Catering and Hospitality

Pupils are encouraged to consider food as an important resource in this ever changing world In the College, GCSE Catering and Hospitality is taught the course includes learning about commodities, developing skills, hygiene procedures (HACCP) and portion control and costing.

The course comprises of two practical assessments that include coursework, and a written exam at the end of year 11.Students studying on the course will develop skills in research, hygiene procedures, cooking techniques, and organizational skills.
Towards the end of the year pupils have the opportunity to participate in a College ‘Masterchef’ event as part of the e3 programme.

Home Economics at Scarisbrick Hall School is taught from in a well equipped practical room.  About 50% of the lesson time is spent doing practical work, the excellent facilities and creative teaching have produced consistently strong examination results.