KEY STAGE 3

Being able to cook a nutritious meal as an adult is an essential life skill. OIAMFS is committed to supporting students in gaining these necessary culinary skills so that when they leave us, they are equipped to adopt a healthy lifestyle and cook meals from scratch without relying on pre-prepared and takeaway foods.

We see the benefits to being able to cook as:

• Empowering people to live healthy lifestyles – understanding the value of nutrition and health
• Equipping students to cook well within their financial means
• Empowering student to understand and use a range of cooking techniques
• Appreciate the need for good health and hygiene practices
• Preparing some students for work within the hospitality and catering industry

All students in Year 7, 8 and 9 have the opportunity to follow this course and develop their culinary skills. Parents/carers will be required to provide their children with ingredients and an apron to fulfil the course.

KEY STAGE 4

In Year 10 and 11, students who are passionate about this subject can continue their studies by selecting the subject as one of their GCSE options.

The WJEC Level 1/2 Award in Hospitality and Catering has been designed to support learners in schools and colleges who want to learn about this vocational sector and the potential it can offer them for their careers or further study. It is most suitable as a foundation for further study, providing students with a core depth of knowledge and a range of specialist and general skills that will support their progression to further learning and employment.

Unit 1: The Hospitality and Catering industry areas covered are:

• The structure of both the Hospitality and Catering Industry
• The operation of the kitchen
• Front of House
• Meeting customer requirements
• Health and Safety
• Food allergies and intolerances/special diets
• Legislation
• Roles and responsibilities of the Environmental Health Officers

(The GCSE consists of a 1hr exam in June of Year 10). This is an external exam.

Unit 2: The Hospitality and Catering in action (The GCSE consists of 9hr exam: 3hrs planning 4 meals, detailing, planning, production, nutrition and presentation. 4hrs making 2 dishes with accompaniments and 2hrs completing portfolio and photo uploads). Internally assessed coursework and practical.

What Parents/Carers can do to help:

Your child has been given a Knowledge Organiser for each topic they study. This summarises the key information they must know if they are to be successful in this subject. Please encourage them to learn this off by heart and revise topics regularly.