Menus are designed to give students a healthy balance of nutrition and energy during their course. Meals are culturally diverse, include both Korean and Western meals, and often have a “backcountry” twist.
Basecamp meals are prepared for the entire class in a central outdoor setting with dedicated kitchen staff. With each grade level, students progressively help prepare and clean up after meals. On expeditions, students have more ownership in cooking their meals, which they prepare on camping stoves under instructor supervision. Menus and food preparation are designed for ease and simplicity in a backcountry environment. Food is another medium for learning. As students get older, they rely on previous backcountry experience to plan and purchase their own food. These meals are designed for ease and simplicity in a backcountry environment.
Breakfasts typically include bagels, cereal, oatmeal and nurungji (Korean crispy rice), while dinners can include pasta, bibimbap, kimchi jiggae and stir-frys. Lunches are always pack-type and can include crackers with salami and cheese, and different types of kimbap. Fruits and vegetables are also provided as snacks. If your student has a dietary restriction due to food allergies, a medical condition, or for religious reasons please notify the OE department at least two weeks before a course.