zilongwang/ReadingBank huggingface dataset:
Safety risks are identified Yes No N/A How? Safety risks are assessed & controlled Yes No N/A How? Safe work procedures are developed & implemented Yes No N/A Workers involved in developing safe work procedures Yes No N/A Hierarchy of control is used to eliminate, or minimise risk Yes No N/A Schedule in place to review effectiveness of controls Yes No N/A Working Environment Yes / No / Not Applicable Comments Air Quality & equipment maintained to minimise emissions Yes No N/A Airborne contaminants released during a work process Yes No N/A If yes, local exhaust ventilation is used to control these contaminants Yes No N/A Ventilation & air conditioning systems serviced & maintained in a safe condition Yes No N/A Electrical Electrical equipment tested & tagged in hostile working environments Yes No N/A If yes, register of tagging current Yes No N/A
Hierarchy of control is used to eliminate, or minimise risk Yes No N/A Noise Noisy works are identified Yes No N/A At risk workers are identified Yes No N/A Noise control measures are identified for implementation &/or existing control measures checked Yes No N/A Hearing protection frequently used as a control measure Yes No N/A If yes to hearing PPE, audiometric testing is conducted Yes No N/A Hierarchy of control is used to eliminate, or minimise risk Yes No N/A Slips Trips & Falls Work area, walkways & stairs well lit Yes No N/A Walkway / stairs / work area clear Yes No N/A Floor surfaces are free of water, ice or other fluids Yes No N/A Floor surfaces are even Yes No N/A Handrails on stairs are adequate Yes No N/A Access paths defined (signage tape, other) Yes No N/A Prohibited areas display warning signs and barricaded Yes No N/A Workers are at risk of falling from one level to another Yes No N/A
Fall hazards are identified Yes No N/A Fall hazards are eliminated or controlled effectively Yes No N/A Hierarchy of control is used to eliminate or minimise risk Yes No N/A Workers Compensation & Return to Work Yes / No / Not Applicable Comments Workers Compensation & Return to Work Procedures in place to report safety issues & incidents Yes No N/A Injuries are reported to Insurer within 48 hours Yes No N/A Workers Compensation policy current & accurate Yes No N/A Suitable duties are provided to injured workers if they have capacity to work Yes No N/A Useful reference: The following is a link to Codes of Practice on Safe Work Australia’s website. Codes of practice are practical guides to achieving the standards of health, safety and welfare required under the Work Health and Safety (WHS) Act and the WHS Regulation.
Mazer, Anne (1991). The salamander room. New York, NY: Random House. McElligott, Matthew (2004). Absolutely not. New York, NY: Walker. McKissak, Pat (1986). Flossie and the fox. New York, NY: Dial Books for Young Readers. Morrison, Cathy (2012). I want a pet! Wilton, CT: Tiger Tales. Numeroff, Laura (2004). Beatrice doesn’t want to. Cambridge, MA: Candlewick Press. Orloff, Karen Kaufman (2004). I wanna iguana. New York, NY: Putnam. O’Connor, Jane (2003). The perfect puppy for me. New York, NY: Viking. Scieszka, Jon (1996). The true story of the three little pigs. New York, NY: Puffin. Silverstein, Shel (1983). Who wants a cheap rhinoceros? New York, NY: Macmillan Soltis, Sue (2011). Nothing like a puffin. Somerville, MA: Candlewick Press. Stoeke, Janet Morgan (2012). Pip’s trip. New York, NY: Dial Books for Young Readers. Teague, Mark (2002). Dear Mrs. Larue: Letters from obedience school. New York, NY: Scholastic Press. Van Allsburg, Chris (1991). The wretched stone. Boston, MA: Houghton Mifflin. Viorst, Judith (2009). Alexander and the terrible, horrible, no good, very bad day. New York, NY: Antheneum. Viorst, Judith (1995). Alexander, who’s not (do you hear me? I mean it!) going to move. New York, NY: Atheneum. Viorst, Judith (1990). Earrings. New York, NY: Atheneum. Willems, Mo. (2003). Don’t let the pigeon drive the bus. New York, NY: Hyperion Books for Children. Willems, Mo. (2006). Edwina, the dinosaur who didn’t know she was extinct. New York, NY: Hyperion.
Build collaborative networks and relationships to advance sustainability Identifying stakeholder needs and expectations, and responding accordingly, to deliver improved and sustainable practise, products and services Building and maintaining the relationships needed for collaboration and cooperation Enabling and facilitating networks within and beyond organisations, leveraging the skills and expertise needed to deliver sustainable product and services Improve resilience through continual improvement, by managing risks, and by maximising opportunities Adopting a life cycle approach in the application of tools, techniques and systems Identifying barriers to the delivery of strategy, and putting steps in place to overcome them systems thinking maximise sustainability benefits and opportunities, and to either minimise or mitigate negative impacts Using tools, techniques, systems and practises to drive continual improvement
Qualities of an effective mentor Characteristics of a good trainee good interpersonal skills objectivity role flexibility demonstrable competence reflective practitioner nonthreatening attitude facilitator of learning allowing the development of initiative and independence open mindedness approachability self-confidence and self awareness sincerity commitment understanding willing to learn and develop willing to participate intelligent and quickly ambitious keen to succeed able to accept power and risk loyal committed conscientious able to develop alliances flexible and adaptable self-aware reflective practitioner well organised able to accept a challenge able to receive constructive feedback assertive
Does this session provide evidence of addressing any of the Professional Standards? Reflect on what works best in your teaching and learning to meet the diverse needs of learners 11. Manage and promote positive learner behaviour Evaluate and challenge your practice, values and beliefs 12. Understand the teaching and professional role and your responsibilities Inspire, motivate and raise aspirations of learners through your enthusiasm and knowledge 13. Motivate and inspire learners to promote achievement and develop their skills to enable progression Be creative and innovative in selecting and adapting strategies to help learners to learn 14. Plan and deliver effective learning programmes for diverse groups or individuals in a safe and inclusive environment Value and promote social and cultural diversity, equality of opportunity and inclusion 15. Promote the benefits of technology and support learners in its use Build positive and collaborative relationships with colleagues and learners 16. Address the mathematics and English needs of learners and work creatively to overcome individual barriers to learning Maintain and update knowledge of your subject and/or vocational area 17. Enable learners to share responsibility for their own learning and assessment, setting goals that stretch and challenge Maintain and update your knowledge of educational research to develop practice 18. Apply appropriate and fair methods of assessment and provide constructive and timely feedback to support progression and achievement Apply theoretical understanding of effective practice in teaching, learning and assessment drawing on research and other evidence 19. Maintain and update your teaching and training expertise and vocational skills through collaboration with employers Evaluate your practice with others and assess its impact on learning 20. Contribute to organisational development and quality improvement through collaboration with others
After Market Add-Ons Wings – Buffalo, Spicy BBQ, Teriyaki, and Mango Habanero 6-$5.79…12-$11.49…18-$17.29 Texas Toothpicks - Onion and Jalapeno Slivers, battered and fried in zero trans fat oil, served with ranch dipping sauce Onion Rings Fried Mushrooms Fried Okra Fried Green Beans Potato Waffle Fries Fried Dill Pickle Spears $2.99 French Fries $1.50 Chili Cheese Fries or Tots $3.99 Tater Tots $1.00 Fluids Water ......................................$1.25 Gatorade……………………..$1.50 Tea …………………………..$1.40 Sodas Coke, Diet Coke, Dr. Pepper, Diet Dr. Pepper, Pepsi, Diet Pepsi, A&W, Diet A&W, 7-up, Diet 7-up………..$.94 Coffee.......................................$ .75 Beer, Wine, and Wine Coolers 657 West RR 337 ½ mile west of Hwy. 83 next to the Frio Canyon Motorcycle Stop For To-Go orders or to call ahead 830-232-6649 Seven Days a Week Breakfast served Friday through Sunday Ride to Eat Eat to Ride Choose Your Ride Ninja 1/2lb Beef on a Jalapeno/Cheddar Bun with Pepperjack Cheese, roasted Hatch Green Chilis and Cajun Mayo $7.49 Indian Chief 1/2lb Angus Beef on a Sourdough Bun with Bacon and Cheddar Cheese $7.49 Bultaco Black Bean Vegan Burger on a Jalapeno/Cheddar Bun with Guacamole $7.49 Ultra Classic Burger 1/2lb Angus Beef on a Jalapeno/Cheddar Bun with your choice of American, Swiss, Provolone, or Pepperjack Cheese $7.29
Victory Vision 1/2lb of Angus Beef on a Telera Bun with two slices of Swiss Cheese, Grilled Onions and Mayo $7.29 Fat Bob Burger 1/2lb of Angus Beef on a Jalapeno/Cheddar Bun with Pepperjack Cheese, Smoky Bacon, and Cajun Spiced Mayo $7.29 Shadow Vegan patty on a wheat bun, Soy and Gluten free $7.29 Road King Burger 1/2lb Angus Beef on a Jalapeno/Cheddar Bun $7.03 Fury Grilled Chicken Breast with Bacon, Provolone Cheese and Chipotle Ranch Dressing $5.99 Deluxe 1/3lb Angus Beef with American Cheese, Bacon, Lettuce and Tomato $5.99 Goldwing Chicken Chicken Breast with Mayo, Lettuce and Tomato $5.99 Boulevard Chicken Fried Steak with Mayo, Lettuce and Tomato $5.99 Softail Burger 1/3lb Angus Beef with Lettuce and Tomato $4.50 With Cheese $5.00 Grilled Chicken Breast with Lettuce and Tomato $5.00 KTM Garden Veggie Burger $5.00 Scooter Battered All White Meat Chicken Chunks with Fries $4.99 Cushman Same as Scooter with Spicy Chunks $4.99 Retro Classic Frito Pie $3.99 Magna All Beef Hot Dog with Homestyle Chili and Cheese on an Artisan Bun $3.99 Bobber All Beef Hot Dog on an Artisan Bun $2.50
The word "dessert" originated from the French word desservir, meaning "to clear the table." Its first known use was in 1600, in a health education manual entitled Natural and Artificial Directions for Health, which was written by . In his “A History of Dessert (2013)”, Michael Krondl explains it refers to the fact dessert was served after the table had been cleared of other dishes. The term dates from the 14th century but attained its current meaning around the beginning of the 20th century when "" (setting a variety of dishes on the table at the same time) was replaced with "" (presenting a meal in courses.)" Desserts All desserts made on site Chocolate Brownie – 11.50 Gluten free Brownie, served with and Chocolate Sauce Crumble – 11.50 Marilla’s homemade crumble, Served with Ice-Cream Brulee – 11.50 White chocolate Brulee, Served with Cheesecake – 11.50 House-made Lemon Cheesecake, Served with Bread and Butter Pudding 11.50 House-made brioche bread and butter, Pudding served with Fresh Cream Sundae - 11.50 Ice-Cream, Meringue, Wafer Chocolate, Strawberry, Caramel, Passionfruit Tea/Coffee Havana Plunger Coffee – 4.50 English Breakfast (leaf/bag) – 4.50 Earl Grey (leaf/bag) – 4.50 Herbal Teas – 4.50 We would like to thank Chef John Rankin from Sean’s Kitchen in Adelaide for his guidance and support in the developing of our recipes and menu.
Appendix B: Sample Mentee Application Content adapted from DOP Mentoring Model (rev. 8/29/08) Please describe your qualifications in detail. All materials submitted will remain CONFIDENTIAL. Name: Job Classification: Working Title: Agency: Division/ Work Unit: City of Work Location: Work Phone: Cell Phone: E-mail Address: Provide a brief description of the type of work you do. State at least three qualities or characteristics you would like to see in a mentor in order for the mentoring to be a productive partnership. 1. 2. 3. Describe what you consider to be your areas of strength and areas of development needed in the management competencies (communication, innovation, intentional engagement, mentoring and developing people, stewardship, and business acumen). What are some areas of career development or professional growth you would like to work on? Please review the following examples and check those knowledge and/or skill areas of career development or professional growth for which you would like to be mentored: __ Technical expertise [Budget, Procurement, etc.] __Advancing in career __ Balancing work and outside priorities __ Bouncing back from failure __ Building relationships __ Changing careers __ Dealing with difficult people __ Giving feedback __ Writing effectively __ Making oral presentations __ Managing change __ Managing projects __ Motivating people __ Negotiating __ Recruiting/hiring
Kids Meals Comes with Ice Cream & Topping Pizza & Chips 9 Fish & Chips 9 Popcorn Chicken & Chips 9 Kids Pasta 9 Kids Steak & Chips 9 Kids Nachos 9 Breads, Sides & Sauces Cheesy Garlic Bread 8 10” Pizza breads: Garlic butter & cheese 8 Chilli jam, onion, basil, cheese 9 Fetta, bacon, cheese, Garlic butter 10 Steak House Fries 6 Bowl of Vegies 5 House Salad 5 Extra Gravy 1 Aoli 1 Fried Egg 2 Wine List Sparkling G/B Rothbury Estate Cuvee 6/18 White Wine Rothbury Estate S/S/B 6/18 The Stagg Chardonnay 8/38 Cape Shank Pinot Gris 8/34 Squealing pig Marl Sav Blanc 9/43 Red Wine Rothbury Estate Cab Merlot 6/18 Cape Shank Rose 8/34 Saltram 1859 Shiraz 9/40 Wynn’s “The Gable”Cab Sav 46 Fortifieds Penfolds Club Port 8/35 Accommodation Available We have 11 Accommodation Rooms available from Airconditioned Ensuite Rooms to basic twin single rooms. We also have secure Bike Storage Available at the rear of the Hotel. Ask one of our friendly staff for more details. Tours & Functions We can cater for Bus Groups as well as Functions & Weddings. We can Cater away at Kenilworth Homestead or other Venues.
Homework Menu December #1 Directions: Please choose one homework assignment from the following menu each evening. Extra homework can be completed, but is NOT REQUIRED. Any activities that are in a shaded box have a worksheet that will be needed in order to complete the assignment. Please COLOR each block selected. Spelling, Phonics, & Handwriting Math & Technology Reading & Writing Science & Discovery Spelling Practice! - Write your spelling words using red and green. Write the consonants in green and the vowels in red. Fact Practice - Have an write a page of math facts for you (30 or more!). Have them time for 2 minutes. How many problems can you solve correctly. What’s the big idea? - Read the Elves in Trouble passage and write the main idea and 2 supporting details. Nature Walk - Take a walk. What has changed in our surroundings since you walked earlier this year? Write about it! Trim the Tree! - In your journal, make a tree for each of the digraphs: sh, ch, th, & wh. Then cut out the ornaments, sort and glue to the tree in which they belong. Sort Some More! -What can you sort at home? Find something, sort it, and write about it in your journal. A picture would be helpful too! Book List! - Read a book from your home library. Practice changing your voice and fluency. When you are finished, write at least 3 sentences about why you like this story. Meteorologist - When do you think it will snow? Make a prediction in your journal. What needs to happen with the weather in order for it to snow? Write about it. Crossword FUN! - Get ready for the holidays with this FUN crossword puzzle! Problem Solving - The answer is 15 cookies. What is the problem? Write a word problem to accompany this answer. Draw a picture & write the Wish List - Have you made your holiday wish list yet? What would you really like this year? Create a list in your journal. Quality Programming! - Check out the Discovery Channel or Science Channel. Write at least 3-4 sentences about what you watched.
number sentence with your story. Sort Challenge - Using your spelling sort/list create more words that would fit your spelling pattern. How many can you come up with? Fact Families - You are a rock star at fact families-now make some of your own! Complete the 2-sided holiday fact family sheet! Sequence Writing! - Create a “how to” story. You MUST use the words, “First, Next, Then, After, and Finally.” Otherwise…no rules! Choice of topic is yours! Current - Have an adult help you read an article online, in a magazine, or in the newspaper. Write at least 3 sentences and draw a picture about it.
sustainable solutions Use Communication to drive effective environmental and sustainable business practices Develop and le ad communication of environmental sustainability messages and initiatives in a manner is professional and appropriate to the audience Identify, engage (2-way dialogue with stakeholders) and respond (listen and respond to stakeholders, tailoring the information to the audience) to stakeholder needs Explain and interpret the consequences of actions in respect to environmental sustainability damage and improvement Communicate the importance of global and local environmental sustainability issues and their interaction with an organisation Embed sustainable thinking in organisations insofar as it relates to your area of professional activity Initiate and support actions that enable integration of lifecycle thinking into organisations Assimilate sustainable thoughts and ideas, act on them, implement them, build on them and/or apply them in a different context Identify the appropriate environmental management and/or assessment tools to use in a given situation (e.g. EMS, EMP, Footprinting, Environmental Impact Assessment, Strategic Environmental Assessment, Environmental Audit, Risk Assessment, Life Cycle Analysis)
Know and understand and be able to implement one or more environmental management and assessment tools Manage and deliver environmental improvements and improve resilience (resilience of organisations, projects, developments, clients, etc) Develop and communicate a sustainable business case (financial and embedding effective environmental management Influence others to secure sustainable environmental improvements Integrate environmental issues and considerations into sustainable organisational planning and practice Set and monitor environmental objectives, targets and performance indicators (including benchmarking e.g. biodiversity benchmarking) Prepare, implement and monitor the effectiveness of a sustainable environmental performance improvement plan or action Identify strategic opportunities and risks (short, medium and long term) from a changing environment to organisations Identify and propose solutions to or manage risks from a changing environment
Homework Menu Jan. #2 Directions: Please choose one homework assignment from the following menu each evening. Extra homework can be completed, but is NOT REQUIRED. Any activities that are in a shaded box have a worksheet that will be needed in order to complete the assignment. Please COLOR each block selected. Spelling, Phonics, & Handwriting Math & Technology Reading & Writing Science, the Arts & Discovery Spelling Practice! Create 3 additional words that would fit this week’s spelling pattern. Then, put the all of the words in alphabetical order. Place Value Complete the value skills sheet. On the back, draw 10s & 1s for the following numbers: 56, 60, 38, 90, and 47. Shared Reading! Read a book from home that is on your level (or borrow one from class). Practice fluency. Are you reading like you are talking? Science Fluency Complete the fluency passage on Squirrels. Follow the directions on the top and complete the comprehension questions. Sight Words! How well do you know your second quarter sight words? Practice reading them first. Then have an adult give you a spelling test with 10 of the hardest words! Front Row! Spend your homework time tonight on Front Row. Be sure to practice your math facts (top right corner) and Base 10 sections of the website. Raz-Kids! Spend some time reading and answering comprehension questions on your level on Raz Kids. Can you complete at least 3 stories? Sweat, Sweat! Practice your spelling words while doing jumping jacks or jumping rope. Jump every time you name a letter from the word. Have fun! Find It and Fix It! Complete the page by fixing the incorrect sentences. Next, use red to circle the noun and Chapter 11! Try the worksheet for: 10 more/less, 1 more/less. This is a topic in Chapter 11. Friendly Letter! Write a letter to a friend or family member. Don’t forget to start with the date and the greeting. Tell them what you enjoy Penguin Science Complete the penguin science experiment. Record your observations in your journal. How
Homework Menu May #2 Directions: Please choose one homework assignment from the following menu each evening. Extra homework can be completed, but is NOT REQUIRED. Any activities that are in a yellow, shaded box have a worksheet that will be needed in order to complete the assignment. Please initial each block selected. Spelling & Phonics Math & Technology Reading & Writing Science & Discovery Spelling Practice! - Have an adult give you a spelling test on 5 plural words and 5 possessives. Write any wrong words 3 times each. It’s Symmetrical! We have learned so much about butterflies and symmetry! Create your own symmetrical, patterned butterfly in your journal. Shared Reading! - Share your library book with a family member. Give a short book review: summary, favorite part, who would like the book. Your YARD! - Get out in the yard and see what sort of creatures you can find. Observe and gather information. Report in your journal. Precisely! - Can you hear the slight difference in the sound that the letter /u/ makes in the words “tune” and “fume?” Make a list of your own words! Xtra Math! - Use your log-in and pin code at this website to practice your facts. If you need your info, just email me We will have our weekly facts tests until the end of the year! Story Time! - Create a of your own. Start with character and setting. Develop a short “plot” – problem / solution. Bring it in to share! Working Animals! - We’ve heard about painting elephants and police dogs this year. Can you find out more about working animals? Find an example of one and write a bit about it. Nouns, Nouns! - We’ve been learning a lot about nouns this year. Take a look through some of your books It’s About Time! -Practice drawing the hands to tell time! Be sure one the hour hand is Spring-Reading - Complete the close read passage on Tulips and answer the comprehension Endangered or Extinct!? - What is the difference? Can you find out about an example of a living
at home and chart what you find! short & minute hand is long! This is a 2-sided worksheet. questions. Use your text to help you! thing that falls into one of the two categories? Plurals - Plurals can be tricky! Complete this then make 6 more singular to plural words on the back of the sheet. Front Row! - Head to front row online! Spend some time practicing the skills we have covered. Current Events! - Have an adult share a newspaper article with you. Write two or three sentences about it. Butterflies - Have you liked learning about butterflies and watching our caterpillars grow and change? Write a friendly letter to someone telling them about what you have observed.
How many points can you get? teacher? How fast can you solve? a new brother or sister! about what you watched. Computer Time! - Type your words out on the computer. If you have extra time, do it twice or three times each! Be the Teacher - Write an addition or subtraction word problem and have someone solve it! Then, have the person write one for you to solve too! Don’t let them trick you! Thank You Note! - Write a short “thank you note” to someone that is special to you. Thank them for the special things they do for you and the special way they make you feel. Current Event! - Have an adult help you read an article online or in the newspaper. Write a few sentences about it. Bring your sentences and the article in to share.
M E N U BREAKFAST A selection of typical South African & English Breakfast items are served in Cogman’s Restaurant daily from 07h00 to 10h00 and is available to both resident guests and non resident guests @ R85 pp SPRING SANDWICHES One round of white or brown, toasted or plain served with fries Plain Cheese 15 Chicken Mayonnaise 23 Cheese & Tomato 16 Tuna Mayonnaise 23 Ham & Cheese 18 Savoury Mince & cheese 23 Ham, Cheese & tomato 19 mushroom, feta 23 Bacon & egg 20 CHICKEN BASKET Marinated & grilled Chicken Leg Quarter served with French Salad & fries 50 PUB FISH Hake fillet fried in batter, served with tartare or sweet chilli mayo Sauce and lemon, salt, vinegar & fries 50 PUB FAVOURITES (All served with Boerewors roll with Tomato and Onion Relish 35 Cheese griller Hot Dog with mustard and ketchup 30 Beef burger 35 Cheese burger 38 Chicken burger 38 Steak roll (150g) 50 Dagwood (Beef pattie, Cheese ,Bacon & egg) 50 & more…………… TORTILLA WRAPS Flour Tortilla with one of the following fillings & served with fries Chicken Mayo, dill cucumber, tomato and cheese 45 Diced Grilled chicken, peppadews, lettuce, diced tomato and mayonnaise 40 Sirloin Steak Strips (150g), lettuce, diced tomato, mayonnaise and sweet chilli sauce 55 HOT CHIPS Small (350g) 15 Large (550g) 23 Chip roll (350g) 18 SALADS Freshly prepared French Salad 25 Greek Salad 30 BEVERAGES Milkshakes Large 23 Milkshakes Small 14 (Chocolate, Lime, Strawberry, Banana, Bubblegum, Vanilla) Coffee 14 Hot Chocolate 14 Tea – Ceylon or Rooibos 13 Cappuccino 15 Espresso 16 Please turn to the back for our selection of Pizza’s and various toppings
Week 1 & 4 Monday Tuesday Wednesday Thursday Friday Dish Dish Dish Dish Dish Meat or Fish Main Course Beef Bolognese Chicken casserole Homemade salmon fish fingers with tomato sauce Chicken Tikka Chicken Pie Fillet of fish with batter Vegetarian Dish Cheese and Sweetcorn Flan Vegetarian Shepherd’s Pie Cheese whirls Chickpea and vegetable curry Tomato and vegetable pasta bake Starchy Food Spaghetti Parsley potatoes Half a jacket potato Roast potato Curried rice Oven baked chips Vegetables Peas Sweetcorn Mixed vegetables beans Peas Selection of salad beans Sweetcorn Salad Bar Selection of salad Selection of salad Selection of salad Selection of salad
Week 2 & 5 Monday Tuesday Wednesday Thursday Friday Dish Dish Dish Dish Dish Meat/Fish/Dairy Main Course Cottage Pie Chicken Fillet and gravy Homemade pizza Ham/pineapple Roast beef Fish fingers Quiche Vegetarian Dish Quorn Sausage Chilli bean casserole Homemade pizza Cheese/tomato Vegetable bakes Tomato pasta bake Starchy Food pasta Rice Roast Potatoes Potato wedges Roast potatoes Oven baked chips Vegetables Baked beans Peas Mixed vegetables Homemade coleslaw Cabbage Carrots Sweetcorn Salad Bar Selection of salad Selection of salad and Sultana salad Selection of salad Extra Bread Freshly baked bread will be available every day Desserts Chocolate cracknel Fresh fruit Yoghurt Custard or fruit salad and a glass of semi-skimmed milk Yoghurt Fresh fruit and a glass of semi-skimmed milk iced Bun Yoghurt Chocolate Cookie Fresh fruit and milk Yoghurt Flap jack and custard fruit Yoghurt
Extra Desserts Fresh fruit and Yoghurt available everyday Drinks Plain Semi-skimmed milk and free water available on daily tabs Week 3 Monday Tuesday Wednesday Thursday Friday Dish Dish Dish Dish Dish Meat or Fish Main Course Chicken Bites Roast Gammon Beef Lasagne Roast Lamb Fish cakes Vegetarian Dish Cheese potato bake Risotto Vegetable Lasagne Veggie loaf Starchy Food Potato wedges potato French stick Roast potatoes chips Vegetables Peas Sweetcorn broccoli Cabbage Carrots Baked beans Salad Bar Selection of salad Selection of salad Pasta salad Selection of salad Extra Bread Freshly baked bread will be available every day
Desserts Chocolate crunch and custard fruit Yoghurt Cherry biscuit Yoghurt Ice cream Shortcake finger Yoghurt Coconut flapjack and custard Fresh fruit Yoghurt Toffee Pudding fruit Yoghurt Desserts Fresh fruit and Yoghurt available everyday Drinks Plain Semi-skimmed milk and free water available on daily tabs
Professional Organisations/ Awards: Please list any professional organisations or committees of which you are a member or any major business or industry awards you may have won Business Experience: Please outline your industry experience Business Industry: Please nominate the industry segment and role that best matches your business and current position Industry Segment X Role X Travel Agency- Retail Consultant Travel Agency-Corporate Travel Team Leader Event Management Manager
SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY 1 Hamburgers Chips Baked Beans Peas Peaches 2 P/T Comp. Day! (no school) 3 4 5 Biscuits & Gravy Sausage Patty Corn Applesauce 6 Chili Green Beans Mandarin Oranges 7 & Sour Pork Rice Peas Pineapple Tidbits 8 Roast Beef Buttered Noodles Glazed Carrots Peaches 9 Fish Patties Chips Broccoli Pears 10 11 12 Hamburger Gravy Mashed Potatoes Green Beans Pears 13 Pork Chops Baked Potatoes Gravy Corn Peaches 14 Taco in a Bag Peas Mandarin Oranges 15 Popcorn Shrimp Potato Wedges Green Beans Pineapple Tidbits 16 Fish Sticks Macaroni & Cheese Corn Applesauce 17 18 19 Chicken Patty Chips Peas Strawberries 20 Burgers French Fries Green Beans Mixed Fruit 21 Scalloped Potatoes & Ham Corn Cantaloupe 22 Beef Nachos Carrots Applesauce 23 Popcorn Shrimp Potato Wedges Broccoli Peaches 24 25 26 Beef Stroganoff Egg Noodles Green Beans Pears 27 Chicken Noodle Soup Turkey Sandwiches Corn Peaches 28 Spaghetti Garlic Toast Peas Mandarin Oranges 29 Tomato Soup Hot Ham & Cheese Sandwiches Carrots Pineapple Tidbits 30 Good Friday! (no school) 31 BAR EVERY DAY BREAD AND PEANUT BUTTER ON SALAD BAR AS AN ALTERNATE MEAL CHOCOLATE & WHITE MILK SERVED EVERY DAY
Appetizers Korean Dumplings 10 beef, veggies, Bulgogi Roasted Cauliflower 9 romesco, feta cream, scallion World “Street Food” 14 Arepa, egg roll, empanada Beet Salad 10 goat dates, red onion Smashed Meatballs 12 ricotta, romesco, scallion Gunpowder Potatoes 9 onion, sour orange, cumin Colombian Buñuelos (limited) 8 cheese popovers Fries: Blue Cheese | Tuscan | Belgium 6 each Entrees Add Cheddar | Mushrooms | Bacon +1.50 each substitutions are politely declined. Salmon Caesar Salad house crouton, paper onion, house dressing 18 Fried Chicken Chopped Salad candied bacon, gorgonzola, red onion, tomato 18 Salmon Salad honey lime dressing, tomato, paper onion, gorgonzola (limited) 22 Union Hill Double Cheese Burger oven tomato, cinnamon onion, garlic aioli 16 Double Smokehouse Burger * crispy onion, cheddar, bacon, oven tomato mayo, BBQ 16 Salmon Burger * oven tomato, pineapple slaw, garlic aioli 17 Classic Cuban Pork manchego black beans, rice, sweet plantains, garlic confit 24 Hudson County Fried Chicken garlic mash, brussels hash, piquant honey glaze 19half | 24full Maryland Crab Cake* oven tomato, dill cream, pineapple slaw, corn, panko 21 Norwegian Salmon* pesto butter, creamed corn, greens 23 Sides: Mushrooms | Plantains | Zucchini | Squash | Creamed Corn | Asparagus 6 each Our Chef has won best of Atlanta for “Best Chef” from GA Voice. He is also a Cutthroat Kitchen Champion! Watch episodes, “Crab’s of Steel” & “20,000 leagues under the prep table.” Chef Hernandez is also a certified Wine Consultant through the Court of Master Sommeliers. Fine Print We will happily continue service once you’ve completed your call. 20% gratuity added to parties of 5 or more. No Cry Babies! Be nice, be positive, please do NOT be rude. If you are NOT enjoying what you are eating let us know and we will cheerfully find something else that you will love. No Nukes! We don’t nuke food or people.
The Eatwell Game – Menu planning Name: Date: Plan what you will eat and drink for a day. Look at the Eatwell Guide for ideas. Breakfast Lunch Evening meal Snacks and other drinks Use this checklist to make sure your planner is healthy. Does your meal planner mean you will… eat at least 5 portions of a variety of fruit and vegetables? have potatoes, bread, rice, pasta or other starchy carbohydrates with every meal (including wholegrain versions)? have some dairy or dairy alternatives (such as soya drinks)? eat some beans, pulses, fish, eggs, meat and other proteins? drink 6-8 cups/glasses of fluid?
-- MASTER KID CHILD CARE CENTRE SPRING MENU 12 MONTHS - 5 YEAR OLDS WEEK 1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY BREAKFAST 7:00 - 7:45 Choose from: cereal (Wheatbix, rice bubbles, cornflakes), oats, muesli, wholemeal served with milk/water MORNING TEA 9:00am Food Yoghurt With Fruit salad Fresh Fruit Platter apples, oranges, bananas Fresh Fruit & Cheese Cubes, rice crackers oranges, bananas, pears Fresh Fruit & Vegetable Platter apples, oranges, bananas , cucumbers and sultanas Vegemite sandwiches with apples and pears LUNCH 11:30am Food Creamy pasta with spring vegetables Served with, baby peas, asparagus, bean, leek, garlic cloves, Fresh cream ,fresh mint grated parmesan cheese Salad Sheppard's Pie With sweet potato steamed veggies, carrot, corn, peas, Beef mince baked in the oven Apples and Oranges Butter Chicken served with brown rice Breast chicken, onion, garlic, natural yoghurt, lime juice, turmeric, gram marsala, cumin, ginger, bay leaf, sweet paprika, can tomato puree, thickened cream Crumbed fish with sweet potato chips served with Veggies and Coleslaw Salad Bananas, Strawberries and Apples AFTERNOON TEA 2:00pm Food Assorted Rice crackers Tomato, cucumber, cheese and dry apricot Different flavoured yoghurts with Apricots and sultanas Platter of Wholemeal Sandwich Triangles: Cheese and tomato, cheese and turkey Rice cakes & Veggie Sticks Cheese cubes, Steamed Carrots, cucumbers and celery Pancakes served with fruit salad LATE SNACK 4:45pm - 5:15pm Chose from: wholemeal crackers and cheese, toast, wholemeal sandwiches served with water.
-- MASTER KID CHILD CARE CENTRE SPRING MENU 12 MONTHS - 5 YEAR OLDS WEEK 2 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY BREAKFAST 7:00 - 7:45 Choose from: cereal (Wheatbix, rice bubbles, cornflakes), oats, muesli, wholemeal toast served with milk/water MORNING TEA 9:00am Food Yoghurt With Fruit salad Fresh Fruit Platter apples, oranges, bananas Fresh Fruit & Cheese Cubes, rice crackers oranges, bananas, pears Fresh Fruit & Vegetable Platter apples, oranges, bananas , cucumbers and sultanas Vegemite sandwiches with apples and LUNCH 11:30am Food Tuna Pasta in Napolitana sauce Tuna, penne pasta, olives, onion, garlic, puree tomatoes, olive oil and different herbs Fresh garden salad Bbq Chicken Wraps on wholemeal pita bread Served with lettuce, cheese, corn, cucumber and tomato Fruit salad Beef stir-fry with veggies and served with brown rice Beef mince, mushroom, carrots, corn, broccoli, capsicum, onion and garlic Apples, Oranges and Watermelon Italian meatball bake with spiral pasta beef mince garlic , onions, basil leaves, carrot, zucchini, mushrooms, breadcrumbs, olive oil, tomato pasta sauce, grated tasty cheese, grated parmesan cheese, basil leaves AFTERNOON TEA 2:00pm Food Rice cakes & Veggie Sticks Cheese cubes, Steamed Carrots, cucumbers and celery Different flavoured yoghurts with Apricots and sultanas Platter of Wholemeal Sandwich Triangles: Cheese and tomato, cheese and turkey Cheese toast melted on wholemeal bread served with Apples and Oranges Butter cake served with Fruit salad, sultana's and Apricots LATE SNACK 4:45pm - 5:15pm Chose from: wholemeal crackers and cheese, toast, wholemeal sandwiches served with water.
Allergens Cereals containing gluten Cereals containing gluten Cereals containing gluten, Milk Cereals containing gluten, Milk Cereals containing gluten *Based on an average sized adults portion Monday Tuesday Wednesday Thursday Friday Breakfast A choice of cereal and toast A choice of cereal and A choice of cereal and A choice of cereal and toast A choice of cereal and Allergens Cereals containing gluten. Milk Cereals containing gluten. Milk Cereals containing gluten. Milk Cereals containing gluten. Milk Cereals containing gluten. Milk Morning snack A choice of fresh fruit A choice of fresh fruit A choice of fresh fruit A choice of fresh fruit A choice of fresh fruit Allergens Lunch Creamy Parmesan and Tomato bake with garlic bread Beef Chilli served with tomato rice, grated cheese and sour cream Fish pie topped with creamy mash served with carrots and peas Butter chicken served with white rice and warm nans Cottage pie minced lamb topped with creamy mash and served with carrots and peas Allergens Cereals containing gluten, Milk Cereals containing gluten, Milk Cereals containing gluten, Milk, Fish Cereals containing gluten, Milk Cereals containing gluten, Milk snack Baked potatoes served with cheddar and sweetcorn, with beetroot and cucumber sticks Cheese and leak quiche served with cucumber and carrot sticks Homemade Sausage Rolls served with homemade baked beans Roast Pork ragu with penne pasta Homemade Potato and Leek soup served with a warm brown roll
January 2018 Supper Snack Menu subject to change. Mon Tue Wed Thru Fri 1 Fish Sticks, Baby Carrots, Pear, Milk Raisins, Apple Sauce, WG Pasta Salad 2 Chicken & Cheese Quesadilla Green Salad, Fruit Fruits, Crackers, Milk 3 6 Chicken Nuggets, Sliced Apples, Carrots, Milk Cheez It Crackers, Milk 7 Corn Dog, Celery Sticks, Fruit, Milk Coco Puffs, String Cheese, Milk 8 Beef Nachos, Garbanzo Beans, Applesauce, Milk Chocolate Bar Crackers, Raisins, Milk 9 Stuffed Bread Sticks w/ Red Sauce, Caesar Salad, Milk Banana, Animal Crackers 10 Chicken Burger, Winter Squash, Fruit, Milk Cheddar Crackers, Milk 14 Popcorn Chicken, Mashed Potatoes, Fruit, Milk Grape Juice, Graham Crackers 15 Hot Dog, Baked Beans, Fruit, Milk Yogurt, Celery Sticks 16 Bread Sticks w/ Red Sauce, Green Salad , Milk Banana, Jungle Crackers 17 20 Corn Dog, Fruit Cup, Broccoli, Milk Yogurt, Crackers 21 Bean & Cheese Burrito, Corn, Pear, Milk Grapes, Crackers 22 Fish Sticks, Coleslaw, Fruit, Milk Strawberry Yogurt, Chex, Celery Sticks 23 24 27 Burrito, Carrots, Milk Pop Tarts, Fruit 28 Spaghetti w/Meat Sauce, Garlic Bread, Green Salad, Milk Apples, Raisins, Jungle Crackers 29 Teriyaki Dippers, Mashed Potatoes, Fruit, Milk Craisins, Rice Krispie Treats 30 Hamburger, Green Beans, Apple Sauce, Milk w/ Green Beans Yogurt, Chex USDA is an equal opportunity provider The Supper Program is offered at Ocean Park Elementary, Long Beach Elementary and the High School. Want to know the total percent of Saturated Fats in a product? Equation (grams of saturated fat in product X 9 = (XX), (XX) / total calories = ____ % of saturated fat in product)
March 2018 Breakfast and Lunch Monday Tuesday Wednesday Thursday Friday The Supper Program is offered at Ocean Park Elementary, Long Beach Elementary, and the High School Parents may arrange to eat meals with your child by calling the school 1 Strawberry Pancake, Hard Boiled Egg, Cup Spaghetti w/Meat Sauce, Garlic Bread NO SCHOOL DAY 5 Assorted Cereals, Sliced Apples, Milk WG Macaroni & Cheese, Sliced Ham 6 French Toast, Canned Fruit Sloppy Joe with Fries 7 Cheese Omelet, Mixed Fruit, Biscuits Chicken Nuggets, Baby Baker 8 Blueberry Muffin, Egg Chicken Fajita, Brown Rice, Refried Beans 9 Assorted Cereals, Sliced Apples, Milk Pepperoni Pizza, Cheese Pizza 12 Biscuit, Egg Patty, Sausage, and Cheese Sandwich, Fruit Homemade Chili 13 Assorted Cereals, Fruit Cup, Milk Mandarin Orange Chicken, Oriental Veggies 14 Egg Patty, Hash Browns, Toast, Juice Italian Meatball Sandwich or with Pasta 15 Sausage Egg Breakfast, Fruit, Milk Hamburger, Garbanzo Beans, Jo-Jo’s 16 Egg Omelet, Mixed Fruit, Milk Pepperoni Pizza, Cheese Pizza 19 Banana Bread, Milk, Fruit Bagel, Yogurt, String Cheese 20 Waffles, Milk Seasoned Chicken, Mashed Potatoes, Gravy, Three Bean Salad, Dinner Roll 21 Assorted Cereals, Fruit, Milk Chicken Taco, Rice, Refried Beans 22 Pancakes, Sausage Patty, Fruit, Milk Burrito, Salad 23 French Toast, Eggs, Fruit Pepperoni Pizza, Cheese Pizza 26 Assorted Cereals, Fruit, Milk Pulled Pork Sandwich, Yams, Peas & Carrots 27 Egg Patty, Hash Browns, Toast, Juice Chicken Burger, Fries, Mixed Salad 28 Biscuit, Egg, Sausage and Cheese Chili, Mixed Salad, Jo-Jos 29 Cinnamon Toast with Syrup Popcorn Chicken, Mashed Potatoes, Veggies 30 Breakfast on a Stick, Applesauce, Fruit Juice Pepperoni Pizza, Cheese Pizza USDA is an opportunity provider . Menu subject to change PreK-4th Grade Full Cost $2.50 Adult meal prices are only $4.00. Salad Bar and chocolate milk is available at lunch time.
School Counseling Menu of Services Appetizers 1 lesson (30 minutes) Stress Busters (Test Anxiety) Making the Grade (Study Skills) Character Counts (Core Value of the Month, 1x Per Month) Main Courses 3 lessons (30 minutes) 1 per week Super School (Positive School Behaviors) Circle of Friends (Making and Keeping Friends) Extreme Self-Esteem (Self-Esteem) Sticks and Stones (Bullying) Follow the Leader (Following Directions) Superhero Success (Managing Life’s Challenges at School) Desserts 1 lesson (1 hour) Be the Change (Bullying/Friendship) Smooth Moves (Managing Changes—i.e. friends, family, school) Road to Success (Career Preparation / Discussion of Individual Strengths) I would like a custom order: _______________
BREAKFAST MONDAY TUESDAY WEDNESDAY THURSDAY Weetabix Wholemeal Toast with Butter Milk/Water Weetabix Hot Buttered Crumpet Milk/Water Weetabix Wholemeal Toast with Butter Milk/Water Treat breakfast! Rice Krispies Hot Buttered Fruit Toast *During the winter months weetabix will be substituted with Ready Brek MID MORNING Banana Sliced Apple & Raisin Blueberries & Strawberries Sliced Orange LUNCH Kate's Homemade Lamb and Apricot Tagine Broccoli Rice Yoghurt Hot Salmon Pasta Bake Carrots Chopped/Sliced Melon Kate's Homemade Fruity Sausage (or veggie sausage) Casserole Mashed, Potatoes Cabbage Homemade Sultana and Nutmeg Hot Rice Pudding Kate's Homemade Mild Chicken Korma Curry Noodles Green Beans Homemade Jam Sponge and Custard AFTERNOON SNACK
BREAKFAST MONDAY TUESDAY WEDNESDAY THURSDAY Weetabix Wholemeal Toast with Butter Milk/Water Weetabix Hot Buttered Crumpet Milk/Water Weetabix Wholemeal Toast with Butter Milk/Water Treat Breakfast! Shreddies Hot Buttered Fruit Toast Milk/Water *During the winter months weetabix will be substituted with Ready Brek MID MORNING SNACK Brioche Blueberries & Strawberries Banana Sliced Pear & Apple LUNCH Cheesy Tomato Rice and Peas Chocolate Mousse Cumberland Pie (Sweetened Mince Beef with chopped carrots and peas topped with a cheesy mash) Broccoli Yoghurt Chicken Supreme & Rice with Green Beans Chopped Banana and Custard Kate's Homemade Veggie and Tomato packed Pasta Homemade Apple Crumble and ice cream AFTERNOON SNACK Fruit Salad Sliced Orange Breadsticks and Hummus Sliced Pear DINNER
LUNCH MENU – WEEK 3 Week 3 Monday Tuesday Thursday Friday Sausage Casserole Mash & Vegetables Gammon New Potatoes Cauliflower Cheese & Sweetcorn Braised Steak in Gravy Mash & Vegetables Pork Mash Vegetables & Gravy Fish Chips & Peas Cheese & Pie Wedges & Sweetcorn Chicken Tikka Rice & Naan Bread Chicken & Bacon Carbonara & Garlic Bread Chicken & Black Bean Sauce Rice & Naan Bread Steak Pudding Chips & Peas Vegetarian Choice Chilli Vegetables & Naan Bread Veg Hot Pot & Homemade Bread & Red Cabbage Pizza Wedges & Sweetcorn Macaroni Cheese & Garlic Bread Tortilla Chips & Peas Sweets Marble Cake & Custard Syrup Sponge & Custard Apple Pie & Custard Vanilla Sponge & Chocolate Sauce Marble Cake & Custard Also Jacket Potatoes, Pasta Bar, Various Sandwiches and Salad Bar available daily
Week 1 Breakfast and Lunch Menu Monday Tuesday Wednesday Thursday Friday Scrambled Eggs Cheese Grits Sausage Crispy Bacon Hash Brown Patty Cinnamon Rolls Vegetable Sausage Gravy & Biscuit Scrambled Eggs Cheese Grits Sausage Patty Crispy Bacon Hash Brown Patty Cinnamon Rolls Vegetable Sausage Gravy & Biscuit Scrambled Eggs Cheese Grits Sausage Patty Crispy Bacon Hash Brown Patty Cinnamon Rolls Vegetable Sausage Gravy & Biscuit Scrambled Eggs Cheese Grits Sausage Patty Crispy Bacon Hash Brown Patty Cinnamon Rolls Vegetable Sausage Gravy & Biscuit Scrambled Eggs Cheese Sausage Patty Crispy Bacon Hash Patty Cinnamon Rolls Vegetable Sausage Gravy & Biscuit Double BLT w/ Smoked Gouda Double Bacon BLT w/ Smoked Gouda Double Bacon BLT w/ Smoked Gouda Double Bacon BLT w/ Smoked Gouda Double Bacon BLT w/ Smoked Gouda Smothered Chicken Green Beans Mashed Potatoes Corn 20 oz. Fountain Drink $7.00 Taco Tuesday Taco salad or Nachos w/ beef salsa, sour cream, guacamole, lettuce, cheese Pinto beans Mexican rice Churros $7.00 Fried rice Chicken or shrimp Sautéed Snow Peas & red peppers Egg Roll 20 oz. Fountain Drink $7.00 Buffalo Chicken Bake Garlic Bread 20 oz. Fountain $5.00 Cheese Pizza Pepperoni Pizza Sicilian Pizza Cheese Pizza Pepperoni Pizza Sausage Pizza Cheese Pizza Pepperoni Pizza BBQ Chicken Pizza Cheese Pepperoni Pizza Meat lovers Pizza Cheese Pizza Pepperoni Pizza Fruit parfaits Fresh Fruit Cups Assorted Pudding Cups Southwestern Chicken Horseradish Roast Beef & Cheddar sandwich Fruit parfaits Fruit Cups Assorted Pudding Cups Tomato, Cucumber Mozzarella Salad Chicken Salad Sandwich Fruit parfaits Fresh Fruit Cups Assorted Pudding Cups BBQ Chicken Salad Grilled Vegetable Sandwich Fruit parfaits Fresh Fruit Cups Assorted Pudding Cups Asian Noodle Salad Hummus Protein Pack parfaits Fresh Fruit Cups Assorted Pudding Cups Buffalo Chicken Sandwich Philly Cheesesteak Burrito W/ Fries & Fountain Drink $ 7.79 Buffalo Chicken Sandwich Philly Cheesesteak Burrito W/ Fries & Fountain Drink $ 7.79 Buffalo Chicken Sandwich Philly Cheesesteak Burrito W/ Fries & Fountain Drink $ 7.79 Buffalo Chicken Sandwich Philly Cheesesteak Burrito W/ Fries & Fountain Drink $ 7.79 Buffalo Chicken Sandwich Philly Cheesesteak Burrito W/ Fries & Fountain Drink $ 7.79
Available Meatballs Italian Sausage Hot Dogs Vegetable Burgers Garden Salad Chicken Caesar salad Meatballs Italian Sausage Hot Dogs Vegetable Burgers Garden Salad Chicken Caesar salad Meatballs Italian Sausage Hot Dogs Vegetable Burgers Garden Salad Chicken Caesar salad Meatballs Italian Sausage Hot Dogs Vegetable Burgers Garden Salad Chicken Caesar salad Meatballs Italian Sausage Hot Dogs Vegetable Burgers Garden Salad Chicken Caesar * Contains or may contain raw or undercooked ingredients. Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.
School Dinner Menu Week 1 Week commencing 13th November, 4th December Monday Cheese Pasty and Pasta Sausage Roll and Pasta Sweetcorn Carrots Iced Apple Sponge and Custard Tuesday Cowboy Casserole and Crusty Bread Cheese Pizza with Smiles Broccoli Sweetcorn Blueberry Muffins Apple Crumble and Custard Wednesday Sausage with Mashed Potato and Yorkshire Pudding Cheese Flan and Wedges Beans Brocolli Jelly and Cream and Fruit Cocktail Thursday Cheese and Tomato Pasta Bake Chicken Teddies and Boiled Potatoes Carrots Broccoli Apricot and Sultana Flapjack Friday Fish and Chips Fish Fingers and Chicken Pie and Beans Sweetcorn Ice Cream and Fruit Cocktail Jacket potatoes with Cheese and Tuna available Baguettes with Cheese and Tuna available daily. A salad bar, bread, fresh fruit and yogurts are available daily School Dinner Menu Week 2
Monday Meatballs and Pasta Chicken Bites and Smiles Sweetcorn Carrots Chocolate Marble Sponge and Custard Tuesday Mince in Gravy and Mashed Potato Chicken Stir Fry and Noodles Broccoli Peas Carrot Cake Wednesday Sausage and Roast or Mashed Potato with Yorkshire Pudding Spaghetti Bolognese and Crusty Bread Beans Carrots Jelly and Rice Pudding Thursday Ham Slice, New Potatoes and Yorkshire Pudding Cheese/Tomato Triangles with Pasta Beans Sweetcorn Chocolate Crunch Friday Fish and Chips Lasagne and Chips Broccoli Mousse and Fruit Salad Jacket potatoes with Cheese and Tuna available daily Baguettes with Cheese and Tuna available daily. A salad bar, bread, fresh fruit and yogurts are available daily