1. Catering for a Nights Away Experience Pat Sharp March 2009

2. What We Will Cover… Planning a suitable balanced menu Dietary requirements How much food should you take Different types of catering Different types of cooking Correct storage and preparation of food Food hygiene and safety

3. Planning a Menu interesting & adventurous fit the time available challenging & achievable improve culinary skills Discuss what you should take into account when planning a menu? Some ideas to get you started…

4. Make it Interesting Variety – try not to repeat Nourishing – carbohydrates and proteins Balanced – eggs, milk, fruit, veg, meat, fish Themed – chicken breast or baked parrot

5. Special Diets Vegetarian Allergies and intolerances – not only nuts! Religious and cultural reasons If in doubt, ask the parent No one should be made to feel they are being difficult for having different needs

6. Flavours of the Month What do the young people like to eat Branded vs. cheap Be aware of young people’s and parent’s issues relating to food scares

7. Storage Facilities Fridges Freezers Cool boxes and bags Size available

8. Methods of Cooking Oven and hob Portable stove BBQ Open fire Mass catering Six/Patrol catering

9. Type of Experience Indoor Outdoor Expedition

10. Re-stocking Particularly relevant to expeditions Shopping facilities nearby Expense

11. Fit for Programme Days out Energetic activities

12. Food Preparation Are there facilities available Capability Camp cook

13. Flexibility Using left over food Weather Alternatives Faithful stand bys

14. Costing & Quantity Don’t plan more meals than you need to Work out a budget per head in advance Allow for the unexpected Ask parents to supply cakes or packed lunch Branded vs. budget Catering size vs. multi-buy Involve the young people

15. Hygiene & Storage dining area hygiene food hygiene food storage In tutor groups, take 5 minutes to brainstorm your ideas on good…

16. Food Storage THINK CLEAN & TIDY! Size and access Off the ground Use lidded containers Fridges, freezers and cool boxes Separate food types Cleaning materials

17. Food Hygiene THINK CLEAN & TIDY! Clean and serviceable cooking facilities Preparation areas and tables clean Personal hygiene – hand washing facilities Tongs, spoons and cross contamination Drinking water Rubbish Storing cooked food

18. Dining Area Hygiene THINK CLEAN & TIDY! Is it a thoroughly hygienic area Is it sheltered and comfortable Are all traces of previous meals removed Rubbish

19. Expeditions Some extra points to consider… How will the food be transported What cleaning and preparation facilities are there Can you keep things hot and cold How will you deal with rubbish disposal Can you re-stock during the trip

20. Questions

21. Your Turn Now! Using the knowledge you now have, by the end of the weekend… Plan a weekend menu for your section Decide what type of experience Estimate the quantities required Cater for at least one special diet