Introduction AtUWCSEA,weunderstandthatgoodnutritionisessentialtostudentwellbeing TheCollege,inpartnershipwithitsfood servicevendor,iscommittedtoprovidingsafeandhealthyeatingchoicestoitscommunity. Inthishandbook,weshare ourCollege-widegovernanceapproachandtheoperationaldetailsofthefoodservicesatUWCSEA
UWCSEA’sapproachtofoodservicesisgovernedandguidedbyourFoodandFoodSafetyPolicyandtherelatedprotocols.
TheCollegeworksinclosepartnershipwithour vendorSmorgasbordtodelivertheoncampusfoodservice. Ourjoint focusisonprovidinghealthy,high-quality,andinclusiveoptionsthatbestservetheneedsofourstudents,staff,and families.SmorgasbordisnewtotheCollegefromAugust2025andwelookforwardtoworkingwiththemtofurther developthefoodserviceofferedtothecommunity. SmorgasbordInternationalisajointventurebetweentwoof Singapore’sleadingfoodandbeveragecompanies-SelectGroupPteLtdandCommonwealthCapitalPteLtd Together, theyhavenearlyfivedecadesofcollectiveexperienceandawideportfolioofestablishedF&BbrandsfromSingaporeand acrossAsia,includinginstitutionalcatering
Asperourpolicy,thefocusofthefoodserviceisto:
● offersafeandnutritiousfoodoptionsoncampusoratCollegeorganisedevents
● empower community members to make health-conscious food selections by providing relevant nutritional informationatthepointofsaleandfosteringthedevelopmentofrelevantskillsandattitudestohealthyeating.
● eliminatefoodsafetyrisksacrossallourcommercialfoodserviceoperations byensuringthatstringentprocesses arefollowedinthesourcing,storage,preparation,cookingandconsumptionoffooditems
● minimisethecarbonfootprintofourfoodofferingsandfoodservicesandtoprioritisesustainabilityingeneralin thefoodservicesoperations
OversightoftheFoodServiceatUWCSEA The food services at the College are overseen on a day to basis by the Facilities and Operations Department.
SudeshGangadaran EastFacilitiesand OperationsManager sudeshuwc@gapps.uwcsea.edu.sg
JonathanGoh HeadofFacilitiesandOperations (DualCampuses) teckhenguwc@uwcsea.edu.sg
AndyCher DoverFacilitiesand OperationsManager andyuwc@uwcsea.edu.sg
HealthyEatingatUWCSEA Wehaveacontinuousfocusonhealthyeating.UWCSEA’sfoodpolicyhasclearlydefinedtheexpectationsandprocessesin placetomakesurethattheentirefoodofferingencourageshealthyeatingopportunities
Wehavearesponsibilitytoensurethatwhereverpossibleweprovidehealthyeatingchoicesforallstudents Inpractice, thismeansthatwehavetakenanumberofstepstoensurethatweservetheminimumamountof‘junkfood.’Wedonot sellcanneddrinkssuchasCokeorfoodssuchasicecream WealsorestrictcertainproductsfromJuniorandMiddleSchool studentsunlesstheyareaccompaniedbyanadultwhomakestherequest.
Weregularlyworkwiththecurriculumteamtoensurethathealthyeatingisalsopromotedwithintheclassroomand childrenunderstandthefoodchoicesofferedatschool.
Vegetarian,HalalandOtherMealOptions Tocatertovegetarians,weensurethatallstallsoffervegetarianoptions.
OurkitchenatEastCampusisaHalal-certifiedfacility,howevertheoneatDoverCampusisnot.Despitethis,Smorgasbord hasnopork,nolardpolicyfortheDoverofferingandingredientsaresourcedfromthesameHalalcertifiedvendorsasEast Campus.
AllergiesandDietaryRestrictions TheCollegerunsanallergyawarefoodservice.Thatistosaythatwetrackmajorallergensusedinthefoodpreparation processandclearlylabelallfreshlypreparedfooditemswiththeirallergencontents Westrivetoprovideareasonableset ofoptionseachdaythattakeintoaccountallergenrelatedneeds.FurthertothistheCollegefoodorderingsystemtracks theknownallergensofstudentsandwillblockthemfrompurchasingfooditemscontaininganingredientthattheyare allergicto.
Allthemealsarepreparedbytrainedstaffusinganallergenmanagementprocess,howeverwearenotanallergen-free environmentandthereisthepossibilityoftraceingredientsfromdifferentrecipesinanyoftheitems
Forthesystemtoworkeffectivelyitisextremelyimportantthatparentsinformtheschoolofanyallergiesorspecialdietary restrictionsthatyourchild(ren)mighthaveviaouronlinemedicalformswithintheCIMSsystem Thecampusclinics monitortheserecordsandwillfollow-upasneededwithfamilies.
TheallergyinformationprovidedtotheCollegeisalsopassedtothefoodservicepartnerandtheirsystemwillstopthe purchaseofitemsbasedonthisinformationwiththeadviceofin-housenutritionists Theallergenmanagementprocessof ourserviceprovidercanbefoundontheportal.
Pleasenote:Ifyourchildhassevereallergies,weaskthatyouarrangeameetingwiththecampusHeadNursetodiscuss theirspecificneeds.Thenursewillcoordinatewithrelevantteamstodeterminewhethertheexistingfoodservice processesaresuitable Familiesare,ofcourse,welcometoprovidepackedmealsfromhomeifpreferred
Nutrition ThenutritionalstandardsrequiredinthefoodofferaresetbytheCollege,notthevendor Ourexpectationswiththenew vendoraretomatchand,intime,exceed,thehistoricalstandards.AsstatedintheCollege’sFood&FoodSafetyPolicy nutritioniscentraltoourexpectations Toquotefromthepolicy:
TheprimaryobjectivesoftheCollegeFoodPolicyareto:
● offersafeandnutritiousfoodoptionsoncampusoratCollegeorganisedevents
● empower students and other community members tomakehealth-consciousfoodselectionsbyprovidingrelevant nutritionalinformationatthepointofsaleandfosteringthedevelopmentofrelevantskillsandattitudestohealthy eating
● minimise,ifnoteliminate,foodsafetyrisksacrossallourcommercialfoodserviceoperationsorvolunteeractivitiesby ensuring that relevant regulations and processes are followed in the sourcing, storage, preparation, cooking and consumptionoffooditems
● minimisethecarbonfootprintofourfoodofferingsandfoodservices.
Thecontractwiththefoodvendorthentakestheseexpectationsandaddsmoredetail Therearemultiplemeasuresthat theCollegerequiresthefoodvendortoembrace,including:
1 Wedonotserve(have"banned"completely)manylesshealthyitems;theseincludefizzydrinks,tetrapackdrinks, chocolatebarsandsimilar.
2 Wedonotallowtheuseofcertainingredients,suchasMSGortrans-fats
3. Werequiretheuseof“healthy”oilsinfoodpreparation,suchascanolaoroliveoil.
4 Wherepossibleweaskthevendortousebakingorairfrying,orotherlowoilpreparationtechniques,overdeep frying.
5 Werequirethenutritionalvalueofmenuitemsperceivedasbeing"less"nutritioustobeincreased Forexample:
a. usingwholemealflourinpizzadoughandthedoughofpastryitems;
b preparingpizzasauceonsiteusingonlyfresh,naturalingredients;
c reducingthesugarcontentofdrinksandonlysellingcategoryAorBdrinksundertheSingapore Nutri-gradesystem;
d substitutingsomeplantproteinformeatproteinindishes
6. Wealsorequireamorehealthyoptiontobeavailablewherepossible,forexampletheoptiontohaveacauliflower pizzabaseinsteadofaflour-basedbase
7. Overallmenudesign-thereareexplicitrequirementsfortheoverallofferingtoprovidebalancedandnutritious meals,withageappropriateportionsizes OurpreviousvendorachievedtheHPB-HealthyMealsinSchools Certification(theonlyinternationalschoolinSingaporewiththiscertification)andwerequireSmorgasbordto achievethisforbothcampusesinareasonabletimeframe Thiscertificationrequiresthecompositionofmealsto becarefullyplanned,sothatstudentsaregettingbalancedoptionswithalltherelevantfoodgroupspresent
8. Allitemsarelabelledwiththetrafficlightssystem(seebelow)toprovidebasichealthinformationsothatusers canmakeinformedchoicesbasedonhealthinformation
9. Wemonitorboththenumberoflesshealthyitemsinthemenu(theproportionofreditemstoyellowandgreen) andthenumberofeachtypesoldtoensurethatoverallthefocusisonthemorehealthyitems Eg:weexpectred itemstobelessthan10%oftheitemsofferedandlessthan20%oftheitemsserved
10 Wepromoteplantbasedoptionsandeveryfoodstallhasatleastonevegetarianorveganoptioneachday We have“VeggieWednesday,”whennomeatbaseditemsareserved.Inthelongertermwewilldevelopamore
deliberateapproachtoaplantforwardmenuandworkwithadvisoryorganisationssuchasProVegUKfor guidanceandcertification.
11 Wedolimititemsbyagegroups,sosomeitemsareonlyavailabletoolderstudents
12. Theonlineordering&paymentsystemprovidesparentsaccesstoadetailedpurchasehistory;soaslongas studentsusetheirschoolIDcardstopurchasefooditems,thenparentscanaccessanddiscusstheirpurchase historywiththeirchildren.
13. StudentsaretaughtabouthealthylifestylechoicesandgoodnutritionatmultiplepointsinthePSEcurriculum.
TheTrafficLightSystem
● Ahealthyfoodoptionthatcan beeatenoften
● Goodsourceofnutrients
● Highinfibre,vitaminsand minerals
● Lowincaloriesfromaddedfats
● Lowinsugarandsalt
MenuCuration ● Foodtoeatinmoderation, basedonarecommended servingsize
● Containhighnutritionalvalue
● Goodsourceofenergy
● Excessiveintakewillcontribute toextracaloriesandweightgain
● Fooditemstobeconsumed sparingly
● High,fat,sugarorsalt content
● Lowernutritionalvalue
SmorgasbordemploysbothprofessionalnutritionistsandinstitutionalcateringchefswithextensiveK-12school experiencetoformulatetheirapproachtonutritionandtocollaborateonthemenucreationprocess.Basedonthe College’srequirementsaslaidoutabove,Smorgasbordhavedevelopedtheirspecificphilosophyandapproachasdetailed here
TheFoodOfferisbasedon12concepts(stalls,)with16differentcuisinesandover100differentmenuitemsonanygiven day.Theselectionoftheconceptsthemselvesisthefirststepinthemenucreation.Thestallsareintendedtoprovidea variedandculturallyrepresentativeselection,includingspecificallyhealthychoices(ie Crisp)
Wok Sizzlemeetssatisfactionatourlive-actionWokStation whereboldflavorsand sizzlingwokscometogether.Expectquickturn-aroundevenwithlivecooking-our
Noodle
Bun&Patty
RusticBistro
newautomaticcookercancookmultiplewok-frieddelightsatthesametimetospeed uptheservice.
Dailyselectionofnoodlemaindisheswithoptionsofnormalandwholegrainnoodles; soupanddry,vegetarianandmeatoptions
Premiumwholemealburgerbunsinamedleyofcolours-red/pinkforbeetrootbun, greenforspinachbunandgreyforcharcoalbun,servedwithquality Beef/Chicken/Plant-basedpatty,toppedwithcrisplettuce,juicyslicedtomatoes, onions,pickles,andsauce Makeitacompletemealwithachoiceofasideandveggie oftheday!
RusticandwholesomewesternfavouritesarethehighlightatRusticBistro,where everymealiscomforting,yetbalanced.Expectfavouriteslikepansearedmarinated meats(chicken/beef/fish/lamb/plantbasedprotein)withdailyselectionofside dishes,pastasides(withgluten-freeoption),selectionofsauces,andfreshvegetables.
Refresh Getaninstantperkupwithanarrayofreshingbeverages,juices,acaibowls,cutfruits, homemadedesserts,healthysnacks,andmore
TheRollingPin
Spices
TasteoftheWorld
Crust
Crisp
DeliDelight
Relishthearomaof8-12typesoffreshlybakedbreadandpastrieswithwholemeal options
Experienceasymphonyofspicesandflavoursthat’lltantaliseyourtastebuds From Indianfavouriteslikefreshlymadenaanandthosai,biryaniwithbasmatirice,served withcreamyandtangycurriesandchutneys(veganoptionsavailable),tomiddle easternandmediterraneanstapleslikekebabs,babaganoush,hummus,andmore.
Savouraplethoraoftheworld’sbest-lovedcuisinesatTasteoftheWorld,wherewe featurearotationalmedleyofcuisines,fromclassicMexicanliketacos,quesadillas andenchiladas,totherichflavoursofSoutheastAsiafromThailand,Vietnam,and more.
Pizzalovesarespoiltforchoicewithfreshlybakedpizzasfeaturingachoiceofregular andwholewheatdough,gluten-freecauliflowerbase,andmore.Choosefromthe classicslikePepperoni,Hawaiian,andMagherita Includesdairy-freeoptionsfor cheeselovers.
Theepitomeofhealthy,balancedmeals.ComebytoCrispforacreate-your-ownsalad bowlwithyourchoiceofproteins,complexcarbs,fibre,anddressings Addonabowl ofnourishingsoup-of-the-daytowarmthetumtum.Choiceofplantandmeat protein,choiceofgluten-freeanddairy-freedressings,choiceofcreambasedandnon cream-basedsoupoftheday
Build-your-own-SUBatDelightDelightwithawidevarietyofbreads,fillings,veggies, andsauce.
Rice&Roll Grab-and-gosushi,maki,andonigiriforaquickJapaneselunch
Usingthestallconceptsandapproachdetailedabove,Smorgasbordhavethendevelopedthedetailedmenus Basedon theingredientsandcookingmethods,thetrafficlightlabelisdeterminedalongwithportionsizesfordifferentagegroups foreverymenuitem Allergendetailsarealsoidentified
Workingbackwardsthedailymenuisthendetermined,ensuringagoodmixofgreen,yellowandreditems,aswellasplant basedandallergenrelevantitems.I.eeverydayweensurethatthereare:
● Predominantlygreenitems,withaproportionofyellowandasmallnumberofreditems.
● Thereisaplant-basedmainonverystall
● Thereisalwaysareasonablesetofchoicesforpeoplewithallergens
InadditiontotheSmorgasbordteam,theCollegehasemployedanindependentthird-partycompanytoreviewthe nutritionalapproachandthederived menutoensurethatitismeetingourhighexpectationsfornutritionalstandards
Lookingahead,themenuwillcontinuetobedevelopedbasedonfeedbackandcommunityinvolvementviatheFood ServiceEngagementCommittees.
Menus
Menusarepublishedweekly hereDOVER|EASTandstaffcanalsoaccessmenusviatheinternalStaffHub
Therearetwocategoriesofmealarrangements:
1 Pre-ordermealsonlineatleastonedayprior
2. Purchasedirectinthecanteenfromthevariousstalls
Thecategoryisdeterminedbyastudent’sgradeand/orthefoodoffering
Dover
East
K1–G4students
K1–G4students
Grade5–12students
Grade5–12students
Safetyandwell-being Safetyandwellbeingisa keyfocusofourfoodservicesprovision Toensurechildren’ssafetyandwell-beingatthecanteen anddeliverapeaceofmindtoparents,fouraspectsofsafetyareobserved:›
ChildSafety
Measurestoensurethesafetyandwell-beingofyourchild, inaccordancewithUWCSEA’sChildProtectionPolicy
AllergensSafety
Measurestoidentifyandminimisetheoccurrenceofmajor allergensinfood,inaccordancewithUWCSEA’sAllergen AwareApproach
FoodSafety
Measurestopreventfoodcontamination,inaccordance withHACCPguidelinesandSingaporefoodsafety standards
WorkplaceSafety
Measurestoensurethatallstaffoperatesafelyinthe workplace,inaccordancewithworkplacesafetyand health(WSH)regulations
CHILD PROTECTION
AspartoftheCollege’sChildProtection Policy,allstaffarerequiredtoabidebyaCodeofConductandrelatedprocessesthatincludes:
● Behavingprofessionallyandrespectfully
● Workingandcommunicatingopenly
● Actingasgoodrolemodelforchildren
● Whattolookfor
● Howtoreport
Note:ChildprotectionisatoppriorityattheCollege;ifparentsnoticesymptomsofanyformof childabuse,theyarerequestedtoreportittotherespectivePrincipalandHeadofCampusat theearliest
FOODSAFETY
ALLERGENS SAFETY
WORKPLACE SAFETY
Allsuppliersshouldstrictlyabidebyinternationalandnationalfoodhygienestandardsacross theoperationsthatrequires:
● Trainingallstaffinhygienicfoodhandling
● Thoroughinspectionofgoods
● Minimisationofcross-contamination,includingtemperaturecontrols
● Propersanitizationofthefoodserviceenvironment
Thefoodoperator,monitoredbytheCollege,mustcarryoutfoodsafetyaudits,includingfood samples,onaregularbasis.
AsperUWCSEAguidelines,thecanteenteammanagesallergensinschoolwhichincludes:
● Trainingallstaffinhandlingspecialdietsandmanagingallergens
● Labellingpresenceofmajorallergens(eggs,dairy,soya,wheatgluten)inmenucycles
Note:Beadvisedthatweareanallergyawareschoolbuttracesofallergensmaystillbefound inthefoodprepared,duetotheopenkitchenenvironment.
Allcanteenstaffaretrainedtosafelyoperateattheworkplaceandarerequiredto:
● Gear-uptoproperprotectiveequipment,whereapplicable
● Usesafetechniqueswhenworking
● Maintaingoodhousekeepingtominimiseaccidentstoselfandothers.
Majormealstimingsandprovision Classroomlessonsbeginat8am Childrenshouldeatbreakfastbeforearrivingatschoolsothattheyarriveatschoolready tolearnandparticipatefullyintheclassroom.Themealbreakscheduleduringtheschooldayisasfollows:
DOVER
Infant:10.15am-10.55am
K1-Grade1:10.15am–10.55am
Grade2–5:9.50am–10.15am
Grade6–8:9.25am–9.50am
Grade9-12:9.50am-10.15am
EAST Infant: Dependingonclassschedule
Grade2–5:950am–1010am
Grade6–12(Mon,WedandFri):940am–1000am
Grade6–12(Tues,Thurs):955am–1015am
Purchasingmeals Infant:12.15pm-12.45pm
K1-Grade1:12.15pm–12.55pm
Grade2–5:11.30am–12.30pm
Grade6-8:11.30am-12.20pm
Grade9–12:12.45pm–1.45pm
Infant:Dependingonclassschedule
Grade2–5:1130am–1225pm
Grade6–8(Mon,Wed,Fri):1120am–1215pm
Grade6–8(Tues,Thurs):1130am–1225pm
Grade9–12(Mon,Wed,Fri):1245pm–140pm
Grade9–12(Tues,Thurs):1250pm–145pm
UWCSEAisacashlesscampus TheCollegeCardeWalletSystem allowsparentstoordermealsonlineforPrimarySchool studentsandalsoallowstherestofthecommunitytousetheirCollegeCardforcashlesstransactionsoverthecountersby toppinguptheeWalletonline Therearetop-upkiosksforthecardsoncampusthatacceptcash,butallfoodcountersare cashless.
TheCollegeCard eWalletsystemhasvariousfeaturessuchassettingdailyspendlimit,gettingreportsondaily transactions,paymentprocessbecomingfastermakesoverallfoodjourneymoreorganisedandefficient
Sustainability SmorgasbordisproudtopartnerwithUWCSEAindeliveringfoodservicesthatalignwiththeCollege’sstrongcommitment toenvironmentalstewardship.Theirsustainabilityapproachismultifaceted,coveringsourcing,preparation,service,and wastemanagement
Plant-Based and Sustainable Meals SmorgasbordcontinuestheCollege’s“VeggieWednesday”initiative,promotingplant-basedoptionsandtracking participationtoexplorewaystoincreaseengagement.Everyfoodconceptstalloffersatleastonevegetarianoptiondaily, withselectedvegandishesalsoincludedtosupportsustainableeatingthroughouttheweek Plant-basedcateringwillalso beprioritisedonWednesdaysforschoolevents.
Sustainable Sourcing Thereisafocusonsustainabilitywhensourcingingredients,aswellaslookingatthesupplychaintransportandother factors Oneexamplewherewecanseethisisinactioniswithcoffee:ThecampuscafésserveTanameraCoffee,a fair-trade,sustainablysourcedbrand.Tanamera’spracticesreflectacommitmenttoreducingthecarbonfootprint associatedwithcoffeeproduction Usedcoffeegroundswillbeprovideddailyforcampuscompostingefforts
Waste Reduction and Recycling Smorgasbordavoidssingle-useplasticswhereverpossible Bottledwaterandtetra-packeddrinksarenotsoldoncampus, andallmealsareservedwithreusablecrockery,cutlery,andbentoboxes.Nodisposableitemsareusedforevent decorations Toencouragefurtherwastereduction,incentivesareofferedforstudentsandstaffwhobringtheirownmugs orsaladcontainers.Allstudentsareallowedtobringaclearlylabelledwaterbottletoschooltokeepintheirclassrooms anddrinkfromduringlessons Waterfountainsareconvenientlylocatedthroughouttheschoolifstudentsneedarefill
Food Waste Management Comprehensivewastesegregationsystemsareinplacetotrackpre-productionwaste,productionwaste,andplatewaste Saladbartrimmingsandleftoversarecollectedforcompostingorthecampuswormery,withstudentgroupsinvolvedin scheduledcollection Portioncontrolisprioritisedbytrainedstaff,withan“AskforLess”approachavailabletominimise waste Theculinaryteamalsopractisesbatchcookingandzero-wastetechniques,suchasrepurposingvegetable trimmingsintosoupstock.Wasteoiliscollectedforconversionintobiofuels.
Environmentally Conscious Communication Whereverfeasible,Smorgasbordoptsfordigitalsignageoverprintedmaterialstoreducepaperwaste Educational infographicswillbedisplayedatwastecollectionpointstopromoteawarenessandresponsibledisposalbehaviours.
Choosingreusablecutlery Wedonotalloworusesingle-usepackagingorcutleryinthecanteenservice
Efficientusageofwaterandelectricity TheCollegeencouragestheefficientusageofwaterandelectricitythroughoutthecampus.Workingcloselywiththefood servicesteam,weconstantlydevelopnewmeanstooptimisewaterandelectricityuseinthecanteensandkitchens We organiseperiodicauditsbyprofessionalswhocome,assessandadvisehowwecancontinuetoimprovewiththehelpof advancedtechnology
Useofenvironmentally-friendlycleaningproducts Inthekitchenandcanteen,Smorgasbordwill useEcoLabenvironmentally-friendlycleaningproductstominimiseharmto theenvironment.
Reputablefoodsuppliers Ingredientsareoneofthemostimportantpartsofcateringandsomeoftheeasiestareasforsupplierstocutcornerson Smorgasbordwill monitorsuppliersandwillonlysourceproductsfromreputablecompanies.Whereverpossible,inthe contextofSingapore,wetrytoensureouringredientsarepesticideandadditivefreeandweareconstantlyreviewingthe
sustainabilityandethicalproductionofoursupplies Welookforwardtoworking withstudentcouncilsandenvironmental concerngroupsoncampustodevelopsustainabilityinitiatives.
How to provide Feedback We welcome feedback from our community and there are several ways to share your experiences.
Vendor Feedback:
Smorgasbord provides an online form for feedback, accessible via this link Responders can leave their contact details if they would like a reply. The link is also provided around the canteens & cafes.
Simple anonymous feedback can also be provided via “Smiley Face” tablets available at various points in the canteens.
Dedicated College email:
Feedback can alternatively be submitted directly to the College via email to foodservices@uwcsea.edu.sg which is managed by the College Facilities team.
Normal Channels
Feedback can also be provided via other normal College channels, including through the schools.
Feedback via all the channels will be collated and shared back with the community via the new Food Services Engagement Committees as detailed below.
Food Services Engagement Committee - Dover and East Each campus has a Food Services Engagement Committee (FSEC) to serve as the liaison point between the community and the food service vendor. The Committees serve as the key community input group on the food services and includes students and parents, alongside representatives of the College leadership and the food service vendor.
The FSECs meet formally four times a year with a focus on:
● Providing students and parents a direct mechanism for supporting and influencing the food service provision
● Reviewing key metrics on the food service provision, such as the feedback data, take up, nutrition and sustainability information
● Providing input on improvements and changes to the offering informed by the above data, as well as other community feedback in their capacity as community representatives
● Acting as champions within their communities for the food service provision and communicating updates & changes to their communities
Each committee has six students and six parents representatives from across all three schools and the agendas and minutes will be published in eBrief.
MeettheSmorgasbordTeam We’redelightedtobeginourjourneywiththeUWCSEAcommunity AtSmorgasbordwe’repassionateaboutgoodfoodand ourgoalistoserveyounutritious,deliciousmealseveryday.Welookforwardtogettingtoknowyouandbeingapartof yourcommuni
ShirleyUnidad Ke s)
AxelLing Admi mpus)
TrishaSuresh
NatalieLin Nutritionist(DualCampuses)
GeorgeOng ChefManager(DoverCampus)
SadyCerna ChefManager(EastCampus)
