Key Stage 3 Design Technology Curriculum Intent 

At Hopescourt School, our Key Stage 3 Design Technology curriculum empowers autistic learners to explore, create, and innovate through hands-on experiences in Resistant Materials, Graphics, and Food Technology. Rooted in our three cornerstones- Engagement, Aspiration, and Become Future Ready - our curriculum builds confidence, creativity, and practical life skills. 

Engagement - Learning with Courage 

We ignite curiosity through real-world, sensory-aware projects that bring design to life. Whether crafting with wood, designing digital graphics, or preparing nutritious meals, students are immersed in purposeful, structured learning that fosters problem-solving, collaboration, and resilience. 

Aspiration - Thrive through Ambition 

Our curriculum is ambitious and inclusive. Students develop technical knowledge and practical skills in design, engineering, nutrition, and visual communication. Through iterative design processes, they learn to research, prototype, evaluate, and refine their ideas - building mastery and pride in their achievements. 

Become Future Ready - Preparation for Adulthood 

Design Technology at Hopescourt equips learners with essential life and employability skills. From safe tool handling and food hygiene to digital design and critical thinking, students gain the confidence and competence to navigate future pathways in education, training, and independent living

BTEC First Certificate in Hospitality - Key stage 4 
Curriculum Intent Statement 

 At Hopescourt School, our BTEC First Certificate in Hospitality is more than a qualification—it's a gateway to independence, confidence, and future opportunity. Rooted in our three cornerstones—Engagement, Aspiration, and Become Future Ready—this course equips autistic learners with the practical skills, industry knowledge, and personal growth needed to thrive in the world of hospitality and beyond. 

Engagement – Learning with Courage 

• Real-world, sensory-aware learning experiences. 

• Hands-on activities in food preparation, customer service, and hospitality operations. 

• Adaptive teaching and structured routines to support engagement and success. 

Aspiration – Thrive through Ambition 

• High expectations with personalised support. 

• Mastery of professional skills in food safety, service, and teamwork. 

• Autism-informed strategies to build resilience, independence, and confidence. 

Become Future Ready – Preparation for Adulthood 

• Development of transferable life and employability skills. 

• Preparation for further education, supported internships, or employment. 

• Embedded PSHE and personal development to support confident transitions into adulthood. 

Course Structure Overview 

The BTEC First Certificate in Hospitality is a two-year, Level 1/2 vocational qualification. It combines theory and practical application, with both internal and external assessments. 

Year 1 – Core Skills & Foundations 

Unit 1: Introducing the Hospitality Industry 

• Understand the structure, services, and trends in hospitality. 

• External assessment (exam). 

Unit 2: Working in the Hospitality Industry 

• Develop teamwork, communication, and customer service skills. 

• Internal assessment. 

Unit 3: Food Safety and Health & Safety in Hospitality 

• Learn safe and hygienic practices in food handling and workplace safety. 

• Internal assessment. 

Unit 6: Planning, Preparing, Cooking and Finishing Food 

• Plan and cook a nutritious two-course meal using safe practices. 

• Internal assessment. 

Year 2 – Specialisms & Application 

Unit 7: Food and Beverage Service in the Hospitality Industry 

• Set up service areas and deliver professional food and beverage service. 

• Internal assessment. 

Unit 9: How the Hospitality Industry Contributes to Healthy Lifestyles 

• Explore how hospitality supports healthy living and responds to lifestyle trends. 

• External assessment (exam). 

Unit 13: Contemporary World Food Cooking Skills 

• Prepare and present a variety of global cuisines. 

• Internal assessment.