Catering for Wilderness First Aid

Each year at Wollangarra the staff team go through a huge amount of training to get them prepared for the year ahead. There’s really no qualifications needed for our Outdoor Leader positions (more and more we are finding that we’re getting outdoor qualified applicants) but mostly we look for enthusiasm and an understanding of the Wollangarra philosophies.

Elliot loved learning about ‘saving peoples lives’ and was involved in most of the scenarios

So once the staff start in January there’s about two months of training ahead of them, mental health first aid, food handling, bronze medallion, tractor training, chainsaw training, 4 wheel driving, Wilderness First Aid, as well as all the in house on site and program training.

Last week we hosted a Wilderness First Aid (WFA) course run by Survive First Aid at Wollangarra. We had a bunch of really awesome members of the Wollangarra and Mittagundi community, as well as the Mittagundi 2019 staff team hanging out with us.

I’d done my WFA last year so I didn’t need to do it again, so I relegated to the kitchen to cater for the budding first aiders with some amazing helpers!

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The Kitchen Crew, Gilly, Liv, Elliot, Mali and I

The menu for the week was ‘camp food for adults’. We were responsible for cooking/prepping morning tea, lunch, afternoon tea and dinner for 26 (including us cooks and the trainers), and our 2019 team did brekkie and the kitchen clean at the end of each day.

MENU

  • Mon lunch: falafel, brown rice and roasted cauliflower salad with flatbread
  • Mon dinner: Lasagne
  • Tues lunch: Salad rolls
  • Tues dinner: “Monday night dinner” a beanie, tomatoey, Mexicanie sauce with rice, corn chips, cheese and salad.
  • Weds lunch: Zucchini slice and salad
  • Weds dinner: Baked potatoes with beans, coleslaw, cheese and homemade yoghurt
  • Thurs lunch: Salad rolls
  • Thurs dinner: Salads with veggie or meat patties
  • Fri lunch: Jay’s dahl

MORNING AND AFTERNOON TEA EXAMPLES

We also made a lot of mayonnaise, multiple batches of yoghurt (I now make three litres at a time), a lot of bread for the breakfasts (for flat breads and scrolls I also used the fairly simple bread recipe). And in between it all we got some time to write letters (one of my favourite Wollangarra past times), read books, be patients in scenarios, do coffee scrub face masks and lots of great chats.

Wraps, falafel and salad

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