Meal plan (SCA Provided)

Overview

This page speaks about doing the Meal Plan (or parts of the Meal Plan) by members of the SCA rather than it being done by the Waipara Adventure Centre staff.

Pros and Cons

Pros

• Cheaper as we do not have to pay wages.
• Provides medieval food, which enhances the medieval experience.
• Provides useful experience and framework for newer cooks.
• Provides a creative outlet for those who like to cook.

Cons

• Requires a significant number of volunteer hours.
• Requires coordination of purchasing, storing, and using ingredients/food.

Meal Structure

Breakfasts

The proposed budget for breakfasts in 2025 is $2.50 per person.

For a normal 9 day Faire, breakfasts are normally catered for on Monday to Sunday.

The breakfast is usually a continental buffet unless someone is willing to cook porridge.

Lunches

The proposed budget for lunches in 2025 is $7.00 per person.

For a normal 9 day Faire, lunches are normally catered for on Monday to Sunday. The Sunday usually has no cost and serves leftovers.

Lunches usually have a main protein, a main starch and 2-3 sides.

Dinners

The proposed budget for Dinners in 2025 is $14.00 per person.

For a normal 9 day Faire, lunches are normally catered for on Monday to Saturday.

Dinners usually have 2 hot dishes, 2 cold dishes, and a simple dessert.

People Resources

Meal Plan Coordinator

The Meal Plan Coordinator is responsible for managing the rest of the people and has the final say on anything to do with the Meal Plan.

The Meal Plan Coordinator should not have to spend very long in the kitchen unless there are problems.

Supervisors

3-4 Supervisors are needed for a Faire.

Each Supervisor is responsible for 2-3 days in a row in order to give continuity. A key part of the Supervisor's role is the hand-over to the next Supervisor.

The Supervisor takes deliveries, makes plans for using leftovers, and acts a back up cook.

The Supervisor should not have to spend very long in the kitchen unless there are problems. Assuming no problems then a quick check in at the start of cooking, and just before service is expected to be the maximum.

Lead Cook

The Lead Cook is in charge of the kitchen for a lunch or dinner meal. They should be someone who has experience in a kitchen and who is known to be reliable.

The Lead Cook is responsible for cooking and serving the meal, as well as organising the volunteers that they are assigned.

It is expected that the cooks will be in the kitchen for 2-3 hours for cooking, half an hour for service, and up to half an hour to organise the clean up.

Chore Volunteers

The following volunteers are required for the Meal Plan (in addition to the roles above)

• Breakfast - 2 persons per day to set up and pack away the breakfast foods, and to wipe down the serving area. Expected time = 1.5 hours per person.
• Lunch preparation - 2 persons per day to cook and serve. Expected time = 2 hours per person.
• Lunch clean up - 2 persons per day to do dishes and clean kitchen. Expected time = 1-2 hours per person.
• Lunch preparation - 2 persons per day to cook and serve. Expected time = 2 hours per person.
• Dinner clean up - 2 persons per day to do dishes and clean kitchen. Expected time = 1-2 hours per person.

Allergies

Allergies catered for will be vegetarian, gluten free, dairy free, and New World ingredients.

Everything else by discussion before booking only, with no guarantee of being catered to (because if we stack together 10 different problems,  there's not much to eat).