Nights away

1
Nights away

• Session 5
• Cambridgeshire adult training

2
FOOD
3
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

4

• 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.

5
The session is made up of three parts

• Planning a menu and shopping
• making dinner on Saturday
• making breakfast on Sunday

6
In small groups discuss what key factors should
be taken into account when planning a menu
7
Planning a menu
8
Balance of interest

• Variety
• nourishment

9
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.

10
Dietary desires
11
Current food scares
12
Storage requirements

• Fridges
• freezers

13
Methods of cooking available
14
The type of experience

• Indoor
• outdoor
• expeditions

15
restocking

• During the residential experience

16
Programme requirements

• Days out
• activities

17
preparation

• Food
• facilities

18
flexibility

• Weather
• left over food

19
alternatives
20
Costing a menu

• parents
• budget
• extras
• local shopping

21
Hygiene and storage

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

22
The food store

• Size
• maintainance
• equipment
• cleanliness
• cooks
• waste disposal
• tea-towels

23
The dining shelter

• Clean and tidy
• all food cleared away
• hygienic
• sheltered and comfortable for communal eating

24
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

25

• 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