The Duke of Edinburgh programme is a real adventure from beginning to end.
This week some of our DofE students got creative in the classroom and started to understand more about cooking, rationing and outdoor survival. Learning that the DofE diet should be compact, easy to carry and high in slow-release energy.
The students were divided into groups and given a Trangia stove to cook a basic meal on. Various culinary delights were on offer such as pasta with a number of seasoned sauces or breakfast which included a cup of tea and poached eggs on toast using only a kettle of boiling water.
A great afternoon getting prepared for their expedition.