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Food Services at PC: Healthy Mind, Healthy Body

Food is an important part of every student's day – and at Pickering College, we recognize that and take food seriously. We believe in nurturing healthy minds and healthy bodies, and this has informed our approach to the meals we serve. We believe that kids are happier at school and better able to learn when they have a balanced meal. We know variety is important as well as nutrition. Our menus are reviewed by a nutritionist and we serve homestyle meals, with a focus on local, homemade and fun meal choices!

As a Day and Boarding School we serve a lot of meals each year. During the school year our food services team provides breakfast, lunch and dinner Monday to Friday and brunch and dinner on Saturday and Sunday. Our food services team also cater many special events at the school and provide catering services for outside functions at the school. They create some extraordinary meals! There is a morning recess and after school tuck shop offered, which is the only additional cost.

Please take a look at our sample menu.


Monday

Breakfast

Hand carved grilled ham, poached cage free eggs
Flat iron tossed potatoes

Lunch

Braised Canadian beef short ribs
Jasmine scented rice
Slow roasted root vegetables
Channa masala, fresh paneer

Dinner

Pan seared lake trout, ladeled with hand crushed Roma tomatoes
Baby spinach, shaved fennel, sauteed peas and local honey mushrooms
Garlic mashed potatoes

Tuesday

Breakfast

Pancakes and Quebec maple syrup
Chicken sausage and fruit salad

Lunch

Whole wheat rotini with a homemade turkey bolgnese sauce
Garden salad and rosemary garlic flat bread
Whole wheat rotini with homemade tomato sauce

Dinner

Baked pork tenderloin medallion schnitzel
Braised red cabbage and egg noodles

Wednesday

Breakfast

Tomato, spinach and feta scrambled eggs
Peameal bacon, served with mini potato roastie

Lunch

Portuguese churrasqueira chicken served with piri piri seasoned rice
Medley of seasonal vegetables and piri piri sauce

Dinner

Japaneses ramen station with an assortment of filings and toppings
Fire grilled flank steak, grilled vegetables, stone oven baked potatoes

Thursday

Breakfast

Eggs Benedict, eggs florentine served with warm Hollandaise sauce
Fresh fruit salad

Lunch

Kung pao style beef
Chow main noodles
Fresh stir fried vegetables
Kung pao style tofu

Dinner

Mexican shrimp tostada with homemade avocado salsa Beans with red bell pepper
Burritos with kidney beans and garlic

Friday

Breakfast

PC's cinnamon French toast topped with mixed berries and served with low sodium double smoked bacon

Lunch

Flax seed crusted baked chicken fingers with baked sweet potato fries and spinach salad
Homemade veggie fingers

Dinner

Moroccan braised lamb with steamed basmati rice
Moroccan-spiced roased vegetables
Carrot and chickpea tagine

Our breakfast includes a variety of hot items, fresh fruit, yogurt, cereal, toast, juice, tea and coffee. Lunch has two hot meal choices, one of which is always a vegetarian option. Our hot meal options are accompanied by a fresh salad bar, sandwich bar and two homemade soup choices. Most of the time, we have family-style lunches where students and teachers sit together. Our senior students have two days a week where we serve a buffet lunch and the students do not have to sit in specific groups. Dinner also has hot meal options and is accompanied by a salad bar. We recognize that children are more likely to eat nutritious food when it’s fun. That’s why we come up with creative approaches to serving food, such as creating restaurant style cultural-themed weekly family dinners for our boarding students. We promote eating mindfully and with gratitude by beginning our meals with grace and a moment of silence.

To ensure we are taking advantage of seasonal choices, and to increase variety, we create a five week menu in September that’s changed up for the winter in January, and again in the spring.

Local food tastes better because it is so fresh, leaves a much smaller environmental footprint, is safer because it has passed through fewer hands and time zones and supports the local economy. It also offers our students more nutrients since fresh produce loses valuable minerals and nutrients the longer it is in transit. Because of our focus on local food, not only do our menus change to reflect the seasons, but if possible we purchase from local suppliers first. For example, all of the dairy and egg products served on campus and over half of our produce are locally farmed.

To make meals as nutritious as possible, we prepare many things from scratch and are very careful about how we cook our food. For example, due to the high sodium content in processed foods, we choose to make our own tomato sauce and pizza dough. Our homemade soups and sauces use our own vegetable, chicken or veal stock as a base. We offer vegetarian menus and accommodate students with allergies, diabetes or celiac disease. Our entire lunch menu is prepared by baking, grilling, steaming, poaching, braising or sautéing and our primary students have milk and a vegetable platter on their table every day.


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