Suwon Office of Education Operates 'Seafood Cooking Class' for Developing School Lunch Menus

The Suwon Office of Education (Superintendent Kim Hye-ri) held the '2026 Seafood Cooking Class' on the 22nd at Hanyang Cooking Academy for nutritionists and dietitians at schools and kindergartens in the Suwon region.

The cooking class was conducted in connection with the seafood school lunch activation project hosted by the Ministry of Oceans and Fisheries and led by the National Fisheries Products Quality Management Service and the Korean Dietetics Association.

The program was designed to lower students' resistance to seafood, a typical non-preferred ingredient among students, by introducing it through familiar and diverse menus, and to invigorate seafood consumption in school lunch settings.

In particular, the education focused on enhancing on-site application capabilities so that seafood menus reflecting student preferences can be utilized in school lunches, going beyond simple cooking technique acquisition.

At the venue, participants shared seafood cooking know-how applicable to school lunches, and conducted cooking demonstrations and hands-on training using student-friendly menus such as clam con cheese penne and seafood rose tteokbokki. Participants directly engaged in cooking and tasting to examine the taste and cooking convenience of the menus while discussing plans for school lunch application.

The Suwon Office of Education plans to apply the menus learned from the cooking class to school lunches at participating schools at least once. Additionally, it will monitor student responses and preferences during actual lunch services and gather on-site feedback during cooking processes to continuously expand the range of seafood menus available for future school lunch use.

Superintendent Kim Hye-ri of the Suwon Office of Education stated, "This seafood cooking class is a meaningful educational opportunity for students to develop healthy eating habits by encountering seafood, which they typically do not prefer, through familiar menus," and added, "Going forward, we will continue to cooperate with related organizations to operate diverse lunch programs that consider both student preferences and nutrition, and actively support the application of educational content to actual school lunch settings."