Menu

CPVCSAP:  Vanier Co-operative’s open concept kitchen mirrors a home environment and likewise the savoury 100_0769smells of homemade cooking and baking remind children and parents about the importance of good nutrition and balance.

CPVCSAP:  Vanier Co-op’s toddler & preschool programs operate for six hours or more in a day.  In accordance with the Ministry of Education & the Child Care & Early Years Act, children are offered both a morning and afternoon snack as well as a full lunch prepared on site with its portion, nutritional values and food groupings based on Canada’s Food Guide.  An age-appropriate and comfortably furnished dining area has been designed for enjoying food and meal time for all the children and program staff.

Staff working in the childcare kitchen have completed Ottawa Public Health’s Food Handler training which ensures food safety, cooking, storage, record keeping and sanitation procedures are stringently followed for the children’s health ad well-being.

In 2018, Vanier Co-op returned to some of its in-house gourmet cuisine made from fresh and healthy foods echoing the City of Ottawa’s Public Health Initiative, “Healthy Eating, Active Lifestyles.”  Low sugar, low sodium, homemade foods with a keen focus on fruits and vegetables.

Weekly planned menus are posted in the kitchen while daily menus are posted on a chalkboard in the dining area and Program rooms.  Any substitutions are noted on the posted menus and all menus are kept on file in Vanier Co-op’s Menu Binder.

The rationale for keeping menu records:

  • It is important to retain an accurate record of any food substitutions made so that the food intake of a child may be traced.
  • Posting menus allows parents to see what the child has been served when planning meals at home.

In May 2018,  Vanier Co-operative began a partnership  purchasing its lunch menu from Epicure which provides quality catering  to 1,300 children in both Ontario & Quebec based in Hull, PQ.  The primary draw to this business collaboration is the refined menu selection; detailed special dietary menu alternatives; thorough ingredient lists and a methodical organized delivery system and schedule.

Special dietary and feeding arrangements are to be carried out in accordance with the written instructions of a parent of the child.  Every effort is made to strictly adhere to food restrictions,  intolerance and/or allergens.  Current information is posted wherever a child may travel in his/her day which includes the kitchen, program rooms, and Emergency Crash Bags for outdoor play or off site excursion or emergency management alternative locations.

Produce and menu design reflect the seasons with always optimizing fresh ingredients.

Menu Sample

CPVCSAP:  Vanier Co-operative           DAILY MENU      Week: _________

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

MORNING SNACK  ~ Milk Offered Daily ~

English Muffins w/Wow Butter

& Banana Slices

 

Apple Cinnamon Museli Bread w/Apple Slices  Hot Cereal w/Peaches Yogurt Cups w/Pineapple Bits

& Graham Crackers

Whole wheat Pancakes w/ Blueberries

LUNCH  ~ Fresh Fruit Offered Daily ~

Gnocci w/Chicken Rose Sauce

& Garlic Cheese Bread

 

Pita Pocket Meat Pies w/ Cheese  & Tabuleh  Baked Talipia w/ Stirfry Vegetables & Rice  Vegetable Lasagna w/Whole Wheat Baguette Homemade Chicken & Vegetable Soup w/ Soda Crackers & Cheese

AFTERNOON SNACK

Celery, Cucumbers& Baba Ghanoush

 

 

Pumpkin Bread w/Fresh Cantaloupe

 

 

Red Grapes, Marble Cheese Cubes & Homemade Pita Chips Carrots, Hummus &Breadsticks Homemade Applesauce w/Arrowroot Cookies

DAILY NUTRITIONAL VALUES

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
BREAD/GRAINS 2 3 3 3 3
FRUIT/VEGETABLES 5 4 4 4 4
DAIRY 2 2 3 3 2
PROTEINS 2 1 1 2 1

BEVERAGES SERVED DAILY WITH SNACKS:  M= MILK   W= WATER

 

 

Advertisements