| Mon | MIXED VEGETABLE SOUP with garlic & rosemary croutons |
| Tues | THAI EGG FRIED RICE with crispy noodles (by request) |
| Wed | PESTO PASTA with garden salad |
| Thurs | CHEESE & SALAD ROLLS (walk-through, Infant Sanskrit performance for parents) |
| Fri | EASTER BBQ (Year 5 packed lunch) |
Egg free, dairy free, gluten free and vegan options always provided.
Letting our children go to the hands of someone else can be very hard. Even harder is that of entrusting others with their food. Part of the beauty of John Colet is that we strive, we care and we value all our students individually and as a cohesive unit. The kitchen is just another environment to learn and grow.
The menu items are carefully chosen to reflect a balance of both nutrition and age appropriateness of only 1 meal of 5 per day. We are also obliged to offer a plainer option on all meals for those whose taste buds are still developing.
A few statistics from this past year alone:
We have increased our daily serving of sauced pasta from 7kgs to 12kgs;
” We have decreased our daily serving of plain pasta from 6kgs to 2kgs;
” We have increased our Pad Thai/Hokkien noodles from 2kgs to 12kgs;
” We have decreased our squiggly noodles from 46 pkts to to 20 pkts;
” We have increased our fried rices (all versions) from 21 cups 36 cups;
” We have decreased our plain rice from 35 cups to 15 cups;
” We have increased vegetable soups offering from 20 ltrs to 40ltrs.
This shows monumental growth from what I like to call the 3 P’s Positive Peer Pressure.
The 3 P’s also applies to the children’s favourite foods Pizza
