Catering for a Nights Away Experience

Pat Sharp

March 2009

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

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…

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

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

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

Storage Facilities

Fridges

Freezers

Cool boxes and bags

Size available

Methods of Cooking

Oven and hob

Portable stove

BBQ

Open fire

Mass catering

Six/Patrol catering

Type of Experience

Indoor

Outdoor

Expedition

Re-stocking

Particularly relevant to expeditions

Shopping facilities nearby

Expense

Fit for Programme

Days out

Energetic activities

Food Preparation

Are there facilities available

Capability

Camp cook

Flexibility

Using left over food

Weather

Alternatives

Faithful stand bys

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

Hygiene & Storage

dining area

hygiene

food hygiene

food storage

In tutor groups, take 5 minutes to brainstorm your ideas on good…

Food Storage

THINK CLEAN & TIDY!

Size and access

Off the ground

Use lidded containers

Fridges, freezers and cool boxes

Separate food types

Cleaning materials

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

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

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

Questions

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