High School Menu


Lunch Components   JUNE 2017 Lunch      CAFETERIA PURCHASES, CHARGING 
AND INSUFFICIENT FUNDS PROCEDURES:

Click to view procedures
 
Breakfast Components   JUNE 2017 Breakfast        

Ashley Lindhurst, Food Service Director     412-429-2500, ext. 1118
Lisa DunseyFood Service Assistant

Track your child's School Bucks account balance, as well as their spending and eating habits during breakfast and lunch.


  Click here to access
  the services:
     

NOTE: Use the My School Bucks Account to PRE-PAY your child's cafeteria account. You must utilize the link above for Online Payments.

Follow these simple steps to register for the service:

  • Click on the link above; once the MySchoolBucks site opens, click on "Sign Up Here"
  • Create your account by inserting your child's name, their six (6) digit student ID (retrieve this by calling the Food Service Department at 412-429-2500, ext. 1118
  • Enter the school's zip code: 15106
  • Click "Finish" to complete the initial registration process

Click here for more information about setting up and accessing your account.


Click to view the NUTRITIONAL VALUE & CALORIES for all foods served in the cafeteria

It is a big - and very important - job to plan, purchase, prepare and serve nourishing and appealing meals for the students of the Carlynton School District. Aramark, Inc. offers a variety of menus for the youngsters and teens of the junior-senior high school, and also provides an assortment of items ala carte. From slushy fruit smoothies to hot tempting soups, there's always something that appeals to the picky eater or the hungry athlete.

Each meal prepared by the Food Service Program meets the following recommended quantities, as established by the U. S. Department of Agriculture's Child Nutrition Programs:

Milk                8 fl. ounces (1 cup)
Meat or
Meat Alternate

3 ounces; alternate examples: cheese, eggs, peanut butter
Vegetables 3/4 cup
Fruit 3/4 cup
Grains/Breads Minimum of 1 per day/serving is equal to a slice of bread, roll, biscuit, or 1/2 cup cooked rice, macaroni or other pasta

In keeping with the newly adopted Wellness Policy, the menus now follow strict guidelines to lessen sugar and carbohydrate intake.

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