Important events

Seventeen participants took part in the training. During the course, they studied modern approaches to organizing school nutrition, requirements for food preparation technology, sanitary standards, and the principles of designing balanced menus for schoolchildren.

The online format enabled specialists from different regions to enhance their professional competencies without interrupting their primary work. Upon completion of the course, participants received the relevant certificates.

On January 23, 2026, a training session on the production and processing of dried fruits for export was held at the Republican Competence Center at Kyrgyz State Technical University named after I. Razzakov.

The event was aimed at enhancing participants’ professional knowledge and practical skills in dried fruit production, with a focus on quality requirements and food safety standards for export markets.

During the training, the following key topics were covered:

• primary production of dried fruits,
• secondary processing and product finishing,
• quality management in dried fruit production,
• ensuring food safety.

The lead trainer of the event was PhD, Associate Professor N. U. Konkubaeva. The training was conducted in an interactive format using video presentations, practical exercises, discussions, and Q&A sessions.

Holding such trainings at the Republican Competence Center contributes to the development of professional competencies, the adoption of modern quality approaches, and the strengthening of export potential.

On January 13–14, a hands-on practical training was held at the Republican Competence Center for school cooks from Kemin District.

In accordance with the Resolution No. 532 of August 28, 2024, issued by the Cabinet of Ministers of the Kyrgyz Republic “On the Organization of Meals for Students of State and Municipal General Education Institutions of the Kyrgyz Republic,” school cooks from Kemin District completed advanced training courses.

The training was conducted in two stages: a two-week online course followed by a two-day in-person practical session. The offline practical component took place at the Republican Competence Center at Kyrgyz State Technical University named after I. Razzakov.

During the practicum, school cooks received detailed guidance on:

• improving the nutrition of schoolchildren,
• organizing proper and balanced meals,
• menu planning,
• applying technological processes in food preparation.

Participants exchanged practical experience, practiced cooking techniques, and discussed modern approaches to organizing school nutrition.

Upon completion of the training, all participants were awarded certificates.

In 2025, the Republican Competence Center organized and delivered online professional development courses for school cooks and kitchen staff under the program “Technology for Preparing School Meals.”

The training was conducted on a fee-based basis in accordance with the approved pricing schedule and was aimed at enhancing the professional competencies of school nutrition workers, improving the quality of food preparation, and ensuring compliance with technological requirements.

Throughout the year, the courses were delivered in several cohorts:

• September 10–25, 2025 — 14 participants;
• September 30–October 13, 2025 — 27 participants;
• October 23–November 5, 2025 — 12 participants;
• November 28–December 12, 2025 — 85 participants;
• December 1–15, 2025 — 41 participants;
• December 10–24, 2025 — 12 participants;
• December 15–29, 2025 — 56 participants.

As part of the program, participants studied the technology of preparing school meals, food quality and safety requirements, and the specifics of organizing meals in general education institutions.

These courses contribute to raising the professional standards of school nutrition specialists and to implementing unified quality and safety standards within the school feeding system.

On October 27, 2025, a seminar for representatives of the public health system (district and city branches of the Sanitary and Epidemiological Service) was held at the Republican Competence Center of Kyrgyz State Technical University named after I. Razzakov. The event took place within the framework of the World Food Programme project “Optimization of School Feeding in the Kyrgyz Republic.”

Organizers of the seminar:

* Ministry of Health of the Kyrgyz Republic;
* World Food Programme;
* Roza Otunbayeva Initiative International Public Foundation.

The Republican Competence Center served as a key platform for discussing pressing issues related to the organization of hot meals in general education and preschool institutions across the country.

Seminar objectives:

* Clarification of regulations on school nutrition and local record-keeping;
* Strengthening the capacity of sanitary and epidemiological specialists in monitoring meal organization in schools and kindergartens;
* Practical training at school kitchen facilities;
* Presentation of best practices and sanitary standards (SanPiN);
* Exchange of experience among regional representatives;
* Presentation of the World Food Programme’s achievements in 2024 and plans for 2025–2026.

Participants included representatives of the World Food Programme, the Roza Otunbayeva Initiative International Public Foundation, the Institute of Sectoral Nutrition (SIFI), and regional project assistants from the Insan Leilek Public Foundation.

The seminar became an important step toward strengthening interagency cooperation and improving the school feeding system in Kyrgyzstan.
 

On September 17, training concluded at the Republican Competence Center for school feeding for cooks from 12 preschool educational organizations participating in a pilot project to equip kitchens with modern equipment, implemented with the support of the World Food Programme.

This project marks an important step toward modernizing preschool nutrition infrastructure, which is especially relevant amid growing attention to the quality of early childhood education and children’s health.

The Ministry of Education of the Kyrgyz Republic is carrying out systematic and consistent work to improve conditions in the preschool education sector. Particular emphasis is placed not only on expanding access to preschool education but also on ensuring children receive high-quality and safe nutrition.

As part of this effort, the “Procedure for Organizing Meals in Preschool Educational Institutions” was approved by Resolution No. 257 of May 15, 2025, issued by the Cabinet of Ministers of the Kyrgyz Republic. The document establishes unified requirements for meal organization, including nutritional standards, rational menu planning, sanitary and hygienic conditions, and institutional responsibility for compliance.

Through the joint efforts of the government and international partners, conditions are being created to introduce modern approaches to child nutrition, enhance cooks’ professional skills, and strengthen the material and technical base of preschool institutions.

From August 11 to 28, training courses for school cooks from the regions of the Kyrgyz Republic were held at the Republican Competence Center of Kyrgyz State Technical University named after I. Razzakov under the program “Technology for Preparing School Meals,” with the support of the World Food Programme.

School cooks from across the country completed 122 hours of theoretical instruction and 36 hours of hands-on practical training.

Upon completion of the course, all participants received certificates confirming their professional knowledge and skills.

The Center is proud to contribute to improving the quality of school nutrition and wishes all participants continued success in their work.