The Waldorf school in Alicante seeks to provide a dining room service to parents who need it, which promotes good table habits, as well as it aims to be a continuation of the work carried out in the classrooms during the school day with people who work and have knowledge and involvement in Waldorf pedagogy..
The dining room service begins at 13:00 for the children of 18 months to 3 years and at 13:30 for the children of 3 a 6 years. The dining room service ends at 16:30 what is the pick-up time of the children, Until then, the children are accompanied by the dining room monitors who are also trained in Waldorf education..
As a school cook, I prepare and cook an "ovo-lacto-vegetarian" menu., that is to say, a menu in which the consumption of meat and fish is excluded, but the consumption of eggs and dairy is allowed (including its derivatives), as well as cereals, vegetables, fruits and vegetables, seeds, nuts and oils. A balanced nutritional intake is respected by substituting proteins of animal origin for proteins of vegetable origin. (vegetables, cereals, eggs or dairy).
With regard to the products used for the preparation of the daily menus, specify that in addition to having an ecological and biodynamic certificate, they are seasonal and local products.. Therefore, the product supply service is provided through local producers and associations..
The menu consists of 5 weeks with different daily menus, so that they rotate so that they do not repeat themselves too frequently. This menu is made according to the different seasons of the year (fall, winter, spring and summer), as the course progresses and the different seasons the menu changes starting with "autumn" (at the beginning of school) and ending with "summer" (in summer school). For example, more spoon dishes are made in the "winter" menu, and in the "summer" menu more cold dishes such as salads, etc.
The different types of allergens and intolerances that children may have are taken into account at all times., so the menu is adapted according to allergy or intolerance (eggs, vegetables, nuts, cereals, …) and the protocol of good practices is maintained when handling food.
The fact that there are different groups of children is also taken into account when making the menus. (maternal, childish, primary), therefore adapting the menu according to the ages.
Autumn menu 2020/2021
|Salad (with egg) Macaroni with mock bolognese (textured soy) Fruit||Boiled Valencian Garden Lentils Natural Yogurt||Mixed salad Cous Cous with vegetables (season) Fruit||Mixed salad Rice with vegetables (season) Fruit||vegetables cream (season) Potato omelette Custard|
|Salad (with egg) Spaghetti with pesto Fruit||Pumpkin and quinoa cream Ratatouille pie Natural yogurt||Mixed salad Lentils with vegetables (season) Fruit||Mixed salad Cuban rice Calatrava bread||Broccoli and apple cream Stewed chickpeas with vegetables|
|Salad (with egg) Pasta with gratin cheese Fruit||Tabbouleh French omelette and salad Natural yogurt||Leek and carrot cream Leek quiche and smoked tofu Fruit||Mixed salad Rice with raisins and pine nuts Fruit||Mixed salad Stewed beans with vegetables Custard|
|Salad (with egg) Vegetable lasagna (season) Fruit||Mixed salad Lentils with vegetables (season) Yogurt natural||Tomato salad, corn and sunflower seeds Oat burgers Fruit||Assorted salad Pumpkin and Parmesan risotto|
|Zucchini Cream Pizza with Tomato, minced vegetable and cheese Fruit|
|Salad (with egg) Neapolitan Spirals Fruit||vegetables cream (season) Scrambled eggs with zucchini Natural yogurt||Tomato salad, cheese and olives Chickpeas stewed with onion and potato Fruit||Varied salad Gazpacho manchego with vegetables (season) Fruit||Mixed salad Pie of minced vegetables and vegetables|
Fresh cheese, walnuts and honey
- Lettuce, Grated carrot, Apple, Walnuts, Shall, Oil and vinegar
- Tomatoes, Cheese, Olives, Raisins, Shall, Oil and vinegar
- Grated Zahoria, Egg, Corn, Avocado, Shall, Oil and vinegar
- Lettuce, Tomatoes, Pipas, Olives, Shall, Oil and vinegar
- Tomatoes, Corn, Egg, Pipas, Oil and salt.