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Catering for a Nights Away Experience

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

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Catering for a Nights Away Experience

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

  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 In tutor groups, take 5 minutes to brainstorm your ideas on good… dining area hygiene food hygiene food storage

  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

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