Botswana: Gaborone City Council and Botswana Meat Commission collaborated to train their cooks and kitchen hands staff food preparation. The training initiative was hosted in the Marulamantsi Primary School.
The event was hosted as an initiative to highlight and develop the skills of the attendants in terms of food preparation. The training will help enhance the quality of the food that is made for the school students in the city.
The administration has been working hard to provide quality food and nutrition to the children in the communities. The school feeding programmes were designed to support the nutritional needs of the children from vulnerable families.
The Environmental Health Officer Cynthia Boy spoke to the attendants of the event during the training. She appreciated everyone who thought it was important to honor this invitation.
She said this shows how much they value this training which will have a positive impact on how food is prepared in schools around Gaborone.
Boy urged everyone who had attended to pay attention to all details and participate fully in this training. She said that this will give them a chance to enhance their cooking skills.
Education Secretary Keagile Galethalegwe said the main objective of the day is to train cooks on preparation of Beef in schools as there has been some concerns and complaints that most students cannot eat beef due to how it has been prepared.
Furthermore, Galethalegwe stressed that it is important for school meals to be prepared in a way that students can have them without any hesitation. She encouraged all those who are responsible for preparing food in schools of gaborone city to be more considerate and make a sterling job in feeding students for a good purpose.
Botswana Meat Commission Project Manager Mr Edwin Chere highlighted that it is their mandate to ensure that their products are safe and good to be consumed, that’s why they have decided to embark on this Beef preparation training around schools in Botswana.
Chere was accompanied by Chef Metlha Chijono and Eric Mogale who took the staff through the stages of beef preparation.