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Every Thursday, from about 10:45 a.m., a group led by Frau Passon cooks a three-course menu for the class. This is discussed the Tuesday before by the eighth graders. When choosing the menu, care is taken that mainly seasonal and regional products are used.
At about 12:30 p.m., the meal is ready to eat.
After the meal, the tables are then cleared by a clean-up crew that changes weekly. At the end, the kitchen team does the follow-up work in the kitchen. If anything is left over, it is not thrown away but handed out to the class.