All cafeteria managers take classes in nutrition, quantity food preparation, management, food safety, and sanitation. Each cafeteria employee receives specialized training in food production and service. Students learn what constitutes a well-balanced meal by observing the many selections offered each day. They get to try foods to which they may not be accustomed, such as those with an international flavor.
Students participate in taste-testing new recipes.
Menus are planned to incorporate dietary guidelines, including more fresh vegetables, fruits, an increase in fiber and a reduction of fat. All twelve sites offer both breakfast and lunch. Because the system is a participant in the National School Lunch Program , qualified students may receive the same meal at a free or reduced price. Schools serve special-occasion meals for parents and grandparents, but family members are always welcome to eat with their students in the school cafeteria. Several school cafeterias have been recognized by the Department of Health for having outstanding health and sanitation standards.