5000meals – Professional Development 2021
Making Community Connections
The 5000meals team would like to invite you to a series of workshops for 2021.
The aim is to provide you with the opportunity to build networks, find inspiration, and develop activities for the classrooms that promotes advocacy.
The theme for this series of workshops will provide information around the use of repurposing food.
Araluen will share inspiring stories and resources that will translate to providing opportunities to engage with the community with deeper awareness.
*Tasks, and mapping to courses include but not limited to- CFC, Food Science, VET and Community Services, canteen and volunteers.
Workshop:
From Saturday 13th February This first- in a series of workshop will provide keynote speakers as outlined below, including demonstrations, and activities. Workshop packages will be given out on the day.
These workshops met Teacher Registration requirements, AITSL standards.
Certificate & tax invoice issued on completion of workshops.
- Overview 5000meals program- Donated and surplus food, students are mentored by chefs and work together to produce high quality, nutritious and delicious meals that are then donated to people facing homelessness. The program aims to build links between students and the Hospitality Industry, allowing students to develop relevant industry skills, reduce food wastage and assist people in need within the Perth community.
Presentation, teacher resource package- Food waste, Food security and more. - This real-life event has stimulated inspiring tasks to support Up-cycling. Presentation, Teacher resource package.
| 5000meals - ZERO WASTE 2021 | ||
| Date | Content | Venue |
| Sat 13 Feb 10am–12pm | Make use of summer fruits and vegetables with some refreshing fermented drink and syrup ideas. Learn how to make delicious fruit syrups to add to your summer drink menu. Fruit syrups are surprisingly versatile and can enhance drinks as well as deserts and salad dressings. | Belmont City College |
| Sat 13 Mar 10am–12pm | Tips and guide to reducing kitchen/household waste. Learn how to make cool refreshing fermented salsas with excess tomatoes and other fruits. There might even be a watermelon or two to make pickled watermelon rind. | Belmont City College |
| Sat 10 Apr 10am–12pm | Tips and guide to reducing kitchen/household waste. This is local mango season, so expect mango chutney/salsa/drinks. | Belmont City College |
| Sat 12 Jun 10am–12pm | Tips and guide to reducing kitchen/household waste. Immune boosting recipes to help through the cold season. Fermented hot sauce is likely to be on the menu. | Belmont City College |
| Sat 10 Jul 10am–12pm | Tips and guide to reducing kitchen/household waste. Looking to mulling spices in making mulled apple juice to warm the soul and some tasty fermented additions to perk up soups and winter fare. | Belmont City College |
| Sat 14 Aug 10am–12pm | Tips and guide to reducing kitchen/household waste. Must be fermented vegetable time again, learn how to make kimchi and kraut! | Belmont City College |
| Sat 11 Sep 10am–12pm | Tips and guide to reducing kitchen/household waste. Making preserves and looking at novel ways to address food waste, this will be an outside the box kind of thinking workshop. | Belmont City College |
| Sat 9 Oct 10am–12pm | Condiments and little treats that can be made from excess produce, pastes/mustards/sauces/flavoured vinegars. This workshop will give you ideas to look at different ways to use excess produce that really value adds. | Belmont City College |
| Sat 13 Nov 10am–12pm | Tips and guide to reducing kitchen/household waste. Time to get the summer drinks back on, ready for the festive season. | Belmont City College |