Group 3: Menu planning and Budget Proposal for the Whole Activity

Outdoor cooking can be offered at camp as a part of an activity such as hike, as a stand alone
class, or can be incorporated into one or more daily meals. It is crucial to plan out every detail
ahead of time, including menus, ingredients, cooking equipments, supplies, condiments, fire
management, quantities, timing and order of cooking, and costs.
A wide variety of outdoor cooking methods and equipment can be used in small or large groups.
Some equipments can be purchased commercially while other equipments can be constructed
using rocks or any other materials. In addition to the actual cooking equipment, we will all need
our fuel sources and a whole list of supplies such as: newspapers, wood or pellets, briquettes,
matches, water pail, pots and cans, spatulas, pot grips, lid lifters and utensils.
Menu planning is one of the most important considerations for any hiking trip. The food we
choose will depend on taste preference, nutrional value, caloric density of each meal and how
easy it is to cook. Some of us must bring dehydrated meals because they’re quick and easy.
Others must prepare DIY dinner recipes and use a food dehydrator or any ready to use cooking
equipments.
We start to plan out for our breakfast meal we decided to have a pairing coffee with a energy
bars to get some quick energy in the morning. For additional calories, here’s a list of our
breakfast meals for our trip: Powdered milk, Instant Oatmeal, Cereals, and Energy bars.
For our lunch, we think first about the types of food that will easily survive the constant motion.
So we decided to prepare a chicken sandwich, hard-boiled eggs, and peanut butter and jelly. If
ever we’re still hungry after a sandwich, we munch on some snacks to round out lunch. Here’s a
list of our lunch meals: Tuna and crackers, Dried fruits, Sandwiches, Dried fish.
For our dinner, we choose a lightweight, portable foods that we would like to eat. So we decided
to have a instant noodles, instant rice, dried seafoods and a freeze dried meals. We also decided
to have an extra dinner meals incase of food shortage. Here’s a whole list of our dinner meals:
Instant ramen noodles, Instant soups, Dried beans, Instant macaroni and dehydrated fruits.
For our snacks, we try to avoid foods that easily melts, like chocolate bars. So we decided to
have a few snacks that suits for our trip. Here’s a list of our snaks: Trail mix, Nuts and seeds,
Dried fruit, Crackers and Candies.

Creating a budgeting process may not sound like the most exciting step in planning for our
hiking. However, it can be an incredibly useful process. A budgeting process serves several
needs. It can help us figure out how much money will be spent or save. Once were hiking,
especially if it is more than a week, budget planning helps us to ensure that we don’t spend more
money that we initially planned. There are 4 steps that we’ve used in our budgeting process. The
first step in our budgeting process is we determine how much is our budget for the whole
activity.
Budget- 6,600 (120 per person)
The second step was listing all of the items that we might need to spend money on the hiking
such as meals, supplies for hiking, equipment rentals,transportation and lodging, and other
materials and equipments for cooking. The third step was estimating how much each of these
items might cost for a week of hiking.
List of items
Meals- 1,000 (20 pesos per person)
Supplies for hiking- 800
Equipment rentals- 500
Transportation- 2,500
Equipments for cooking- 900
Total: 5,700
The last step will be the comparing of our preliminary budgets to our actual expenses and seeing
whether our budgets were reasonable. If not, then changes for our next hike will be noted.