Developing learners who are confident, responsible, reflective, innovative, and engaged. A curriculum that provides a solid foundation for higher education worldwide.
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A rigorous, internationally minded pre-university course of study designed for students aged 16 to 19 to excel in both their academic and personal lives.
LEARN MORE +What makes Kunskapsskolan International the Best School in Gurgaon is that the teachers, time-plan and the learning spaces are adapted to each individual student’s need. We are also unique in our approach to academics. Our KED program is integrated with the strong national CBSE curriculum. We also offer the Cambridge curriculum also integrated with the KED program.
The world needs more leaders and visionaries, who are driven by self-motivation and ambitions but at the same time are sensitive and empathetic individuals in their interactions with others. Thus, our school provides the opportunity to imbibe an intrinsic national ethos with a global context, to collaborate, communicate, explore and experience the global-local world. The delivery of our curriculum is designed in steps and theme courses which enable students to progress independently at their own pace. This makes our school the top CBSE School in Gurgaon.
At our school, learning extends far beyond the classroom. We believe that a truly holistic education nurtures not only academic excellence but also the skills, attitudes, and competencies required to thrive in an ever-evolving world. This philosophy is reflected in our KED Enrichment Program, which is seamlessly integrated into the regular curriculum. Designed to foster well-rounded development, the program provides students with dedicated opportunities 2–3 times a week to explore their interests, discover new talents, and build essential life skills. Through a diverse range of enrichment experiences, students engage in sports, technology, creative arts, leadership, innovation, and other specialized areas that promote collaboration, critical thinking, communication, resilience, and personal growth. The enrichment offerings span a wide spectrum of disciplines, enabling students to develop confidence, pursue their passions, and cultivate skills that will serve them both within and beyond school. These experiences complement academic learning and contribute significantly to the development of globally minded, future-ready learners.
| Day | Wednesday | Thursday | Friday | Saturday |
|---|---|---|---|---|
| Date | 1 | 2 | 3 | 4 |
| WEEK- 1 BREAKFAST MENU | ||||
| SEASONAL WHOLE FRUIT | Seasonal Fruit | Seasonal Fruit | Seasonal Whole Fruit | |
| EGGS | Scrambled Egg | Boiled Egg | Boiled Egg | |
| MAIN DISH 1 | Potato & Onion Paratha | Vegetable Peanut Vermicilli | Dabeli | |
| CONDIMENTS | Cumin Raita | Mint Dip | Tamarind Dip | |
| BREAD | Whole Wheat Bread With Jam / Butter | Whole Wheat Bread With Jam / Butter | Whole Wheat Bread With Jam / Butter | |
| MILK | Milk With Corn Flakes | Milk With Corn Flakes | Milk With Corn Flakes | |
| LUNCH MENU | ||||
| BEVERAGES | Roohafza Water | Detox Water | Lemonade | |
| VEG-1 (Lentil / Gravy) | Arhar Dal Tadka | Mix Daal | Kadhi Pakoda | |
| VEG-2 | Bhindi Do Pyaza | Paneer Butter Masala | Masala Aloo | |
| RICE | Steamed Rice | Cumin Rice | Steamed Rice | |
| BREADS | Chapati | Chapati | Chapati | |
| CURD/ DESSERT | Rice Kheer | Cucumber Raita | Halwa | |
| EVENING SNACKS | ||||
| SNACKS | Vegetable Kathi Roll | Samosa | Veg. Puff | |
| Day | Monday | Tuesday | Wednesday | Thursday | Friday | Saturday |
|---|---|---|---|---|---|---|
| Date | 6 | 7 | 8 | 9 | 10 | 11 |
| WEEK- 2 BREAKFAST MENU | ||||||
| SEASONAL WHOLE FRUIT | Seasonal Fruit | Seasonal Fruit | Seasonal Fruit | Seasonal Fruit | Seasonal Fruit | |
| EGGS | Boiled Egg | Vada | Boiled Egg | Boiled Egg | Scrambled Egg | |
| MAIN DISH 1 | Indian Style Veg Macroni | Sambhar | Vegetable Poha with Peanuts | Potato Vegetable Toasted Sandwich | Vegetable Masala Idly | |
| CONDIMENTS | Tomato Dip | Coconut Dip | Mint Dip | Tomato Dip | Coconut Dip | |
| BREAD | Whole Wheat Bread With Jam/ Butter | Whole Wheat Bread With Jam/ Butter | Whole Wheat Bread With Jam/ Butter | Whole Wheat Bread With Jam / Butter | Whole Wheat Bread With Jam / Butter | |
| MILK | Milk With Corn Flakes | Milk With Corn Flakes | Milk With Corn Flakes | Milk With Corn Flakes | Milk With Corn Flakes | |
| LUNCH MENU | ||||||
| BEVERAGES | Lemon Water | Rose Water | Jaljeera | Roohafza | Lemonade | |
| VEG-1 (Lentil / Gravy) | Rajma Masala | Dal Dhaba | Dal Bukhara | Punjabi Choley | Yellow Daal with Hing Jeera Tadka | |
| VEG-2 | Mix Veg. | Bhindi Do Pyaza | 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 | ||||||
| SNACKS | Cheese Corn Cutlet | Stuff Kulcha | Sweet Bun Maska | Veg. Burger | Chocolate Doughnuts | |
| Day | Monday | Tuesday | Wednesday | Thursday | Friday | Saturday |
|---|---|---|---|---|---|---|
| Date | 13 | 14 | 15 | 16 | 17 | 18 |
| WEEK- 3 BREAKFAST MENU | ||||||
| SEASONAL WHOLE FRUIT | Seasonal Fruit | Seasonal Fruit | Seasonal Fruit | Seasonal Fruit | Seasonal Fruit | |
| EGGS | Boiled Egg | Pao | Boiled Egg | Boiled Egg | Scrambled Egg | |
| MAIN DISH 1 | Onion and Potato Paratha | Bhaji | Vegetable Peanut Upma | Aloo Bonda | Vegetable Peanuts Vermicillie | |
| CONDIMENTS | Curd | Chopped Onion | Mint Dip | Tamarind Dip | Mint Dip | |
| BREAD | Whole Wheat Bread With Jam/ Butter | Whole Wheat Bread With Jam/ Butter | Whole Wheat Bread With Jam/ Butter | Whole Wheat Bread With Jam / Butter | Whole Wheat Bread With Jam / Butter | |
| MILK | Milk With Corn Flakes | Milk With Corn Flakes | Milk With Corn Flakes | Milk With Corn Flakes | Milk With Corn Flakes | |
| LUNCH MENU | ||||||
| BEVERAGES | Rose Water | Sweet Lassi | Lemonade | Jaljeera | Lemon Water | |
| VEG-1 (Lentil / Gravy) | 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 | Besan Laddo | Mint Raita | Gulab Jamun | Beetroot Raita | |
| EVENING SNACKS | ||||||
| SNACKS | Veg Baked Puffs | Brownie | Whole Wheat Sandwich | Samosa | Vada Pao | |
| Day | Monday | Tuesday | Wednesday | Thursday | Friday | Saturday |
|---|---|---|---|---|---|---|
| Date | 20 | 21 | 22 | 23 | 24 | 25 |
| WEEK- 4 BREAKFAST MENU | ||||||
| SEASONAL WHOLE FRUIT | Seasonal Fruit | Seasonal Fruit | Seasonal Fruit | Seasonal Fruit | Seasonal Fruit | |
| EGGS | Boiled Egg | Matar | Boiled Egg | Boiled Egg | Scrambled Egg | |
| MAIN DISH 1 | Veg. Uttapam | Kulcha | Sweet Porridge | Veg. Potato Peanut Poha | Vegetable Masala Macroni | |
| CONDIMENTS | Coconut Dip | Chopped Onion | Mint Dip | Tomato Dip | ||
| BREAD | Whole Wheat Bread With Jam/ Butter | Whole Wheat Bread With Jam/ Butter | Whole Wheat Bread With Jam/ Butter | Whole Wheat Bread With Jam / Butter | Whole Wheat Bread With Jam / Butter | |
| MILK | Milk With Corn Flakes | Milk With Corn Flakes | Milk With Corn Flakes | Milk With Corn Flakes | Milk With Corn Flakes | |
| LUNCH MENU | ||||||
| BEVERAGES | Rose Water | Lemon Water | Roohafza Water | Jaljeera | Lemonade | |
| VEG-1 (Lentil / Gravy) | 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 | ||||||
| SNACKS | Crescent Puff | Sweet Bun Maska | Cheese Corn Cutlets | Samosa | Stuff Kulcha | |
| Day | Monday | Tuesday | Wednesday | Thursday | Friday |
|---|---|---|---|---|---|
| Date | 27 | 28 | 29 | 30 | 31 |
| WEEK- 5 BREAKFAST MENU | |||||
| SEASONAL WHOLE FRUIT | Seasonal Fruit | Seasonal Fruit | Seasonal Fruit | Seasonal Fruit | Holiday |
| EGGS | Boiled Egg | Poori | Boiled Egg | Boiled Egg | |
| MAIN DISH 1 | Potato Stuffed Parantha | Aloo Tamatar Gravy | Dabeli | Vegetable Masala Macroni | |
| CONDIMENTS | Cumin Raita | Tamarind Dip | Tomato Dip | ||
| BREAD | Whole Wheat Bread With Jam/ Butter | Whole Wheat Bread With Jam/ Butter | Whole Wheat Bread With Jam/ Butter | Whole Wheat Bread With Jam / Butter | |
| MILK | Milk With Corn Flakes | Milk With Corn Flakes | Milk With Corn Flakes | Milk With Corn Flakes | |
| LUNCH MENU | |||||
| BEVERAGES | Lemonade | Jaljeera | Lemon Water | Rose Water | Holiday |
| VEG-1 (Lentil / Gravy) | Rajma Masala | Punjabi Choley | Mix Daal | Kadhi Pakoda | |
| VEG-2 | Aloo Matar Dry | Makhani Mix Veg. | Shahi Paneer | Caramelized Onion Potato | |
| RICE | Steamed Rice | Steamed Rice | Cumin Rice | Cumin Rice | |
| BREADS | Chapati | Chapati | Chapati | Chapati | |
| CURD/ DESSERT | Cumin Raita | Gulab Jamun | Cucumber Raita | Tutti Frutti Muffin | |
| EVENING SNACKS | |||||
| SNACKS | Vanilla Muffin | Whole Wheat Sandwich | Chocolate Doughnuts | Vegetable Kathi Roll | |
Seasonal Delights: Please note that our menu features vegetables and fruits that are sourced seasonally. Consequently, the availability of certain items may vary based on the season.
Allergy Alert: For individuals with allergies, we recommend avoiding options highlighted in Blue (Lactose), Green (Nuts), and Red (Egg).
Your health and well-being are important to us.
Kunskapsskolan International, Adjacent to Sector 70A, Gul Farm Complex, Gurgaon, Haryana – 122004
CBSE I Cambridge I IBDP
Mobile: +91 9591748899
E-mail: admissions@ked.edu.in



















9591748899
admissions@ked.edu.in
Adjacent to Sector 70A, Gul Farm Complex, Gurgaon, Haryana - 122004
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.
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 aim is to ensure that the educational integrity is at the heart of all assessments and that tests and qualifications are only of value if they inform the learning process and reflect the true status of an individual’s knowledge and understanding; to ensure that all learners access the benefits of their education through a fair and accurate assessment of their skills, knowledge and understanding; to unlock the power of education for every learner and help them become confident, responsible, reflective, innovative and engaged.
Cambridge International curriculum is an International trademark set for global standards of education, worldwide. It is offered in more than 10,000 schools across 160 countries and is recognised by universities and employers across the world. A structured curriculum characterized by academic rigor helps learners enhance their skills and knowledge as they progress from one grade level to another.
The curriculum allows the requisite flexibility to meet the learners’ personal and cultural needs. Cambridge philosophy of unlocking the child’s potential to make him/her a passionate lifelong learner blends with the school’s vision of creating a joyful learning environment.
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

























| Name | Designation |
| Dr. Rupa Chauhan | Director Academic Operations |
| Ms. Kavita Sinha | Principal |
| Ms. Asiya Bedi | Vice Principal and Head CBSE |
| Ms. Kalpana | Headmistress |
| Mr. Devesh Sikoria | Admin Head |
| Ms. Medha | School Counsellor |
| Ms. Manpreet Kaur | School Counsellor |
| Ms. Sakshi Jaiwal | Occupational Therapist |
| Ms. Anshita Taneja | School Representative |
| Ms. Karishma Bhatia | Parent Representative |
| Ms. Ishpreet Kaur | Parent Representative |
| Ms. Aditi | External Representative |
| Name of Member | Designation |
| Dr. Rupa Chauhan | Director Academic Operations |
| Ms. Kavita Sinha | Principal |
| Ms. Asiya Bedi | Vice Principal and Head of CBSE |
| Ms. Kalpana | Primary Headmistress |
| Mr. Devesh Sikroria | Head Admin |
| Ms. Medha | School Counsellor |
| Ms. Manpreet | School Counsellor |
| Ms. Shruti Jaiswal | Occupational Therapist |
| Ms. Anu Suri | Parent Executive |

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 | ||||||
| Monday 2025 | Tuesday 01 Apr 2025 | Wednesday 02 Apr 2025 | Thursday 03 Apr 2025 | Friday 04 Apr 2025 | ||
| Breakfast | Seasonal Fruit, Aloo Jhol, Ajwaini Poori, Pickle, Whole Wheat Bread With Jam / Butter, BournVita Milk With Corn Flakes | Seasonal Fruit, Cake Slice, Pao, Bhaji, Whole Wheat Bread With Jam / Butter, Bournvita Milk With Corn Flakes | Seasonal Fruit, Cake Slice, talian Style Macroni, Tomato Dip, Whole Wheat Bread With Jam/ Butter, Bournvita Milk With Corn Flakes | Seasonal Fruit, Cake Slice, Vegetble Peanut Poha, Mint Dip, Whole Wheat Bread With Jam / Butte, Bournvita Milk With Corn Flakes | ||
| Packed Snacks | Grated Vegetable Sandwich, Vanilla Muffin | Fried Rice, Stir Fried Vegetables | ||||
| Lunch | Butter Milk, Panchmel Dal, Nutri Soya Chunks Gravy, Steamed Rice, Chapati, Besan Burfi | Lemonade, Dal Makhani, Kadhai Vegetable, Vegetable Dum Biryani, Chapati, Mint Raita | Jaljeera, Rajma Masala, Cumin Potato, Steamed Rice, Chapati, Cumin Raita | Lemon Iced Tea, Chilli Paneer Gravy, Stir Fried Chinese Veg in Semi Dry Gravy, Veg Fried Rice, Veg Noodles, Choco Brownie | ||
| Evening Snacks (Day Care) | Veg. Puff | Vada Pao | Choco Muffin | Fruit | ||
| Week 2 | ||||||
| Monday 07 Apr 2025 | Tuesday 08 Apr 2025 | Wednesday 09 Apr 2025 | Thursday 10 Apr 2025 | Friday 11 Apr 2025 | ||
| Breakfast | Seasonal Fruit, Boiled Egg, Potato Stuffed Parantha, Cumin Raita, Whole Wheat Bread With Jam / Butter, Bournvita Milk With Corn Flakes | Seasonal Fruit, Kachodi, Aloo Jhol, Whole Wheat Bread With Jam / Butter, Bournvita Milk With Corn Flakes | Seasonal Fruit, Boiled Egg, Vegetable Peanut Poha, Mint Dip, Whole Wheat Bread With Jam / Butter, Bournvita Milk With Corn Flakes | Seasonal Fruit, Boiled Egg, Masala Idly, Coconut Chutney, Whole Wheat Bread With Jam / Butter, Bournvita Milk With Corn Flakes | Seasonal Fruit, Boiled Egg, Vermicillie wth Peanuts, Tomato Dip, Whole Wheat Bread With Jam/ Butter, | |
| Packed Snacks | Sweet & Sour Vegetable Gravy, Corn Fried Rice | Mac’ n’ Cheese, Garlic Bread | Vegetable Cutlet, Bread Butter / Jam | Hash Brown, Stir Fried Vegetables | Vegetable Burger, Vanilla Muffin | |
| Lunch | Butter Milk, Rajma Masala, Beans Aloo, Steamed Rice, Chapati, Coconut Laddoo | Roohafza Water, Hari Mung Daal, Bhindi Do Pyaza, Steamed Rice, Chapati, Bottle Gourd Raita | Lemonade, Mung and Red Masoor Daal Tadka, Applegourd Masala (Tinda Aloo), Steamed Rice, Chapati, Cucumber Raita | Jaljeera, Choley Masala, Shahi Paneer, Cumin Rice, Chapati, Gulab Jamun | Lemon Iced Tea, Lobhiya Masala, Aloo Matar, Steamed Rice, Chapati, Vanilla Muffin | |
| Evening Snacks (Day Care) | Samosa | Coleslaw Sandwich | Vegetable Wrap | Corn Cheese Cutlets | Fruit | |
| Week 3 | ||||||
| Monday 14 Apr 2025 | Tuesday 15 Apr 2025 | Wednesday 16 Apr 2025 | Thursday 17 Apr 2025 | Friday 18 Apr 2025 | ||
| Breakfast | Holiday | Seasonal Whole Fruit, Kaddu, Ajwaini Poori, Pickle, Whole Wheat Bread With Jam/ Butter, Bournvita Milk With Corn Flakes | Seasonal Fruit, Scrambled Egg, Sweet Porridge, Whole Wheat Bread With Jam/ Butter, Bournvita Milk With Corn Flakes | Seasonal Fruit, Boiled Egg, Kulcha Matra, Imli Dip with Chopped Vegetable, Whole Wheat Bread With Jam/ Butter, Bournvita Milk With Corn Flakes | Holiday | |
| Packed Snacks | Holiday | Sweet & Sour Vegetable Gravy, Corn Fried Rice | Mixed Sauce Veg Pasta, Garlic Bread | Grated Vegetable Sandwich, Choco Muffin | Holiday | |
| Lunch | Holiday | Lemonade, Chana Daal Tadka, Matar Paneer Gravy, Steamed Rice, Chapati, Cucumber Raita | Jaljeera, Gatta Curry, Rajasthani Daal, Jodhpuri Pulao, Chapati, Mint Raita | Butter Milk, Daal Triveni, Spinach Corn, Steamed Rice, Chapati, Choco Muffin | Holiday | |
| Evening Snacks (Day Care) | Holiday | Brownie | Vada Pao | Hara Bhara Kebab (Heart Shaped) | Holiday | |
| Week 4 | ||||||
| Monday 21 Apr 2025 | Tuesday 22 Apr 2025 | Wednesday 23 Apr 2025 | Thursday 24 Apr 2025 | Friday 25 Apr 2025 | ||
| Breakfast | Seasonal Fruit, Boiled Egg, Potato Stuffed Paratha, Cumin Raita, Whole Wheat Bread With Jam / Butter, Bournvita Milk With Corn Flakes | Seasonal Fruit, Kachodi, Banarsi Aloo, Pickle, Whole Wheat Bread With Jam / Butter, Bournvita Milk With Corn Flakes | Seasonal Whole Fruit, Boiled Egg, Vada Pao, Whole Wheat Bread With Jam / Butter, Bournvita Milk With Corn Flakes | Seasonal Fruit, Boiled Egg, Idly, Sambhar, Whole Wheat Bread With Jam/ Butter, Bournvita Milk With Corn Flakes | Seasonal Fruit, Boiled Egg, Veg. Vermicillie with Peanuts, Tomato Dip, Whole Wheat Bread With Jam/ Butter, Bournvita Milk With Corn Flakes | |
| Packed Snacks | Sweet & Sour Vegetable Gravy, Corn Fried Rice | Mac’ n’ Cheese, Garlic Bread | Vegetable Cutlet, Bread Butter / Jam | Hash Brown, Stir Fried Vegetables | Vegetable Burger, Brownie | |
| Lunch | Butter Milk, Rajma Masala, Beans Aloo, Steamed Rice, Chapati, Rice Kheer | Jaljeera, Daal Panchmel, Paneer Butter Masala, Steamed Rice, Chapati, Cucumber Raita | Roohazfa Water, Punjabi Chole ( White), Dhaba Style Bhuna Vegetables, Steamed Rice, Chapati, Cumin Raita | Lemon Ice Tea, Kadhi Pakoda, Kadhai Veg, Veg Pulao, Chapati, Halwa | Lemonade, Vegetable Manchurian, Stir Fried Chinese Veg, Veg Fried Rice, Veg Noodles, Brownie | |
| Evening Snacks (Day Care) | Veggie Stuff Kulcha | Crescent Puff | Veg. Burger | Coleslaw Sandwich | Fruit | |
| Week 5 | ||||||
| Monday 28 Apr 2025 |
Tuesday 29 Apr 2025 |
Wednesday 30 Apr 2025 |
||||
| Breakfast | Seasonal Fruit, Boiled Egg, Potato Stuffed Parantha, Cumin Raita, Whole Wheat Bread With Jam/ Butter, Bournvita Milk With Corn Flakes | Seasonal Fruit, Aloo Jhol, Spinach Poori, Pickle, Whole Wheat Bread With Jam / Butter, Bournvita Milk With Corn Flakes | Seasonal Fruit, Boiled Egg, Vegetable Stovetop Macroni – Continental, Whole Wheat Bread With Jam / Butter, Bournvita Milk With Corn Flakes | |||
| Packed Snacks | Rice Croquettes, Bread Butter / Jam | Sweet & Sour Vegetable Gravy, Corn Fried Rice | Mixed Sauce Veg Pasta, Garlic Bread | |||
| Lunch | Roojafza Water, Rajma Masala, Mix Vegetable, Steamed Rice, Chapati, Coconut Laddoo | Lemonade, Moong Masoor Daal, Soya Chaap Masala, Steamed Rice, Chapati, Cucumber Raita | Butter Milk, Kala Chana Gravy, Ridge Gourd Masala (Tori Masala), Steamed Rice, Chapati, Marble Cake Slice | |||
| Evening Snacks (Day Care) | Bread Pakoda | Cheese Sandwich with Vegetables | Vada Pao | |||


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.