All Day Concept
Reliability and perfect assistance for the development of skills – these are the main reasons why the DSH decided to organise the school day in a full day concept.
The day is starting for all students at 08.30 am and ending at 3.30 pm. That means, that even families with children attending different school stages only one way to school is necessary.
If parents are working full time, no extra day care for the afternoons is needed.
A well-balanced plan of school meals is giving the parents the certainty, that their children have a healthy and sufficient nutrition during the school days. Neither preparing of lunch boxes in the morning nor cooking warm dinners are necessary.
Especially for non-German mother tongue students it is essential to have long school days to improve their language skills. Social aspects, like having meals together and spending much time in the community, are important for the personal development of each child.
School Catering and Meal Plans
Since the beginning, DSH has been working successfully with a full day concept with school lessons daily from 09:00 a.m. until 04:15 p.m.
Healthy food has an extensive influence on the mental and physical development of children. We are aware of this high responsibility and therefore we arrange school meals in line with the recommendations for school food of the DGE (German Society for Nutrition).
Eating disorders and a lack of movement are the main reasons for overweight of children. According to a study, especially young people don’t eat enough fruits and vegetables, but too much meat, sugary foods, drinks and sweets. The aim of good school meals should therefore be, to change unfavourable eating practices and to give children an understanding about unknown or unloved food.
A specially balanced nutrition on the needs of children and young people has a positive influence on their concentration and achievement. At the same time the risk of diet-related diseases is significantly reduced.
The menu of the DSH is arranged over 20 days as follows:
- Cereal products and potatoes: 20x different one, therefrom at least 4x potato products
- Vegetables and salad: Salad buffet 20x (daily), vegetable components 18x
- Fruits: daily
- Milk / milk products: daily
- Meat: max 8 inlunch meals, plus turkey cold cuts 8x for breakfast
- Egg: max. 2 in lunch meals 1x plus omelet 4x breakfast
- Mineral water: daily
- The categories of whole grain and the use of rapeseed oil can not be met because of regional reasons. Additionally 8x desserts as rice pudding or jelly will be served.
Not only the offer of food is significant but eating together as a social aspect is a very important factor in school meals. So the students eat in kindergarten, preschool and primary school in groups or in the class community.
The students in the higher classes choose their eating communities according to their preferences. The teachers / group leaders set a good example when they eat together with the students. Clearly structured eating rules help to guarantee a reasonable and proper procedure of the meals. The children are encouraged to taste unknown food. Meals are scooped individually for the children to guaranty a smooth operation of the restaurant. They specify how much they want to eat and learn to evaluate their own appetite. Basically it is always possible to take more, but according to our mutual moral concept, we are also trying to minimise throwing away of food.
The DSH has its own school kitchen where all meals are freshly prepared every day. So we can make sure that the food has a high quality and is processed according to our high standards.
As the only (!) school kitchen in Egypt, our kitchen is hygiene certified. The company Cristal, an internationally working company that is specialized in certification of commercial kitchens, is sending inspectors unannounced twice a month, who control the prescribed hygiene standards very strictly.
At each visit the preparation of food in the kitchen, the compliance to the standards from the kitchen staff, the temperature of the food, the warming times of the food, the proper cooling of the salads etc. are controlled. Moreover, at regular intervals swabs of the surfaces of the restaurant tables are made and analyzed as well as the cleanliness of the dishes and cutlery.