In the Design Technology – Catering Curriculum, the following qualifications are available:

• L1/L2 Hospitality & Catering
• BTEC Level 2 Award in Home Cooking Skills

The Design Technology – Catering curriculum at James Brindley has been tailored to accommodate any learner, irrespective of their prior knowledge. This is achieved through our stage-not-age approach at KS3 and diversified learning, catering to all individuals across all key stages and settings.

New pupils undergo baseline assessments within six weeks of starting. Pupil progress and projected grades are subsequently reviewed three times per year. This process enables our teachers to identify the most suitable qualification pathways for each pupil.

Teachers at James Brindley are able to identify gaps in knowledge and students who are not making expected progress through various methods:

• Progress reviews (three times a year)
• Baseline and formative assessments
• Moderation sessions
• Book scrutiny exercises
• Lesson observations and learning walks

Depending on the situation, teachers will adopt various approaches to address learning gaps:

• Arranging 1:1 interventions to support learning catch-up
• Implementing additional strategies to support learning plans
• Providing additional Teaching Assistant (TA) support during lessons
• Communicating with parents/carers regarding learning concerns and offering suggestions to support their child’s learning
• Offering homework opportunities
• Conducting well-being sessions for independent learning
• Organizing break and lunch clubs
• Providing extracurricular opportunities

Differentiated Instruction:

Adapt teaching methods to accommodate diverse learning styles and abilities. Provide a variety of activities, materials, and tools to cater to individual needs.

Multisensory Learning:

Engage students through multiple senses by integrating hands-on experiences, visual aids, and interactive activities.

Real-Life Applications:

Establish connections between lessons and real-life applications, emphasising the practical relevance of Design Technology and Catering skills.

Adapted Tools and Equipment:

Supply adapted tools and equipment to cater to different abilities.

Inclusive Project Design:

Develop projects that allow for a range of abilities to thrive, ensuring active participation for all students.

Visual Supports:

Utilise visual aids such as charts, diagrams, and instructional videos to reinforce concepts. Provide visual schedules to aid students in understanding and following step-by-step instructions.

Flexible Assessment Methods:

Incorporate alternative assessment methods enabling students to demonstrate their understanding and skills according to their strengths.

Sensory-Friendly Environment:

Create a sensory-friendly learning environment, considering factors like lighting, noise levels, and classroom layout.

Teachers at James Brindley employ various methods to identify knowledge gaps and assess pupils who may not be progressing as expected:

• Conducting progress reviews four times a year
• Utilising baseline and formative assessments
• Participating in moderation meetings
• Undertaking book scrutiny exercises
• Carrying out lesson observations and learning walks

In response to identified gaps in learning, teachers adopt specific approaches:

• Arranging 1:1 interventions to support learning catch-up
• Implementing additional strategies to bolster support plans
• Providing extra Teaching Assistant (TA) support during lessons
• Initiating communication with parents/carers concerning learning concerns and offering suggestions to support their child’s learning
• Facilitating the loaning of music equipment for home practice
• Organising trips to places such as Stratford MAD Museum and Butterfly Farm, College Visits, and UCB Food & Hospitality
• Providing homework opportunities
• Conducting independent learning sessions for well-being
• Hosting music clubs during breaks and lunchtimes
• Offering extracurricular opportunities like production competitions

• Chef/Cook: Approximately £23,000-£35,000 per year. Roles may include Head Chef, Sous Chef, Commis Chef, or Line Cook in restaurants, hotels, catering companies, or aboard cruise ships. Specializations like Pastry Chef, Saucier, Grill Chef, etc., may vary in salary based on experience and expertise.
• Catering Manager: Approximately £26,000-£37,000 per year. Responsibilities involve overseeing the planning and execution of catering events, managing staff, budgets, and logistics.
• Event Caterer: Approximately £20,500-£32,500 per year. Provides catering services for weddings, conferences, parties, and other events, often working with event planning companies or independently.
• Food Stylist: Approximately £21,000-£30,000 per year. Prepares and arranges food for photography, film, or television productions, ensuring it looks visually appealing.
• Food Writer or Blogger: Approximately £26,500-£31,500 per year. Shares culinary experiences, recipes, and food-related content through writing or online platforms.
• Nutritionist or Dietitian: Approximately £30,000-£55,000 per year. Provides nutritional advice and support in healthcare settings, wellness centers, or as a private consultant.
• Food Product Developer: Approximately £38,000-£62,000 per year. Works for food companies to create new recipes, improve existing products, and ensure quality and taste standards.
• Food Safety Inspector: Approximately £27,000-£44,000 per year. Monitors and enforces food safety regulations in restaurants, food manufacturing facilities, or for regulatory bodies.
• Product Designer: Approximately £39,000-£64,000 per year. Creates and designs consumer products, ranging from everyday items to technological gadgets.

Please note that these salary ranges can vary based on factors such as location, experience, qualifications, and the specific employer.

Integrate elements of mathematics (measurement and counting) and science (observations and changes in materials) within cooking activities.

Connect with literacy through food-related stories and writing activities.

Collaborate with mathematics to incorporate measurements, ratios, and budgeting into cooking projects.

Connect with geography and history by exploring the cultural origins of various dishes.

Culinary Skills Development:

Introduce and advance culinary skills, including food preparation, cooking techniques, and presentation.

Design Thinking and Innovation:

Introduce design thinking principles, emphasizing problem-solving and creativity in the context of food and product design.

Cross-Curricular Integration:

Establish connections between culinary arts and design, exploring how design principles influence the presentation and functionality of food.

Project-Based Learning:

Implement project-based learning activities that allow students to plan and execute both culinary and design projects.

Industry Exposure:

Provide opportunities for students to engage with professionals in the culinary and design industries.

Sustainable Practices:

Integrate principles of sustainability and environmental responsibility into both culinary and design projects.

Digital Literacy and Technology Integration:

Incorporate digital tools for recipe development, nutritional analysis, and design software for prototyping.

Assessment and Reflection:

Utilize a variety of assessment methods, including practical assessments, design portfolios, and reflective journals.

Advanced Culinary Techniques:

Develop proficiency in advanced cooking techniques, menu planning, and execution.

Foster creativity in culinary arts, encouraging students to experiment with flavors and presentations.

Hospitality and Business Management:

Introduce principles of hospitality, customer service, and business management in the context of the culinary industry.

Nutrition and Dietary Management:

Deepen knowledge of nutrition, dietary requirements, and the impact of food choices on health.

Explore specialized diets and dietary management in catering contexts.

Sustainability in Catering:

Integrate sustainable practices into culinary activities and projects.

Explore eco-friendly sourcing, reducing food waste, and ethical considerations in the catering industry.

Digital Literacy and Culinary Technology:

Utilize technology for advanced recipe development, nutritional analysis, and inventory management.

Explore emerging culinary technologies and their applications in professional kitchens.