Students in the Alternative Meal Program can order from either Carmichael or Dewick for breakfast, lunch, and dinner. The menu format is as follows:
Eggs to order, a choice of chicken or pork sausage, and a breakfast potato are available.
Lunch and Dinner Entrees
Chicken, beef, salmon, egg, tofu, and a variety of beans/legumes are the protein options. They can be either sautéed or stir-fried. Seasonings for sauté includes BBQ rub, Cajun rub, lemon-pepper, or salt & pepper. Stir-fry options include a vegetable medley with a choice of three (certified gluten free sauces): Szechuan, Teriyaki, and Asian BBQ. There is also a GF tamari and (soy- and gluten-free) coconut aminos.
Gluten-free spinach and cheese raviolis (with or without marinara), gluten-free pizza, and gluten-free Amy’s macaroni & cheese can also be ordered.
Whole grains include brown rice (M, W, F) and quinoa (T, TH), and either baked or roasted white or sweet potato. Rice pasta is always available.
A variety of fresh and frozen vegetables are available. Choices include carrots, broccoli, spinach, corn, a vegetable medley, and any vegetable appearing on the menu for the meal period in the chosen dining center.
Please refer to the online menu for what is available.
Once approved, students can place meal orders for Dewick or Carmichael through the Alternative Meal Program online form:
Student orders are sent to the dining center management team for the location designated for pickup. Students may opt to order a single meal.
A two-hour minimum notice is required for meals. Meals will be prepared as close to the pickup time as possible and held in a separate warmer until students arrive.
Students are instructed to ask a staff person for their meal and to identify themselves by name. All meals ordered should be labeled with the student name. Under no circumstance should any student enter the kitchen.
Dedicated equipment and utensils are used for preparing meals. A separate space in both Dewick and Carmichael has been designated for preparation. We acknowledge that our production space will minimize cross contact, but our kitchens are not gluten- or allergen-free.
All production staff assigned to cooking custom meals have undergone additional training via Great Kitchens, a program from Beyond Gluten, addressing how to minimize cross contact.
All Alternative Meal Program meals will be served on china, wrapped in plastic (if stored in warmer), and labeled with the student name.
Students with celiac disease or allergies to wheat, peanut, tree nuts and sesame who are approved by SAS will be given access to the allergen pantry in Dewick via student ID and the refrigerator/freezer accessible by key in Carmichael. These areas stock a variety of foods free of gluten, nuts, and peanuts.
Dedicated toasters, Panini presses, cutting boards, and knives are available for both the gluten- and peanut-free population.