Schools are an important setting for provision of nutrition services and education to school age children. Today's emphasis on healthier school foodservice menus and requirements to provide meals to children with special needs necessitates a high level of nutrition expertise from school food service management. Well-trained dietetic professionals have the necessary skills to move into positions as managers and directors of School Food Operations, and will ensure quality, economical, nutritious meal service. A pilot project was initiated to facilitate improvement in dietetic student's knowledge and aptitude in this area of practice. Enhancement to the Coordinated Program (CP) in dietetics included training on and application of new computer software (Nutrikids) for school foodservice operations, and presentation of nutrition education topics for school age children. 12 first year CP dietetic students received a 2 1/2 hour lecture on school foodservice management in their initial Food Systems Management course and spent a total of 16–20 hours in the school foodservice setting, where they were oriented to school foodservice systems, and received introductory training on use of the computer. In their 2nd year, 5 CP students participated in a 24 hour/week management rotation at one of 4 school districts for a total of 240 hours in school foodservice. All 12 2nd year students attended a Nutrikids software training seminar in our computer lab and used it to complete assignments in school internship settings. They also developed and presented at least one nutrition education session at each clinical site. This project has provided dietetic students with the skills and knowledge to pursue careers as school nutrition service managers.