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Ormiston Bolingbroke Academy




Subject Overview

This course concentrates on the hospitality and catering industry. Students develop their knowledge and understanding related to a range of hospitality and catering providers; how they operate and what they have to take into account to be successful. Students have the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. In this qualification, students develop food preparation and cooking skills as well as transferable skills of problem solving, organisation and time management, planning and communication.

Catering is not only a valuable life skill but will also enable you to pursue a specialised career in the catering and hospitality industry.


Name Role
Miss Ray  

Miss Ray is our fantastic Catering specialist at OBA.

To become a catering teacher I studied for 6 years. Completing a level 3 qualification in technology at college for 2 years moving on to university studying a design degree for 3 years and finally completing a year teacher training PGCE specialising in food technology. I love cooking and being creative when presenting food.  Catering is an exciting practical subject which is also an important life skill.


We have a well-equipped catering room that allows students to create interesting and exciting dishes. Students will build their skills in preparation, cooking and presentation. They will use a variety of specialist equipment including pasta machines, food processors, kitchen aids, ice cream makers and food dehydrators. Students will plan catering events creating a real restaurant environment planning and preparing the food, dressing the room setting tables and serving customers in various locations throughout the school.


Level 2 Award in Hospitality and Catering

The course consists of two units of work:

Unit 1: The Hospitality and Catering Industry

This is externally assessed with an on line examination that lasts 90 minutes.

Unit 2: Hospitality and Catering in Action

This is internally assessed:

This involves students completing a piece of controlled assessment in school under examination conditions. Students will be set a task by the exam board and will have to safely plan, prepare, cook and present nutritional dishes.


BTEC Level 3 Subsidiary Diploma

This course is ideal for students who wish to pursue a range of careers, including: Head chef, Events manager, food and drinks service, hotel office operations, human resources in hospitality, Reception and concierge, Pub and bar management and housekeeping. Successful completion of the course will enable progression into higher education or related employment. The Course consists of 7 units studied over 2 years.

Units We Study

  • Unit 1 – The hospitality industry
  • Unit 2- Principles of supervising customer service performance in Hospitality, Leisure, Travel and tourism
  • Unit 3- Providing customer service in hospitality
  • Unit 10- European Food
  • Unit 11 – Asian Food
  • Unit 12- World Food
  • Unit 22- Planning a Hospitality even


There are a range of support sessions that run at lunchtime and after school for pupils in all of the three key stages. Additional support classes are available for all students before they sit GCSE/ Level 2 and Level 3 qualifications. Students can also drop in during enrichment time for homework support for each key stage that are supervised by subject specialists.