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Coombe Dean School

Coombe Dean School

Hospitality and Catering

At Coombe Dean, we are committed to delivering high quality and engaging food lessons that inspire achievement of our students. Food education is a life skill which can be vital to the success of your future. Well planned and delivered food education has such an impact, pupils develop an understanding of nutrition and health, factors affecting food choice, special diets, food provenance and food from around the world. They also of course learn how to practice personal and kitchen hygiene, food safety and handling of high-risk foods. Which directly links to LO4 of the WJEC Level 2 Hospitality and Catering course, ‘Know how food can cause ill health’. Students also learn how to apply a methodical approach to any task, develop practical skills and how to cook, knife skills, how to use an oven, how to use and control a hob. Time management and cooking methods.  

During food lessons students will also take part in a variety of experiences which include, chef visits and demonstrations and Master Chef style competitions with the Royal Navy catering Service, etiquette lunches and trips to local farms to pick and harvest fruit.   

All of this apart from being a life skill, enables students to look to future adult professional roles either in the Hospitality and catering Industry, as well as careers with the NHS and other industry. It will also help them to develop socially, morally, spiritually and culturally.  Within our food lessons, the students are taught through theory, demonstrations and the most important – the doing. We support our students at every stage and ensure they not only complete dishes to a satisfactory standard, it is ensured that they fully understand the science behind what has happened and in a safe manner which is paramount.   

Silent starters which are mostly ‘Low stakes quiz’ enable lesson enhancement, students are working from the minute they enter the classroom, it checks students understanding of previous work. Progress is monitored through assessments and marking using the purple pen initiative and running dialogue to ensure each student meets their potential. Assessments are best met with the ability of students to recall and retrieve from previous learning.   

The T&L 6 is implemented in all classroom activities, enabling high expectations throughout all lessons, meeting at the threshold, silent starter, using cold calling and feedback to assess the understanding of every student.