Spotlight on Catering

Student pouring coconut milk into his wok whilst cooking his curry dish

Students of all ages have the opportunity to learn about catering, developing valuable kitchen skills, important health and safety knowledge, and cooking skills that will support them throughout their lives.

Kitchens can present a range of sensory challenges, with different smells, tastes, sounds and textures that can sometimes feel overwhelming. Through activities and supportive teaching, students build confidence in managing these sensory demands while learning practical skills in a real-life environment.

Our Year 10 students can choose to study the Food Production and Cooking Level 2 Diploma. The course is a popular option, with many students keen to develop their culinary skills and work towards a recognised qualification.

This week, students studying the Level 2 course have been focusing on Unit 282: Meats as part of their City & Guilds Professional Cookery qualification. They have been learning how to safely prepare and cook beef on the griddle, sealing the meat correctly and checking that it reaches the required temperatures to ensure food safety.

Student placing his beef on the griddle to cook Female student carefully cooking her beef on the griddle Boy stirring his curry in the wok

Once the beef is cooked, students soak noodles before combining them with a selection of vegetables that they have fried off, creating a delicious Sri Lankan beef curry dish. Alongside developing cooking techniques, students are gaining a deeper understanding of food safety, preparation methods and professional kitchen standards.

Student holding his finished curry Copy of the recipe for the beef curry dish