Skip to main content
WJEC / City & Guilds Specification

Hospitality & Catering

Scheme of Work

Practical hospitality and catering skills with food safety, nutrition, and enterprise opportunities for SEND learners.

Section 1

Intent, Implementation & Impact

Intent

  • Deliver a knowledge-rich curriculum adapted for SEND learners
  • Build confidence and independence through scaffolded learning
  • Ensure all learners access their full educational entitlement
  • Align with EHCP outcomes and Preparation for Adulthood pathways

Implementation

  • Differentiated resources and multi-sensory teaching approaches
  • Therapeutic integration within lessons to support regulation
  • Regular formative assessment to track progress against targets
  • Small group sizes with high staff-to-learner ratios

Impact

  • Measurable progress against EHCP outcomes each term
  • Accredited qualifications appropriate to learner ability
  • Improved confidence, resilience, and self-regulation
  • Readiness for next steps in education, training, or employment
Section 2

Curriculum Overview by Strand

Food Safety & Hygiene

Employment
Understand food safety hazards and controls
Apply personal hygiene standards in food preparation
Implement safe storage and temperature control

Content: HACCP, contamination, storage, temperatures, cleaning

Progression: From knowledge → practical application

Real-World: Kitchen safety, food handling jobs

Food Preparation & Cooking

Independent Living
Use a range of food preparation techniques
Apply appropriate cooking methods
Present dishes to industry standards

Content: Knife skills, cooking methods, presentation, timing

Progression: From basic skills → complex techniques

Real-World: Home cooking, professional kitchens

Nutrition & Diet

Health & Wellbeing
Understand nutritional needs and balanced diets
Adapt recipes for dietary requirements
Plan menus considering nutrition

Content: Nutrients, dietary needs, allergies, menu planning

Progression: From understanding → application in cooking

Real-World: Healthy eating, catering for needs

Hospitality Industry

Employment
Understand the structure of the hospitality industry
Explore job roles and career pathways
Develop customer service skills

Content: Industry sectors, job roles, customer service, teamwork

Progression: From awareness → employability skills

Real-World: Career preparation, work experience

Section 3

Assessment Cycle

CONTINUOUSCYCLE

Baseline

September

Formative

Ongoing

Half-Termly

Every 6 weeks

Summative

Termly

Annual Review

Annually

Baseline

Initial assessment to establish starting points and inform differentiation

Formative

Regular lesson-level checks for understanding and progress

Half-Termly

Assessed tasks to track progress against learning objectives and EHCP targets

Summative

End-of-term assessment with moderated grading and reporting

Annual Review

Contribution to EHCP Annual Review with evidence of progress

Section 4

Adaptations for SEND Learners

SEMH Support
  • Regulation breaks built into lesson plans
  • Therapeutic check-ins before and after sessions
  • Flexible seating and low-stimulus environments
  • Positive behaviour reinforcement strategies
ASC Adaptations
  • Visual timetables and structured routines
  • Clear, literal instructions with visual supports
  • Advance notice of changes to activities or routine
  • Reduced sensory demands in the learning environment
Communication Needs
  • Colourful Semantics and visual communication aids
  • Pre-teaching of key vocabulary before each topic
  • Simplified task instructions with visual scaffolding
  • Alternative recording methods where appropriate
Cognition & Learning
  • Scaffolded worksheets with graduated difficulty
  • Concrete-pictorial-abstract approach to new concepts
  • Repetition and retrieval practice built into every session
  • Extended processing time and chunked instructions
Section 5

Termly Scheme of Work

Section 7

Preparation for Adulthood Links

Employment

  • Workplace-relevant skills and knowledge
  • Problem-solving and independent thinking
  • Teamwork and collaboration skills
  • Accredited qualifications for career pathways

Independent Living

  • Real-world application of core skills
  • Managing personal information and data
  • Budgeting and financial literacy connections
  • Health and safety awareness

Community Participation

  • Understanding rights and responsibilities
  • Environmental and social awareness
  • Communication skills for community engagement
  • Active citizenship and participation

Health & Wellbeing

  • Self-regulation and emotional literacy
  • Physical wellbeing and healthy choices
  • Building resilience and self-confidence
  • Therapeutic progress and coping strategies

Questions About Our Hospitality Curriculum?

Our catering team can discuss practical skills development and food safety for SEND learners.