Farook Scouts

Monday 4 February 2013

Camper

1) Know what normal requirements are in regard to a personal kit for a week's camp, personal kit for a weekend hike or cruise: equipment and rations for a weekend patrol camp or cruise (7 boys).

2) Either know principal points to look for in selection of a Patrol or Troop campsite and describe with rough plan, how he would lay out a patrol camp with reference to tent kitchen, sanitation, etc.

OR

Know how to select an anchorage mooring or berth for a rowing or sailing vessel, a sea going vessel.

3) Demonstrate that he (a) understands the use and care of an axe: (b) understands use of and can tie following knots in addition to Pratham Sopan and Dwitiya Sopan test knots, slip reef, double sheet bend, bowline on bight, and man harness knot.

4) Demonstrate how to pitch, strike, pack, and execute petty repairs to a 90 pounder and 180 pounder choldary, or make a hut of materials locally available sufficiently big for his patrol to sleep in.

5) Show that he has a satisfactory knowledge of camp cookery and understands proper methods of storing food, purification of water and how to dispose of refuse.

6) Have camped under canvas or in temporary hut constructed by him or on board ship, or boat with his Troop or Patrol for not less than twelve rights and have camped out alone or with other scout for at least 3 nights not necessarily consecutively in either case.

Cook Badge

1. Know necessary ingredients of a balanced diet

2. Know how to buy provisions and vegetables and draw up priced and deictically sound menu to include quantities required for a camp of week’s duration for at least one patrol of six scouts.

3. Make a proper cooking place, lay and light a fire using Maghan Chulah, Trench Fire, Altar Fire etc. and cook there five standard dishes and two beverages as prescribed by the examiner. In urban areas gas stoves and primus stoves may be used and out of five dishes two of these must be cooked without utensils.

4. Serve food in a proper manner

5. Know how to store provisions in a hygienic manner