Now in its fifth week, our Sixth Form Survival Course has been a real success, with students building confidence in the kitchen.

In Week 2, students cooked a classic favourite, egg fried rice. The focus was on creating a quick and nutritious meal while making the most of ingredients already at home.

In Week 3, students explored the world of pasta with tuna tomato pasta. Alongside preparing a simple, tasty dish, they learned about the different types of pasta and how versatile and cost-effective it can be.

Week 4 raised the stakes with choux pastry, where students chose to make either cheese gougères or profiteroles. This session introduced them to a more technical skill, perfect for those wanting to impress guests with homemade hors d'oeuvres or a delicious dessert.

This week, in Week 5, students tackled a hearty lasagne. The emphasis was on batch cooking, preparing single portions to freeze for future meals. This practical approach highlighted how planning ahead can save both time and money.

The course continues to provide invaluable hands-on experience, helping our Sixth Form students develop independence and essential life skills that will serve them well beyond school.

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