Food, Hospitality & Catering

Subject Overview

Hospitality and Catering at Langdon Academy provides students with practical skills and

knowledge related to the food and hospitality industry. The curriculum covers food preparation,

nutrition, and customer service.

Curriculum Intent

The hospitality and catering curriculum is designed to prepare students for careers in the hospitality and catering sector. Through hands-on experiences and theoretical learning, students develop competencies in cooking techniques, food hygiene and safety practices, healthy eating and nutrition, menu planning, presentation skills and service delivery.

Curriculum Impact

We measure the impact of our curriculum through internal assessments, external qualifications, and student feedback. Our aim is for all students to achieve their full potential by developing essential skills such as teamwork, communication, and time management. Students also gain valuable life skills including food preparation and hygiene awareness. Through practical and theoretical learning, they are empowered to make healthier choices and understand the importance of nutrition and wellbeing.

Curriculum Map

Click here for the curriculum map

Enrichment Opportunities

Students have access to enrichment activities to broaden their understanding and enthusiasm for the subject. Creative practical tasks that allow students to explore food design, presentation, and flavour combinations.

Themed challenges and competitions such as bake-offs or design-your-own-dish activities.

Cross-curricular links with subjects like science (nutrition), maths (weighing and measuring), and PSHE (healthy lifestyles).

Real-world scenarios and case studies to help students understand the hospitality industry and customer service.

Independent learning opportunities such as planning menus, budgeting for ingredients, and evaluating dishes.

Supporting Students

We support SEND, EAL and more able learners through differentiation, targeted support, and extension opportunities. All students have the opportunity to cook, regardless of ability. Practical access is supported through scaffolding, visual aids and peer support. The curriculum promotes essential life skills like food preparation, hygiene, and safe working practices

How Parents/Carers Can Support Their Child

Practice cooking at home together and discuss food hygiene and nutrition. Support healthy eating habits and

encourage creativity.

Useful websites:

Assessment and Feedback

KS3: Students are assessed on practical skills and understanding of nutrition and hygiene. Feedback supports technique and food presentation.
GCSE: Coursework (60%) and written exam (40%). Assessment includes planning, cooking, and evaluating dishes. Feedback is based on technical execution and organisation.

Future Pathways

This course leads to opportunities in professional kitchens, hotel management,

food safety, events management, and nutrition. It supports progression to vocational

qualifications and apprenticeships in hospitality.