Nights away

Session 5

Cambridgeshire adult training

FOOD

Key objectives

• plan suitable balanced menus for camps and residential experiences taking into account any specific dietary requirements.

• use a camp menu to identify the items and quantities of food required, making suitable arrangements for them to be obtained.

• Describe the advantages and disadvantages of differing catering systems for use at camps and residential experience

• Demonstrate a range of cooking methods for use on camps and residential experiences

• Demonstrate appropriate techniques for storing and preparing food.

• Establish and maintain appropriate hygiene and food safety measures.

• Demonstrate the safe , efficient and effective, design, construction and use of camp kitchens and catering areas.

The session is made up of three parts:

• Planning a menu and shopping

• making dinner on Saturday

• making breakfast on Sunday

In small groups discuss what key factors should be taken into

account when planning a menu

Planning a menu

Balance of interest

• Variety

• nourishment

Special dietary requirements• Vegetarian• allergies• religious/cultural requirements• No one should be made to feel they are being

difficult for having different needs. • If a young person has a special requirement,

talk to their parents or carers before the event.

Dietary desires

Current food scares

Storage requirements

• Fridges

• freezers

Methods of cooking available

The type of experience

• Indoor

• outdoor

• expeditions

restocking

• During the residential experience

Programme requirements

• Days out

• activities

preparation

• Food

• facilities

flexibility

• Weather

• left over food

alternatives

Costing a menu

• parents

• budget

• extra’s

• local shopping

Hygiene and storage• Quartermaster

• inspection

• tip

• ant attack !! Stand table legs in bowls of water or wrap 2 sided sticky tape round the legs

The food store

• Size

• maintainance

• equipment

• cleanliness

• cooks

• waste disposal

• tea-towels

The dining shelter

• Clean and tidy

• all food cleared away

• hygienic

• sheltered and comfortable for communal eating

Non fixed base residential experience

I.e. back-packing,canoeing,cycling etc

• how will the food be transported• cleaning and preparation facilities• storage• waste disposal• length of trip• heat / cold• restocking

• Taking into account all of the points covered in the planning a menu session, your group is to plan a balanced evening meal for themselves for this weekend

• you have a set budget for each person

• you need to produce a menu and a shopping list