Adventure Cooking Camp is a hands-on holiday programme designed to build confidence, independence and practical life skills through cooking.

This page gives you everything you need to safely and confidently deliver the programme — whether it’s your first day or your fifth week.

Use this page as a reference before, during and after sessions.

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What Is Adventure Cooking Camp? #

Adventure Cooking Camp is an experience-led cooking programme for children aged 8–14. Children learn real kitchen skills, explore global flavours and work collaboratively to create food they are proud of.

This is not a demonstration class. Children cook themselves, supported by trained staff in a safe, structured environment.

Key Outcomes #

• Increased confidence and independence
• Practical kitchen and food safety skills
• Teamwork and communication
• Pride in creating and sharing food

• Target Age: 8–14
• Duration: 4-day camp (Mon–Thurs)
• Hours: 8:30am–5:15pm (extended care available)
• Focus: Life skills, confidence, creativity, fun through food

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Programme Ethos #

Our Delivery Mindset #

Adventure Cooking Camp is built on four core principles:

• Confidence over perfection
• Independence over speed
• Experience over outcome
• Safety above all else

Children should leave feeling proud, capable and excited to cook again.

If they leave smiling and confident, the session was a success

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Age Group & Expectations #

Who You’re Working With #

• Age Range: 8–14 years
• Mixed abilities: beginners to confident home cooks
• Ratios: 1:8

Staff Expectations #

• Challenge confident children
• Support beginners
• Never compare children’s outcomes
• Praise effort, not presentation

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OUR MISSION #

• Empower children to develop essential life skills through the joy of cooking
• Provide a safe, inspiring, and imaginative culinary environment
• Encourage teamwork, exploration of taste, and celebration of effort
• Every child leaves proud, with something delicious to share at home

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Roles & Responsibilities #

Lead Instructor #

• Deliver safety and hygiene briefings
• Demonstrate techniques
• Manage ovens and heat
• Set session pace

Supporting Staff #

• Supervise small groups
• Reinforce safety expectations
• Encourage independence
• Support nervous cooks

Everyone is responsible for safeguarding and wellbeing.

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DAILY TIMETABLE #

Time	Activity
08:30–09:30	Arrival & calm activities
09:30–10:00	Kitchen safety, intro & briefing
10:00–11:15	Session 1: Savoury Dish
11:15–11:30	Break (with main camp)
11:30–12:30	Cook & Plate Savoury
12:30–13:30	Lunch (with main camp)
13:30–14:45	Session 2: Sweet Dish
14:45–15:15	Tidy Up & Discussion
15:15–16:00	Themed Food Games / Free Build
16:00–17:15	Pick-up window / Journals

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SAMPLE WEEKLY MENU #

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Arrival & Welcome Routine #

The First 10 Minutes Matter #

A calm start sets the tone for the whole session.

Staff responsibilities:

• Greet children warmly
• Direct hand washing immediately
• Help children store belongings
• Introduce the day’s focus clearly

Children should feel welcomed, calm and ready to cook.

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SKILLS & LEARNING OUTCOMES #

• Safe knife handling
• Measuring and weighing
• Using heat safely (hob, oven)
• Baking, grating, chopping, kneading
• Tidy-as-you-go discipline
• Team cooking and individual confidence
• Nutritional conversations

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Safety & Hygiene (Safety section) #

Non-Negotiables #

• Hands washed before food handling
• Hair tied back
• Clean surfaces before and after use
• No tasting until instructed

These rules are reinforced throughout the session — not just once.

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Knife Safety #

Knife Rules #

• Demonstrate grip and technique before use
• Children seated or stable when chopping
• Knives carried point-down
• Knives flat on surfaces when not in use

Unsafe behaviour = immediate stop and reset.

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Heat & Equipment Safety #

Heat Management #

• Only authorised staff use ovens and hobs
• Always announce hot items
• Maintain clear hot zones
• Never rush heat-related tasks

Safety always comes before speed.

HYGIENE & SAFETY #

• Long hair tied up
• Aprons provided and worn
• Hands washed before and after each session
• Use coloured chopping boards correctly
• Heat use supervised closely
• Food stored, labelled, and sent home in containers

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Session Delivery (How to Run a Demo) #

Best Practice for Demos #

• Ensure all children can see
• Explain while demonstrating
• Show once, then release children
• Keep it short and clear

Demonstrate confidence — not perfection.

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13. Supporting Confidence & Independence #

Our Aim #

We want children to say:

“I made this myself.”

How to support this:

• Ask guiding questions
• Re-demonstrate instead of correcting
• Praise effort and problem-solving

Avoid doing tasks for children unless safety requires it.

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14. Behaviour Management #

Kitchen Expectations #

• Calm voices
• Clear instructions
• Immediate response to unsafe behaviour

If behaviour is unsafe:

1. Stop the activity
2. Address calmly
3. Reset expectations

Never shout across the kitchen.

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15. Tasting & Reflection #

Locking in Learning #

Encourage children to:

• Taste what they’ve made
• Share positive feedback
• Reflect on skills learned

Celebration is part of the experience.

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Clean Down & End of Day Procedures #

Clean Down Checklist #

• Equipment cleaned and stored
• Surfaces sanitised
• Waste disposed correctly
• Floors checked

End of Day #

• Food packed and labelled
• Issues reported to Camp Lead
• Kitchen left ready for next session

COMMUNICATION & PARENT INFO #

• Parents must send:• 2 labelled containers (1 savoury, 1 sweet)• Packed lunch (nut-free)• Refillable water bottle
• Children must wear clothes that can get messy

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WOW FACTORS & MAGIC MOMENTS #

• “Chef of the Day” apron
• “Mystery Ingredient Challenge”
• “The Bake-Off Tent” vibe on Day 4
• Personalised recipe cards to take home
• Photo board of creations and chefs
• ‘Guess the Spice’ sensory challenge

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FEEDBACK & EVALUATION #

• End-of-day mini reflections (What did you learn? What surprised you?)
• Written feedback slips on Day 4 (with recipe folder)
• Staff notes on participation and growth

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SAFEGUARDING & MEDICAL #

• Ensure medical needs (esp. allergies) are logged and known
• No unsupervised access to hot zones
• Use of cleaning products stored securely
• Staff always in pairs for supervision
• All injuries recorded in incident log

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Documents #

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Allergy Action Protocols #

(Staff Mandatory Procedure)

Purpose #

These protocols explain exactly what staff must do to prevent allergic reactions and how to respond immediately and safely if one occurs.

⚠️ Allergies are non-negotiable.
If unsure at any point: STOP. CHECK. ASK THE CAMP LEAD.

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1. Before the Session (Prevention) #

Daily Allergy Checks #

Before any cooking begins, the Lead Instructor must:

• Review the booking system allergy information
• Cross-check against the Weekly Allergen Matrix
• Confirm verbally with the Camp Lead which children have:
  • Food allergies
  • Intolerances
  • Medical action plans

Kitchen Setup #

• Allergen-free ingredients prepared first or in a separate area
• Dedicated allergen-free utensils and chopping boards set out
• All substitution ingredients clearly labelled
• Kitchen Rules and Allergen Matrix displayed

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2. During the Session (Control) #

Non-Negotiable Rules #

• ❌ No ingredient sharing
• ❌ No food swapping
• ❌ No tasting until instructed
• ❌ No unauthorised substitutions

Staff must actively supervise children with allergies during:

• Ingredient handling
• Cooking
• Tasting
• Packing food to take home

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3. Recognising an Allergic Reaction #

Mild to Moderate Symptoms #

• Itchy skin or rash
• Sneezing or coughing
• Stomach pain or nausea
• Swelling of lips or eyes

Severe Symptoms (Anaphylaxis – Medical Emergency) #

• Difficulty breathing
• Swelling of throat or tongue
• Persistent coughing
• Dizziness or collapse
• Loss of consciousness

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4. Immediate Action Procedure (If a Reaction Is Suspected) #

Step-by-Step Response #

1. STOP the activity immediately
2. Alert the Camp Lead
3. Follow the child’s medical action plan
4. Administer medication if trained and authorised
5. Call emergency services (999) if symptoms are severe
6. Do not leave the child alone
7. Assign another staff member to supervise the rest of the group

❗ Do NOT delay action while seeking confirmation.

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5. After an Incident #

The Camp Lead must:

• Record the incident using the Incident Report Form
• Inform Head Office following Adventure Camps procedures
• Inform parents/guardians as per safeguarding policy
• Review controls before continuing the session

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6. Staff Responsibilities Summary #

All staff must:

• Know where allergy information is stored
• Know who the Camp Lead is
• Know where medication is kept (if applicable)
• Never guess or assume an ingredient is safe

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Dietary Variant Instructions #

(How to Safely Adapt Recipes)

Purpose #

These instructions explain when and how dietary variants can be used without compromising safety, quality or consistency.

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1. Supported Dietary Variants #

Adventure Cooking Camp can support the following with pre-planning:

• Vegetarian
• Vegan
• Dairy-free
• Egg-free
• Gluten-free (with controls)

❌ The programme does not support:

• Severe airborne nut allergies unless site-approved
• Multiple layered dietary needs without Head Office approval

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2. Golden Rules for Dietary Variants #

• Substitutions must be approved in advance
• Never improvise substitutions on the day
• Substitutions must be listed on the Allergen Matrix
• Dedicated utensils must be used where required
• Variants should match the same learning objective

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3. Gluten-Free Procedures #

• Use certified gluten-free ingredients only
• Prepare GF items:
  • First, or
  • In a separate clearly marked area
• Use dedicated chopping boards and utensils
• Clearly label finished items

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4. Dairy-Free & Vegan Procedures #

• Use approved dairy alternatives (e.g. plant milk, vegan butter)
• Check all labels for hidden dairy or soya
• Avoid shared surfaces without cleaning

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5. Egg-Free Procedures #

• Use egg-free doughs or binding alternatives where planned
• Egg-free variants must be:
  • Pre-tested
  • Listed on the recipe card
• Do not attempt egg-free versions of recipes where structure relies on egg unless approved

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6. Labelling & Storage #

All variant food must be:

• Clearly labelled with the child’s name
• Stored separately from standard versions
• Packed separately at the end of the session

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7. If a Variant Is Not Possible #

If a recipe cannot be safely adapted:

• Inform the Camp Lead immediately
• Provide an alternative task or role for the child
• Never exclude the child from the experience

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8. Key Reminder for Staff #

Safety comes before creativity.
When in doubt — stop and ask.