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Coronavirus COVID-19

At the WSU Children’s Center we are doing our part to limit the spread of the COVID-19 virus.  The Center suspended child care services Wednesday March 18 with a planned reopening April 27.  With the extension of the Governor’s “Stay Home, Stay Healthy” order, we have extended our suspension of direct services until further notice.  As new information becomes available,we will communicate with enrolled families directly and post updates here.

Update:  As of May 18 2020, the Children’s Center is in planning  mode for resuming childcare services, but does not yet have a date to do so.  We are reviewing emerging guidance regarding best practice for childcare in our current COVID19 situation.  We will establish protocols to decrease the risk of exposure that is inherent in group care and will communicate these new protocols directly to enrolled families as they are finalized.  The reopening date will be set in consultation with WSU administration and following guidance from national, state and local health care officials.  Thank you for your patience as we work to ensure the maximum level of health and safety for families and staff.

We continue to take applications for enrollment; enrollment capacity may need to temporarily decrease to follow COVID guidance from health officials.  See Waitlist FAQ page for enrollment information

See Original Letter to Families Explaining COVID Suspension of Service

Food Service

USDA Child and Adult Care Food Program

WSUCC provides breakfast, lunch, and an afternoon snack to children ages 12 months and older. Dinner is also provided for the children in the evening care program.

Weekly Menu Schedule

We serve food from a 4-Week cycle of rotating menus.  Below you can see the schedule of weekly menus for the end of Fall Semester, 2019 & beginning of Spring 2020 Semester.

Week Week Number
December 16-18 2
January 3rd 3
January 6-10 4
January 13-17 1
January 21-24 2
January 27-31 3
February 3-7 4
February 10-14 1
February 17-21 2
February 24-28 3
March 2-6 4
March 9-13 1
March 16-20 2
March 23-27 3
March 30-April 3 4
April 6-10 1
April 13-17 2
April 20-24 3

Menu

  Monday Tuesday Wednesday Thursday Friday
Week 1 Breakfast:

Home-Style Biscuits with jam and bananas.

Lunch:

Tomato Soup with Grilled Cheese sandwich and apples

PM Snack:

Zucchini Bread & honeydew melon

Dinner:

Burrito Bowl with lettuce, tomatoes, olives, lime rice, beans and apples

 

 Breakfast:

Rice Chex cereal with blueberries.

Lunch:

Beef Hamburgers on whole wheat buns with lettuce, tomatoes, and oranges

Vegetarian Option: Veggie. Burgers

PM Snack:

Garlic Bread Sticks with marinara sauce

Dinner:

Macaroni Casserole with fresh mixed fruit and broccoli or cauliflower

 Breakfast:

Whole Wheat Bagel with cream cheese and apples.

Lunch:

Vegetarian Chili with corn bread, steamed cauliflower and fresh pears

PM Snack:

Yogurt with bananas & granola

Dinner:

Vegetarian Sloppy Joe with green beans and pears

 

 Breakfast:

Pancakes with apple sauce

Lunch:

Asian Chicken with bok choy, brown rice and mandarin oranges

Vegetarian Option: Chickenless Nuggets

PM Snack:

Carrots, cucumbers and wheat thins with hummus

Dinner:

Cheese Pizza with salad and oranges

 

 Breakfast:

Oatmeal with bananas

Lunch:

Beef Taco with lime cilantro rice, lettuce, tomato, olives, cheese, black beans and oranges

PM Snack:

Cook’s Choice

Dinner:

Not Served, No Evening Care
Week 2 Breakfast:

Kix Cereal with oranges

Lunch:

Vegetarian Minestrone Soup and cheese quesadillas with carrot sticks or cucumbers and pears.

PM Snack:

Banana Bread & bananas

Dinner:

Pasta Primavera with vegan meatballs, green beans, bread sticks and apples

 Breakfast:

Toast with sun butter or jam and apples

Lunch:

Chicken Salad with lettuce & tomato. Whole wheat roll and oranges.

PM Snack:

Cottage cheese and peaches.

Dinner:

Vegetarian Spaghetti with cauliflower and bananas

 Breakfast:

Waffles and strawberries

Lunch:

Turkey Bagel Sandwich with cheese, lettuce, tomato and cucumber. Mixed fresh fruit.

Vegetarian Option: Veggie Burger

PM Snack:

Apple Muffins & apples

Dinner:

Indian Butter Chicken with sticky white rice, Thai Vegetables and green salad

 Breakfast:

Cheerios Cereal with raspberries

Lunch:

Turkey Tetrazzini with spinach salad and oranges

Vegetarian Option: Chickenless Nuggets

PM Snack:

Saltines with sun butter and bananas

Dinner:

Black Bean Salad with tomatoes, olives, and cheese. Whole wheat roll & strawberries.

 Breakfast:

Cream of Wheat with mixed fresh fruit

Lunch:

Cheese Ravioli & apples

PM Snack:

Cook’s Choice

Dinner:

Not Served, No Evening Care
Week 3 Breakfast:

Rice Chex Cereal with bananas

Lunch:

Spaghetti with Garlic Bread and corn

Vegetarian Option: Vegetarian Sauce

PM Snack:

Carrots and cucumbers with hummus

Dinner:

Tomato Soup with Grilled Cheese Sandwich and apples

 Breakfast:

French Toast with applesauce

Lunch:

Sloppy Joe with green salad or butternut squash and oranges

Vegetarian Option: Vegetarian Sloppy Joe

PM Snack:

Corn chips with black bean dip

Dinner:

Vegan Chili with corn bread, green salad and cantaloupe

 Breakfast:

Kix Cereal with oranges

Lunch:

Bean & Cheese Burrito with steamed peas and pears.

PM Snack:

Granola and yogurt with bananas

Dinner:

Teriyaki Chicken with fried rice, snow peas, and mixed fruit

 Breakfast:

Breakfast sandwiches with mangos

Lunch:

Vegetarian Macaroni Casserole with green salad and bananas

PM Snack:

Tortilla with sun butter and apples

Dinner:

Cheese Pizza with carrots and cucumber  and apples

 Breakfast:

Oatmeal with bananas

Lunch:

Honey BBQ Chicken served with whole wheat rolls, broccoli, baked beans and cantaloupe

PM Snack:

Cook’s Choice

Dinner:

Not Served, No Evening Care
Week 4 Breakfast:

Cheerios and oranges

Lunch:

Vegetarian Lasagna served with  green salad and butternut squash.

PM Snack:

Sun butter and toast with pears.

Dinner:

TVP Ravioli served with spinach salad and oranges

 Breakfast:

Pancakes and applesauce

Lunch:

Turkey and Cheese Sandwich served with green beans and oranges

PM Snack:

String cheese and carrots

Dinner:

Beef Hamburgers with a whole wheat bun, lettuce tomatoes and fresh fruit

Vegetarian Option: Veggie Burger

 Breakfast:

English muffins and peaches

Lunch:

Cheese Enchiladas served with Mexi-Corn and apples

PM Snack:

Banana Muffins & Bananas.

Dinner:

Grilled chicken breast served with a whole wheat roll, baked beans, honey glazed carrots and oranges

 Breakfast:

Kix Cereal and oranges

Lunch:

Grilled chicken with whole wheat rolls, baked sweet potatoes, and mixed fresh fruit

Vegetarian Option: Chickenless nuggets

PM Snack:

Yogurt with Pears

Dinner:

Vegetarian Lasagna served with  green salad and apples

 Breakfast:

Zoom Cereal with blue berries.

Lunch:

Cheese pizza served with spinach salad and pineapple

PM Snack:

Cooks choice

Dinner:

Not Served

USDA Non-Discrimination Statement

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, family/parental status, income derived from a public assistance program, political beliefs, or reprisal or retaliation for prior civil rights activity, in any program or activity conducted or funded by USDA (not all bases apply to all programs). Remedies and complaint filing deadlines vary by program or incident.

Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print, audiotape, American Sign Language, etc.) should contact the responsible Agency or USDA’s TARGET Center at (202) 720-2600 (voice and TTY) or contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.

To file a program discrimination complaint, complete the USDA Program Discrimination Complaint Form, AD-3027, found online at How to File a Program Discrimination Complaint and at any USDA office or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture, Office of the Assistant Secretary for Civil Rights, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: program.intake@usda.gov.

USDA is an equal opportunity provider, employer, and lender.