Reducing Risk Factors for Non-Communicable Diseases in Ukraine
Culinary Training for School Canteen Chefs
Status: Completed
Implementation DateAugust 2021 - August 2022
Project Focus Areas:Promoting healthy eating, Preschool nutrition system reform
Partner
This project was implemented within the framework of the Ukrainian-Swiss initiative “Acting for Health” with support from Switzerland through the Swiss Agency for Development and Cooperation (SDC).
Project Goal
To advance school nutrition reform by supporting and improving school catering services in Ukrainian secondary schools.
As part of the project, a series of hands-on culinary training sessions were conducted for school chefs from Lviv, Dnipropetrovsk, Poltava, Rivne, and Kherson regions. These masterclasses were designed to equip chefs with modern culinary techniques and best practices for school kitchens, helping them adapt to both modern and outdated kitchen equipment.
Key Training Areas:
- Efficient use of modern kitchen equipment.
- Understanding the objectives of school nutrition reform and its role in preventing non-communicable diseases.
- Fundamentals of nutrition and healthy eating in school canteens.
- Proper use of spices and technological charts for preparing meals from the updated menu.
- Practical training on cooking techniques in existing school kitchens.
- Mastering skills in operating contemporary kitchen appliances.
- Encouraging chefs to follow trends in school gastronomy in Ukraine and worldwide.
- Three two-day training sessions were conducted for chefs from Kherson, Lviv, and Rivne regions.
- One three-day training session was held for chefs from Poltava and Dnipropetrovsk regions.
- A total of 160 participants completed the training.
- Through these sessions, school chefs gained valuable practical knowledge, enabling them to enhance the quality and safety of school meals, adapt to changes, and implement innovative approaches in their work.
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