Rick L. Covington (RCOVINGT@CCMAIL.DSCCC.COM)
Thu, 7 Aug 1997 08:30:15 -0500
" I was astonished at the number of boys that
had never heard of such a device or used one."
"Is this a familiar experience to you out there?
Or is my experience this last week unique?"
It has been my experience that when boys are not expected to learn
to cook there is no need to do much beyond survival. Prior to the
outing menus should be approved by the SPL or ASPL to determine if
it meets a standard established for meal preparations, (i.e., no
prepared foods, only use basic ingredients, use of proper equipment,
In my prior troop, a cooking requirement was added for each rank.
Each was progressively more challenging. The scout prepared a meal
for his patrol, timing was very important, the whole patrol sat down
at the same time to be fed! A plate was presented to the
scoutmasters for tasting and evaluation. It was a big deal.
Presentation was usually with a lot of fanfare, it became quite a
If the meal was burned, or undercooked, etc., the scout would be
asked what went wrong and how to prevent or improve the cooking
process next time. Few boys failed, primarily because the boys
would practice and plan in great detail how to cook their meals.
The cooking requirements were;
With an approved menu, demonstrate cooking proficiency by preparing
a meal (from scratch ingredients no prepackaged items) for your
patrol at an outing, using the following equipment.
Second Class: Coleman stove with Troop Guides assistance.
First Class: Cook a meal over charcoal using a dutch oven
Star: Cook a meal over charcoal and use a box oven
Life: Open fire, use natural coals and a dutch oven
Eagle: Open fire, natural coals, dutch oven, box oven, backpack
It worked for them. The troop ate well.
Circle Ten Council
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City