Officials and participants during the launching of the third phase of the training-cum-cooking competition for cooks under PM POSHAN Scheme at GMS Peren Town Auditorium on July 18.
Peren, July 18 (MExN): The third phase of the training-cum-cooking competition for cooks under the PM POSHAN Scheme was officially launched at GMS Peren town auditorium on July 18, marking the continuation of a state-level capacity-building initiative for mid-day meal (MDM) cooks and helpers across Government School Nagaland.
The PM POSHAN cook-cum-helpers training and cooking competition, implemented by CECS in partnership with the Directorate of School Education, remains committed to ensuring that every school kitchen in Nagaland is equipped with the skills, confidence and care needed to nourish every child’s right to good health and education.
This phase of the programme will be held from July 18 to 29, across Peren, Kohima, Tseminyu, Wokha, and Mokokchung districts, stated a press release received here.
It builds on the momentum of the first and second phases, which were conducted in Dimapur, Dhansiriphar, Niuland, and Medziphema in December 2024 and January 2025, where more than 600 cooks from government schools received practical training and exposure to safe, hygienic, and nutritious cooking practices.
The launch programme in Peren was chaired by Hentinthang, AEO, Peren. In his opening remarks, Watimeren, SDEO Tenning, welcomed participants and acknowledged the quiet but essential role of school cooks. “Your work goes beyond the kitchen you contribute directly to student’s health, attendance, and academic performance,” he said.
Subonenba Longkumer, Director of the Community Educational Centre Society (CECS), introduced the training initiative, sharing that CECS has been managing a centralized kitchen in Dimapur, delivering hot cook meals with the capacity to serve 7000+ children daily. “We have trained over 600 government school cooks in the last training phase. Despite the challenges in the mid-day meal system, we’ve always believed in one principle serve happily and make the best use of locally available resources,” he added.
Khriekethozo Lhoungu, Nodal Officer for PM POSHAN, Directorate of School Education, Kohima, delivered the keynote address. He stressed the importance of proper training for cooks and helpers to ensure that every child receives safe, healthy, and nutritious meals at school. He also emphasized the need for teamwork, creativity and motivation among the cook-cum-helper.
“A child who eats well, learns better and comes to school with interest. Nutrition is the foundation of education,” he said. He also acknowledged and appreciate the effort of the frontline food service provider.
The technical session was led by Chef Supong Longkumer, Entrepreneur and certified at Queen Margret University, Edinburgh. He conducted a live cooking demonstration and interactive session, focusing on food safety, hygiene, nutrition, and simple but effective techniques for preserving food value in school kitchens.
The event was graced by Dr Chuba Imchen, Joint Director of the Directorate of School Education (DoSE), along with the SMC Chairman and Head Teacher of GPS Peren. The event concluded with a vote of Thanks delivered by Toshi Aier, Program Officer CECS.
The training will continue in Kohima, Tseminyu, Wokha, and Mokokchung districts with hands-on training sessions, cooking competitions, and knowledge sharing platforms aim to enhance the role of cooks in the school nutrition programme.
