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

• Food
• facilities preparation

• Weather
• left over food flexibility

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