For an Information Packet /Reservation call: (209) 402-9871

Information posted on this page is only for suggestion and should only be used as a guide. Plan your visit based on your group's needs and program requirements.

Updated: November 2009, 

1. Program Planning: Accommodations, 

2. Program Planning: Meal Service, 

Menu Resources:

Use the charts below to begin planning you meal service plan. Identify what meals will be needed when. During many camps the Cooks will arrive on site a day early and stay a day late. Also account for different personal tasted and eating habits (eating hours/vegetarians), plan to have light snacks and beverages available throughout the day and evening hours. Never implement a meal service program without verifying equipment available. The equipment in the kitchens are used by many organizations. Work with the Camp Sylvester Reservations and/or On Site Manager to verify equipment availability. However, when planning, plan a few program alternatives in the meal service program in case you discover that equipment is damaged or missing. Many program planners will have the cook's arrive (1) day early. 

Meal Counts & Preparation Personnel:

Head Cook (who):

Cook's Assistance (who):

Meal Set-up/Clean-up (who):

Number of Campers:

Food Service Order Delivery/Pick-up (who): 

Finding Success in a Menu: 

The following meal program and schedules was documented during a regular camp program held at Camp Sylvester. Refer to the information below for suggestions on how to plan a successful meal service program for you group or organization.

Meals Needed: 

Number of days on site? 

Meal Service Times: 

Food Service to begin when? 

Example of a Balanced Meal Service Program:

Balance on time, effort and food types. 

Backpack Lunches:

Off Site Snacks: When planning for an offsite meal consider that there are limited to zero refrigerating resources, ice cannot sustain proper holding temperatures for long periods of time and is heavy to carry.

Zero-Waste: When planning offsite lunches also consider the philosophy of "zero-waste" to reduce the regional impact of waste disposal. Example: when packing a lunch, packing items such as oranges has a waste product (the peel) when consumed, chips crush in backpacks, reduce the need for napkins and send (1) water bottle per person and plan for them to be refilled with use of a water filter/pump.

3. Program Planning: Dining Hall & Sanitation,

Cooking/Holding Temperatures

Beef Core Temperature (to be reached prior to food service): 145*F for 15 seconds

Poultry Core Temperature (to be reached prior to food service): 165*F for 15 seconds

Pork Core Temperature (to be reached prior to food service): 145*F for 15 seconds

Fish Core Temperature (to be reached prior to food service): 165*F for 15 seconds

General Hot Food Maintained Temperature: 135*F consistently

General Cold Food Maintained Temperature (dairy/refrigerated goods): 41*F consistently

  Frozen Food Maintained Temperature (ice cream, meats, other frozen foods): Less than 32*F consistently