HOW TO GET INVOLVED
SCHOOLs:
Adopt a School relies on professional chefs and hospitality professionals volunteering their time to deliver the programme in schools. The chef typically delivers three sessions in a school year to one year group, ranging from taste and sensory to practical cookery, bread-making and front of house.
There are two options for schools to get involved:
1) Our cost-free sessions are delivered by volunteer chefs who give up their time to go into schools. As we rely solely on chefs’ goodwill, we can only offer a limited number of school places and we do have a waiting list of schools.
2) Where there is not a volunteer chef available or you would like a visit sooner, we can offer sessions delivered by one of our qualified and experienced professional Adopt a School chefs. For this option, there would be a cost involved but we try to keep this as low as possible. Significant discounts are available for multiple sessions or classes.
To register your interest in the Adopt a School programme, please complete our registration form.
INDUSTRY:
While we reach some 15,000 children every year, there is no doubt that we need to reach more. But we can’t do this alone. With over 4.5 million primary school children in England, we need the industry to come together to make a greater difference.
Why Adopt a School?
Inspire and educate the next generation
Sow the seed of hospitality
Give something back
Supports continued professional & personal development
Fulfil Corporate Social Responsibility commitment
How to get involved:
Attend or nominate a colleague (chef or front of house) to attend an Adopt a School training session or arrange exclusive training at your workplace to learn how to deliver food education to a local primary school. Our trainer has over 17 years’ experience working in schools and we provide ongoing support to your team, linking them with local schools. Trained employees can then deliver the Adopt a School programme under the banner of the Royal Academy of Culinary Arts’ Adopt a School Trust.