Needs analysis assessment of the current skills of caterers; Identification of regulatory requirements (health standards, hygiene, food safety)Gathering expectations from schools and students; Definition of training objectives; Mastery of hygiene and food safety rules; Knowledge of balanced menus for school catering; Techniques for preparation, preservation, and presentation of dishes; Compliance with environmental and sustainability standards; Development of the training program; Theoretical modules: regulation, hygiene, nutrition, allergen management; Practical modules: cooking workshop, plating techniques, stock management; Training on traceability and documentation; Design of educational materials; Guides, technical sheets, videos, interactive supports; Case studies and practical simulations; Implementation of the training; Organization of face-to-face, distance, or hybrid sessions 

Skills assessment Written and practical tests to validate skill acquisition Observation during practical workshops Feedback from participants Follow-up and support Implementation of a mentoring or coaching system Continuous evaluation and updating of training Incentives for the continuous improvement process Certification and recognition Issuance of a training certificate Integration of this process into the professionalization framework Review and adjustments Analysis of feedback Adjusting content and methodology for future cycles