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Enterprise Events

The Food Education Companies enterprise programme contributes to a number of criteria required to achieve Healthy School status.

Our interactive and informative programme takes a holistic approach to healthy eating and provides cross curricular opportunities, innovative learning and resources to deliver within the classroom.  This is a fun and enjoyable day which has been designed to enhance student’s individual potential.

In this full day activity, students will watch one of our experienced chefs prepare and cook four delicious healthy dishes as well as interact with each other and taste the food.  Then in groups they will use their initiative and creativity as they consider:

  • Adapting the dishes they have seen cooked
  • A company name and slogan
  • The cost and profit of their product
  • The packaging of their product
  • Their target audience 
  • A unique selling point
  • Market awareness and strategies
  • Branding

The day concludes with team presentations where each group pitches their idea and responds to feedback and questions from their peers.

The following Enterprise Skills are developed:

  • Communication
  • Teamwork
  • Creativity
  • Presentation skills
  • Time management
  • Ability to adapt to change
  • Business etiquette
  • Risk taking
  • Financial capability
  • Evaluation
  • Leadership
  • Can do attitude
  • Problem solving

In addition, The Food education Company endeavour to make the tasks realistic and comparable to “every day” life.  We focus on detailed costing / profit, food labelling, sustainability (both from a food and business point of view), competition, brand awareness and culminating in presentations that are carried out in front of impartial judges.  PSHEe is being considered throughout this programme with a strong emphasis on both healthy eating and strong economic skills.

The Food education Companies enterprise event can also support your transition programme - read case study...

"Many thanks for visiting our school, it was great!!! We used your ingredients up the following day and the children were still buzzing. Quite a few children have been cooking the recipes at home for their families. Looking forward, we are planning to incorporate a recipe into our menus every week."

Tracey Smith, Catering Manager, Archbishop Temple High School