catering consists of two mandatory units, both of which must be completed:

· Unit 1: The Hospitality and Catering Industry: 

This unit develops students’ knowledge and understanding of:

o Hospitality and catering provision

o Job roles, employment opportunities and career pathways

o Food safety, health and safety, and legislation

o The importance of nutrition and menu planning

This unit is assessed through a paper-based written examination.

· Unit 2: Hospitality and Catering in Action

This unit allows students to apply their knowledge and skills by:

o Planning and preparing dishes in response to a vocational brief

o Demonstrating practical cooking skills and safe working practices

o Applying principles of nutrition and food choice

o Evaluating their work and making informed improvements

This unit is assessed through a Non-Examination Assessment (NEA).

Practical work is central to the course and all ingredients for practical lessons are provided by the school, ensuring equality of access for all students.

How will this be implemented?

· Students receive two double lessons per week, each lasting 1 hour and 20 minutes, providing sufficient time for both practical and theory-based learning

· Teaching is sequenced carefully to build core knowledge and practical skills progressively over the two-year course

· Students develop the knowledge required for Unit 1 alongside the practical competence and independence required for Unit 2

· Unit 2: Hospitality and Catering in Action (NEA) is completed and submitted in December of Year 11

· Students then sit the Unit 1 paper-based examination in January of Year 11

· Baseline assessment at the start of the course informs planning and supports individual starting points

· Regular practical lessons support the development of confidence, consistency and high standards of hygiene and organisation

High expectations are maintained throughout the course, with students encouraged to take pride in both their practical outcomes and written work.

How will you judge the impact of this curriculum?

Impact is measured through:

· The quality and consistency of practical outcomes produced for Unit 2

· Students’ ability to apply food safety, hygiene and nutrition principles independently

· Written assessments and exam-style questions in preparation for Unit 1

· Ongoing teacher assessment and feedback

The curriculum is cumulative in nature, and students are expected to know more, remember more and apply more as they progress through the course. Teachers regularly evaluate whether students can recall prior learning and apply it confidently in both practical and theoretical contexts.

Ultimately, the impact of the curriculum is evident in students who leave the course with strong practical skills, a secure understanding of the hospitality and catering industry, and the confidence to progress to further education, training or employment.