ST. HENRY'S COLLEGE,KITOVU - FOR GREATER HORIZONS

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KITCHEN DEPARTMENT

St. Henry’s College Kitovu catering department endeavors to provide its clients with quality meals prepared and served under the most hygienic conditions possible. Located in the most strategic site of the school, the mess hall will attract your site as soon as you enter the college.  It is easily accessed by all students from the different areas of residence. and provides easy accessibility to students irrespective of their dormitory zones;

Gutter, California or Washington ours

Kitchen department

Staffing:

The department is proud of a team whose approach to duty is guided by the philosophy of team spirit. It is a team of fifteen men and women catering for 1200 students and over 130 staff members.

The staff is guided by international catering standards and principles and is supervised by Mrs. Masembe Agnes Lunkuse the catering officer in charge and her Assistant, Mr. Niwamanya Adrian.

The team is highly trained and motivated whose dedication to duty ensures timely delivery of meals. The members are helped by Dinning masters including Mr. Masaba Tom, Mr. Obina Johnson, Mr. Mugume Samuel and Bro. Zobole Pius. For the part of the students we have the catering ministers who do a wonderful job in ensuring that all clients obtain satisfactory services. All this have ensured a successful journey this far. We are proud of being the most punctual department in the entire school.

Activities:

We have a well balanced dieted menu

Day

Breakfast

Lunch

Evening Tea

Supper

Mon

Soya &Sugar in porridge served with a bun

Beans, sweat posh & fried vegetable

 

Posh & bean stew

Tue

Soaya & sugar in porridge served with a bun

Posho & Bean stew

Boiled rice & bean stew

Wed

Milk & sugar in porridge served with a bun

Posh, Bean stew & fried vegetables

Posh & bean stew

Thur.

Soya and sugar in porridge served with a bun

Posh & Peas sauce

Posh & Bean stew

Fri.

Milk & sugar in porridge served with a bun

Posh or steamed sweet-potatoes & fried vegetables

Bean stew & Posh

Sat

Soya & Sugar in porridge served with a bun

Posh or steamed sweet-potatoes & fried vegetables

Bean stew & posh

Sun

Milk & sugar in porridge served with a boiled egg

Beef stew served with boiled rice or g.nut sauce served with matooke

Bean stew posh

 NB:    for special occasions we prepare fried chicken stew, rice pilao and fried vegetables.

Kitchen department

 Facilities:

The dinning area is a spacious place that accommodates up to 500 students at a single sitting. Coupled with comfortable tables and seats, this facility enables us to serve lunch and supper within 40 minutes to all the 1200 boys. We provide clean hygienic drinking water purified by technology (so-safe) which students access in poly tanks.

In the spirit of continuous improvement, the department succeeded last term in erecting a water collecting point adjustment to the mess hall where clients draw hot water or tea in the evening after classes. The dining cooking area is also installed with CCTV cameras to ensure maximum discipline, security and monitoring all the activities that take place in the department.    

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