The Great ECEC Foodie Forage

The Great ECEC Foodie Forage Welcome to the community page for our Great ECEC Foodie Forage events!

Down to Earth Practical Solutions and Bec&Call Communication are thrilled and delighted to announce
‘The Great ECEC Foodie Forage’. Professional development for education & care cooks, directors and related foodies is now on the boil and almost ready to be served. The Great ECEC Foodie Forage will be an annual event, tantalising tastebuds from new locations each year. Think of the Barossa Valley+

Adelaide, Margaret River+Perth, Yarra Valley+Melbourne, or the food basins of the Riverina, the Byron Hinterland and wherever amazing food and producers can be found. The Great ECEC Foodie Forage annual professional development retreat is designed for foodies/cookies, service directors or parent committee members, and for all those who care about:
children’s health and well-being
sustainable practices
horticulture
fresh creative and cost effective cooking
AND making the role of menus and subsequent documentation far more visible and meaningful. Foodie Foragers will have access to on-going networking, recipe & resource ideas, communication and documentation strategies through a community page run by Down To Earth and Bec&Call. So lick your lips, watch this space and get ready for the full September 2017 Great Foodie Forage details.

15/12/2020

A bit of fun from the MamaBake page 🥰

I can't offer workshops or service visits while this horrible thing is going on, but I thought maybe I *could* offer an ...
31/03/2020

I can't offer workshops or service visits while this horrible thing is going on, but I thought maybe I *could* offer an extreme discount code on my online training about menus and meals in ECE and OSHC for anyone in a position to consider it.

The coupon info is in the image and link below. Please DM me if you have any questions. Some people from this group are already enrolled - so hey, thanks guys!

I'm very conscious of the distress in the sector, but if you are able to keep working you may also be thinking how to use your time constructively with fewer children present.

I want people to be able to get value from this course, which has been fully revised and relaunched since last year. It's more important to me right now to stay in contact and supporting cooks and educators than it is to be charging full price.

Here's the secret coupon deal:

Use the coupon code 'secret30' to cut your cost from $199 upfront to $30 at the checkout, or use 'secret40' if you would prefer a payment plan of $10 x four months (normally $55 x four months). And yes, that amount of discount is why it needs to be an open secret just for people I know really need the support...

Your coursework will form 'evidence' of PD and can be offered in an Assessment and Ratings visit (once we get back to that world again!)

Once you start, you have up to 200 days to finish. Two lessons are released to you every 10 days so you won't be overloaded.

This course can be completed on any screen device and it's all about:
- lifting your professional standing as a cook or foodie educator in a children’s service
- connecting educational concepts and language to the value of your work for children's meals
- supporting your contributions to quality as a member of the educational team at the service
- learning how the developmental value of children’s mealtimes extends far beyond nutrition
- creating joyful mealtimes with inspired menus!

There's also a huge and growing Cooks' Resource Library that includes materials like downloadable cookbooks, official menu planners, recipe converters, research articles, and more - like the Sandwich Filling Inspiration doc I created and shared in this group a week or so ago

Click the link to get more info, and try out the first preview lesson (it's the Why Mealtimes Matter theory one with video).
If you've already registered your interest with me earlier (through the Thinkific online learning page or via Facebook) and shared your email I will send the coupon to you today so please check your inbox tonight.
If you'd like an email from me to take to your director, please write to [email protected] and tell me what you need from me to give them for approval.
Any questions, please ask in the comments or DM me privately.
Take care,
Bec x
PS - I'm very aware that some of you are on reduced hours or have lost your jobs because of cancelled enrolments. Please don't take this offer as insensitive to your situation right now. I am hoping for better days for all of us
https://unyucky.thinkific.com/courses/the-great-unyucky-cooks-course

So this is happening! Got a problem with food shortages in your service orders? Let me know. Bec x
06/03/2020

So this is happening!
Got a problem with food shortages in your service orders? Let me know. Bec x

Don't you love technology? 🥴There's a very necessary update happening to the Great UnYucky Cooks Course. It was inspired...
05/02/2020

Don't you love technology? 🥴
There's a very necessary update happening to the Great UnYucky Cooks Course. It was inspired by a tech issue affecting two of our lovely students, but I've taken the chance to streamline the whole course a bit better - the new course outline is available now ( PM me for a copy) and the complete update should be live later next week (the developer was called away unexpectedly, but she's back on the job now!)
I'll also post the updated outline in the page Notes here, but I know it can sometimes be hard to get to those on mobile devices.
Onward!!
Bec

IT's back, babies! And bigger and better than ever.Exciting news for cooks and educators in ECE, FDC, OOSH/OSHC and kind...
07/10/2019

IT's back, babies! And bigger and better than ever.
Exciting news for cooks and educators in ECE, FDC, OOSH/OSHC and kindergartens - I'm launching an online course this coming week!
Affordable AND fun, please click the link to add your email so you don't miss your chance to get the limited-time launch bonuses 😘

TOUR DATES coming soon for Sunshine Coast Queensland and Central Coast NSW

 

RECIPE! Here's a blast from the past - from our Group 2 Foodie Forager files. Marlene from Canberra, this one is yours (...
28/09/2019

RECIPE!
Here's a blast from the past - from our Group 2 Foodie Forager files. Marlene from Canberra, this one is yours (and we hear the kids LOVE it)
Vegetable Soup Serves 120

INGREDIENTS
1 cup oil
2 kg onion
100g garlic, crushed
2 kg diced carrots
3 kg corn kernels
2 bunches celery, sliced finely in food processor
2kg zucchini, sliced finely in the food processor
350grams chicken/veg stock powder, more if needed
12lt water, more if needed
2kg macaroni pasta
Cornflour and water mix for thickening
Fresh herbs from the garden

METHOD
Heat oil in a very large saucepan over medium heat.
Add onion, cook for 5 minutes or until starting to soften. Add garlic and cook about one minute further.
Add vegetables and stir.
Add the water and stock powder, bring to the boil, reduce heat to low and simmer uncovered for 20 minutes.
Add pasta - checking there's enough liquid still - and cook another 10 minutes or until pasta and vegetables are soft.
Thicken with pre-mixed cornflour and water if needed. Sprinkle with chopped fresh herbs for serving.

What a wonderful morning I just had - talking about supporting cooks and educators with the original Masterchef Julie Go...
24/09/2019

What a wonderful morning I just had - talking about supporting cooks and educators with the original Masterchef Julie Goodwin ❤️
Who’s with me for a new foodie forage with online training and a foodie long weekend in the Hunter/ Central Coast?

Address

Mooloolah Road
Mooloolah Valley, QLD
4553

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