Suwon Education Office Operates 'Seafood Cooking Class' to Develop School Meal Menus

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

This cooking class was implemented in connection with the seafood school meal activation project hosted by the Ministry of Oceans and Fisheries and organized by the National Federation of Fisheries Cooperatives and the Korean Dietetic Association.

The class was designed to lower students' resistance to seafood, a representative non-preferred food ingredient among students, by utilizing it in familiar and diverse menus, and to activate seafood consumption in school meal settings.

In particular, this education focused on enhancing practical application capabilities so that nutritionists and dietitians can utilize seafood menus that reflect students' preferences in school meals, going beyond simple cooking technique acquisition.

At the event, participants shared seafood cooking know-how that can be applied to school meals, and cooking demonstrations and hands-on practice using menus familiar to students, such as △Manila clam conch cheese pasta and △seafood rose tteokbokki, were conducted. Participants directly examined the taste and cooking convenience of the menus through cooking and tasting, and jointly discussed ways to apply them to school meals.

The Suwon Education Support Office plans to apply the menus learned in this cooking class to school meals at participating schools at least once. Additionally, the office plans to continuously expand seafood menus that can be utilized in school meals in the future by reviewing students' reactions and preferences during actual meal service and on-site feedback from the cooking process.

Kim Hye-ri, Director of the Suwon Education Support Office, stated, "This seafood cooking class is a meaningful educational initiative that helps students develop healthy eating habits by becoming familiar with seafood, which they normally do not prefer, through familiar menus," and added, "Going forward, we will cooperate with related agencies to operate various meal programs that consider both students' preferences and nutrition, and actively support the implementation of what was learned in education in actual school meal settings."