Kid Chef training program successfully completed

The Enabling Equity to Advance Learning project, aimed at enhancing access and quality in education through inclusive approaches, has been implemented since 2022. The Ministry of Education, with support from the Global Partnership for Education (GPE), is implementing a comprehensive initiative targeting three key priorities within the education sector: inclusive education, school-based food production and services, and blended learning.

Within the framework of the development of these three priority areas of School food production and services, the Kid Chef qualification training was held from June 23 to July 4, 2025, in the training hall of the Mongolian University of Science and Technology, and the graduates received their certificates on July 7, 2025. This training was organized by the National Center for Child Food Production and Nutrition Training Methodology.

The training was attended by school dieticians and chefs from 35 secondary schools targeted by the “Enabling Equity to Advance Learning” project. The Kid Chef  training program lasted for 10 days, five days of theoretical knowledge combined with  five days of practical experience. After the training, the graduates were given a set of chef’s uniforms, a food thermometer, a salt meter, and a nutrition guide for children with special needs.

S.Nyamtsetseg, Senior Specialist in charge of training at the National Center for Child Food Production and Nutrition Training Methodology said, “This was the first time the 120-hour, 10-day training course for kid chefs has been organized. Participants in the training were awarded certificates based on their progress tests and attendance. This time, chefs from the capital and provincial secondary schools participated in the training”.

G.Selenge, a senior chef at General Education School No.63 in Ulaanbaatar said, “I have been working in the catering industry for over 40 years. I learned a lot about children’s food through this training. The nutritional value of children’s food is quite unique. So I learned how to cook food that is suitable for children. Our school has a fully equipped kitchen as part of the “Enabling Equity to Advance Learning” project. This equipment has created many advantages, including greater variety,  improved efficiency, and enhanced  productivity”.E.Altanzul, the chef at General Education School of Bayan-Uul soum in Dornod province, reflected on the training and said “This training provided for me, a lot of knowledge about what children’s food should be like. Our school has over 1,000 children, with over 500 children who participate in the lunch and breakfast programs”.

Save the Children serves as the Grant Agent for the Global Partnership for Education in this transformative project.