Catering - Flexi-Choice
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Catering at D&S College
In 2008, Duval and Drummond & Smith Colleges saw the arrival of a new catering system. This Flexi-Choice system was designed to give our students more choice and freedom when it came to dining, budgeting and meeting specific dietary needs.
Previously, and currently with the other UNE Colleges, students were required to pay for several meals a day within their College fees. This meant that students paid for breakfast, lunch and dinner, regardless of whether they ate at College or not. After an extensive amount of research, we realised that on Friday nights a large proportion of our students were eating out, meaning that they paid for dinner twice, once at College and once in town. Many students could not return to college between lectures and missed the lunch that they had already paid for. We understand how important it is for students to budget, thus implemented the new pay-as-you-go system. Now our students only pay for the dinners that they eat here.
We are aware that many students have very specific needs and budgets. In an effort to meet these needs we have implemented Flexi-Choice catering. This system allows students to choose exactly when, and on what, they spend their money. It allows us to provide longer opening hours (most UNE college kitchens are open at meal times only) and allows us to significantly improve food quality and availability. Now our students can go 'out' for a coffee and a foccacia at their own college dining hall.
About Flexi-choice
Flexi-choice is a user-pays “meal card” system which allows for greater flexibility in food variety and timing, particularly if you are absent from the College, at lectures or in town.
Recharge your meal card
Remember that your meal card is comparative to a debit card and should be closely guarded as such. If you forget your card or bring a friend along for a meal, you may use cash to make purchases but your prices will be increased slightly. You can add money to your meal card online at: https://une.fleximeals.com.au.
Check your balance
The balance of funds left on your card, as well as a detailed list of your purchases can be online. Logon to https://une.fleximeals.com.au. Alternatively, you can ask the staff you check your balance for you.
Concerns, questions or complaints?
There is a College Food Committee set up for monitoring the Catering Services and the opportunity to make suggestions for any additions or changes to be considered. You may write to the Catering Manager if you have recommendations or issues relating to the food service through email on ddsfoodcomments@une.edu.au.
A shared dining experience
The best thing about flexi-choice is that our students can eat in either the Drummond & Smith Dining Hall or the Duval Dining Hall. Our students can also invite friends from other colleges to eat with them as they can pay cash. When students' friends or family come to stay they can also take meals in the dining hall. Other UNE colleges cannot offer these benefits as they cannot specifically charge one student for a meal.
Lecturers also attend the dining hall to hold tutorial lunches with their students. Our staff and associates also take meals in the dining hall which encourages our tight-knit and supportive community.
Formal Dinners
Throughout the year Drummond and Smith College holds several formal celebratory dinners. These include awards and scholarship dinners, guest speaker nights and traditional academic dinners. Senior and representative students are often required to wear academic gowns. Formal dinners require a certain standard of dress, usually suits and cocktail dresses or long gowns. These dinners are great fun and a wonderful opportunity to make important UNE contacts. They are also a great excuse to get really dressed up and to celebrate Drummond and Smith College.
Most formal dinners are not paid for with Flexi-choice meal cards. These are included in each students' College fees.
2011 Sports Awards Dinner Menu
Nibbles in the Main Seminar Room with Champagne
A variety of snacks, dim sims and mini quiches.
Main Course
Grilled Scotch Fillet with béarnaise, roasted roma tomato, sauté potato and brocollini
–or–
Pinenut and sweet pumpkin filled chicken breast wrapped in prosciutto, kumera chips, baby spinach topped with roasted red capsicum sauce.
Dessert
Warm hazelnut brownie with ice cream and hot chocolate fudge
–or–
Vanilla Pannacotta with strawberry coulis.