Kunskapsskolan Gurgaon is an IBDP and IBMYP Authorised school and PYP candidate school. This school is pursuing authorization as an IB World School. These are schools that share a common philosophy – a commitment to high quality, challenging, international education that Kunskapsskolan Gurgaon believes is important for our students. *Only schools authorized by the IB Organization can offer any of its three academic programmes: the Middle Years Programme (MYP), the Diploma Programme, or the Career-related Programme (CP). Candidate status gives no guarantee that authorization will be granted. For further information about the IB and its programmes, visit www.ibo.org
Kunskapsskolan Gurgaon is the pioneering Kunskapsskolan school in India. Frequently featured in the top cbse schools in Gurgaon, it first opened its doors to students and introduced the KED program in India in 2013. Since then, the school has graduated 3 alumni batches who have gone on to some of the most prominent universities in the world. Kunskapsskolan Gurgaon is considered as one of the best CBSE school in Gurgaon because it integrates the national curriculum with the KED Program which emphasizes on personalized education for each child. Every resource, process and building block of the school is designed to support the educational program.
Students learn to look at the world using a global lens. It allows them to cross manmade boundaries and that inspires exploration of common humanity, shared responsibility and fostering a sense of global citizenship and promoting a balanced worldview.
Students undertake a personal project that allows them to explore their interests. This long-term, independent project encourages students to apply their knowledge and skills to real-world contexts. It fosters creativity, self-motivation and promoting personal growth.
Students learn to showcase interdisciplinary understanding where they bring together concepts and communication from two or more disciplines. It promotes active participation, practical learning and collaboration, bridging theory with practice.
The completion of 10years of a school is a significant milestone, as it marks a decade of providing education and creating a nurturing environment for students. Kunskapsskolan Gurgaon recently completed 10 years of operations during which the founding team reflected on the achievements, challenges, and lessons learned, and renewed their commitment to quality education in an exciting evening full of brilliant student performances, heartfelt speeches by the board members and thunderous applause at the commemoration of those who have worked with the school since its inception. Gracing this momentous evening were Mr. Kunal Bhadoo- Founder & Director, Kunskapsskolan Schools India, Mr. Prashant and Amit Bhalla- Board of Directors, Kunskapsskolan India, Ms. Sunitha Nambiar- CEO, Kunskapsskolan India, Ms. Sabreena Talwar- Educational Director, Kunskapsskolan India, Mr. Calle Emilsson- Chairman Kunskapsskolan Education and Mr. Anders Bauer, Executive Vice President Kunskapsskolan Education and CEO Kedtech.
| Day | Monday | Tuesday | Wednesday | Thursday | Friday |
| Date | - | - | 1 | 2 | 3 |
| WEEK- 1 BREAKFAST MENU | |||||
| WHOLE FRUIT | Seasonal Fruit | Seasonal Fruit | Seasonal Fruit | ||
| EGGS | Scrambled Egg | Boiled Egg | Scrambled Egg | ||
| MAIN DISH 1 | Potato & Onion Paratha | Vegetable Vermicilli (Without Peanuts) | Dabeli | ||
| CONDIMENTS | Cumin Raita | Mint Dip | Tamarind Dip | ||
| BREAD | WW Bread Jam/Butter | WW Bread Jam/Butter | WW Bread Jam/Butter | ||
| MILK | Milk With Corn Flakes | Milk With Corn Flakes | Milk With Corn Flakes | ||
| PACKED MEAL (ONLY FOR PRE- PRIMARY) | |||||
| MAIN DISH | |||||
| BEVERAGE | |||||
| LUNCH MENU | |||||
| BEVERAGE | Roohafza Water | Detox Water | Lemonade | ||
| VEG-1 | Arhar Dal Tadka | Mix Daal | Kadhi Pakoda | ||
| VEG-2 | Kurkuri Bhindi | Paneer Butter Masala | Masala Aloo | ||
| RICE | Steamed Rice | Cumin Rice | Steamed Rice | ||
| BREADS | Chapati | Chapati | Chapati | ||
| CURD/ DESSERT | Rice Kheer | Cucumber Raita | Halwa | ||
| Day | Monday | Tuesday | Wednesday | Thursday | Friday |
| Date | 6 | 7 | 8 | 9 | 10 |
| WEEK- 2 BREAKFAST MENU | |||||
| WHOLE FRUIT | Seasonal Fruit | Seasonal Fruit | Seasonal Fruit | Seasonal Fruit | Seasonal Fruit |
| EGGS | Boiled Egg | Vada | Scrambled Egg | Boiled Egg | Scrambled Egg |
| MAIN DISH 1 | Indian Style Veg Macroni | Sambhar | Vegetable Poha (without Peanuts) | Temapered Vegetable Upma | Vegetable Masala Idly |
| CONDIMENTS | Tomato Dip | Coconut Dip | Mint Dip | Mint Dip | Coconut Dip |
| BREAD | WW Bread Jam/Butter | WW Bread Jam/Butter | WW Bread Jam/Butter | WW Bread Jam/Butter | WW Bread Jam/Butter |
| MILK | Milk With Corn Flakes | Milk With Corn Flakes | Milk With Corn Flakes | Milk With Corn Flakes | Milk With Corn Flakes |
| PACKED MEAL (ONLY PRE-PRIMARY) | |||||
| MAIN DISH | Hash Brown | Stuffed Aloo Prantha Roll with Butter | Corn Cheese Cutlets | Poori Jeera Aloo | Besan Chilla |
| BEVERAGE | Juice | Beverage | Juice | Butter Milk | Sweet Lassi |
| LUNCH MENU | |||||
| BEVERAGE | Lemon Water | Rose Water | Jaljeera | Roohafza | Lemonade |
| VEG-1 | Rajma Masala | Dal Dhaba | Dal Bukhara | Punjabi Choley | Yellow Daal with Hing Jeera Tadka |
| VEG-2 | Mix Veg. | Aloo Parval | Ghiya Kofta | Aloo Matar in Semi Gravy | Kadhai Paneer |
| RICE | Cumin Rice | Steamed Rice | Steamed Rice | Cumin Rice | Steamed Rice |
| BREADS | Chapati | Chapati | Chapati | Chapati | Chapati |
| CURD/ DESSERT | Cucumber Raita | Mint Raita | Fruit Custard | Chocolate Muffin | Cumin Raita |
| EVENING SNACKS | |||||
| DAY CARE | Pancake | Suji Chilla | Cocktail Samosa | Upma (without Nuts) | Grated Vegetable Sandwich |
| CONDIMENTS | Honey | Tomato dip | Tamarind Dip | Coconut Dip | Tomato Diip |
| Day | Monday | Tuesday | Wednesday | Thursday | Friday |
| Date | 13 | 14 | 15 | 16 | 17 |
| WEEK - 3 BREAKFAST MENU | |||||
| WHOLE FRUIT | Seasonal Fruit | Seasonal Fruit | Seasonal Fruit | Seasonal Fruit | Seasonal Fruit |
| EGGS | Boiled Egg | Pao | Scrambled Egg | Boiled Egg | Scrambled Egg |
| MAIN DISH 1 | Onion and Potato Paratha | Bhaji | Vegetable Upma (without peanuts) | Vada Pao | Vegetable Vermicillie (without peanuts) |
| CONDIMENTS | Curd | Chopped Onion | Mint Dip | Tamarind Dip | Mint Dip |
| BREAD | WW Bread Jam/Butter | WW Bread Jam/Butter | WW Bread Jam/Butter | WW Bread Jam/Butter | WW Bread Jam/Butter |
| MILK | Milk With Corn Flakes | Milk With Corn Flakes | Milk With Corn Flakes | Milk With Corn Flakes | Milk With Corn Flakes |
| PACKED MEAL (ONLY PRE-PRIMARY) | |||||
| MAIN DISH | Whole Wheat Grated Cucumber Sandwich | Utthapam | Vegetable Cutlet | Poori Jeera Aloo | Stuffed Aloo Prantha Roll with Butter |
| BEVERAGE | Beverage | Sweet Lassi | Beverage | Butter Milk | Beverage |
| LUNCH MENU | |||||
| BEVERAGE | Rose Water | Sweet Lassi | Lemonade | Jaljeera | Lemon Water |
| VEG-1 | Ghiya Chana Daal | Dal Darbari | Rajma Masala | Daal Triveni | Rajasthani Daal |
| VEG-2 | Bhindi Do Pyaza | Matar Paneer Gravy | Caramalized Onion Potato | Soya Chaap Masala | Malai Kofta |
| RICE | Cumin Rice | Steamed Rice | Steamed Rice | Cumin Rice | Jodhpuri Pulao |
| BREADS | Chapati | Chapati | Chapati | Chapati | Chapati |
| CURD/ DESSERT | Cumin Raita | Marble Cake Slice | Mint Raita | Gulab Jamun | Beetroot Raita |
| EVENING SNACKS | |||||
| DAY CARE | Hara Bhara Kebab | Beetroot and Oats Cutlet | Daal Chilla with Paneeer Stuffing | Sooji Toast | Cheese Corn Balls |
| CONDIMENTS | Mint Dip | Tomato Dip | Tamarind Dip | Tomato Dip | Tomato Dip |
| Day | Monday | Tuesday | Wednesday | Thursday | Friday |
| Date | 20 | 21 | 22 | 23 | 24 |
| WEEK - 4 BREAKFAST MENU | |||||
| WHOLE FRUIT | Seasonal Fruit | Seasonal Fruit | Seasonal Fruit | Seasonal Fruit | Seasonal Fruit |
| EGGS | Boiled Egg | Matar | Scrambled Egg | Boiled Egg | Scrambled Egg |
| MAIN DISH 1 | Veg. Uttapam | Kulcha | Sweet Porridge | Veg. Potato Poha (Without Peanuts) | Vegetable Masala Macroni |
| CONDIMENTS | Coconut Dip | Chopped Onion | Mint Dip | Tomato Dip | |
| BREAD | WW Bread Jam/Butter | WW Bread Jam/Butter | WW Bread Jam/Butter | WW Bread Jam/Butter | WW Bread Jam/Butter |
| MILK | Milk With Corn Flakes | Milk With Corn Flakes | Milk With Corn Flakes | Milk With Corn Flakes | Milk With Corn Flakes |
| PACKED MEAL (ONLY PRE-PRIMARY) | |||||
| MAIN DISH | Besan Chilla | Corn Cheese Cutlets | Poori Jeera Aloo | Sooji Toast | Utthapam |
| BEVERAGE | Sweet Lassi | Juice | Butter Milk | Sweet Lassi | Sweet Lassi |
| LUNCH MENU | |||||
| BEVERAGE | Rose Water | Lemon Water | Roohafza Water | Jaljeera | Lemonade |
| VEG-1 | Rajma Masala | Dal Makhani | Daal Tri Mix | Kala Chana Gravy | Mung Masoor Dal |
| VEG-2 | Vegetable Jalfrezi | Paneer Butter Masala | Applegourd Masala with Potato | Vegetable Kofta | Bhindi Masala |
| RICE | Cumin Rice | Steamed Rice | Steamed Rice | Steamed Rice | Steamed Rice |
| BREADS | Chapati | Chapati | Chapati | Chapati | Chapati |
| CURD/ DESSERT | Brownie | Mint Raita | Ice Cream | Cucumber Raita | Marble Cake Slice |
| EVENING SNACKS | |||||
| DAY CARE | Mung Daal Cheelaa Stuffed | Utthapm | Grated Vegetable Wrap | Mini Tempered Idly with Coconut Dip | Beetroot and Oats Cutlet |
| CONDIMENTS | Tamarind dip | Coconut Dip | Mint Dip | Tomato Dip | |
| Day | Monday | Tuesday | Wednesday | Thursday | Friday |
| Date | 27 | 28 | 29 | 30 | 31 |
| WEEK - 5 BREAKFAST MENU | |||||
| WHOLE FRUIT | Seasonal Fruit | Seasonal Fruit | Seasonal Fruit | Seasonal Fruit | |
| EGGS | Boiled Egg | Poori | Scrambled Egg | Boiled Egg | |
| MAIN DISH 1 | Potato Stuffed Parantha | Aloo Tamatar Gravy | Dabeli | Vegetable Masala Macroni | |
| CONDIMENTS | Cumin Raita | Tamarind Dip | Tomato Dip | ||
| BREAD | WW Bread Jam/Butter | WW Bread Jam/Butter | WW Bread Jam/Butter | WW Bread Jam/Butter | |
| MILK | Milk With Corn Flakes | Milk With Corn Flakes | Milk With Corn Flakes | Milk With Corn Flakes | |
| PACKED MEAL (ONLY PRE-PRIMARY) | |||||
| MAIN DISH | Poori Jeera Aloo | Sooji Toast | Whole Wheat Grated Cucumber Sandwich | Vegetable Cutlet | |
| BEVERAGE | Butter Milk | Sweet Lassi | Beverage | Beverage | |
| LUNCH MENU | |||||
| BEVERAGE | Lemonade | Jaljeera | Lemon Water | Rose Water | |
| VEG-1 | Rajma Masala | Punjabi Choley | Mix Daal | Kadhi Pakoda | |
| VEG-2 | Aloo Matar Dry | Makhani Mix Veg. | Shahi Paneer | Caramelizeed Onion Potato | |
| RICE | Steamed Rice | Steamed Rice | Cumin Rice | Cumin Rice | |
| BREADS | Chapati | Chapati | Chapati | Chapati | |
| CURD/ DESSERT | Vermicilie Kheer | Tutti Frutti Muffin | Cucumber Raita | Gulab Jamun | |
| EVENING SNACKS | |||||
| DAY CARE | Cheese Corn Balls | Potato Wedges | Upma (without Nuts) | Daal Chilla with Paneeer Stuffing | |
| CONDIMENTS | Tomato Dip | Tomato Dip | Coconut Dip | Tamarind dip | |
1122,Block A, DLF Phase-I, Gurgaon, Haryana
Mobile: +91- 9591748899
E-mail: admissions@kunskapsskolan.edu.in



















+919591748899
admissions@kunskapsskolan.edu.in
1122,Block A, DLF Phase-I, Gurgaon, Haryana
The Extended Essay (EE) is an independent research project that allows IB DP students to investigate a topic of personal interest in depth. The EE offers students the opportunity to conduct original research and produce a 4,000-word paper under the guidance of a supervisor. This process helps students to develop essential academic skills such as research, analysis, critical thinking, and academic writing. The EE also prepares students for the demands of university-level study, fostering intellectual curiosity and the ability to engage with complex ideas. The completion of the EE is a significant achievement in the IB DP, reflecting the student’s ability to undertake sustained research and present their findings in a coherent and scholarly manner.
Creativity, Activity, Service (CAS) is a core component of the IB DP that emphasises experiential learning and personal growth. CAS requires students to engage in a balanced range of activities that include creative pursuits, physical challenges, and community service. This component is designed to complement the academic rigour of the DP by encouraging students to explore their interests, develop new skills, and contribute to their communities. Through CAS, students are expected to reflect on their experiences, demonstrating initiative, perseverance, and the ability to work collaboratively. CAS fosters the development of well-rounded individuals who are not only academically accomplished but also socially responsible and physically active.
Theory of Knowledge (TOK) is a distinctive element of the IB Diploma Programme that challenges students to reflect on the nature of knowledge and how we know what we claim to know. TOK encourages students to explore and critically assess different ways of knowing (such as perception, reason, and emotion) and areas of knowledge (such as the natural sciences, the arts, and ethics). The course fosters a deep understanding of the complexity of knowledge, helping students to develop critical thinking skills, self-awareness, and the ability to articulate well-reasoned arguments. TOK is integral to the IB DP as it encourages students to become reflective, inquisitive thinkers, capable of making connections between academic disciplines and the wider world.
https://ked.edu.in/wp-content/uploads/2025/09/KI-70-Sept25_-Final.xlsx
September Meal Menu 2025



Ms. Jyothi Thyagarajan is the Director of IB Schools at Kunskapsskolan and the Head of IB Curriculum at Kunskapsskolan Gurgaon. In her role, she assists other Heads of Schools in introducing international curriculums, drawing on her extensive experience in educational leadership.
With a career spanning four decades, including 25 years in international education, Ms. Thyagarajan has held prominent leadership positions in renowned institutions such as The British School, Ardee School, and Heritage Experiential International School Gurgaon. Her journey began at Springdales School, Dhaula Kuan, where she spent 14 years before moving to The British School, New Delhi, for an 18-year tenure as Deputy Principal. She then served as the Director of Development at Ardee School, overseeing campuses across India followed by five impactful years at Heritage International Xperiential School as Senior Leader for Academics and Student Affairs.
She is a Cambridge-accredited and trained examiner for IGCSE coursework and oral examinations in English as a Second Language, as well as an IB-certified teacher for Literature and Language and Literature.
Her professional development includes participation in the Programme for Strategic Leadership in a Changing Environment at IIM-Ahmedabad and modules from the Principal’s Training Centre in London. Additionally, her certification for the inspection of CIS schools has provided her with the opportunity to study and integrate best practices from around the world into her educational framework.
Recognised for her excellence in teaching with the Indu Chowfin Award, Ms. Thyagarajan firmly believes that education should extend beyond intellectual development. She is dedicated to creating learning opportunities that empower each student to pursue personal goals aligned with their interests and passions, shaping the next generation of learners.



Kunskapsskolan Gurgaon is an IBMYP School and Candidate School* for IBDP. This school is pursuing authorization as an IB World School. These are schools that share a common philosophy – a commitment to high quality, challenging, international education that Kunskapsskolan Gurgaon believes is important for our students.
*Only schools authorized by the IB Organization can offer any of its four academic programmes: the Primary Years Programme (PYP), the Middle Years Programme (MYP), the Diploma Programme, or the Career-related Programme (CP). Candidate status gives no guarantee that authorization will be granted. For further information about the IB and its programmes, visit www.ibo.org
Middle Years are the most important milestones in a student’s life. Middle-school students are working toward developing certain skills like problem-solving skills and thinking skills. They also start to participate in decision-making and organization, time management. This is a time of major social and emotional growth. Students may struggle to fit in and try to discover self-identity. At Kunskapsskolan like IB we always have students at the center of our focus. We empower every student to master the challenges of today by providing them with the opportunity.
At Kunskapsskolan we offer IB Middle Years Program (MYP), which is an inclusive curriculum offered to 11- 16-year-old students. The MYP curriculum helps the students to make practical connections between their studies and the real world, preparing them for success in further study and in life. The MYP curriculum framework comprises eight subject groups, providing a broad and balanced education for early adolescents.
Our middle school students participate in events beyond the classrooms like interschool events/ sports which enhances their learning and social development. All MYP students are a part of Community Projects/ Service Learning as part of MYP action. They delve deeper into the inquiry process before taking action and reflecting on the process.
Through our personalized learning and clear goal setting we endeavor to prepare our students to become responsible global citizens and the future leaders of tomorrow.
The CBSE’s mission is to facilitate learning for the physical, emotional, social and intellectual well-being of students. A pace-setting National Board of School Education in the country, the CBSE always aspires and endeavors to be a center of excellence for providing quality education by continuously working on the educational standards to meet the national and global needs. The Board focuses upon the following:
CBSE curriculum is designed to achieve quality benchmarks in middle school (classes VI-X) and senior secondary (classes XI & XII) programmes consistent with the national goals and replete with innovative methods to achieve academic excellence in conformity with psychological, pedagogical and social principles. CBSE offers a standardized and structured curriculum which adapts to the changing demands of society and develops future ready learners. It believes in seeking pedagogic unity, creative adoption of changing technologies, constant capacity upgradation of teachers, integrating art and sports in education, environmental concerns, and imparting a cluster of futuristic skill sets that prepare a student to become a global citizen. At the Kunskapsskolan, we believe our mission closely aligns with the CBSE philosophy of ‘Value creating Education’ thus transforming our students into responsible global citizens. CBSE spans across a network of over 22030 affiliated schools, out of which 232 schools are located in 27 foreign countries

























Kunskapsskolan is a global school where students will develop in an environment that nurtures them and their uniqueness. Exposure to the varied curriculums of Kunskapsskolan schools across the continents will provide the students with an enhanced and holistic view of the world they inhabit. The subjects and concepts taught at the various grades are aligned to the CBSE curriculum.
In Kunskapsskolan, all the subjects are organized in Steps and Themes. This challenges students to stretch their boundaries, construct a solid foundation of knowledge and skills.
Subjects that are required to be learnt sequentially and progressively are taught in steps. Math and languages are step subjects. The student moves from one step to the next, once he has mastered the previous requisite step. The students understanding of the concept is assessed through presentations and projects.
The thematic courses integrate subjects. EVS, Arts and Computers are theme courses and organized around projects and missions (assignments). They are solved or carried out by using and applying what the student has learned and demonstrate the ability to use logical thinking and creativity to solve problems.
At preschool the focus is on the different skills that children develop at this age group. The curriculum is theme based with emphasis on developing the language, numeracy, cognitive, socio emotional and motor skills. The learning will be fun filled, activity based and learner centered, strongly influenced by an understanding of early childhood learning.

| Week 1 | ||||||
| Friday 1 Aug 2025 | ||||||
| Breakfast | Banana/ Scrambled Egg/ Vegetable Poha ( without Peanut)/ Mint Dip/ Whole Wheat Bread With Jam / Butter/ Milk With Corn Flakes |
|||||
| Packed Meals | Sooji Toast/ Beverage | |||||
| Lunch | Lemonade/ Choley Masala/ Cumin Potato/ Steamed Rice/ Chapati/ Vermicillie Kheer/ |
|||||
| Evening Snacks (Day Care) | Whole Wheat Cheese Vegetable Sandwich | |||||
| Week 2 | ||||||
| Monday 04 Aug 2025 | Tuesday 05 Aug 2025 | Wednesday 06 Aug 2025 | Thursday 07 Aug 2025 | Friday 08 Aug 2025 | Saturday 09 Aug 2025 | |
| Breakfast | Banana/ Boiled Egg/ Vegetable Vermiciilie (without nuts)/ Tomato Dip/ Whole Wheat Bread With Jam / Butter/ Milk With Corn Flakes |
Banana/ Pao/ Bhaji/ Whole Wheat Bread With Jam / Butter/ Milk With Corn Flakes |
Banana/ Boiled Egg/ Whole Wheat Stuffed Kulcha/ Mint Dip/ Whole Wheat Bread With Jam / Butter/ Milk With Corn Flakes |
Banana/ Boiled Egg/ Veg Tempered Upma/ Mint Dip/ Whole Wheat Bread With Jam/ Butter/ Milk With Corn Flakes |
Banana/ Boiled Egg/ Potato Paratha/ Cumin Raita/ Whole Wheat Bread With Jam/ Butter/ Milk With Corn Flakes |
|
| Packed Meals | Stuffed Aloo Prantha Roll with Butter/ Beverage | Besan Chilla/ Beverage | Utthapam/ Beverage | Whole Wheat Grated Cucumber Sandwich/ Beverage | Vegetable Cutlet/ Beverage | |
| Lunch | Lemonwater/ Rajma Masala/ Bottlegourd Masala/ Steamed Rice/ Chapati/ Carrot & Cucumber Raita |
Rose Water/ Kadhi Pakoda/ Jeera Aloo/ Steamed Rice/ Chapati/ Halwa |
Lemonade/ Dal Triveni/ Shahi Paneer/ Steamed Rice/ Chapati/ Boondi Raita |
Rose Water/ Black Chana Gravy/ Vegetable Jalfrezi/ Cumin Rice/ Chapati/ Gulab Jamun |
Roohafza Water/ Kale Masoor Daal/ Gatta Curry/ Jodhpuri Pulao/ Chapati/ Choco Muffin |
|
| Evening Snacks (Day Care) | Aloo Bonda with Tamarind Dip | Whole Wheat Cheese Vegetable Sandwich | Hara Bhara Kebab | Samosa with Tamarind Dip | Tempered Idli with Tomato Ketchup | |
| Week 3 | ||||||
| Monday 11 Aug 2025 | Tuesday 12 Aug 2025 | Wednesday 13 Aug 2025 | Thursday 14 Aug 2025 | Friday 15 Aug 2025 | Saturday 16 Aug 2025 | |
| Breakfast | Banana/ Indian Style Veg Macroni/ Whole Wheat Bread With Jam / Butter/ Milk With Corn Flakes |
Banana/ Aloo Jhol/ Kachodi/ Pickle/ Whole Wheat Bread With Jam / Butter/ Milk With Corn Flakes |
Banana/ Scrambled Egg/ Vegetable Porridge/ Tomato Dip/ Whole Wheat Bread With Jam/ Butter/ Milk With Corn Flakes |
Banana/ Scrambled Egg/ Vegetable Vermiciilie (without nuts)/ Tomato Dip/ Whole Wheat Bread With Jam/ Butter/ Milk With Corn Flakes |
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| Packed Meals | Paratha with Cumin Potato Roll/ Beverage | Corn Cheese Cutlets/ Beverage | Spinach Corn Sanchwich/ Beverage | Poori Jeera Aloo/ Beverage | ||
| Lunch | Jaljeera/ Rajma Masala/ Chettinad Aloo/ Steamed Rice/ Chapati/ Boondi Raita |
Lemonade/ Dal Bukhara/ Tawa Veg/ Steamed Rice/ Chapati/ Vanilla Cake Slice |
Roohafza Water/ Arhar Dal Tadka/ Ghiya Kofta/ Steamed Rice/ Chapati/ Cumin Raita |
Buttermilk/ Punjabi Choley/ Punjabi Choley/ Tri Colour Masala Pulao/ Chapati/ Tri Colour Burfi |
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| Evening Snacks (Day Care) | Vegetable Stovetop Macroni ( Continental) | Corn Cheese Cutlets | Vegetable Upma (without Nuts) | Choco Cookies | ||


A typical day at Kunskapsskolan School is exciting and challenging. At Kunskapsskolan School, students start their day with their base group and coach. The base group session begins with listening to and observing the daily news. This is followed by guidelines from the teacher to help students create their own personal time plan which ensures optimal utilization of time to achieve students’ personal and academic goals.
During the day students attend diverse teaching learning sessions such as workshops, lectures, seminars, communication sessions and lab sessions. Each of these sessions is aimed at supporting and mentoring students. While some sessions such as the lectures, lab sessions and seminars are largely teacher directed, workshops and communication sessions are guided by the needs of the students. Workshops are sessions wherein students receive targeted help from subject teachers. The student get individual or group help on starting a course or learning skills.
The lab sessions are interactive sessions providing students opportunity to explore and apply their learning in real life situations. Communication sessions held regularly help to enhance the ability of students to express with clarity, develop listening and comprehension skills and vocabulary.
These academic sessions are interspersed with co curricular sessions such as art, music, dance and diverse sports, providing the environment for holistic development of the student.