Culinary Training Needs of School Nutrition Professionals: Perspectives from the Field

Authors

• Jane Peterson Phd, RDN, The Institute of Child Nutrition Applied Research Division
• Shellie R. Hubbard MA, The Institute of Child Nutrition Applied Research Division

Document Type

Technical Report

Publication Date

2025

Department

Nutrition and Food Systems

Abstract

As school nutrition programs continue to implement healthier meal standards, school nutrition professionals require culinary knowledge and skills to prepare nutritious, appealing meals that meet regulatory requirements and student preferences. This study examined culinary training priorities and training delivery preferences among school nutrition professionals and State agency personnel across the United States.

A national rapid response survey was developed with input from culinary experts and validated by an expert review panel. The survey assessed training needs in four areas: food preparation, menu development, recipe development, and operations, as well as preferences for training delivery methods, duration, timing, and scheduling. A total of 1,725 participants, including school nutrition administrators, school nutrition staff, and State agency professionals, completed the survey.

Results identified strong interest in training related to vegetable preparation, speed-scratch and scratch cooking, reducing sodium and sugar while maintaining flavor, menu planning for efficiency, recipe development that aligns with student preferences, and food safety and sanitation. Training priorities varied somewhat by job role, with State agency professionals expressing greater interest in cycle menus, local food procurement, and standardized recipe development. Participants preferred self-paced virtual training and in-person training with hands-on activities. Short training sessions lasting 30 minutes to 2 hours were favored, with late afternoon and early morning identified as the preferred training times. August, July, and June were the preferred months for training delivery.

Findings provide evidence-based guidance for the development of targeted culinary training opportunities that strengthen workforce competencies, support healthy school meal preparation, and enhance the operational effectiveness of school nutrition programs.

Recommended Citation

Culinary Training Needs of School Nutrition Professionals: Perspectives from the Field (2025). University, MS: Peterson, J.