Food Services
FUELING OUR STUDENTS
DAILY FOOD COURT MENU
Catering Information
Business & Operations Vision
Business and Operations will strive to provide fiscal and operational resources, support, and services that align with academic achievement to ensure students have opportunities to thrive.
Business & Operations Mission
The mission of Business and Operations is to help educators focus on students and student success by providing safe and clean facilities, nutritious meals, innovative and sustainable technology, and reliable transportation while being fiscally responsible.
Food Service - About Us
The team is dedicated to meeting the needs of students by providing quality nutritious meals with exceptional customer service.
WHAT IS CEP?
The Community Eligibility Provision is a four-year reimbursement option for eligible, high poverty, local education agencies and schools. Under this provision, a local educational agency may participate for all schools in the local educational agency or only for some schools. Participating local educational agencies must offer free breakfast and lunches for four successive years to all children attending participating schools and receive meal reimbursement based on claiming percentages.
Section 104(a) of the Healthy, Hunger-Free Kids Act of 2010 (Act) amended section 11(a)(1) of the Richard B. Russell National School Lunch Act to provide an alternative that eliminates the need for household applications for free and reduced-price meals in high-poverty LEAs and schools. This alternative, which is now part of the NSLP, is referred to as the Community Eligibility Provision (Community Eligibility).
To be eligible, LEAs and/or schools must meet a minimum level of “identified students” for free meals in the year prior to implementing Community Eligibility; agree to serve free breakfasts and lunches to all students; and agree to cover with non-Federal funds any costs of providing free meals to students above the amounts provided by Federal assistance. Reimbursement for each LEA or school is based on claiming percentages derived from the percentage of identified students, i.e., students certified for free meals through means other than individual household applications. The claiming percentages established in the first year for an LEA or school may be used for four school years and may be increased if the percentage of identified students rises for the LEA or school.
Eligibility is based on the percentage of identified students enrolled
Identified students are those who participate in SNAP,TANF, OR FDPIR.
Homeless, runaway, migrant, or foster children.
The identified student percentage must be 40% for the entity to participate.
FUNDING STUDENT MEAL ACCOUNTS
All students, paid, reduced or free status, can put money on their meal accounts for purchases at any of the cafeteria stations.
Making deposits in your student’s meal accounts can be accomplished in two different ways. Students can bring cash, check or money order to the cafeteria cashier any morning at breakfast and make a deposit that will be available by lunchtime that same day. However, if you are looking for the most secure and efficient way to keep their meal accounts up to date, you can visit www.myschoolbucks.com and quickly set up an account using a credit card, checking account or debit card.
When you set up your My School Bucks account, you will receive an alert when the account balance gets low and you can make the choice to set up automatic funding. You will be able to view all purchases and balances and it will allow you to make sure there are always enough funds available for the daily nutritional needs of your student(s).
For more information on funding your student’s meal account, visit the www.myschoolbucks.com. If you have any questions concerning food service please contact the food service office at 708-679-5728.
Contact Information
Betsy Williams
Coordinator of Food Services
(708) 679-5728
Darla Kasperek
Food Service Bookkeeper
(708) 679-5731
Marcella Celestine
Food Service Manager Fine Arts and Communication Campus
(708) 679-3025
Michelle Baranski
Food Service Manager STEM Campus
(708) 679-5807