Cooking Merit Badge - FSR

              Beaumont Scout Reservation

                           March 14, 2021       

                           9 am to 5 pm

Cost:  $75  (includes all food and materials to complete the merit badge requirements for the Hands On portion.)

Health & Safety:

*Merit Badge class sizes is limited to a maximum of 8 scouts.   

*Temperature checks will occur upon arrival to the event and if anyone has a fever of 100 degrees or higher their full group will be sent home. 

Please check your own temperature prior to leaving for the event.

Refunds will not be made for people arriving to the event with a fever.

If you call on the morning of to report symptoms, we will be able to make a refund.

*We also ask that all attendees do a self-assessment for each of the 14 days prior to coming to the event for COVID-19 symptoms (fever, cough, or shortness of breath).

*BSA Medical Form A & B

*Everyone is required bring a personal face covering that covers your nose to your chin. Wearing your face covering is encouraged for scouts throughout the entire day, and required when in close proximity of others, or indoors.

*Additional hand sanitizing stations will be installed around camp and at each program area. Everyone should sanitize upon arrival and when leaving the program area, and at any transition time.

Home Assignments: (To be documented in Google Classroom)

Scouts will use at least five of the 10 cooking methods to prepare and serve themselves and at least one adult one breakfast, one lunch, one dinner, and one dessert from the planned meals.

After each meal the Scout and Adult served will evaluate the meal on presentation and taste.

Scouts should be prepared to discuss what they learned with the counselor on the final day of class. Include any adjustments that could have improved or enhanced the meals

Google Classroom Assignments:

Scouts will cook using the MyPlate food guide or the current USDA nutrition model.

They will plan menus for three full days of meals (three breakfasts, three lunches, and three dinners) plus one dessert. The menu will include enough to feed the Scout and at least one adult.

Scouts will explain special needs (such as food allergies) and how you kept their foods safe and free from cross-contamination.

Scouts will list the equipment and utensils needed to prepare and serve the meals.

Scouts will create a shopping list for the meals showing the amount of food needed to prepare and serve each meal, and the cost for each meal from an online retailer.

Scouts will use the MyPlate food guide or the current USDA nutrition model, giving 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

Scouts will explain why you should limit your intake of oils and sugars

Scouts will plan an appropriate meal plan for one day based on their daily level of activity and caloric need.

Hands-On Experience:

Requirements 1, 3, 5, 6 & 7 will be completed at camp during the live sessions.

We will be looking for a few Adults to taste test the food!