The Healthy, Hunger-Free Kids Act of 2010 challenged National School Lunch Program (NSLP) participating schools to align their lunch menus more closely with recommendations of the Dietary Guidelines for Americans. Cooking for Kids, a chef-led culinary-training program in Oklahoma, aims to provide schools with the technical assistance and resources they need to meet updated nutrition standards. Strategies include increasing use of fast-scratch and scratch prepared entrees, increasing fruit and vegetable variety and whole-grains, and offering foods of students' preference. Previous program evaluation revealed Cooking for Kids is capable of increasing fruit, vegetable, and whole-grain availability. However, the extent to which the program affected dietary quality and student consumption of school meals had not been conducted simultaneously. The purpose of this study was to evaluate these two unknown variables at an Oklahoma school prior to (March 2018) and after (March 2019) its participation in Cooking for Kids. Nutrient analysis data was provided by one-week (five days) pre- and post- intervention menus. Meal consumption analysis utilized visual three-quarter plate-waste methodology on two days, pre- and post-intervention. Independent t-tests compared nutrients monitored by the NSLP, other macro- and micronutrients of concern, 2015 Healthy Eating Index scores, and meal-component consumption between March 2018 and March 2019. Results revealed the post-intervention menu being higher in whole-fruits, whole-grains, dairy, vegetables, and essential vitamins and minerals than the pre-intervention menu and lower in trans fat, saturated fat and sodium. Dietary quality measured by HEI 2015 increased 6.24 points (9.7% increase overall), but failed to reach statistical significance (p = 0.44). There was no change in student consumption of the entree (p = 0.06), whereas consumption of the fruit, vegetable, and whole-grain meal components decreased (p = 0.01, p = 0.01, p < 0.01, respectively). In conclusion, Cooking for Kids may have the ability to positively affect dietary quality, but may not result in improved student consumption of healthy school lunch items. Further research is needed using a larger number of menu days and comparing student consumption using similar pre-/post-intervention menus.