THOMASVILLE — Cinnamon rolls, vegetable soup, spaghetti and pizza conjure pleasant memories among Thomas County Schools officials directing Thomas County Central High School (TCCHS) cafeteria activity.

On Monday, the TCCHS student body of more than 1,600 will be exposed to a new, mall-like cafeteria twice the size of the facility in which students dined in the past.

With the addition of floor space from the old media center, the cafeteria has increased from 3,400 to 7,800 square feet. Former seating capacity of 300 will double.

“We ordered 13,000 square feet of tile. That includes waste,” said John Hebron, Thomas County Schools facilities director.

On Thursday morning, the mammoth cafeteria resembled a theatrical stage on opening night. School employees and people involved in the delivery and installation of equipment moved about quickly, putting their expertise in motion for when the curtain rises Monday on the new facility.

“We feed around 1,100 kids daily,” said Karen Green, school nutrition director. The school previously had four lunch periods. Larger quarters will reduce the number to three.

“We’re adding two feeding lines,” Green explained. “Hopefully, we’ll feed a lot more children.”

New cafeteria lines are:

• Jacket Express — Subs, hot wraps, chef’s salad

• Two Stinger lines — Sandwiches

• J Daddys — Home-cooking

Boneless hot wings, baked egg rolls and pizza made with low-fat cheese and whole-grain crust are among new menu items.

“We’re adding steamed squash this year,” Green explained.

The pattern of squares on the floor and the cobalt-blue ceramic tile on a wall mimic square cafeteria ceiling tiles, which have been raised about two feet.

Green and school Superintendent Jean Quigg recalled cinnamon rolls when asked to name their favorite school cafeteria food.

“Spaghetti, I remember that,” Quigg added. Green also recalled pigs-in-a-blanket.

“And remember you can eat anything in moderation,” said Green, self-described No. 1 promoter of portion control.

School nutrition requirements call for one-third of students’ daily caloric intake to be served in school lunches and one-fourth in school breakfasts.

“We’re a federal program,” Green pointed out. “We have strict guidelines.”

The county school system nutrition budget for the 2008-09 school year is $2 million.

Green said student meals are $1.50 — “the best bargain in town.” Teachers pay $2.50 — “still the best bargain in town.”

“The kids are going to love it,” said Louise Phillips, a TCCHS math teacher and graduate of the school, observing cafeteria preparations.

Randy Young, another alumnus and the school’s broadcast production director, also played a role in the new dining spot that will premiere on Monday.

Motorized, drop-down screens have been installed in the cafeteria ceiling. Projectors will complement the screen set-ups.

Instead of one area set up for the use of microphones, a wireless system will allow for microphone use anywhere in the large cafeteria, Young said.

“It’s state-of-the-art,” Young said, surveying above-the-ceiling technology Thursday morning. “This is mind-boggling.”

The cafeteria also will be used for class meetings, banquets and community events.

Overseeing the most important cafeteria ingredient is Ann Vick, TCCHS cafeteria manager for 10 years.

The new array of food choices is the biggest cafeteria change, Vick said.

For Vick, keeping cold food cold, hot food hot and maintaining student interest in eating in the cafeteria are priorities.

“The biggest challenge is keeping the sandwiches hot,” she said.

When asked to recall her favorite school cafeteria food, Vick thought a second and said, “Cinnamon rolls.”

Any chance for cinnamon rolls at the new TCCHS eatery?

Yes, there’s a good chance gooey cinnamon rolls will grace a TCCHS food line during the winter. The confections require baking, resulting in a hotter-than-usual cafeteria kitchen, a culinary activity that will have to wait until the temperature outside is comfortably cooler.

Yes, there’s a very good chance teenage TCCHS diners will become acquainted with the sweet rolls their leaders still recall decades later as a school cafeteria delicacy.



Senior reporter Patti Dozier can be reached at (229) 226-2400, ext. 220.