Blackpool Skills Academy

Catering & Hospitality Curriculum Overview

39 Week Spiral Curriculum with Stage Progression

A career in catering and hospitality

Discover the opportunities within the industry

Catering and hospitality can lead to a wide range of careers in kitchens, restaurants, hotels, events, customer service and food businesses.

This video gives students an insight into the skills, professional behaviours and opportunities connected to working within the sector.

Watch the video and explore where catering and hospitality skills could lead.

01

Our curriculum model

How the spiral curriculum works

All students study the same catering and hospitality concepts and practical activities.

Progression is achieved through increasing:

  • Professional behaviour
  • Technical accuracy
  • Food safety
  • Independence
  • Industry readiness

Students work at the stage appropriate to their current attainment and progress through increasingly demanding tasks within each curriculum area.

Professional knowledge is taught through engaging kitchen, hospitality and enterprise contexts. Students revisit food safety, preparation, customer service, teamwork and business skills through increasingly challenging practical experiences.

02

The learning journey

Curriculum Themes

Autumn 1

Becoming Kitchen Ready

Food safety, hygiene, kitchen routines and professionalism

Autumn 2

Building Kitchen Skills

Knife skills, preparation and cooking methods

Spring 1

Professional Food Production

Food production, presentation and quality

Spring 2

Cooking Around the World

Nutrition, menus, costing and customer service

Summer 1

Running a Catering Business

Enterprise, teamwork and live service

Summer 2

Industry Ready

Independent practice and qualification preparation
03

Increasing independence

Progression Through Stages

1

Stage 1

Observe and Follow

Supported participation

Close guidance
2

Stage 2

Practise and Apply

Guided practical work

Developing confidence
3

Stage 3

Work Independently

Independent application

Professional standards
4

Stage 4

Select and Justify

Decision making

Problem solving
5

Stage 5

Design and Lead

Industry readiness

Leadership and mentoring
04

The 39 week programme

Curriculum Overview

Autumn 1

Becoming Kitchen Ready

Weeks 1 to 6
Week Topic Stage 1 Stage 2 Stage 3 Stage 4 Stage 5
1 Kitchen Ready: Baseline Assessment Observe and follow Practise and apply Work independently Select and justify Design and lead
2 Kitchen Rules and Food Safety Observe and follow Practise and apply Work independently Select and justify Design and lead
3 Personal Hygiene Observe and follow Practise and apply Work independently Select and justify Design and lead
4 Knife Skills Observe and follow Practise and apply Work independently Select and justify Design and lead
5 Kitchen Equipment Observe and follow Practise and apply Work independently Select and justify Design and lead
6 Keeping Food Preparation Areas Clean Observe and follow Practise and apply Work independently Select and justify Design and lead

Autumn 2

Building Kitchen Skills

Weeks 7 to 14
Week Topic Stage 1 Stage 2 Stage 3 Stage 4 Stage 5
7 Breakfast Service Observe and follow Practise and apply Work independently Select and justify Design and lead
8 Soups and Starters Observe and follow Practise and apply Work independently Select and justify Design and lead
9 Food Preparation Observe and follow Practise and apply Work independently Select and justify Design and lead
10 Food Commodities Observe and follow Practise and apply Work independently Select and justify Design and lead
11 Introduction to Baking Observe and follow Practise and apply Work independently Select and justify Design and lead
12 Cooking for Service Observe and follow Practise and apply Work independently Select and justify Design and lead
13 Kitchen Challenge Observe and follow Practise and apply Work independently Select and justify Design and lead
14 Autumn Assessment Observe and follow Practise and apply Work independently Select and justify Design and lead

Spring 1

Professional Food Production

Weeks 15 to 21
Week Topic Stage 1 Stage 2 Stage 3 Stage 4 Stage 5
15 Pasta and Rice Observe and follow Practise and apply Work independently Select and justify Design and lead
16 Fruit and Vegetables Observe and follow Practise and apply Work independently Select and justify Design and lead
17 Meat and Poultry Observe and follow Practise and apply Work independently Select and justify Design and lead
18 Cold Food Observe and follow Practise and apply Work independently Select and justify Design and lead
19 Working in a Kitchen Observe and follow Practise and apply Work independently Select and justify Design and lead
20 Hospitality Standards Observe and follow Practise and apply Work independently Select and justify Design and lead
21 Customer Service Observe and follow Practise and apply Work independently Select and justify Design and lead

Spring 2

Cooking Around the World

Weeks 22 to 28
Week Topic Stage 1 Stage 2 Stage 3 Stage 4 Stage 5
22 Menu Planning Observe and follow Practise and apply Work independently Select and justify Design and lead
23 Healthy Eating Observe and follow Practise and apply Work independently Select and justify Design and lead
24 Special Diets Observe and follow Practise and apply Work independently Select and justify Design and lead
25 Costing and Enterprise Observe and follow Practise and apply Work independently Select and justify Design and lead
26 Stock Control Observe and follow Practise and apply Work independently Select and justify Design and lead
27 Seasonal Catering Observe and follow Practise and apply Work independently Select and justify Design and lead
28 Spring Assessment Observe and follow Practise and apply Work independently Select and justify Design and lead

Summer 1

Running a Catering Business

Weeks 29 to 35
Week Topic Stage 1 Stage 2 Stage 3 Stage 4 Stage 5
29 Running a Food Business Observe and follow Practise and apply Work independently Select and justify Design and lead
30 Live Kitchen Service Observe and follow Practise and apply Work independently Select and justify Design and lead
31 Front of House Observe and follow Practise and apply Work independently Select and justify Design and lead
32 Barista Skills Observe and follow Practise and apply Work independently Select and justify Design and lead
33 Menu Development Observe and follow Practise and apply Work independently Select and justify Design and lead
34 Professional Presentation Observe and follow Practise and apply Work independently Select and justify Design and lead
35 Food Enterprise Project Observe and follow Practise and apply Work independently Select and justify Design and lead

Summer 2

Industry Ready

Weeks 36 to 39
Week Topic Stage 1 Stage 2 Stage 3 Stage 4 Stage 5
36 Industry Ready Observe and follow Practise and apply Work independently Select and justify Design and lead
37 Live Service Showcase Observe and follow Practise and apply Work independently Select and justify Design and lead
38 Qualification Preparation Observe and follow Practise and apply Work independently Select and justify Design and lead
39 Final Assessment and Progress Review Observe and follow Practise and apply Work independently Select and justify Design and lead
05

What progress looks like

Progression Expectations

1

Stage 1

  • Follow basic kitchen rules and routines safely.
  • Demonstrate good personal hygiene with support.
  • Identify and use basic kitchen equipment.
  • Prepare simple foods by following instructions.
  • Work safely under close supervision.
2

Stage 2

  • Prepare and cook simple dishes with increasing confidence.
  • Apply food hygiene and safety procedures consistently.
  • Use a wider range of kitchen equipment correctly.
  • Demonstrate improved organisation and time management.
  • Work with some independence while following recipes.
3

Stage 3

  • Produce a range of dishes independently.
  • Select appropriate preparation and cooking methods.
  • Maintain professional standards of hygiene and presentation.
  • Work effectively as part of a kitchen team.
  • Evaluate finished products and identify improvements.
4

Stage 4

  • Plan, prepare and present meals to industry standard.
  • Adapt recipes to meet different dietary requirements.
  • Demonstrate effective customer service and hospitality skills.
  • Cost dishes and contribute to menu planning.
  • Solve practical problems independently in realistic kitchen situations.
5

Stage 5

  • Demonstrate industry-ready practical and professional skills.
  • Lead and support others during kitchen service.
  • Manage time, resources and workflow effectively.
  • Apply enterprise, budgeting and menu development skills.
  • Work confidently towards employment, apprenticeships or further study within catering and hospitality.

The purpose of the programme

Curriculum Intent

The Catering & Hospitality curriculum equips students with the practical skills, professional behaviours and industry knowledge required to succeed within the food and hospitality sector.

Through a carefully planned spiral curriculum, learners continually revisit key concepts such as food safety, hygiene, preparation techniques, customer service, teamwork and enterprise while developing increasing independence and technical competence.

Students experience a balance of practical cookery, hospitality service and vocational theory through engaging, real-world contexts. As learners progress, they develop confidence in planning, preparing and presenting food, understanding nutrition, costing menus, managing resources and delivering high-quality customer experiences.

The curriculum is closely aligned with the NOCN Award, Certificate and Diploma pathways, ensuring that every lesson contributes towards recognised vocational outcomes while embedding Functional Skills, employability and personal development.

By revisiting and extending core knowledge each year, students leave Blackpool Skills Academy as confident, resilient and work-ready young people who are prepared for further education, apprenticeships and careers within the catering and hospitality industry.