Please see new CPS protocol for sales and pick up under product information
Future CACC Culinary Dates
11/24/25 and 11/25/25 9:00 - 6:00 - Thanksgiving Order Pick Ups - normal website items also available
12/16/25 through 12/18/25 - Holiday Sales
Click here to add your e-mail to the CACC Culinary e-mail list - to get info on sales and order forms for meals
The kitchen is open for product pick up from 8:30 to 3:30 on school days.
Click the directions tab on the page for directions to the kitchen.
All
products are vacuum sealed and frozen unless otherwise stated
Available
in CACC Culinary Kitchen school days 8:30 am to 3:30 pm
Extended
hours on special sales days
(11/12/25)
GF=Gluten Free
DF=Dairy Free V with/Egg=Vegetarian
Item with Egg V
with/Dairy=Vegetarian Item with Dairy
VE=Vegan Item
Baked Items
Take and Bake Chocolate
Chip Cookies $5.00 Half dozen V with Dairy/Egg
Holiday Items
Turkey
Pot Pie $6.00/each
(6” individual)
Winter Squash Strata
with Rice and Vegetable Stuffing $10.00/ 4”x8” pan
XL Pan
$25.00/ 9”x12” pan
Andouille Stuffing $7.00/lb
Soups/Sauces
Loaded Chili $4.00/pt (container) DF GF
Broccoli Cheddar $4.00/pt(container)
Tomato Bisque $4.00/pt(container)
V with/Dairy
Hungarian Mushroom $4.00/pt (container) V with/Dairy
White Bean and Sausage Stew $4.00/pt (container) GF DF
Mardi Gras Items
Chicken and Andouille
Gumbo $8.00/Qt (container)
Chicken and Andouille
Gumbo $4.00/pt (container)
Eggplant and Zucchini
Etouffée $7.00/Qt (container)
VE
Maque Choux $8.00/Qt (container) GF
V with/Dairy
Gluten Free Gumbo Z’herbs $7.00/Qt (container) GF VE
Seafood Only Gumbo $12.00/ Qt (container)
DF – Seafood only
Shrimp Etouffée $10.00/Qt (container)
DF – Seafood only
Sausage
and Meats (made with local meat)
Bratwurst $8.00/lb GF DF
Pulled Pork (lightly sauced) $8.00/lb (bulk bag pack) GF
DF
Tasso
Ham $8.00/lb GF DF
Porchetta (8 to 12 lbs average) $8.00/lb
Roast GF DF
(Large Italian Pork
Roast - cooked pick up available - call for more info)
Porchetta Cooked
and Sliced $5.00/ ½ lb pkg GF DF
Guanciale $15.00/lb bulk GF DF
Stocks/Broths
100% Local Chicken Bone Broth $6.00/Qt (container) GFDF
Smoked Pork Stock $6.00/Qt(container) GF DF
Chicken Demi-Glace $5.00/C
no roux GF DF
Check is preferred. You can also pay with cash or with credit card. We can take credit cards (MasterCard, Visa, Discover and Debit), however because of a change in vendor, there will be a fee with each transaction ($1 for under $15.00, $2 for $15-$40, and 3.99% for anything above $40).
Please make checks payable to C.P.S.-Please
write CACC Culinary in memo section–Credit Cards Also Accepted
www.CACCculinary.com - for entry protocol
Kitchen Phone – 573-214-3158
@CACCculinary Email bharlan@cpsk12.org
NEW CACC Culinary Sales System
CPS has a new Visitor Management System, please see the blurb from CPS below.
Scheduled Sales Days - Guests may come in for purchase during scheduled sales (Thanksgiving, Holiday, and other scheduled sales). Guests may come in through the back kitchen door at North Entrance 3 but must remain in the kitchen and not in other areas of the building without being checked in by the visitor management system.
Put your order in an email bharlan@cpsk12.org to Chef Harlan. Communicate on times for pick up via email. Items can be picked up at the loading dock door, near North Entrance 3 and you can make payment with cash, check, or charge. When you arrive at arranged time, call the kitchen 573.214-3158 for items to be brought out to you.
Visitor Management System
Columbia Public Schools has a Visitor Management System in all our buildings. The goal of the Visitor Management System is to welcome our guests while also promoting the safety and security of scholars, teachers and staff.
During school hours, this system requires all visitors, contractors, and volunteers to scan or manually enter their state issued IDs to gain entrance. Visitors will then receive a visitor’s tag that identifies them as guest in our buildings. A visitor’s badge will not be necessary for those who visit our schools simply to drop off an item in the office or pick up paperwork.
This is a new system for both visitors/volunteers and us as school staff. Please be patient as we work through these new procedures.
