CRuNCH Crew Handbook
Recipes, Skills & Nutrition Teaching Guide for Volunteers
Thank you for volunteering for CRuNCH
This page has been created as a 'toolkit' to support you in delivering fun, safe, and educational cooking sessions.
Here, you’ll find nutrition teaching points, student skills, and practical tips to help each session run smoothly.
Cooking together is at the heart of what we do but it is also the catalyst for so much more!
Through these sessions, students will not only discover how food fuels their bodies, how to make healthier choices, and how cooking can be enjoyable and confidence-building, they will also learn how to work as a team, they’ll gain confidence and resilience as well as problemsolving skills.
A great foundation for a heathier, happier future.
How Cook5 with CRuNCH works
Each week, students cook one of five healthy meals chosen in collaboration with the school
learning practical techniques alongside core nutrition principles.
Students work in small groups and cook a recipe from scratch which they can then take home
building teamwork, communication, confidence, resilience, and problem-solving as well as cooking.
The programme culminates in a celebratory showcase session where parents and carers cook and eat with their children
strengthening connections to the home and wider school community.
Session Routines & Expectations
Arrival & Welcome
Establishing clear routines helps sessions run smoothly and keeps students safe, confident, and ready to learn.
- Before students arrive set up ingredients and equipment as per each recipe. If you have time, assemble equipment and ingredients in each working space
- Greet students at the door with a smile!
- Ask students to:
- Put their bags in a safe place
- Put their aprons on and wash their hands
- Remind students to tie back long hair, roll up sleeves and take ties off (if that is the rule in schools).
- Ask them to gather round so you can introduce yourself, the recipe, nutrition information, key aspects to watch out for as indicated in the recipe information.
Health & Safety Checks
- Double-check that you are aware of all allergy, religious and cultural dietary requirements.
- Remind students about safe movement in the kitchen (walk, don’t run).
- Show how to handle knives safely and demonstrate correct cutting technique.
- Emphasise washing hands after touching raw meat or eggs.
- Keep raw and cooked foods separate at all times and wash meat chopping boards and knives immediately after use.
During Cooking
- Circulate the room to give guidance and support.
- Encourage students to take turns and share roles.
- Remind them to tidy as they go, wiping surfaces and washing utensils.
- Reinforce safe use of hot pans, ovens, and sharp tools.
- Discuss the nutritional benefits of the meal.
Ending the Session
- Students help clear up their own stations - no one leaves until everything is washed up and put away. Some children find the washing up really hard and need to be taught how to do it properly.
- Gather the group for a short reflection: What did they cook? What skills did they use? What did they learn about nutrition today?
- Remind students to store their meal in the fridge at home and reheat thoroughly before eating if they are not eating it immediately.
- Finish with encouragement and positive feedback.
Supporting Students with Specific Dietary Requirements
You will be notified in advance which students have specific dietary requirements due to medical conditions, allergies, intolerances, or cultural or religious needs.
These can include coeliac disease, food allergies such as no garlic, or religious and cultural dietary requirements such as halal, no beef, kosher, vegan or vegetarian.
Crew members must take these requirements seriously at all times. Always follow the information provided by the school, parents/carers and CRuNCH, check ingredient lists carefully, avoid cross-contamination (for example, using clean hands, utensils and surfaces), and never assume a food is safe if you are unsure. If there is any doubt, do not serve the food and ask a lead crew member for guidance.
Creating an inclusive environment
We need to keep the students safe, but also ensure that they feel included so they enjoy the sessions. For students suffering from serious allergies such as coeliac disease, you'll need to find a spot in the kitchen where they cook without risk of cross contamination. This can make them feel a little isolated, so it's good to check in with them frequently or dedicate a member of your team to work with them.
CRuNCH Crew Recipes and Teaching Guides
Here are the recipes you will be using during the Cook5 programme.
Recipe choice depends on the school, student preference and focus of the programme. Generally the final recipe is either the Smoky Black Bean Chilli or the Burgers.
The guides are based on our experience so far with each recipe, so please let us know if you'd like to add anything as you work through them.
Mexican Fajitas
A tasty balance of protein, veg, and carbs in one fun, hands-on meal. We usually start with this recipe as it's a real winner!
Conchiglione Pasta
Students love making their own pasta sauce from scratch.
Again, a popular recipe with everyone!
Chicken Tikka Masala
This is a great introduction to making a curry sauce from scratch and tastes equally good with tofu, chickpeas or sweet potato.
Oaty Banana Pancakes
These pancakes are a nourishing twist on a treat, showing how breakfast or snacks can be both tasty and healthy.
Whopper Beef Burger
We often cook this recipe as the final celebration meal. There are veggie and vegan versions too!
Whopper Veg Burger
We often use tofu as an alternative to the meat in our recipes. It's a great source of plant-based protein.
Smoky Black Bean Chilli
Those groups who like a bit of spice will often choose this as their final celebration meal...
Risi e Bisi (Pea Risotto)
Peas, a great source of protein and fibre to help young bodies grow strong, keep tummies full, and support digestion.
Patatas Bravas
A recipe from our cross curricular cook5 programme with MFL departments - students cook 5 tapas and learn about the Mediterranean diet as well as crucial spanish vocab!
Spanish Tortilla
A recipe from our cross curricular cook5 programme with MFL departments - students cook 5 tapas and learn about the Mediterranean diet as well as crucial spanish vocab!
Spanish Meatballs
Albongigas, part of our cross curricular cook5 programme with MFL departments - when asked what their favourite recipe in the programme is, this is usually the one!
Drunken Noodles
A quick and spicy 'Fakeaway' that feels like festival street food. Students love to play around with the seasonings and it's a great introduction to their '5-a-day'.
The Final Session
A celebration of cooking...
The 5th and final session of the programme is a special celebration. Parents and carers are invited to join their children in the kitchen, giving families the chance to cook, learn, and share a meal together.
We give the school an invitation to send to parents but please can you remind the school to send it in sessions 3 and 4.
This enables us to gather numbers and dietary requirements and order ingredients accordingly.
The choice for the last session recipe is either the Super Whopper Burger or the Smoky Black Bean Chilli. Ask which they would prefer to make and let Lauren know in advance please.
Cook5 with CRuNCH Booklet
Fun facts, healthy hacks and 25 recipes to fuel your best life...
Each student is given a booklet, but it is also available as an ebook to anyone who would like it!