I staff the High Uintah Scout Camp and have done since 1998.  I’d like to share my teaching aids for others to use.  These are not to replace the merit badge handbooks, but rather to be a companion to them.  Feel free to download and edit to met your needs.  I just ask that you share your source with others so they will know where to find other useful resource.

CAMPING Merit Badge:

CAMPING-Study guide

Scout Basic Essentials


This has NOT been my favorite one to update.  But it is all important stuff. And it’s now required so we’ve got to have good stuff to make it fun and informative.

I start my class by have all the supplies for the group to make 4-6 meal items. Then I have a back-up team cooking it while teach the first day of class. The dishes are usually: a one-pot wonder, monkey bread, pigs in the blanket, super-easy breakfast casserole, dutch oven cobbler, hobo dinners and mashed potatoes on a pack stove.

1.Do the following:

a. 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.
b. 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.

I like to combine this two requirement by telling a story about my daughter. When she was 9 years old, I put her on the task of making dinner.  Macaroni & Cheese-not too tough.  Boil some water, throw the noodles in to cook, drain the noodles, and add some flavor.  She had done it before.

But this time it was a little different.  This time when she went to drain the noodles rather than the boiling water going down the drain, it when down her chest.  She was just short enough that she couldn’t get the pan balanced on the edge of the sink the right way and she severely burn herself from her collarbone down passed her navel. I was busy on other projects and when I heard her yelling, “Ouch, OUCH, OUCH!” I wondered what she was making such a big fuss about.  When I figured it out, I was devastated. She was trying to take care of this terrible burn by drying it off with a towel. She had 3 degree, 2 degree and 1 degree burns running down her chest. She still has a scar right below her right collarbone to this day.

Here’s where I talk to the class about anticipating, preventing, mitigating and responding hazards in the kitchen. Better supervision and the cook knowing first-aid for these type of emergencies would have made all the difference.

These hazards are not new, so would be able to covering them all. Don’t forget to address fires in the kitchen, along with the choking, cuts, and burns. I tell them I will cover allergic reactions in just a few minutes in 1.e.

1.d. For food-related illnesses I have the pathogen on one page and the symptoms & causes on another page.  I pass them out to the group and the have to find their match.  Here’s the aid to print.

Food-related illnesses

1.e. Discuss with your counselor food allergies, food intolerance, food-related diseases, and your awareness of these concerns.

This requirement just kills me.  It is so broad.  So I came up with names of food allergies and another page for their cause.  Again the group has to match them up.

Food-related Allergies

Food Related Diseases

Both requirements 1.d. and 1.e. make for a great discussion on how it relates to menu planning and cleanliness will cooking. “Food Related Diseases” provide a discussion on what may happen when people eat a poor diet.



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