The Scout must complete the following:
1.
Discuss with the assessor how and
where to shop for food and how to transport it.
2.
Demonstrate proper storage and
cooking under camp conditions. This must include knowledge of hygiene in the
camp kitchen and how to prevent food poisoning.
3.
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.
4.
Successfully cook and serve the menu
that they have created.
