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
Big Question

How do professional chefs work safely, hygienically and efficiently to prepare food that meets industry standards?

Throughout this half term, students develop the essential knowledge, practical skills and professional behaviours required to work safely in a commercial kitchen. They learn how food safety, organisation, preparation techniques and teamwork underpin every successful catering operation.

Week Topic Stage 1 Stage 2 Stage 3 Stage 4 Stage 5
1 Kitchen Ready: Baseline Assessment Identify key kitchen rules, recognise essential kitchen equipment and complete a simple practical task with close support whilst following basic hygiene routines. Follow a straightforward recipe, demonstrating safe food handling, personal hygiene and correct use of basic kitchen equipment. Organise a workstation using mise en place principles and prepare a familiar dish independently with limited prompts and good time management. Select appropriate preparation and cooking methods, explaining strengths, identifying improvements and evaluating the finished dish against success criteria. Lead part of the practical activity, demonstrate professional kitchen behaviours and evaluate performance using realistic vocational targets.
2 Kitchen Rules and Food Safety Recognise common kitchen hazards including slips, burns, cuts and cross-contamination, following instructions to work safely. Apply food safety procedures including safe movement, correct storage, temperature control and safe equipment use throughout practical tasks. Complete a simple risk assessment and maintain safe food preparation practices independently throughout the lesson. Explain food safety control measures including cross-contamination, temperature danger zones and allergen awareness, responding appropriately to changing risks. Lead a safety briefing, monitor safe working practices and justify improvements using professional food safety standards.
3 Personal Hygiene Wash hands correctly, wear appropriate PPE and maintain basic personal hygiene with reminders throughout food preparation. Follow professional personal hygiene routines, explaining how bacteria spread and why contamination must be prevented. Maintain excellent personal hygiene standards independently throughout practical cooking whilst protecting food from contamination. Identify poor hygiene practices, explaining their impact on food safety, customer health and legal responsibilities. Model professional hygiene standards, coach others in best practice and evaluate hygiene procedures against commercial kitchen expectations.
4 Knife Skills Identify common chef's knives and practise safe handling using the bridge and claw grips with close support. Use the bridge and claw grips confidently to produce reasonably consistent slices, batons, dice and chopped ingredients. Select the appropriate knife independently and produce accurate preparation cuts whilst maintaining speed, safety and consistency. Choose cutting techniques to suit the recipe, cooking method, presentation and portion requirements, minimising unnecessary waste. Demonstrate advanced knife control, producing precise cuts efficiently whilst modelling safe technique and professional knife skills expected within a commercial kitchen.
5 Kitchen Equipment Identify common kitchen equipment including weighing scales, mixing bowls, saucepans, frying pans, ovens and food processors, using selected items safely with supervision. Select and use appropriate kitchen equipment correctly for a given recipe whilst following safe operating procedures. Set up, operate, clean and store a range of kitchen equipment independently whilst maintaining safe working practices. Justify equipment selection by considering efficiency, food quality, safety and suitability for different preparation and cooking methods. Plan equipment use across a kitchen team, resolving operational challenges whilst maintaining an efficient and safe working environment.
6 Keeping Food Preparation Areas Clean Clean a workstation using the correct cleaning products, cloths and basic cleaning routine with support. Follow a professional cleaning schedule, separating equipment correctly to prevent cross-contamination. Maintain a clean-as-you-go routine independently whilst completing safe end-of-service cleaning procedures. Select appropriate cleaning methods and chemicals, explaining safe storage, COSHH principles and food hygiene requirements. Design, allocate and monitor a professional cleaning schedule that reflects commercial kitchen standards and promotes excellent food safety.

Autumn 2

Building Kitchen Skills

Weeks 7 to 14
Big Question

How do chefs combine preparation, cooking skills and organisation to produce high-quality dishes ready for service?

During this half term, students build upon the foundations of food safety and kitchen organisation by developing core practical cookery skills. They learn how to prepare ingredients efficiently, apply a range of cooking methods and produce attractive dishes that meet professional kitchen standards.

Week Topic Stage 1 Stage 2 Stage 3 Stage 4 Stage 5
7 Breakfast Service Prepare a simple breakfast item such as toast, scrambled eggs or porridge by following a demonstrated sequence safely. Cook and present a basic breakfast whilst managing one or two cooking timings and maintaining food safety. Produce a balanced breakfast independently using accurate cooking techniques, coordinated timings and appropriate presentation. Adapt a breakfast order to meet customer requests, dietary needs or portion requirements whilst maintaining quality. Organise a small breakfast service by coordinating production, delegating tasks and evaluating efficiency against commercial service standards.
8 Soups and Starters Prepare ingredients safely and follow a recipe to produce a simple soup or starter using basic preparation techniques. Apply suitable preparation and cooking methods to produce a soup or starter with acceptable flavour, texture and presentation. Produce a balanced soup or starter independently, controlling seasoning, consistency, texture and presentation. Adapt ingredients, seasoning, garnishes and presentation to meet dietary requirements or customer expectations. Develop a service-ready soup or starter, calculate its cost and organise consistent production to commercial kitchen standards.
9 Food Preparation Complete weighing, washing, peeling and chopping tasks accurately with close support whilst following safe food preparation routines. Follow mise en place instructions to prepare ingredients in the correct order using suitable equipment and safe techniques. Plan and complete mise en place independently, organising ingredients efficiently whilst minimising avoidable waste. Adapt preparation methods to improve food quality, retain nutrients, increase efficiency and reduce waste. Coordinate a team's food preparation, reviewing workflow, ingredient yield and waste reduction to improve kitchen performance.
10 Food Commodities Recognise common food commodity groups including dairy, meat, poultry, fish, fruit, vegetables, cereals and dry goods, describing simple uses. Identify correct storage requirements and select suitable commodities for straightforward recipes. Explain the functional properties of food commodities and use them effectively to produce successful dishes. Compare ingredients by considering quality, seasonality, sustainability, cost and suitability for different recipes. Specify appropriate commodities for a professional menu, justifying choices against quality, cost, customer expectations and commercial requirements.
11 Introduction to Baking Measure ingredients accurately and follow a simple baking method using support to produce a basic baked product. Use rubbing-in, creaming or whisking methods with increasing accuracy whilst controlling mixing and preparation techniques. Control mixing, portioning, oven temperature and baking times independently to achieve consistent baked products. Diagnose common baking faults such as poor rise, overmixing, uneven texture or incorrect colouring, adapting methods appropriately. Develop and standardise a baked product by applying quality assurance, accurate costing and professional presentation standards.
12 Cooking for Service Follow instructions to prepare one food component ready for an agreed service time whilst maintaining safe working practices. Use a simple production plan to prepare food, organise the workstation and manage straightforward cooking timings. Coordinate several food components independently so dishes are safe, correctly cooked and ready for service on time. Prioritise workflow, respond to changing service demands and adjust cooking timings whilst maintaining food quality. Lead food production during service by coordinating colleagues, delegating tasks and maintaining consistent quality under realistic kitchen pressure.
13 Kitchen Challenge Complete a familiar dish using a visual recipe and taught practical skills with regular support. Plan the key preparation and cooking stages to produce a dish using previously learned techniques with growing confidence. Select suitable methods and complete the challenge independently, meeting the brief with effective organisation and good technical skills. Adapt the dish creatively, justifying decisions about flavour, presentation, portion size and overall quality. Lead a team response to the challenge by managing resources, coordinating production and evaluating the finished outcome against professional standards.
14 Autumn Assessment Demonstrate safe kitchen routines, correct personal hygiene and one basic food preparation skill with support. Produce a simple assessed dish whilst explaining key hygiene, food safety and preparation decisions. Complete an assessed dish independently, demonstrating effective organisation, accurate preparation and safe working practices. Plan, justify and refine an assessed dish using feedback, quality criteria and professional kitchen standards. Deliver a professionally presented assessed dish, evaluate performance critically and set realistic targets for further vocational development.

Spring 1

Professional Food Production

Weeks 15 to 21
Big Question

How do professional chefs consistently produce high-quality dishes whilst working efficiently as part of a kitchen team?

During this half term, students refine their practical cookery skills by producing increasingly complex dishes whilst developing teamwork, hospitality standards and customer service. They learn how professional kitchens balance technical skill, organisation and communication to deliver excellent food and service.

Week Topic Stage 1 Stage 2 Stage 3 Stage 4 Stage 5
15 Pasta and Rice Measure, cook and drain pasta or rice by following clear instructions whilst maintaining food safety and correct timings. Select appropriate cooking methods to produce pasta or rice with the correct texture, consistency and seasoning. Prepare a complete pasta or rice dish independently, coordinating cooking times, flavour and presentation effectively. Compare cooking methods and adapt dishes to improve nutrition, control costs or meet dietary requirements. Develop a menu-quality pasta or rice dish, standardising the recipe, portion size, presentation and cooking method for consistent service.
16 Fruit and Vegetables Identify common fruit and vegetables, completing safe washing, peeling, trimming and cutting techniques correctly. Select suitable preparation and cooking methods for different fruits and vegetables whilst maintaining food safety. Preserve colour, texture, flavour and nutritional value through accurate preparation and controlled cooking methods. Use seasonality, freshness and quality indicators to adapt or develop dishes using appropriate fruit and vegetables. Plan sustainable use of fruit and vegetables, minimising waste whilst maintaining professional quality standards throughout production.
17 Meat and Poultry Recognise safe handling procedures for raw meat and poultry, preparing products safely with close supervision. Prevent cross-contamination, use colour-coded equipment correctly and cook meat or poultry safely to the required core temperature. Select appropriate preparation and cooking methods independently, accurately checking doneness, quality and food safety. Compare different cuts of meat and poultry by considering yield, tenderness, cost and suitability for different dishes. Plan professional meat and poultry production, maintaining food safety whilst evaluating quality, consistency and profitability.
18 Cold Food Prepare and assemble a simple cold dish safely using basic preparation, portioning and presentation techniques. Combine ingredients correctly, applying accurate portion control and attractive presentation. Produce a balanced cold dish independently whilst maintaining food safety, temperature control and visual appeal. Adapt flavour, texture and presentation to suit specific customers, occasions or dietary requirements. Design a professional cold-food range, coordinating consistent preparation, presentation and service to commercial standards.
19 Working in a Kitchen Follow an allocated kitchen role, listen carefully to instructions and work cooperatively with others throughout practical activities. Complete kitchen tasks in the correct sequence, communicating progress and maintaining an organised workstation. Manage an allocated kitchen section independently, supporting colleagues and consistently meeting agreed production deadlines. Allocate tasks according to team strengths, responding effectively to workflow challenges and changing service demands. Lead a kitchen brigade by coordinating workflow, reviewing team performance and identifying improvements that increase efficiency and food quality.
20 Hospitality Standards Recognise the professional standards of appearance, language, punctuality and behaviour expected within a hospitality environment. Demonstrate professional conduct by arriving prepared, communicating positively and maintaining an organised work area. Maintain professional hospitality standards independently throughout practical kitchen and service activities. Explain how professional standards influence customer satisfaction, food safety, teamwork and business reputation. Model outstanding hospitality standards, supporting others and reviewing working practices to reflect commercial industry expectations.
21 Customer Service Greet customers politely, listen carefully to simple requests and respond respectfully. Use positive communication, appropriate body language and professional manners when responding to routine customer enquiries. Manage customer interactions independently, confirming orders accurately and checking customer satisfaction throughout service. Resolve complaints or unexpected customer requests using professional judgement whilst maintaining a positive customer experience. Lead excellent customer service by modelling professional communication, supporting colleagues and evaluating customer feedback to improve service standards.

Spring 2

Cooking Around the World

Weeks 22 to 28
Big Question

How do professional chefs adapt recipes, ingredients and menus to meet the needs of different customers whilst operating a successful catering business?

During this half term, students explore international cuisine, menu development and commercial kitchen management. They develop a deeper understanding of stock control, sustainability, costing and customer expectations whilst preparing increasingly sophisticated dishes.

Week Topic Stage 1 Stage 2 Stage 3 Stage 4 Stage 5
22 Menu Planning Identify the purpose of a menu and recognise common sections such as starters, mains, desserts and drinks. Select dishes that provide suitable variety whilst meeting the needs of a specified customer group. Plan a balanced menu independently, considering available equipment, preparation skills, timings and seasonal ingredients. Adapt menus to meet dietary requirements, budgets, customer expectations and different styles of service, justifying decisions. Create and evaluate a commercially realistic menu with logical pricing, balanced choices and professional presentation suitable for a hospitality business.
23 Healthy Eating Identify the main food groups and recognise simple ways to make healthier food choices. Apply guidance on balanced nutrition, portion size and healthier cooking methods to improve a meal. Analyse a dish independently and make justified improvements to nutritional balance whilst maintaining flavour and presentation. Compare different customer nutritional needs, adapting menus to improve health without reducing quality or customer appeal. Design a nutritionally balanced menu and confidently communicate healthy eating advice using professional catering knowledge.
24 Special Diets Recognise that allergies, intolerances, religious requirements and lifestyle choices require different food preparation approaches. Identify suitable ingredient substitutions using provided information whilst preventing cross-contamination. Adapt recipes independently to meet specific dietary requirements safely whilst maintaining flavour, texture and presentation. Evaluate ingredient substitutions by considering nutrition, cost, quality and customer experience. Plan inclusive catering provision by managing allergens, communicating dietary information accurately and overseeing safe food production to professional standards.
25 Costing and Enterprise Recognise that ingredients, portions and recipes all contribute to the overall cost of a dish. Calculate simple ingredient and portion costs using supplied recipes and pricing information accurately. Cost a complete dish independently and calculate an appropriate selling price that reflects realistic profit margins. Analyse profitability, food waste and value for money, adapting recipes to meet budget requirements without reducing quality. Develop a commercially viable food offer using professional costing, pricing strategies and financial decision making to support a successful catering business.
26 Stock Control Store ingredients correctly and recognise date labels, storage temperatures and basic stock rotation procedures. Rotate stock using the First In, First Out (FIFO) method and record simple stock quantities accurately. Check deliveries, inspect product quality, monitor stock levels and organise storage independently whilst maintaining food safety. Calculate ordering requirements and explain how effective stock control reduces waste, controls costs and maintains food quality. Design and monitor a professional stock control system, investigating discrepancies and recommending improvements to improve kitchen efficiency.
27 Seasonal Catering Identify foods and dishes commonly associated with different seasons, celebrations and cultural events. Prepare a seasonal dish using a supplied recipe whilst selecting appropriate ingredients and presentation techniques. Plan and produce a seasonal dish independently using fresh, seasonal ingredients and suitable cooking methods. Justify ingredient choices by considering availability, sustainability, cost, quality and customer demand. Develop and promote a commercially viable seasonal menu that demonstrates creativity, sustainability and strong customer appeal.
28 Spring Assessment Complete selected preparation, cooking and service tasks safely whilst following instructions with support. Produce an assessed dish demonstrating improving organisation, food safety and customer awareness. Plan, prepare and present an assessed dish independently, evaluating strengths and identifying realistic improvements. Respond confidently to a detailed catering brief, adapting recipes and justifying decisions using quality criteria and customer needs. Deliver a professional-standard assessed outcome that demonstrates technical competence, commercial awareness and industry-ready decision making.

Summer 1

Running a Catering Business

Weeks 29 to 35
Big Question

How do successful catering businesses combine excellent food, efficient service and sound commercial decision making to satisfy customers and make a profit?

During this half term, students apply their culinary and hospitality skills within realistic business contexts. They develop enterprise, teamwork and leadership whilst experiencing the demands of live food production and customer service.

Week Topic Stage 1 Stage 2 Stage 3 Stage 4 Stage 5
29 Running a Food Business Identify the key roles, resources and equipment needed to operate a simple food business safely. Describe a target customer, food product and straightforward business idea using tutor guidance. Develop a workable catering concept including menu, pricing, staffing, food safety and customer service arrangements. Evaluate commercial decisions by analysing costs, competition, customer demand and market research. Create and present a realistic business plan including financial forecasts, operational procedures, risk management and measures of business success.
30 Live Kitchen Service Complete an allocated kitchen task safely whilst following instructions and agreed production timings. Prepare, cook and serve menu items whilst following a production plan and maintaining workstation organisation. Manage an allocated kitchen section independently, communicating effectively and maintaining quality throughout live service. Coordinate workflow, respond to delays and changing demands whilst maintaining food quality and customer service standards. Lead a live kitchen service by allocating tasks, managing resources and evaluating team performance, food quality and service efficiency.
31 Front of House Set tables or service areas correctly and greet customers politely using appropriate hospitality language. Take customer orders accurately and follow the correct sequence of food and drink service with growing confidence. Manage tables independently, communicate effectively with the kitchen and maintain professional personal presentation throughout service. Adapt service to individual customer needs, confidently resolving routine service issues whilst maintaining customer satisfaction. Lead front-of-house operations by coordinating service, supporting colleagues and evaluating the complete customer journey against hospitality standards.
32 Barista Skills Identify common coffee drinks, barista equipment, ingredients and basic safety procedures used in beverage preparation. Prepare and present simple hot drinks using the correct sequence whilst maintaining hygiene, presentation and customer service. Produce a consistent range of hot drinks independently whilst managing cleanliness, milk preparation and efficient workflow. Adapt drink orders, explain product choices and diagnose common quality issues such as milk texture, temperature and presentation. Organise beverage production, maintain consistent commercial quality and coach others in professional barista techniques.
33 Menu Development Suggest a suitable dish and describe the type of customer or occasion it is intended for. Improve a dish using tutor feedback by refining flavour, presentation, ingredients or cooking techniques. Develop and record a consistent recipe independently, maintaining accurate portions, presentation and production methods. Evaluate dishes using costing, nutrition, customer feedback and presentation to justify improvements. Lead the development of a commercially viable dish, producing a professional specification suitable for consistent kitchen production.
34 Professional Presentation Present food neatly by following a demonstrated example using simple garnishes and correct portioning. Apply presentation techniques using colour, height, balance and garnish to improve the visual appeal of dishes. Present dishes consistently and independently with professional attention to cleanliness, balance and portion accuracy. Adapt presentation to suit the dish, customer expectations and style of service whilst maintaining practicality during service. Create professional plating standards, quality-check finished dishes and support colleagues in achieving consistent presentation.
35 Food Enterprise Project Contribute to a team food product by completing an allocated task safely and reliably. Help plan, prepare, promote or serve a simple food product whilst working effectively as part of a team. Take responsibility for a defined project role, producing evidence of planning, production and contribution independently. Make justified decisions about product development, pricing, promotion and target customers using commercial evidence. Lead the enterprise project, evaluating financial performance, customer feedback and opportunities for future business development.

Summer 2

Industry Ready

Weeks 36 to 39
Big Question

How do professional chefs consistently deliver high-quality food and service whilst demonstrating the knowledge, skills and behaviours expected by employers?

During this final half term, students bring together everything they have learned throughout the programme. They demonstrate increasing independence through live service, portfolio building and final assessment, preparing confidently for further education, apprenticeships and employment within the catering and hospitality industry.

Week Topic Stage 1 Stage 2 Stage 3 Stage 4 Stage 5
36 Industry Ready Identify personal strengths, professional behaviours and workplace expectations within the catering and hospitality industry. Complete practical tasks reliably whilst describing suitable catering roles, responsibilities and career opportunities. Demonstrate independence, teamwork, professional communication and consistent practical competence throughout kitchen activities. Match personal evidence to employer expectations, identifying strengths and setting focused professional development targets. Present an industry-ready profile demonstrating technical competence, employability skills and professional behaviours whilst supporting peers to improve their practice.
37 Live Service Showcase Complete a familiar production or service role safely during a live catering event with support. Deliver an allocated food preparation or customer service task confidently whilst following agreed service procedures. Manage an allocated role independently, contributing positively to a smooth, professional customer experience. Respond confidently to service pressures, adapting priorities whilst evaluating performance against commercial hospitality standards. Lead part of a live catering service, gathering customer feedback and recommending improvements that enhance future service delivery.
38 Qualification Preparation Organise practical evidence, recipes and assessment records with support, identifying what each piece demonstrates. Complete missing evidence and explain the knowledge and practical skills developed through previous catering activities. Select, organise and review portfolio evidence independently against qualification requirements and expected learning outcomes. Improve portfolio evidence through detailed evaluation, reflective commentary and justified examples of practical competence. Quality assure a complete portfolio, ensuring it demonstrates industry-ready knowledge, practical skills and professional behaviours whilst supporting peers appropriately.
39 Final Assessment and Progress Review Demonstrate key food preparation, hygiene and safety skills whilst recognising personal progress throughout the course. Complete a final practical task with reduced support, identifying strengths and realistic next steps for further development. Produce an independent practical outcome demonstrating confident food preparation, organisation, presentation and evaluation. Respond creatively to the assessment brief, justifying professional decisions relating to ingredients, techniques, presentation and customer needs. Deliver or lead an industry-standard practical outcome, critically evaluating performance and producing a clear progression plan towards further education, apprenticeships or employment within the catering and hospitality industry.
05

What progress looks like

Progression Expectations

1

Stage 1

Students follow basic kitchen rules and routines safely whilst developing confidence in food preparation. They demonstrate good personal hygiene, recognise common kitchen equipment, prepare simple foods by following instructions and work safely under close supervision.

2

Stage 2

Students prepare and cook simple dishes with increasing confidence whilst applying food hygiene and safety procedures consistently. They use a wider range of kitchen equipment correctly, demonstrate improving organisation and time management, and work with growing independence whilst following recipes accurately.

3

Stage 3

Students produce a range of dishes independently, selecting appropriate preparation and cooking methods to achieve consistent results. They maintain professional standards of hygiene and presentation, work effectively within a kitchen team and evaluate finished products to identify realistic improvements.

4

Stage 4

Students plan, prepare and present dishes to a professional standard whilst adapting recipes to meet dietary requirements, customer expectations and service demands. They demonstrate effective customer service, contribute to menu planning, cost dishes accurately and solve practical kitchen challenges independently.

5

Stage 5

Students demonstrate the knowledge, skills and professional behaviours expected within the catering and hospitality industry. They lead and support others during kitchen service, manage time, resources and workflow effectively, apply menu development, enterprise and budgeting skills, and consistently produce commercially realistic outcomes that prepare them for apprenticeships, further education and employment.

The purpose of the programme

Curriculum Intent

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

Through a carefully sequenced spiral curriculum, students continually revisit essential concepts including food safety, personal hygiene, knife skills, food preparation, cooking methods, customer service, teamwork and enterprise whilst developing increasing confidence, independence and technical competence.

Students experience a balanced programme of practical cookery, hospitality service and vocational theory through engaging, industry-focused learning. As they progress, they develop the ability to plan, prepare and present food to professional standards, understand nutrition and menu planning, control food costs, manage resources effectively and deliver excellent customer experiences.

The curriculum is closely aligned to the NOCN Award, Certificate and Diploma pathways, ensuring that each lesson contributes towards recognised vocational outcomes whilst embedding employability, Functional Skills and personal development. By revisiting and extending core knowledge each year, students leave Blackpool Skills Academy as confident, resilient and industry-ready young people who are prepared for further education, apprenticeships and rewarding careers within the catering and hospitality sector.