Catering

Food is one of the most important aspects of a school camp or outdoor education program. The Outdoor Education Group has a dedicated Catering Department that provides healthy meals for hungry students from fresh, locally sourced produce. All menus are carefully tailored to the program’s duration, focus, location, expectant weather conditions and the age and gender of the students.

Depending on the program, our staff will provide opportunity and supervision for students to prepare and cook their own meals, and clean up after eating. Groups are provided with a menu and cooking instructions to make the cooking process more enjoyable and inclusive.

For journey-based programs, ingredients are packed into either tubs (dry goods) or eskies (perishable products) for transportation. Meals are cooked on camp stoves called ‘Trangias’, using small pots and woks. This is a great way for students to experience community cooking and try new meals together.

During the declared fire season, menus are adapted to include a number of meals that can be prepared and eaten uncooked.

Nut Policy
Due to the high number of nut related allergies in children, The Outdoor Education Group maintains a policy of no obvious nut or nut derivative ingredients (eg. Peanut oil, Almond meal) in any food items provided, this includes any The Outdoor Education Group provided dietary substitutes and food brought in by program participants.

This policy assists parents/guardians of students with nut allergies to make informed decisions on the appropriateness of The Outdoor Education Group menu ingredients, whilst allowing for a wide variety of foods to be catered.

Please ensure that all menu ingredients do not contain any nut or nut derivative ingredients (e.g. Peanut oil, Almond meal).

Food items stating that they ‘may contain traces of nuts’ are allowed.

A typical day on The Outdoor Education Group program may include the following:

Breakfast
Cereals with milk, fruit loaf with spreads, tinned or dried fruits such as peaches and bananas.

Lunch
Meat (e.g. ham, tuna or salami) and salad sandwiches. This typically includes cheese, capsicum, cucumber, alfalfa, carrot, avocado, dips/mayonnaise. Fresh fruits are also provided.

Afternoon Tea
Designed to give a much needed energy boost in the afternoon, including biscuits, popcorn, chocolate or fresh fruit.

Dinner
Dinners contain a carbohydrate such as pasta, rice, noodles or potato, meat and vegetables. Meals are designed for easy cooking in one or two pots. Dehydrated vegetables and meats may be used if lighter weight foods are required.

Dessert
Ranging from simple pre-prepared items such as lamingtons to freshly cooked damper, lemon balls and apple crumble.