Cooking Merit Badge
Activity Guide for Patrol Leaders
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Sample Activity PlanSince Cooking Merit Badge requires scouts to take turns preparing meals for others, we have organized this Patrol Leader Guide quite a bit differently.
A. New Scout Orientation - Intro for New Scouts
C. Easy Camp Meals - Req #5-7. - Outdoor Recipes
D. Study Hall - Req #1-4 - Maybe two sessions
F. Final Meeting - Req #8 - Activity Final & Pass-off with Counselor
Official Requirements - Print Worksheet here
Cooking Merit Badge Booklet - More Meal plan ideas here
See Chapter 10: Cooking - Boy Scout Handbook
Scout Camp Cooking - Scouter Discussion Forum
See Also : 10 Tips for New Patrol Leaders
See Also : 10 Tips for New Scoutmasters
See Also : 10 Tips for New Merit Badge Counselors
"Anyone who has spent much time in the outdoors knows that eating is one of adventuring's greatest pleasures." (Scout Handbook - Pg 314)
In 2014, the Cooking Merit Badge became a requirement for Eagle Rank advancement. Cooking Merit Badge by itself requires preparing 20 meal plans and cooking 11.
This orientation meeting should be held everytime your troop gets new scouts. Your goal is to explain how your troop handles food assignments and why this is relevant to passing advancement requirements and having outdoor fun.
Earning the Cooking Merit Badge can help Scouts learn a skill that will be useful throughout life.
WCTV-Chesapeake Television corespondent Heath Covey shows off his culinary skills by whipping up some tasty vittles with only the Boy Scout basics.
Merit Badge Cooking Requirements
Req #5 - Plan 10 meals for home / cook 4 - using at least 5 different cook methods
Req #6 - Plan 5 meals for camp / cook 3 - (2 on lightweight stove / 1 on either Dutch Over, Kabob or Foil Pack)
Req #7 - Plan 4 meals for the trail / cook 3 (at least one on an open flame)
Camping Merit Badge
Backpacking Merit Badge
2a. On the campout, assist in preparing one of the meals. Tell why it is important for each patrol member to share in meal preparation and cleanup.
2b. While on a campout, demonstrate an appropriate method of safely cleaning items used to prepare, serve, and eat a meal.
2c. Explain the importance of eating together as a patrol.
Second Class Requirements:
2b. Use the tools listed in Tenderfoot requirement 3d to prepare tinder, kindling, and fuel wood for a cooking fire.
2e. On one campout, plan and cook one hot breakfast or lunch, selecting foods from MyPlate or the current USDA nutritional model. Explain the importance of good nutrition. Demonstrate how to transport, store, and prepare the foods you selected.
First Class Requirements:
2a. Help plan a menu for one of the above campouts that includes at least one breakfast, one lunch, and one dinner, and that requires cooking at least two of the meals. Tell how the menu includes the foods from MyPlate or the current USDA nutritional model and how it meets nutritional needs for the planned activity or campout.
2b. Using the menu planned in First Class requirement 2a, make a list showing a budget and the food amounts needed to feed three or more boys. Secure the ingredients.
2c. Show which pans, utensils, and other gear will be needed to cook and serve these meals.
2d. Demonstrate the procedures to follow in the safe handling and storage of fresh meats, dairy products, eggs, vegetables, and other perishable food products. Show how to properly dispose of camp garbage, cans, plastic containers, and other rubbish.
2e. On one campout, serve as cook. Supervise your assistant(s) in using a stove or building a cooking fire. Prepare the breakfast, lunch, and dinner planned in First Class requirement 2a. Supervise the cleanup.
Cook Assignment Rotation
1. To maximize cooking opportunities many scout troops now run a regular meal rotation for their outdoor events; alternating between campsite events and on the trail events.
2. On all cooking requirements, scouts prepare the meal not just for themselves, but for others also. These assignments should alternate between dinner, breakfast, lunch and dessert.
Patrol leaders (and their scribes) should keep a record of who has cooked which meals and make new campout meal assignments accordingly. Patrol cooks should be aware of any food allergies in the group and plan meals accordingly.
Every scout should be prepared with the following gear:
Use this guide to plan tasty boy scout meals, including costs, ingredients and equipment needed. Save completed meal plans to help track your progress.
Cook Fire Plan
Many outdoor venues now restrict or prohibit open fires. Always check ahead to know what cooking resources will be allowed.
Also note that more boy scout summer camp venues now emphasize patrol cooking instead of cafeteria plans.
Record Your Progress
C) Camp Meal Recipe Central
To earn this merit badge you will need to plan, prepare and eat (!) a number of meals in various settings. This Scout Meal Plan is a neat tool (better than the Merit Badge worksheet) to help you. Look for opportunities at home and outdoors with your troop to get Cooking experience.
Home Meal Plans
Scoutmaster Hall had lots of experience helping even finicky eaters develope great boy scout meal plans. Here were some of the best ideas - the boys can work on some variations as needed.
Camp Meal Plans
ScoutORama Camp Recipes - Big List
All Campgrounds - Top Ten Easy Scout Camp Recipes.
Dutch Oven Dude - Big list of Dutch Oven recipes and cooking tips
Trail Meal Plans
Boy Scout Trail - Big List of Scout Recipes
More Meal Plans
This session can also get even the finikiest eaters some great ides for meals.
Roadkill Patrol Classics
Some of my favorite scout camp recipes:
Extreme Scout Recipes
D) Study Hall
Purpose: Help each Patrol Member learn key concepts on this subject. Include the following resources:
Study Session #1
Troop 160 Cooking Slideshow
Req #1: Cooking Safety
a. Explain to your counselor the most likely hazards you may encounter while participating in cooking activities and what you should do to anticipate, help prevent, mitigate, and respond to these hazards.
b. Show that you know first aid for and how to prevent injuries or illnesses that could occur while preparing meals and eating, including burns and scalds, cuts, choking, and allergic reactions.
c. Describe how meat, fish, chicken, eggs, dairy products, and fresh vegetables should be stored, transported, and properly prepared for cooking. Explain how to prevent cross-contamination.
d. Describe the following food-related illnesses and tell what you can do to help prevent each from happening: 1. Salmonella 2. Staphylococcal aureus 3. Escherichia coli (E. coli) 4. Clostridium botulinum (Botulism) 5. Campylobacter jejuni 6. Hepatitis 7. Listeria monocytogenes 8. Cryptosporidium 9. Norovirus
e. Discuss with your counselor food allergies, food intolerance, food-related diseases, and your awareness of these concerns.
Req #2: Best Nutrition Food Guide
Warning: MyPlate.gov was developed by the U.S. Department of Agriculture to promote purchasing habits to support farmers and is not supported by many nutrition experts.
a. Using the MyPlate food guide or the current USDA nutrition model, give five examples for EACH of the following food groups, the recommended number of daily servings, and the recommended serving size: 1. Fruits, 2. Vegetables, 3. Grains, 4. Proteins, 5. Dairy
b. Explain why you should limit your intake of oils and sugars.
c. Determine your daily level of activity and your caloric need based on your activity level. Then, based on the MyPlate food guide, discuss with your counselor an appropriate meal plan for yourself for one day.
d. Discuss your current eating habits with your counselor and what you can do to eat healthier, based on the MyPlate food guide.
e. Discuss the following food label terms: calorie, fat, saturated fat, trans fat, cholesterol, sodium, carbohydrate, dietary fiber, sugar, protein. Explain how to calculate total carbohydrates and nutritional values for two servings, based on the serving size specified on the label.
Study Session #2
Req #3: Food Labels -
a. Discuss the following food label terms: calorie, fat, saturated fat, trans fat, cholesterol, sodium, carbohydrate, dietary fiber, sugar, protein. Explain how to calculate total carbohydrates and nutritional values for two servings, based on the serving size specified on the label.
b. Refer to “How to Read a Food Label” in the Cooking merit badge pamphlet, and name ingredients that help the consumer identify the following allergens: peanuts, tree nuts, milk, eggs, wheat, soy, and shellfish.
Req #4: Cooking Methods -
a. Discuss EACH of the following cooking methods. For each one, describe the equipment needed and name at least one food that can be cooked using that method: baking, boiling, pan frying, simmering, steaming, microwaving, and grilling.
b. Discuss the benefits of using a camp stove on an outing vs. a charcoal or wood fire.
c. Discuss how the Outdoor Code and no-trace principles pertain to cooking in the outdoors.
G) Final Meeting
After completion of the above activities you may need a work session to finish completion of the merit badge worksheet to document the results of your visits, activities and the people you interviewed.
Review Cooking Activities -
At this point scouts present their completed cooking checklist and meal plans (Reg #5-7) for review by the counselor.
Req #8: Careers in Cooking -
Find out about three career opportunities in cooking. Select one and find out the education, training, and experience required for this profession. Discuss this with your counselor, and explain why this profession might interest you.
Roadkill Patrol Scout Cooking Tips -
H) Extra Credit
Never add to or take away from the stated merit badge requirements. The material presented below is intended only to add fun for the patrol by way of either activity or community service.
50 Best Utah Short Hikes
Outdoorsman Ron Adkison selects his favorite short trips in five major parks: Arches, Bryce, Capitol Reef, Canyonlands, and Zion.
Cooking Famous Quotes:
Do you know where chicken nuggets really come from? - Scoutmaster Hall
Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart. - Wolfgang Puck
If you're cooking and not making mistakes, you're not playing outside your safety zone. I don't expect it all to be good. I have fat dogs because I scrap that stuff out the back door. - Guy Fieri
MainTour Cooking Merit Badge
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