
Healthy School Food Pathway
Scratch Cooking for the Future
Chef Ann Foundation (CAF) has been working for the last 13 years to implement professional development, technical assistance and funding opportunities to support school meal programs in serving more scratch-cooked meals. As our programs have enhanced the knowledge and tools school food professionals throughout the country have access to, it has become clear that there is a need for a more hands-on program to develop diverse school food leaders in the field of scratch cook operations.
The Application for the California Pre-Apprenticeship is now open:

Healthy School Food Pathway
Scratch Cooking for the Future
Chef Ann Foundation (CAF) has been working for the last 13 years to implement professional development, technical assistance and funding opportunities to support school meal programs in serving more scratch-cooked meals. As our programs have enhanced the knowledge and tools school food professionals throughout the country have access to, it has become clear that there is a need for a more hands-on program to develop diverse school food leaders in the field of scratch cook operations.
The Application for the California Pre-Apprenticeship is now open:
The Opportunity
At a time of recovery from the COVID-19 pandemic, significant investment in climate solutions through food and agricultural system reforms, renewed momentum across multiple social justice movements, and the prioritization of workforce development through upskilling and living wage job creation, school food is being recognized as a key lever at the nexus of multiple priorities.
Chef Ann Foundation’s Healthy School Food Pathway (HSFP) program is a work-based learning experience that aims to prepare individuals for job opportunities in healthy, scratch-cook school food programs. Supporting workforce readiness and professional growth for new, incumbent, and displaced school food operators, the pipeline from entry-level positions through management and culminating in school food leadership offers professionals the resources, hands-on training, and network to become confident leaders that have in-depth knowledge and experience in creating and running successful scratch-cook meal programs.


The Opportunity
At a time of recovery from the COVID-19 pandemic, significant investment in climate solutions through food and agricultural system reforms, renewed momentum across multiple social justice movements, and the prioritization of workforce development through upskilling and living wage job creation, school food is being recognized as a key lever at the nexus of multiple priorities.
Chef Ann Foundation’s Healthy School Food Pathway (HSFP) program is a work-based learning experience that aims to prepare individuals for job opportunities in healthy, scratch-cook school food programs. Supporting workforce readiness and professional growth for new, incumbent, and displaced school food operators, the pipeline from entry-level positions through management and culminating in school food leadership offers professionals the resources, hands-on training, and network to become confident leaders that have in-depth knowledge and experience in creating and running successful scratch-cook meal programs.

The Purpose
Making the transition from heat-and-serve to scratch-cook programs requires a dedicated and informed school food service team. While there are resources available to positively impact school meal programs, the key to transformative change is skilled labor with mastery in 5 key areas: Food, Finance, Facilities, Human Resources, and Marketing.
The future of school food will be led by diverse, prepared, and confident leaders with in-depth knowledge and experience in developing and administering successful scratch-cook meal programs. Without training, it can be difficult for a district to know where to start and how to continue to take manageable steps in pursuit of their long-term goals. Data indicates that scratch cooking for school meals can improve school meal participation, student health and wellness, academic performance, and financial sustainability of meal programs, while also supporting the local economy and improving environmental impacts.

The Purpose
Making the transition from heat-and-serve to scratch-cook programs requires a dedicated and informed school food service team. While there are resources available to positively impact school meal programs, the key to transformative change is skilled labor with mastery in 5 key areas: Food, Finance, Facilities, Human Resources, and Marketing.
The future of school food will be led by diverse, prepared, and confident leaders with in-depth knowledge and experience in developing and administering successful scratch-cook meal programs. Without training, it can be difficult for a district to know where to start and how to continue to take manageable steps in pursuit of their long-term goals. Data indicates that scratch cooking for school meals can improve school meal participation, student health and wellness, academic performance, and financial sustainability of meal programs, while also supporting the local economy and improving environmental impacts.
The Pilot
Chef Ann Foundation designed the first-ever federally registered apprenticeship programs and workforce learning series for scratch-cooked school food operators, known as the Healthy School Food Pathway (HSFP) Program. HSFP is being implemented as a three-year pilot program, with the Pre-Apprenticeship and Apprenticeship partnering with California Community Colleges, and a national Fellowship to encourage workforce development for healthy school food operators at all career levels.
California became one of the first states in the country to enact universal school meals. In the same budget, the state chose to make significant investments through farm to school grants, school kitchen infrastructure upgrades, climate smart agriculture, workforce development, and many other areas of innovation. School food leaders are a critical link in realizing the potential of these investments.
The Healthy School Food Pathway program supports workforce readiness to expand the pipeline for the next generation of school food leaders. From entry-level positions through school food management, these professionals will impact millions of children with greater access to fresh, healthy food. Across 1,037 California public school districts, skilled culinary professionals will support transformative change from within the school food system.
As we continue to grow the California program, with important funding from Governor Newsom and the California State Legislature, CAF is also working to expand to other states. Check back for future opportunities and subscribe here to receive program updates.
Program Benefits
Participating in the Healthy School Food Pathway has a variety of benefits, including:
A work-based learning opportunity formalized with a clear path, clear delineation and objectives
Enhanced culinary and hospitality work-based learning opportunities
Paid experience in a new, mission-driven career pathway that provides good benefits and long-term security
Amplified career network and connections to some of the best thought-leaders in school food
Check out the video to learn more!
Program Benefits
Participating in the Healthy School Food Pathway has a variety of benefits, including:
A work-based learning opportunity formalized with a clear path, clear delineation and objectives
Enhanced culinary and hospitality work-based learning opportunities
Paid experience in a new, mission-driven career pathway that provides good benefits and long-term security
Amplified career network and connections to some of the best thought-leaders in school food
Check out the video to learn more!
Pre-Apprenticeship
The Healthy School Food Pathway program is excited to welcome its second cohort of pre-apprentices in Fall 2022. Pre-Apprentices will be paid $15/hr for the on-the-job-learning (Subject to change based on county minimum wage.)
The program lasts 7 weeks and includes:
- 4 School Food Institute courses: 20 hours (4 hours pre-read, 4 hours homework, 12 hours online learning)
- 2 virtual learning sessions: 3 hours (2 sessions, 1.5 hours each)
- On-the-job learning: 84 hours (12 hours a week)
We are now accepting applications until September 9th with a program start date of October 17th. (Available to CA residents only in 2022.)
Interested in applying for the pre-apprenticeship program? Click here or download the full job description.

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I am so grateful for the opportunity I had to participate in the Pre-Apprenticeship program. My mind was opened to the world of school food. The courses that were provided gave me insight into how schools pay for food and labor, what the goals are towards scratch cooking, and a peek into the world of a school food worker, and so much more!
2022 Pre-Apprentice, Marysville Joint Unified - Yuba Community College
Apprenticeship
The Healthy School Food Pathway program is excited to welcome its first cohort of apprentices in Fall 2022. Please note that you must complete the pre-apprenticeship to join the apprenticeship. If you fit the requirements, please reach out to the Chef Ann Foundation. Pre-Apprentices will be paid $16/hr for the on-the-job-learning (Subject to change based on county minimum wage). Available to CA residents only in 2022.
The program will be over one school year (~9 months) and include:
7 School Food Institute courses: 35 hours (7 hours pre-read, 7 hours homework, 21 hours online learning)
Institute of Child Nutrition (ICN) Courses: 64 hours
18 virtual learning sessions: 45 hours (1 hour pre-read, 1 hour session, 0.5 hours homework)
On-the-job learning: 24 hours a week
Fellowship
The HSFP Fellowship Program will develop the next generation of diverse leaders in scratch-cook school food operations that can support a sustainable program and drive school food reform. Over a 12-month period, operators will grow their skills, knowledge and abilities through live, virtual learning sessions; in-person site visits and training; asynchronous, self-led instruction; and engagement within their own districts to implement their new ideas. Fellows will graduate from the program empowered to operate successful self-run, scratch-cook meal programs and advocate for serving fresh and healthy meals to students. If you have an interest in advancing your career in school food service leadership, the Healthy School Food Pathway Fellowship is the program for you. (Available to operators working under the National School Lunch Program anywhere in the U.S.)
COMING SOON
Application opens September 2022
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