The New Cooking Merit Badge Requirements That Will be Released

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Written by Administrator Wednesday, 08 January 2014 00:31

cooking-mb-old-and-new
The new Cooking merit badge requirements

Requirements

  1. Do the following:
    1. 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.
    2. 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.
    3. 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.
    4. Describe the following food-related illnesses and tell what you can do to help prevent each from happening:
      1. Salmonella
      2. Staphylococcal aureus
      3. Escherichia coli (E. coli)
      4. Clostridium botulinum (Botulism)
      5. Campylobacter jejuni
      6. Hepatitis
      7. Listeria monocytogenes
      8. Cryptosporidium
      9. Norovirus
    5. Discuss with your counselor food allergies, food intolerance,
      food-related diseases, and your awareness of these concerns.
  2. Do the following:
    1. 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:
      1. Fruits
      2. Vegetables
      3. Grains
      4. Proteins
      5. Dairy
    2. Explain why you should limit your intake of oils and sugars.
    3. 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.
    4. Discuss your current eating habits with your counselor and what you can do to eat healthier, based on the MyPlate food guide.
  3. Do the following:
    1. 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.
    2. Refer to “How to Read a Food Label” in the Cooking merit badge pamphlet, and name ingredients that help the consumer identify the following allergens: peanuts, tree nuts, milk, eggs, wheat, soy, and shellfish.
  4. Do the following:
    1. Discuss EACH of the following cooking methods. For each one, describe the equipment needed and name at least one food that can be cooked using that method: baking, boiling, pan frying, simmering, steaming, microwaving, and grilling.
    2. Discuss the benefits of using a camp stove on an outing vs. a charcoal or wood fire.
    3. Discuss how the Outdoor Code and no-trace principles pertain
      to cooking in the outdoors.

Note: The meals prepared for Cooking merit badge requirements 5, 6, and 7 will count only toward fulfilling those requirements and will not count toward rank advancement. Meals prepared for rank advancement may not count toward the Cooking merit badge. You must not repeat any menus for meals actually prepared or cooked in requirements 5, 6, and 7.

  1. Using the MyPlate food guide or the current USDA nutrition model, plan a menu for three full days of meals (three breakfasts, three lunches, and three dinners) plus one dessert. Your menu should include enough to feed yourself and at least one adult, keeping in mind any special needs (such as food allergies) of those to be served. List the equipment and utensils needed to prepare and serve these meals. Then do the following:
    1. 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.
    2. Share and discuss your meal plan and shopping list with your counselor.
    3. Using at least five of the seven cooking methods from requirement 4, 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.*
    4. 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.
    5. 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 better planning and preparation help ensure a successful meal.
    6. Explain how you kept foods safe and free from cross-contamination.
  2. Using the MyPlate food guide or the current USDA nutrition model, plan a menu for your patrol (or a similar size group of up to eight youth, including you) for a camping trip. Include five meals AND at least one snack OR one dessert. List the equipment and utensils needed to prepare and serve these meals. Then do the following:
    1. 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.
    2. Share and discuss your meal plan and shopping list with your counselor.
    3. In the outdoors, cook two of the meals you planned in requirement 6 using either a lightweight stove or a low-impact fire. Use a different cooking method for each meal.** The same fireplace may be used for both meals. Serve this meal to your patrol or a group of youth.
    4. In the outdoors, cook one of the meals you planned in requirement 6. Use either a Dutch oven, OR a foil pack, OR kabobs. Serve this meal to your patrol or a group of youth.**
    5. In the outdoors, prepare a dessert OR a snack and serve it to your patrol or a group of youth.**

* The meals for requirement 5 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 6 and 7 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.

    1. 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 better planning and preparation help ensure successful outdoor cooking.
    2. Explain how you kept foods safe and free from cross contamination.
  1. 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). List the equipment and utensils needed to prepare and serve these meals. Then do the following:
    1. 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.
    2. 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.
    3. While on a trail hike or backpacking trip, prepare and serve two meals and a snack from the menu planned for requirement 7. At least one of those meals must be cooked over a fire, or an approved trail stove (with proper supervision).**
    4. For each meal prepared in requirement 7c, use safe foodhandling practices. Explain how you kept foods safe and free from cross-contamination. Clean up equipment, utensils, and the site thoroughly after each meal. Properly dispose of dishwater, and pack out all garbage.
    5. 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.
  2. 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.
 

Updates to Cooking Merit Badge

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Written by Administrator Wednesday, 08 January 2014 00:22

Cooking-EagleWhat’s changing?

There are two major revisions that should be considered separately.

The first is that Cooking merit badge will become Eagle-required beginning Jan. 1, 2014.
The second is a major overhaul to the requirements, which will take effect Jan. 1, 2015.  View the new requirements for the badge here




When will Cooking merit badge become required to earn the Eagle Scout Award?

Beginning Jan. 1, 2014. Regardless of when a Scout earned the Life rank or began working on Eagle, unless he fulfills all the requirements — with the exception of his board of review — before Jan. 1, 2014, he must earn the Cooking merit badge to become an Eagle Scout.


What about the new requirements?

The process for implementing changes to merit badges is covered in the Guide to Advancement, topic 7.0.4.2, “What to Do When Requirements Change.” The changes to Cooking will first appear in a revised merit badge pamphlet that will be released during 2013. The new requirements then become effective Jan. 1, 2015, with the release of Boy Scout Requirements, No. 34765.

 

What if a Scout has already started earning Cooking with the old requirements?

The Guide then allows the following options for the period of time between the release of the revised pamphlet and the Jan. 1, 2015, effective date:

If Scouts have already started on the merit badge, they may switch to the new requirements or continue with the old ones until the badge is completed.
If Scouts have not already started on the merit badge, they may opt to use the new requirements and the new pamphlet.
If work on the merit badge begins before Jan. 1, 2015, they may use the old requirements and old pamphlet until the badge is completed.

 

Is there a time limit involved?

The Guide to Advancement, under the same topic, goes on to say, “There is no time limit between starting and completing a badge, although a counselor may determine so much time has passed since any effort took place that the new requirements must be used.” This will apply to Cooking merit badge as well.

 

My Scout earned Cooking merit badge before it became Eagle-required. Does he have to earn it again?

No. Scouts who already earned Cooking merit badge are not required to re-earn the badge under the new requirements in order to qualify for Eagle.

 

The Eagle-required Cooking merit badge will have a silver border. Can a Scout who already earned Cooking switch his badge from the green-bordered version to one with the silver border?

Yes. Once the Supply Group has released a new Cooking merit badge patch with a silver border — signifying it is Eagle-required — then any Scout who earned and received a green-bordered Cooking patch (regardless which requirements were involved) may purchase or be presented with one that has a silver border.

A Cooking merit badge certificate or blue card must be presented to buy the new patch. The green-bordered patch may then be retained as a keepsake.

 

Can this Scout wear both versions on his sash?

No. Scouts are not permitted to wear both merit badge patches at the same time.

 

Will there be a trade-in program for exchanging for the silver version?

No.

Last Updated on Wednesday, 08 January 2014 00:35  

Merit Badge Challenge 2014

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Written by Administrator Tuesday, 10 August 2010 19:14

*Check out the brand new unit/group registration feature for registering your unit for Merit Badge Challenge!

 

Help Us Improve Merit Badge Challenge (Please submit by April 10th):

Please take a moment to share your feedback about Merit Badge Challenge.  There 3 different surveys below for Parents, Troops, or Counselors.  

 

Please help us by completing the appropriate short 5-6 question survey. 

Survey for Parents (select this if your child attended Merit Badge Challenge)

Survey for Troops  (select this if you helped to organize your Troop registration for Merit Badge Challenge)

Survey for Counselors (select this if you were a counselor at Merit Badge Challenge)

 

(To register, click the location you would like to attend below.  *Please note that registration is for all 3 weekends listed, and participants are expected to attend all 3 sessions. You may register for multiple locations if they do not overlap.)

Fairfield High School - January 25, February 8, & February 22, 2014

Sycamore High School – February 1, February 15, & February 22, 2014

Bethel High School – February 15, March 1, & March 15, 2014

Dixie Heights High School – March 8, & March 22, 2014   

Cost: $15

Merit Badge Challenge is available to all registered Boy Scouts.  This popular event improves advancement for all attending troops/crews and provides our youth the opportunity to explore vocations and new hobbies.


Each Scout has the opportunity to earn up to three merit badges.  Emphasis is placed on those merit badges that lend themselves to an indoor or wintertime activity such as Chemistry, Law, Computers, Communication, and Citizenship badges.  Merit badges usually offered at summer camp are excluded from this event.

A Scout may register to attend only one Merit Badge Challenge, at any of the four schools.  The meeting dates at the four schools differ with each on location.  Be sure to circle the correct school when registering.

Scouts may register Through the links at the top of this page (credit card is required).  This website also includes the necessary Prework for Merit Badges, responses to Frequently-Asked-Questions, and a copy of the registration forms.  Use the class schedule matrix to help plan out your various sessions.

Attendance at each high school is limited based on the fire capacity codes for each school.  Therefore the registration at one or more schools may close out before the published Registration deadline.  Attendance and availability of Merit Badges is limited. So early registration is strongly recommended.

Registration will open for the Fairfield, Sycamore, and Bethel-Tale sites on Monday, September 30, 2013.  Registration for Fairfield, Sycamore, and Bethel-Tate closes on December 13th or when each site is full.  Registration for Dixie Heights will open on January 5, 2014 and close in February 11, 2014.  Click on the site above that you wish to attend to register.

Registration Fee is $15.00 per scout if submitted by Open Registration cutoff date.  Checks for the registration fee should be made out to Merit Badge Challenge, BSA (site name).  Registration is non-transferable to any other Scout. 

Last Updated on Tuesday, 04 March 2014 22:56  
 

merit badges

Click here for the most current list of Merit Badges, as listed on the National BSA website.

New Merit Badges this year include Kayaking, Search and Rescue, and Welding.

 

Find a Merit Badge Counselor

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Written by Mike Swofford Friday, 07 September 2012 13:58

merit badge sash

Click here to access the Doubleknot List of Merit Badge Counselors.

Then follow these steps.
Login to Doubleknot using the following login information:

Username: masters
Password:  eagletrail

Click the Merit Badge Counselor list in the menu on the top left once you are logged in to Doubleknot. 
Select the area (your district or the whole Council) that you would like to search. Hit next.  
Select the specific Merit Badge you are searching for and hit search.
This will display a list of registered Merit Badge Counselors in the area you selected.

Last Updated on Monday, 29 July 2013 21:36  
 

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