Pickering College - Learning For Life. Creating The Future.
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What's on the Menu

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.

Week 1

January 8-12, February 12-16
Monday

Tuesday

Wednesday

Thursday

Friday

Weekend


Lunch




Il Forno Pasta
(Spinach and Cheese shell pasta)
Steamed Broccoli
Garlic Toast

Baked Turkey Tacos

Salsa Fresco
Lettuce, Sour Cream

Bean Salad


Baked Flax Chicken Tenders
Buttermilk Dill Dip

Sweet Potato Mash

Pea Shoot Salad

Chimichurri Steak

Lima Beans Rice

Glazed Baby Carrots


Mini Sliders

Macaroni Salad

Onion Rings

Saturday

The servery is opened at 9:00 a.m. for a cold breakfast (cereals, fresh fruit, pastries & yogurt). Brunch is served at 11:00 a.m. and includes a variety of hot items, fresh fruit, yogurt, cereal, toast & juice.

Dinner: Ramen Noodles
Sweet and Sour Meatballs
Edamame Bean Stir Fry

Dinner




Miso Glazed Haddock

Rice Pilaf

Acorn Squash

Asparagus

FAMILY NIGHT

Baked Rigatoni

Garlicky Green Beans

Herb & Garlic

Focaccia Bread

Braised Beef Short Ribs

Glazed Carrots & Zucchini

Hasselback Potatoes

New Orleans Gumbo
Corn on the Cob
Crusty Rolls


Broiled Lobster Tails
Lemon Butter
Vegetables
Potato Coins

Sunday:

The servery is opened at 9:00 a.m. for a cold breakfast (cereals, fresh fruit, pastries & yogurt). Brunch is served at 11:00 a.m. and includes a variety of hot items, fresh fruit, yogurt, cereal, toast & juice.

Dinner: Curried Chicken
Pumpkin Curry Steamed Rice
Naan Bread
Roasted Cauliflower

Daily ALTERNATIVES


Lactose Free
Gluten Free Pasta

Grilled Pork Chop

Taco Rice Bowl with Corn and Black Beans

Gnocchi Marinara

Honey Garlic
Tofu
Halal option

Chickpea Curried Vegetables

Baked Yams & Tofu, Chimichurri Sauce

Falafel Pita Wraps

Rainbow Hummus Wraps

Sticky Chicken Drumsticks



Week 2

January 15-19, February 19-23
Monday

Tuesday

Wednesday

Thursday

Friday

Weekend


Lunch




Sweet & Sour Chicken Balls

Chow Mein Noodles

Baby Bok Choy Stir Fry


Gemelli Noodles
Marinara Sauce

Strawberry Arugula Salad

Focaccia Bread

Baked Trout

Garlic Lemon Butter Sauce

Orzo Pasta

Yellow Peppers

Cheddar Cheese & Swiss Grilled Sandwiches

Kettle Chips

Fresh Cucumber Pickle

Chicken Breast

Orange Ginger Glaze

Vegetable Fusili


Saturday

The servery is opened at 9:00 a.m. for a cold breakfast (cereals, fresh fruit, pastries & yogurt). Brunch is served at 11:00 a.m. and includes a variety of hot items, fresh fruit, yogurt, cereal, toast & juice.

Dinner: Steamed buns, hoisin duck
Stir-fried Veggie vermicelli


Dinner




Pulled Pork Sliders

Carrot Slaw

French Fries

Huli Huli Chicken

Pineapple Salsa

Hawaiian Fried Rice

Corn Salad


Lamb Pot Pie

Roasted Garlic Mashed Potatoes

Swiss Chard



BBQ Pork Ribs

Baked Potatoes

Coleslaw

Yours to Build Nachos

Beef, Chicken Queso Sauce,
Salsa, Avocados, Jalapenos

Soft/Hard Shells


Sunday:

The servery is opened at 9:00 a.m. for a cold breakfast (cereals, fresh fruit, pastries & yogurt). Brunch is served at 11:00 a.m. and includes a variety of hot items, fresh fruit, yogurt, cereal, toast & juice.

Dinner: Cordon Bleu Chicken, Steamed Mini Potatoes, Roasted Balsamic Vegetables.


Daily ALTERNATIVES


Ginger Tofu and Rice Noodles

Pulled Beef Sliders

Gluten Free Pasta

Maple Glazed Salmon


Soy Strip Stir Fry

Greek Strudel Spanakopita

Grilled Cheese (Gluten Free)

Mushroom Ravioli


Leek & Mushroom Flatbread

Vegetable Empanadas



Week 3

September 18-22, October 23-27, November 27-December 1
Monday

Tuesday

Wednesday

Thursday

Friday

Weekend


Lunch




Rebel Mac n' Cheese

Arugula Parmigiana Salad

Hamburgers!
100% Canadian Beef
Customize with: lettuce, cheese, pickles and tomatoes

Potato Salad



Pork Souvlaki

Pita & Tzatziki

Cucumber, feta salad

Greek Roated Potatoes

Butter Chicken

Naan Bread

Basmati Rice

Vegetable Mini Samosas

Beef Carnitas

Soft Tacos

Pineapple Salsa

Black Beans & Rice

The servery is opened at 9:00 a.m. for a cold breakfast (cereals, fresh fruit, pastries & yogurt). Brunch is served at 11:00 a.m. and includes a variety of hot items, fresh fruit, yogurt, cereal, toast & juice.



Dinner




Pad Thai

Mango Salad

Spring Rolls

Cabbage Rolls

Pierogies, sour cream

Local beets


Sweet Sriracha
Chicken Eggrolls
Rice

Fortune Cookies


Penne Puttanesca

Fried Calamari

Garlic Rapini

Grilled Steak

Baked Potatoes

Crispy Onion Slivers

Saturday: Chicken Filets
Roasted Peppers
Creamy Penne

Sunday: Shepherd's Pie

Roasted Vegetables



Daily ALTERNATIVES


Rebel Mac n' Cheese
Gluten Free Pasta

Beef Satays

Soy Burgers with Gluten Free Buns

Non beef option

Bratwurst Sausage

Chicken souvlaki Gluten Free bread

Veggie Skewers

Coconut Shrimp


Chana Masala

Beef Marsala




Chicken Tacos

Veggie Tacos

Chicken Wings

Dinner options may vary.


Week 4

September 25-29, October 30-November 3, December 4-8
Monday

Tuesday

Wednesday

Thursday

Friday

Weekend


Lunch




Smoked Brisket Snackers on Brioche Buns

Cool Cabbage Slaw

Baked Beans

Crispy Halibut Filets

Tartar Sauce

Savory Potato Wedges

Steamed Broccoli

Cheese Manicotti

Bruschetta Flatbread

Kale Salad

Chicken Paprika

Egg Noodles

Braised Bacon Cabbage


Pizza

Caesar Salad

Parmesan Curls


The servery is opened at 9:00 a.m. for a cold breakfast (cereals, fresh fruit, pastries & yogurt). Brunch is served at 11:00 a.m. and includes a variety of hot items, fresh fruit, yogurt, cereal, toast & juice.



Dinner




Rotisserie Chicken, Chalet Dip

Scalloped Potatoes

Asparagus & Yellow Peppers


Stromboli Arancini

Marinara Sauce

Foccacia Rounds, Garlic Butter


Bacon wrapped Pork Roast

Apricot Chutney

Garlic Mashed Potatoes

Zucchini & Snap Peas

Lasagna

Bruschetta Toast

Green Beans

Maine Lobster Rolls

Potato Crisps

Pickle Spears

Cherry Tomato Salad


Saturday: Bun Mao Sandwiches
Korean Noodles

Sunday: Chicken Balls
Lo Mein Noodles
Stir Fried Vegetables

Daily ALTERNATIVES


Vegan Shepherds Pie

Sweet and Sour Pork

Lentil Patties

Pesto Penne

Gluten Free Penne Marinara

Grilled Chicken Breast

Satay Fried Tofu

Vegetarian Lasagna

Quinoa Burritos

Grilled Chicken Cheese & Avocado Sandwich

Dinner options may vary.


Week 5

October 2-6, November 6-10, December 11-15
Monday

Tuesday

Wednesday

Thursday

Friday

Weekend


Lunch




Chicken fajitas with fresh salsa

Nacho chips


Steak

Cheese tortellini

Fresh green beans

Saucy Meatballs Spaghetti

Grilled Vegetables

BBQ Chicken Sandwich

Rosemary Chunky Potatoes

Market Crudites

Roast Beef Carvery

Mashed Root Vegetables

Mini Yorkies

Petit Pois

The servery is opened at 9:00 a.m. for a cold breakfast (cereals, fresh fruit, pastries & yogurt). Brunch is served at 11:00 a.m. and includes a variety of hot items, fresh fruit, yogurt, cereal, toast & juice.




Dinner




Cordon Bleu Salmon

Cheese Focaccia

Wonton Salad

Pork Schnitzel

Cucumber Dill Salad

Potato and Bacon

Miami Short Ribs

Dim Sum

Cantonese Rice

Snap Peas

Jerk Barramundi

Baked Pasta

Grilled Asparagus

Chicken Wing Bar

Curly Fries


Saturday: Yours to Build Noodle Bar

Sunday: Beef Lasagna, Cheese Manicotti, Caesar Salad



Daily ALTERNATIVES


Tortellini, Marinara Sauce

Gluten Free Pasta

Chicken Kiev

Vegetarian Fajitas

Breaded Chicken Cutlets

Spaghetti Primavera

Gluten Free Pasta

Non-beef Option

Quesadillas

Grilled Veggie Sandwich

Halal Option

Coconut Shrimp

Non-beef Option

Halal Option

Pizza

Dinner options may vary.


Healthy mind; healthy body

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.

Offering seasonal menus and choice

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.

Locally farmed food

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.

Prepared from scratch

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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