WARATAH LODGE, KATOOMBA
Home | Inside | Outside DETAILS B1 | B2 | B3 | B4 | B5 | Small Dining | Large Dining | Kitchen | Small Lounge | Lounge/Home theatre room |
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Close to Katoomba Golf Course | Three Sisters | Katoomba Six Foot track | Skyway | Katoomba Shops |Katoomba Railway Station |
Firstly, having designated cooks running the kitchen, frees the group leaders to be with the campers. This is important because before and after meals often provides the best opportunity for informal conversations. These opportunities might be missed by group leaders if they are busy running a kitchen. Cooks who care Having older members of the congregation attend the camps as cooks, allows these older members to be part of the camp community without having the same responsibilities and expectations as room group leaders. These older members also provide older Christian role models for participants. This is important in many larger congregations where children/teens often only mixed with their own age group (plus a few youth group leaders). Some cooks have strong gifts/skills in encouraging and hospitality which can give kids a "safe place" to be away from hectic camp life. This means that an "open kitchen policy" should be a goal of any catering team. This should be announced at the beginning of the camp. Other things worth remembering The menu will depend on the facilities available at the site, the program, the budget and the aims of the camp. This section is written with the occasional/first time cook in mind. There are other books that better assist more experienced cooks and we will not seek to duplicate their efforts. A good medical form will ask if there are any special dietary requirements. Check these before you do the shopping. Sample menu for a weekend camp Friday Dinner Take away on the way to the camp (don't forget to tell campers to bring extra ` money) All meals and snacks Hot and cold drinks Fruit Water Biscuits (optional, if dessert is available with meal) Supper Hot chocolate, tea, coffee, biscuits and raisin toast Saturday Breakfast Cereal (a few different types) and Milk Toast, Margarine, butter, jam, vegemite, honey, peanut butter Pancakes (optional) Bacon or sausages (optional) Tomato and onion (optional) Lunch (can be pre-made and taken away on an out trip if required) Salad sandwiches (self serve) On buns or bread With lettuce, tomato, cheese, ham, chicken With butter, margarine and unbuttered. Dinner Spaghetti with parmesan cheese and salad Dessert options Damper over an open fire Ice cream with fruit or sauce Sunday Breakfast As per Saturday Lunch Self serve BBQ with Hamburger patties Eggs, cheese, lettuce, tomato, margarine, butter Purchasing On camps with established groups a significant deposit should be required at least one or two weeks before the date of the camp. This will allow the cook to purchase the non-perishable food as soon as the deposits are in. On small camps you would normally buy all the non-perishable in one trip before you go. On larger or longer camps, if supermarkets are close at hand, you may choose to shop daily to avoid waste. If perishables are to be bought before you leave, plan in advance to have enough eskies (with ice) to carry them. Extra items to purchase Washing up gear Foil for damper if being made Toilet paper Egg rings Knives and cutting boards Tin openers Matches Tea towels To write the shopping list * List each item and count the number of times it appears on the menu. * Multiply this by the number of campers (don't forget houseparents, speakers, leaders, cooks, visitors etc.) * This gives you the number of servings of each item. * To convert this to kg's and litre's consult the packet, a cookbook, or experienced cooks. |
Trinity
Cottage
