January, 2020Requirements for the Cooking merit badge:. Health and safety. Do the following:.

Explain to your counselor the most likely hazards you may encounter while participating in cooking activities and what you should do to anticipate, help prevent, mitigate, and respond to these hazards. Show that you know first aid for and how to prevent injuries or illnesses that could occur while preparing meals and eating, including burns and scalds, cuts, choking, and allergic reactions.

Describe how meat, fish, chicken, eggs, dairy products, and fresh vegetables should be stored, transported, and properly prepared for cooking. Explain how to prevent cross-contamination. Discuss with your counselor food allergies, food intolerance, and food-related illnesses and diseases. Explain why someone who handles or prepares food needs to be aware of these concerns. Discuss with your counselor why reading food labels is important.

Explain how to identify common allergens such as peanuts, tree nuts, milk, eggs, wheat, soy, and shellfish. Nutrition. Do the following:.

The merit badge counselor is a key player in the Scouts BSA advancement program. Whatever your area of expertise or interest—whether it is a special craft or hobby (basketry, leatherwork, coin collecting), a profession (veterinary medicine, aviation, engineering), or perhaps a life skill (cooking, personal management, communications)—as a merit badge counselor, you can play a.

Using the MyPlate food guide or the current USDA nutrition model, give five examples for EACH of the following food groups, the recommended number of daily servings, and the recommended serving size:. Fruits. Vegetables. Grains. Proteins. Dairy.

Explain why you should limit your intake of oils and sugars. Determine your daily level of activity and your caloric need based on your activity level. Then, based on the MyPlate food guide, discuss with your counselor an appropriate meal plan for yourself for one day. Discuss your current eating habits with your counselor and what you can do to eat healthier, based on the MyPlate food guide.

Discuss the following food label terms: calorie, fat, saturated fat, trans fat, cholesterol, sodium, carbohydrate, dietary fiber, sugar, protein. Explain how to calculate total carbohydrates and nutritional values for two servings, based on the serving size specified on the label. Cooking basics.

Do the following:. Discuss EACH of the following cooking methods. For each one, describe the equipment needed, how temperature control is maintained, and name at least one food that can be cooked using that method: baking, boiling, broiling, pan frying, simmering, steaming, microwaving, grilling, foil cooking, and use of a Dutch oven. Discuss the benefits of using a camp stove on an outing vs. A charcoal or wood fire. Describe for your counselor how to manage your time when preparing a meal so components for each course are ready to serve at the correct time.Note: The meals prepared for Cooking merit badge requirements 4, 5, and 6 will count only toward fulfilling those requirements and will not count toward rank advancement or other merit badges.Meals prepared for rank advancement or other merit badges may not count toward the Cooking merit badge. You must not repeat any menus for meals actually prepared or cooked in requirements 4, 5, and 6.

Cooking at home. Using the MyPlate food guide or the current USDA nutrition model, plan menus for three full days of meals (three breakfasts, three lunches, and three dinners) plus one dessert. Your menus should include enough to feed yourself and at least one adult, keeping in mind any special needs (such as food allergies) and how you keep your foods safe and free from cross-contamination. List the equipment and utensils needed to prepare and serve these meals. Then do the following:. Create a shopping list for your meals showing the amount of food needed to prepare and serve each meal, and the cost for each meal. Share and discuss your meal plan and shopping list with your counselor.

Using at least five of the 10 cooking methods from requirement 3, prepare and serve yourself and at least one adult (parent, family member, guardian, or other responsible adult) one breakfast, one lunch, one dinner, and one dessert from the meals you planned. Time your cooking to have each meal ready to serve at the proper time.

Have an adult verify the preparation of the meal to your counselor. After each meal, ask a person you served to evaluate the meal on presentation and taste, then evaluate your own meal. Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals. Tell how planning and preparation help ensure a successful meal. Camp cooking. Do the following:.

Using the MyPlate food guide or the current USDA nutrition model, plan five meals for your patrol (or a similar size group of up to eight youth, including you) for a camping trip. Your menus should include enough food for each person, keeping in mind any special needs (such as food allergies) and how you keep your foods safe and free from cross-contamination. These five meals must include at least one breakfast, one lunch, one dinner, AND at least one snack OR one dessert. List the equipment and utensils needed to prepare and serve these meals. Create a shopping list for your meals showing the amount of food needed to prepare and serve each meal, and the cost for each meal. Share and discuss your meal plan and shopping list with your counselor.

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In the outdoors, using your menu plans for this requirement, cook two of the five meals you planned using either a lightweight stove or a low-impact fire. Use a different cooking method from requirement 3 for each meal.

You must also cook a third meal using either a Dutch oven OR a foil pack OR kabobs. Serve all of these meals to your patrol or a group of youth. In the outdoors, prepare a dessert OR a snack and serve it to your patrol or a group of youth. Slow down games cydia. After each meal, have those you served evaluate the meal on presentation and taste, and then evaluate your own meal. Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals. Tell how planning and preparation help ensure successful outdoor cooking. Explain to your counselor how you cleaned the equipment, utensils, and the cooking site thoroughly after each meal.

Explain how you properly disposed of dishwater and of all garbage. Discuss how you followed the Outdoor Code and no-trace principles when preparing your meals. Trail and backpacking meals. Do the following:. Using the MyPlate food guide or the current USDA nutrition model, plan a menu for trail hiking or backpacking that includes one breakfast, one lunch, one dinner, and one snack.

These meals must not require refrigeration and are to be consumed by three to five people (including you). Be sure to keep in mind any special needs (such as food allergies) and how you will keep your foods safe and free from cross-contamination.

List the equipment and utensils needed to prepare and serve these meals. Create a shopping list for your meals, showing the amount of food needed to prepare and serve each meal, and the cost for each meal.

Share and discuss your meal plan and shopping list with your counselor. Your plan must include how to repackage foods for your hike or backpacking trip to eliminate as much bulk, weight, and garbage as possible. While on a trail hike or backpacking trip, prepare and serve two meals and a snack from the menu planned for this requirement.

At least one of those meals must be cooked over a fire, or an approved trail stove (with proper supervision). After each meal, have those you served evaluate the meal on presentation and taste, then evaluate your own meal. Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals. Tell how better planning and preparation help ensure successful trail hiking or backpacking meals.

Discuss how you followed the Outdoor Code and no-trace principles during your outing. Explain to your counselor how you cleaned any equipment, utensils, and the cooking site after each meal. Explain how you properly disposed of any dishwater and packed out all garbage. Food-related careers. Find out about three career opportunities in cooking.

Select one and find out the education, training, and experience required for this profession. Discuss this with your counselor, and explain why this profession might interest you.The meals for requirement 4 may be prepared on different days, and they need not be prepared consecutively. The requirement calls for Scouts to plan, prepare, and serve one breakfast, one lunch, and one dinner to at least one adult; those served need not be the same for all meals.Where local regulations do not allow you to build a fire, the counselor may adjust the requirement to meet the law. The meals in requirements 5 and 6 may be prepared for different trips and need not be prepared consecutively. Scouts working on this badge in summer camp should take into consideration foods that can be obtained at the camp commissary. It sounds to me that folks are adopting the 'How many cookies can I steal and still go to Heaven' approach to the new Cooking Merit Badge. Like all of the merit badges the idea is to give knowledge and to perfect a skill.

Planning, prep,handling and cooking are the keys to learn. You also learn what happens if you violate any of these concepts in the injury/sickness that can result.Learn the skills and by the by prepare and cook a couple of extra meals just for good measure. Since the point of Cooking Merit Badge is to give you the skills to cook safely go the extra mile. You are not just 'Passing' the badge you are preparing for the future.

Lunch anyone?:-)Mar 16, 2014 - ScouterChris. A number of the requirements of this merit badge seem to overlap with advancement requirements for Tenderfoot, 2nd and 1st Class, (can't remember about Star)as well as the Camping Merit Badge (ie 8d: Cook at least one breakfast, one lunch, and one dinner for your patrol from the meals you have planned for requirement 8c. At least one of those meals must be a trail meal requiring the use of a lightweight stove.) Do the boys need to repeat each of these things again in order to pass the Cooking M.B. Or do these count towards the Cooking M.B. As well as the CAmping (It reads almost the same as Cooking 4b except the Cooking needs one more dinner). Some of the requirements (like for the 1st class cooking requirement) seem superfluous to repeat the me thing.

Are they mutually exclusive to pass off?Jul 28, 2014 - Scouter Paul. @Carol - If the scout is working on Camping, First Class, and Cooking, and can convince his merit badge counselors that the meals he plans to use will fulfill the individual requirements, then there is no stipulation that a meal can not be counted for advancement and both merit badges.If a scout came to me for the Cooking merit badge and said, 'Yeah, I cooked those meals last year for First Class', I'd tell him 'Congratulations' and have him do new ones for this merit badge.Aug 17, 2014 - Joe Davis.

Reading through the previous posts confirms my experiences in facilitating this merit badge.A) It is challenging to get your mind around what needs to be planned for and actually produced. For me, I developed an At-a-Glance to track each scout.B) This MB can take a great deal of time to complete depending on the Troop's and scout's involvement with camping and hiking.C)The overlap with rank advancements and Camping MB only elevates the challenge to scout and counselor. It's notable that 1st and 2nd req's were added when Cooking was removed from the Eagle req'd list but not removed when returned as a required.

Doesn't change the reality.My latest question involves clarity for backpacking/hiking cooking. The req seems vague as to how many people the scout needs to cook for. It is inferred in the evaluation it would be for multiple people so that is my direction. Any other interpretations or general thoughtsare welcome!Feb 02, 2015 - Scouter Paul. @Holly -#5c says 'one breakfast, one lunch, one dinner, and one dessert' - that's 3 meals.#6c says 'cook two of the meals' - that's 2 meals.#6d says 'cook one of the meals' - that's 1 meal.#7c says 'serve two meals and a snack' - that's 2 meals.So, I'd say a total of 8 meals, 1 dessert, and 1 snack.#6c, d, and e specifically say 'in the outdoors'#7c says 'While on a trail hike or backpacking trip'So, I don't know how someone could interpret that to mean the meals can be cooked inside.Mar 23, 2015 - Renee Thompson. @Dominic SThe website for myplate is www.choosemyplate.govAccording to the CURRENT (2016) requirements you have to:Plan 18 Meals, a dessert and a snackCook 7 meals plus a desserts & a snackThis is broken out as follows:#4 Plan 10 meals (plan a menu for three full days of meals (three breakfasts, three lunches, and three dinners) plus one dessert)#4c Cook 3 meals plus a Dessert#5d Plan 5 meals and Cook 2 meals#6a Plan 3 meals plus a snack#6d Cook 2 meals plus a snackJun 17, 2016 - dominic s.

@Matt - Taking 6 months to complete a merit badge is notuncommon.Each scout needs to individually do the menu planning,but I have no problem with that scout distributing jobs to thepatrol in preparation and clean up. The scout needs to be incharge, managing the process, and directing his helpers.Thegoal is to have a scout learn to plan, prepare, and clean upafter good meals for home, camp, and on trail. If one scout didSaturday meals for one campout, that is 6 months for all 6 ofthem to do it. The backpacking meals could be prepared on dayhikes at any time, so those meals could get completed in that 6months as well.Each scout could make meals for 3 people,allowing 2 scouts to complete the cooking on one Saturday of acampout.You could invite Webelos, friends of scouts, and otheryouth to meet your Cooking MB gang at a location on a trail tohave lunch some Saturday, then dinner another day. Each scoutwould prepare a meal for 3 people, and they could all get donein just a couple days.The Camping and Backpacking meals needto be planned as if being used in those activities to understandthe types of food that work, but they only need to be preparedin an environment that you would experience outdoors. So, theCamp meals could be made on a day outing at a park, and theBackpacking meals could be made along a trail through that samepark.

Just have only tools and resources that would beavailable for real.Jan 09, 2020 - ATLMEW. @ATL - 5a can not be done separately from the rest ofrequirement 5. The menu of 5a is used for the rest of therequirement.5d says 'Use a different cooking method fromrequirement 3 for each meal.' So, the scout needs to demonstrate3 different ways of cooking food, and serve it, and clean up.Requirement 6 is specifically for backpacking cooking, so thatshows the intent for requirement 5 to be something else.But,there's nothing preventing a scout from fulfilling requirement 5while backpacking - I don't think it's logistically a good ideamyself.Jan 17, 2020 - Russell K. As a professional chef and cooking MB counselor for our troop Iam looking at it as preparing them for life,the worst casescenario. Understanding food safety,temps, and proper hygiene.Who here hasn't eaten burnt chicken that was cooked through out.I believe the basic understanding is to allow them to thinkabout minimal refrigeration and what can we plan to maximizefood safety and nutrition. I don't give out this MB like candy.You will learn a whole lot when I am done with you and I will beproud that you stuck with it.Jan 23, 2020 - Sachin B.

Starting a new badge? Trying to finish one up? Click here for information on how to find your adult partner, the Merit Badge Counselor, to help guide you towards completion of your next merit badge.

Adult volunteers serving as Merit Badge Counselors must be registered as Merit Badge Counselors with the Boy Scouts of America. They must be men and women of good character, age 18 or older, and recognized as having the skills and knowledge of the Merit Badge subject matter, as well as, the ability to work with youth of Boy Scout age. Merit Badge Counselors are not registered to a Troop, but instead with their District.

Here are the steps to becoming a Merit Badge Counselor:

1. Complete the BSA Adult Registration Form (No. 524-501A), available from the Scout Achievement Center. For the position code, use position “42.” No payment is required for Merit Badge Counselor registration.
2. Complete the Merit Badge Counselor Information Form. Note that some merit badges require additional certification or documentation, as explained on the form.
3. Complete Youth Protection Training, if you have not been through the training within the last two years. Print a copy of your completion certificate.
4. Collect the above paperwork and submit it to your District Advancement Chairman. Click here if you need to find which district you are in. If you don’t know who your District Advancement Chairman is, please contact your District Executive.
5. Your registration and forms will be checked for errors and a background check will be processed.
6. After approval, the Merit Badge Counselor roster will be updated with your information and the badges you have been approved to counsel.

There is no restriction or limit on the number of Merit Badges an individual may be approved to counsel, however, there will be some review of the appropriateness of badges an applicant has requested to counsel.

All Merit Badge Counselors must be trained (Merit Badge Counselor Orientation) in the aims of Boy Scouting, advancement procedures and complete Youth Protection on-line training bi-annually. Guide to Merit Badge Counseling (Item # 34532) and Merit Badge Counselor Orientation Circular (Item # 34542) are valuable resources provided by the District or Council.

Merit Badge Counselors may indicate their interest in counseling primarily within a Troop. They may counsel any youth member, including their own son, ward or relative.

If you believe you should already be registered as a Merit Badge Counselor, please take a look at the latest roster to make sure you are listed correctly. Click here to go to the Merit Badge Counselor roster page and find instructions on how to view the list.

If you find you are not on the list, your information is incorrect, or you know longer wish to be a Merit Badge Counselor, please contact Michelle Horner, Program Assistant for the Dan Beard Council, at (513) 577-7686 or email.

The Council Advancement Committee has prepared a flowchart to help illustrate the process of becoming or renewing your Merit Badge Counselor registration.