Effective July 1, 2015 the USDA Professional Standards the 4 Key Areas will help guide school lunch professionals to gather training in multiple areas. These Key areas are Nutrition, Operations, Administration and Communications & Marketing. This is a great opportunity for Chefs and Foodservice leaders to work with schools on the training side of the program. This could then lead into a role working more closely with the schools on their menus, etc. I suggest looking at the 4 Key areas as some of the trainings you may already be certified for could work within the confines of the school lunch program. For instance if you are trained in Serv Safe, there could be a chance to work with the school on sanitation training. This is an area that could open the door to other trainings and partnerships with the school. http://professionalstandards.nal.usda.gov