catering for a nights away experience pat sharp march 2009
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Catering for a Nights Away Experience
Pat Sharp
March 2009
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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
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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…
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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
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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
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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
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Storage Facilities
Fridges
Freezers
Cool boxes and bags
Size available
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Methods of Cooking
Oven and hob
Portable stove
BBQ
Open fire
Mass catering
Six/Patrol catering
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Type of Experience
Indoor
Outdoor
Expedition
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Re-stocking
Particularly relevant to expeditions
Shopping facilities nearby
Expense
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Fit for Programme
Days out
Energetic activities
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Food Preparation
Are there facilities available
Capability
Camp cook
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Flexibility
Using left over food
Weather
Alternatives
Faithful stand bys
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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
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Hygiene & Storage
dining area
hygiene
food hygiene
food storage
In tutor groups, take 5 minutes to brainstorm your ideas on good…
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Food Storage
THINK CLEAN & TIDY!
Size and access
Off the ground
Use lidded containers
Fridges, freezers and cool boxes
Separate food types
Cleaning materials
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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
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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
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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
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Questions
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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