2. Nights away Session 5 Cambridgeshire adult training

3. FOOD

4. 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

5. 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.

6. The session is made up of three parts: Planning a menu and shopping making dinner on Saturday making breakfast on Sunday

7. In small groups discuss what key factors should be taken into account when planning a menu

8. Planning a menu

9. Balance of interest Variety nourishment

10. 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.

11. Dietary desires

12. Current food scares

13. Storage requirements Fridges freezers

14. Methods of cooking available

15. The type of experience Indoor outdoor expeditions

16. restocking During the residential experience

17. Programme requirements Days out activities

18. preparation Food facilities

19. flexibility Weather left over food

20. alternatives

21. Costing a menu parents budget extra’s local shopping

22. Hygiene and storage Quartermaster inspection tip ant attack !! Stand table legs in bowls of water or wrap 2 sided sticky tape round the legs

23. The food store Size maintainance equipment cleanliness cooks waste disposal tea-towels

24. The dining shelter Clean and tidy all food cleared away hygienic sheltered and comfortable for communal eating

25. 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

26. 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