Hospitality and Catering
At Coombe Dean, we praise ourselves in the delivery of an aspirational 5-year Food curriculum, underpinned by subject pedagogy and embedded with Core Concepts. The core concepts are Nutrition and Health, Environmental and Cultural Awareness and Culinary Knowledge. These concepts are threaded through the curriculum and built on every year, allowing Learners to see their own progress and deepen their knowledge and understanding of the subject.
Food played a pivotal part in our history and development and therefore educating learners about this life skill is very important to us at Coombe Dean. The subject is the foundation of understanding how to live a healthy life, through food education our Learners will develop the ability to create nutritional, affordable meals for others hygienically and safely while showing consideration for the environment.
It also enables students to look forward to future adult professional roles in the Hospitality and Catering Industry, as Food Scientists, or careers within the NHS. It will also help them develop socially, morally, spiritually and culturally.
Students are taught this powerful knowledge centred curriculum through theory lessons, demonstrations, practical activities and independent learning tasks. Finally, students are supported to succeed and think like a cook and not how to cook.
Key Stage 3 (Year 7-9)
To teach the ability to solve problems creatively, using technological knowledge underpinned by the evolution of design and to create nutritional, affordable meals for others hygienically and safely all while showing consideration for the environment.
Hinterland
Our personal journeys – anecdotes, connections, experience of Hospitality and catering, real life examples.
Conceptual Knowledge
The building blocks of knowledge, Food Science (Culinary knowledge and skill), Cultural and Environmental awareness and understanding of nutrients, how some work together and what foods provide these and the effect of different cooking methods on them.
Procedural Knowledge
How to think like a cook and not how to cook to creatively solve problems in response to a contextual design brief.
Key Stage 4 (Year 10-11)
To teach the ability to solve problems creatively, using technological knowledge underpinned by the evolution of design and to create nutritional, affordable meals for others hygienically and safely all while showing consideration for the environment.
Hinterland
Our personal journeys – anecdotes, connections, experience of Hospitality and catering, real life examples.
Conceptual Knowledge
The building blocks of knowledge, Food Science (Culinary knowledge and skill), Cultural and Environmental awareness and understanding of nutrients, how some work together and what foods provide these and the effect of different cooking methods on them.
Procedural Knowledge
How to think like a cook and not how to cook to creatively solve problems in response to a contextual design brief.