STUDENTS have been cooking gastronomic delights for fellow pupils and staff as part of a school catering initiative.

The 'Cook and Eat' programme at West Sussex Alternative Provision College's (WSAPC) seven campuses allows children and young people to develop culinary skills by planning, preparing, cooking and, of course, eating a wide range of meals, including traditional festive dishes.

Pupils are encouraged to opt for healthy, balanced choices and learn about the fundamentals of nutrition and portion sizes, and are overseen by staff who provided specialist input to bolster the students' confidence and knowledge in the kitchen.

Doug Thomas, headteacher at WSAPC, said: "The programme plays a vital role in ensuring all of our children and young people have a mastery of key life skills and are equipped with the tools they need to pursue healthy, active lifestyles.

"It’s been brilliant to see more of our young people make informed decisions about their nutrition and wellbeing, and we look forward to sampling more delicious creations next term."

As well as enhancing students' practical repertoire, the programme also ensures children from disadvantaged backgrounds who may be at risk of food insecurity can access fresh, nutritious main meals to set them up with the best chance of achieving success.

Older students in Years 10 and 11 also have the opportunity to work towards a BTEC qualification in Home Cooking Skills during the course.

Programme coordinator Anna Vallone said: "The initiative has certainly gone down a treat this term with students, particularly in the run up to Christmas.

"Not only does it offer a brilliant chance for Key Stage 4 pupils to gain an official BTEC accreditation and explore post-16 and future career pathways, but it also enables younger students to get a taste for the exciting world of cooking.

"With nearly half of our pupils eligible for Free School Meals, it’s vital that as a school community we work together to champion and signpost resources like ‘Cook and Eat’ which can make a real difference in tackling food poverty and its interconnected social, emotional and financial challenges."

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