The staff of Uudam Mongol School's cafeteria are preparing for the 2026–2027 school year, working to make our students' meal service and cafeteria operations more professional and consistent.
Our goal isn't only to serve children a meal each day — it's to make healthy eating habits part of everyday school life.
As part of this effort, on August 26–27, professional chef and culinary specialist Suzuki Yuko of Japan led professional training and hands-on sessions for our cafeteria staff.
The training covered preparing food in ways that preserve the nutritional value of ingredients and vegetables; preparing meals and portioning suited to children's age groups; flavor, appearance, texture, and balance; proper handling, tasting, and storage of raw ingredients; and kitchen hygiene and food safety.
