Menu
Menu
The kitchen plays a central role in college and after-school life. The daily diet is varied, tasty, healthy and nutritious. We focus on quality and a good environment. We want to give students a good and positive experience of the daily diet.
We strive to follow the 7 official dietary guidelines.
1: Eat plant-rich, varied and not too much
2: Eat more vegetables and fruits
3: Eat less meat - choose legumes and fish
4: Eat foods with whole grains
5: Choose plant oils and low-fat dairy products
6: Eat less sweet, salty and fatty foods
7: Quench your thirst with water
We cook from the heart and from scratch as much as possible and we focus on food waste, Danish and sustainability. We serve 3 main meals and 3 snacks a day. We serve fish once a week for dinner and every day for dinner and have 1 meat-free day a week.
Breakfast: Bread, cold cuts, vegetable platter, cheese, jam, eggs, fruit, milk, A38, oatmeal, cereal, muesli and porridge
Morning serving: Crispbread, plus fruit and carrots
Dinner: Varied hot dishes and 2 x salads
Afternoon service: Freshly baked rolls, fruit and carrots
Dinner: Cold and hot dishes, rye bread and salads
Evening service: wholemeal bread with accompaniments, fruit etc. (Cake 3 times a week)
We take allergies into account and are happy to prepare vegetarian food. You must inform the kitchen about this. However, it is a requirement that you are vegetarian when you start at the school.
An allergen is a food you can't tolerate. This means that you have a physical reaction to food. Such as gluten, lactose, milk protein, shellfish and nuts etc.
If you have a more extensive allergen or illness, we may ask for a medical certificate.
The allergen should contact the kitchen staff for information about the allergenic ingredients in the food.
The formal
Student related
