Our Food Service Unit consists of 13 staff members who prepare 3 meals a day for approximately 220 patients, as well as preparing baby feeds, supplementation drinks and tube feeds. We use the plating system to serve our patients, it measures up exactly to the standard received in private hospitals.

Our hygiene, quality of working standards are monitored every year, and last year we achieved a runner-up position in our region and a ninth place in the Western Province.

As our vision statement says: "Better care for better Health, All Day, Everyday."

And our mission statement says: "A cost effective Food Service providing meals that are acceptable and adequate in quality and quantity in all PGWC hospitals."

On 15 September 2006 our Hospital's Foodservice Unit was the host in the final evaluation 3 course meal, prepared by 6 students from all over the Boland-Overberg region. These staff members trained for a period of three months, to attain the Theta accredited Assistant Chef certificate-which entails studying material, doing practical exercises, writing tests. It is of utmost importance and value for staff which had no prior opportunity to study, to obtain a visible piece of evidence-proof to all other possible clients that they have acquired a skill.

Below follows the menu and pictures of this great occasion.

Date: 15 September 2006
Place: Brewelskloof conservatoruim
Time: 12:30 vir 13:00

Menu

Starter

Broccoli soup with croutons: Zane & Elizna
Mock Crayfish: Maryna

Main Course

Deboned Pork Leg with apple sauce: Sanell & Maryna
Smoked Ham, Ricotta and Spinach filled Chicken fillets: Group
Theta accredited Assistant Chef certificate Zane & Elizna
Spiced wild rice: Everal & Jane

Fresh salad: Everal & Jane

Dessert

Brandytarts: Jane
Chocolate eclairs: Elizna
Cottage cheese freezer triangles: Sanell
Fruit-filled meringue: Zane