These were the requirements from 1995
until they were revised on January 1, 2002
To see the changes which were made in 1995,
Click here for
the current requirements
- Show that you know first aid for injuries or illnesses that
could occur while cooking, including burns and scalds.
- Plan menus for 3 straight days (nine meals) of camping.
Include the following:
- A camp dinner with soup; meat, fish or chicken; two
fresh vegetables; drink; and dessert. All are to be cooked.
- A one-pot dinner. Use foods other than canned.
- A breakfast, lunch, and dinner good for a trail or backpacking
trip where light weight is important. Use as much dehydrated
or dry frozen foods as you can. Get them from local food
stores (not specialty stores). You should be able to store
all foods used for several days without refrigeration. The
lunch planned should not need cooking at the time of serving.
The dinner must include hot soup or a salad; meat, fish
or chicken; vegetable and starch food or a second vegetable;
baked biscuits; and drink. (The menus for the other two
breakfasts and two lunches shall be the kind you can prepare
in camp or on the trail.)
- Do the following:
- Make a food list, showing cost and amount needed to
feed three or more boys using the menus planned in requirement
- List the utensils needed to cook and serve these meals.
- Figure the weight of the foods in requirement 2c.
- Using the menus planned in requirement 2:
- Prepare and serve for yourself and two others, the three
dinners, the lunch, and the breakfast planned in requirement
2. Time your cooking so that each course will be ready to
serve at the proper time.*
- For the meals prepared in requirement 4a, for which
a fire is needed, pick a good spot for your fire. Build
a fireplace. Include a support for your cooking utensils
from rocks, logs, or like material. (Where local laws do
not allow you to do this, the counselor may change the requirement
to meet the law.) The same fireplace may be used for more
than one meal. Use charcoal as a fuel in cooking at least
- For each meal prepared in requirement 4a, use safe food-handling
practices. Use the correct way to get rid of garbage, cans,
foil, paper, and other rubbish by burning and using a tote-litter
bag. After each meal, clean up the site thoroughly.
* The meals in requirement 4a may be prepared for different
trips. They need not be prepared consecutively. Scouts earning
this badge in summer camp should plan around food they can get
at the camp commissary.
BSA Advancement ID#: 38
Pamphlet Revision Date: 1986
Requirements last revised in 1995