Secondary

Ooze. Splosh. Knead. Pour. Prept.

Today’s teens face a skills gap in food education, leading to unhealthy reliance on processed foods. Our programme is here to change that—not by replacing the current curriculum, but by supercharging it. We’re inspiring students to cook and offering a real pathway into the diverse world of hospitality.

Cooking in the classroom.

For secondary schools, Prept delivers an exciting ‘Cooking in the classroom’ programme across Sussex and beyond. These sessions build on the curriculum and inspire students to delve further into the world of cooking and hospitality.

Get prept in the classroom

Key Stage 3 (years 7-9)

These sessions are designed to give students an initial understanding of fundamental food topics. They introduce younger students to cooking and ingredients in a fun and approachable way, using techniques they can replicate at home. We aim to inspire students to take Food Preparation and Nutrition GCSE.

Key Stage 4 (years 10-11)

These sessions are bespoke, dependent on what the teacher has covered in the lead-up to Food Preparation and Nutrition GCSE. We often find that the content in this session differs between schools: Prept adapts to deliver valuable food learning experiences.

Farm to fork.

Learning where food really comes from makes sharing a meal all the more rewarding. Prept delivers its ‘Farm to fork’ programme with a full-day trip to Plumpton College in Sussex.

Practice skills with our chefs in the professional Training Kitchen, and take a tour of the working farm with our farmers.

GET FARM TO FORK PREPT

Sparking interest with students, Prept covers aspects of hospitality from restaurant to hotel, chef to front of house. Outside of sessions, we offer industry talks and advice.

Video Content

Get exclusive video content from producers, suppliers and other hospitality professionals.

Career Talks

Hear from chefs and people in the industry at talks and Q&A sessions.

Work Experience

Get real-life work experience organised by our hospitality contacts.

Catering Course Advice

We provide professional advice on catering course selection and processes.

Apprentice Journey

We guide young people through the exciting journey of being an apprentice in the hospitality industry.

Costs for immersive cooking experiences.

In the classroom.

£500 per session / £1500 full year (3 sessions)

Subsidised cost to school – £5 per child per session (£15 per child per year)

Farm to Fork.

£1000 per session

Subsidised cost to school – £300

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Skills that
are ready
for life.

Get in touch