Camp and holiday scheme suggestions for evidence Module 4 - Catering |
| Sandra's guide pages |
| Camp and holiday scheme home Module 1: Plan a residential event Module 2: Administer a residential event Module 3: Plan for safety and security of self and others Module 4: Organise catering arrangements Module 5: Make health and first aid arrangements Module 6: Organise and maintain equipment for activities Module 7: Prepare and co-ordinate a programme of activities for Brownies Module 8: Prepare and co-ordinate a programme of activities for Guides Module 9: Prepare and co-ordinate a programme of activities for Senior Section Module 10: Organise the care and maintenance of residential facilities Module 11: Organise the care and maintenance of campsite facilities Notes: 1. syllabus information comes from my copy of the Training Opportunities: Camp and holiday scheme book, (c) The Guide Association 1998. As such it may or may not be up to date. If you want a copy it is available from the Trading Service, order code 64782. 2. evidence suggestions come from my own experience and may or may not be suitable for your situation... but I hope they will give you something to start from. |
| Element 4a: Establish cooking and storage facilities available (suggested method of assessment: record) * indoor: photo of self in kitchen area checking drawers etc.! * outdoor: photo of self at woodpile or sorting through gas stoves etc.! * copy of kitchen / site inventory (sometimes supplied by venue) * list of catering & storage equipment needed for menu * "packing list" of catering and storage equipment needed but not provided at venue Element 4b: Ensure the planning of a suitable balanced menu (suggested methods of assessment: record, question) * copy of menu (maybe from camp notice board?) * example copy of a dietary needs questionnaire you gave to participants * recording (video, audio cassette) of unit discussion on menu * signed note from one or more of the participants in the menu discussion * copies of emails between staff discussing menu, budget etc. * notes from phone calls or meeting/s between staff discussing menu * record of chat with parents (especially of any girls with particular needs) re menu * copy of budget for event Element 4c: Set up and maintain good food hygiene standards (suggested methods of assessment: question, discussion, observation) * copy of your food hygiene certificate if you have one * certificate of attendance (or signed note from trainer) at food hygiene / catering training * copies of up-to-date food hygiene info from leaflets, Guiding mag, websites etc. * unit weekly programme if you do any training for the girls at meetings * signs from venue ("now wash your hands", "hair must be tied back in the kitchen" etc.) * signed note from participant or other staff member saying you talked to the girls re hygiene * recording (audio / video) of food hygiene talk! * photo of handwashing facilities, multi-coloured chopping boards... * list of equipment for food hygiene - soap, towels, handwash bowls, air tight storage... * diagram or photo or description of what food was stored where (for example no raw meat stored near or above cooked meat in fridge / coolbox / larder etc.) * record of site arrangements for waste disposal (from info they send you, or a note of your discussion with the site contact asking this) * photo of waste disposal facilities * photo of participant using waste disposal facilities * note from participant / staff member saying they disposed of waste on your instructions! Element 4d: Identify suitable suppliers (suggested method of assessment: record) * copy of menu with ingredients listed for each meal * shopping list/s * purchase timetable for various lists (eg. supermarket the week before, baker on the way to camp, etc.) * receipts for food and other supplies (or photocopies of receipts) * notes from staff meeting / phone calls etc. discussing options (brands, flavours, possible shops, when to buy what, who will buy what etc.) * copies of orders for food and other deliveries if appropriate * delivery note for food or other delivery * photo of self or Caterer at shops!! Element 4e: Ensure the preparation, cooking and serving of food (suggested methods of assessment: question, discussion, observation) * staff tasks list * girls' duty rota (with details of what is involved in each duty) * photos of girls cooking, preparing or serving food, etc. * copy of kitchen first aid kit contents list * photo of first aid kit in kitchen (in use???) * photo of self tasting food to ensure it is "to an acceptable standard"!! * copies of safety notices for kitchen * photos of guides using knives safely etc.?? |