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Task . Prepare a catering plan for a class of twenty students and two adults, for a 4-day, 3-night camp.

	The plan must: list the nutritious foods that will be purchased, showing quantities and prices, show menus for each meal, along with any recipes that will be used, include menus for 5 vegetarians and 2 participants requiring a gluten-free diet, Show that the total catering cost falls within a budget of $1,000.
	Cooking facilities at the camp include a kitchen with two large fridges, a microvave oven, a large conventional oven and cooktop range, and a jumbo outdoor barbeque. Your class will leave school on a Monday morning and arrive at the camp site at 2:00 pm. Students will bring their own lunches on this day. Meals needing to be provided for the rest of the camp are: Monday: afternoon snack and dinner Tuesday: breakfast, morning snack, lunch, afternoon snack and dinner Wednesday: breakfast, morning snack, lunch, afternoon snack and dinner Thursday: breakfast, morning snack & bagged lunches for the journey home. Don't forget to include appropriate drinks for each meal!

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Your class has two weeks to research, devise and present your catering plan to the principal.

Introduction

Task

Process

Evaluation

Conclusion