The Scout must complete the following:
-
Discuss with the assessor how and where to shop for food and how to transport
it.
-
Demonstrate proper storage and cooking under camp conditions. This must
include knowledge of hygiene in the camp kitchen and how to prevent food
poisoning.
-
Create a day's menu that includes quantities for a group of between four and
six Scouts. Don't forget to consider any cultural, religious or vegetarian needs
of the group.
-
Successfully cook and serve the menu that they have
created.
All dishes are to be cooked under camp conditions and preferably on a
wood fire.
