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Guiding the Child's Education and Development
Programs We Offer:
image Infant/Toddler Program

The Infant Community is designed for babies and for those who are comfortably walking.

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image EarlyChildhood Program

Children who are between the ages of three to six years of age enjoy the work of the Children's House.

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image KindergartenProgram

Our Kindergarten Program prepares the young child for entry into first grade with many reading at the second grade level when they leave.

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image CulturalSubjects

The Cultural Subjects in a Montessori classroom include Botany, Zoology, other Sciences, History, Art, and Music. Suzuki violin is offered at our School as part of Cultural Subjects.

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Virtual Tour
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Do you want to take a look around Sacramento Montessori? Click Here » to take a virtual tour!

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Nutrition

thumb imagethumb imageThis has been the best year for our garden so far. Both the Spring and the Summer has brought us many vegetables to use in the kitchen! As we go into fall Our Master Gardener Julie, has removed many of the summer vegetable plants and has replaced them with others. She has planted broccoli, onions and garlic. We still have pumpkins growing and we will keep a close eye on those. When they are ready to be picked we can use those in the classroom for our botany and garden projects.

The herb garden is looking really good as well and I invite any parents who would like some fresh herbs to go ahead and pick them at any time. This has been an exciting year for our garden so please stop by, look around and enjoy.

Composter
This is the Northwest corner of our garden where the composter is located. The kitchen at Sacramento Montessori School is a green kitchen, in which we recycle the food and garden waste by composting the waste in our barrel composter and then the compost back to our garden soil.

OUR NUTRITION PROGRAM – Values
Our commitment to using organic and natural ingredients in preparing fresh, home-made meals will create a healthier choice for future eating habits, that will promote healthier living habits that we all can strive for!

thumb imageThe disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world can be omitted, and reintroduced thru these methods. Proponents of this movement believe in taking pride in what one cooks and using locally and organically grown fruits and vegetables. Shopping at the local farmer’s markets and selecting prime fruits and vegetables from certified organic farmers boosts the local economy and promotes healthier commerce to the hard working farmers who grow these delicacies for our consumption, and fosters the tradition of thinking globally, and acting locally!

There are four meals during the day: breakfast, morning snack, lunch, and afternoon snack.

Breakfast is served buffet style. The Chef brings breakfast to the serving tables in each classroom at about 8 a.m. The teacher works to set the breakfast up in an appropriate manner. Children set their own table for breakfast, using a placemat, napkin, knife, fork, spoon, and glass. Children may select a single table at which to eat or eat at one of the larger tables in the room. The choice of the child is respected by the teacher.

Lunch is served family style. This means that one teacher sits with a group of six to eight children at a table; food is served in serving dishes in the center of the table (just like at Sunday dinner); and food is passed from child to child around the table. Children, just like at home, ask that a particular food be passed to her/him when they want more. The teacher describes the foods prepared by the Chef, and children and adults enjoy the meal together.

Snack is self service. Children are not be interrupted and called to snack. Instead, the teachers quietly signal the children, using a lightly rung bell, for example, letting the children know that snack has arrived. Children take snack from the serving table as they wish. About five minutes before snack time is over, the teacher gently informs the children that snack will be taken away in the next five minutes or so.

Mealtime is a calm and relaxing time. The tables are set beautifully with knives, forks, spoons, flowers in the middle, placemats, and peaceful music in the background. The children can recite a simple poem or sing a song of thanks (without reference to God) before they begin to eat. All children practice their Practical Life “skills” of grace and courtesy during mealtime, i.e., “Please and Thank You”.

Two children are selected each day or week to act as “servers” for their classroom. These children wear aprons so that everyone in the classroom knows that they are servers.

A “serving table” is set up in the classroom. On this table is the food brought into the classroom by the Chef or Chef Assistant. The teacher guides the servers in serving food to the serving dishes which are then placed on each table.

Each serving dish or bowl has the appropriate utensil placed beside it by the server. The appropriate utensil is a large spoon or ladle or other appropriate item for serving the food from the serving dish to a child’s plate or bowl.

A bell is softly rung by one of the servers when it is time to come to the tables to eat. The adult or designated child at the tables first picks up the serving dish, places it to her left, dishes the food to her own plate, picks up and then passes the serving dish to the next person.

The servers set the tables when their classmates are outside or when they are working inside. The servers wear aprons in which they place three knives, three forks, and three spoons. They take these to the table as they are setting it. The teachers respect the pace of the children in setting up the tables and guide them in their work. Table setting is viewed as the Practical Life activity that it is.

The two servers help to clean the tables after the other children have left to wash hands and brush teeth. They take the serving dishes and utensils back to the serving table. It is the teacher who then takes the dirty dishes to the area where the Chef or Chef Assistant picks up items.

The two servers also help with the composting. They accompany the teacher to the compost area and helps them empty their compost pots. There are two compost pots in each classroom with their tightly fitting lids. Composting is a part of the Montessori Botany curriculum, a component of the major area of Cultural Subjects.

thumb imageA full day at Sacramento Montessori School includes two meals and two snacks: breakfast, morning snack, lunch, and an afternoon snack. We feature predominantly organic, natural foods, using little or no added sugars and salts. Our Chef holds a certification in SafeServ, a program of the National Restaurant Association. According to that Association, “The ServSafe Program leads the way in providing comprehensive educational materials to the restaurant industry through face-to-face and online instruction.” ServSafe training and certification is recognized by federal, state and local jurisdictions. He is also a Cordon Blue Culinary School Graduate.

The Chef uses predominantly organic, natural foods, using little or no added salts or sugars, prepared onsite. When possible, the Chef bakes biscuits and muffins from scratch. He also prepares a salad each day which is served with lunch. Breads are purchased from New Roma Bakery here in Sacramento each week. Milk does not contain any artificial hormones.

SACRAMENTO MONTESSORI SCHOOL
Menu for the Week of September 28 – October 2, 2015
Monday
Cheerios with blackberries and milk
Pears served with Keebler Club Crackers
Royal Navy Bean Soup as the main dish; Sweet peas as the vegetable; fresh crisp Red leaf and Romaine lettuce, carrots, cucumbers, and tomatoes for the salad lightly sprinkled with Ranch dressing as the salad; Large Navel Oranges as the dessert; New Roma Bakery Italian bread; served with milk
Grapes served with honey graham crackers
Tuesday
Oatmeal served with raspberries and milk
Braeburn apples served with freshly baked cornbread
Pepperoni pizza as the main dish; Green and yellow squash the vegetable; fresh crisp Red leaf and Romaine lettuce salad lightly sprinkled with raspberry vinaigrette dressing as the salad; Pears as the dessert; New Roma Bakery Italian bread as the starch; served with milk
Peaches served with honey graham crackers
Wednesday
Belgian waffles served with bananas and milk
Cottage Cheese served with peaches
Tuna Salad as the main dish; Broccoli as the vegetable, Red leaf and romaine lettuce with ranch dressing as the salad watermelon as the dessert; New Roma Bakery Italian bread; served with milk
White Nectarines served with honey graham crackers
Thursday
French toast served with lueberries and milk
Apple Sauce served with Honey graham crackers
Pintos-n-Cheese Quesadas as the main dish; peas as the vegetable; Red leaf and Romaine lettuce served with tomato slices and lightly dusted with raspberry vinaigrette dressing as the salad; Plums as the dessert; New Roma Bakery as the bread; served with milk
Pluots served with Honey Graham crackers
Friday
Soft boiled eggs served with strawberries and milk
Crenshaw melon served with Vanilla yogurt
Pulled Pork as the main dish, Southwest sauteed corn as the vegetable
Fresh crisp Red Leaf and Romaine lettuce salad drizzled with Raspberry vinaigrette dressing as the salad
Apricots as the fruit; New Roma Bakery as the starch; served with milk
Yellow peaches served with Keebler Club crackers
*Some fruit/vegetables subject to change depending on their availability at the Wednesday Farmer’s Market

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