Canadian School of Tashkent. Fresh food,
every day.
Three meals and snacks prepared in our own kitchen, by our own chefs, on the day they are served. Halal, vegetarian, and allergen-aware options for every student — because what children eat at school matters as much as what they learn there.
The food on every plate is made right here.
Made on campus, by name.
School food shapes a child’s relationship with eating for life — their appetite, their preferences, their understanding of what real food looks and tastes like. We are not willing to outsource a decision that matters this much.
Our Dining Services Manager runs the kitchen as an integrated part of the school, not a contracted service. The cooks know the children. The children know the cooks. That relationship matters, and we have built the program to preserve it.
Three meals. One school day.
Every CST school day is built around three on-campus meals and a steady rhythm of snacks. Times are fixed, the menu is shared in advance, and the kitchen plans for every student to be fed well across the day.
A warm start, every morning.
Eggs, porridge, or a hot grain — with fresh fruit, yogurt, bread, and tea or milk. Served before the first lesson so every student begins the day fed.
A complete hot meal.
Protein, a grain or starch, two vegetables, and a salad station. Soup at least three days a week. A vegetarian main is offered alongside the standard menu every day.
A bridge, not a meal.
Fruit, a baked item, or a savoury portion at mid-morning. A lighter version in the afternoon for students staying for clubs and academic support. Designed to bridge energy gaps without spoiling appetite.
Sample menus are shared with families at the start of each term and updated weekly.
Where the school becomes a community.
The dining hall is one of the most important rooms on campus — not for what is served, but for what happens in it.
One hall, every age.
Students of every age, from Kindergarten through Grade 12, eat in the same room, at staggered seatings. Younger children see older students at every meal. Teachers eat alongside their students.
The hall is supervised by senior staff at every service. We expect students to clear their own places, use cutlery properly, speak at conversational volume, and treat the dining staff with the same courtesy they would any teacher. These are not arbitrary rules — they are the table manners that travel with a child for life.
The best way to judge
a school’s food is to eat it.
Families attending Open House are welcome to taste lunch alongside our students. It is the most honest test there is. If you cannot make an Open House, send us a note and we will arrange a separate visit.