Re: 1st Class Cooking Requirement

This has been an interesting topic. My humble opinion:

If a troop normally serves pop tarts and canned stew for its meals in camp,
I think that is perfectly acceptable "cooking" for the first class
requirements (see "BUT" below). I don't think it would be fair to require
First Class candidates to do something that more advanced scouts in the unit
can't or don't do. I consider the Tenderfoot through First Class
requirements the "pre-requisites" for becoming a top-notch camper and scout.

BUT, I would definitely work on raising the level of culinary imagination
and skill in the troop. I've heard cooking merit badge is the 2nd or 3rd
most commonly earned merit badge, although it is not a "silver-ring" badge.
(I believe I read this in an earlier posting to the list, but I can't
resurrect it from my mailbox.) Cooking merit badge is a really fun badge
for the young men to work on. I've had a number of them work on this badge
at Scout Camp each year with great success. When they see other scouts and
scouters eating much more hearty meals prepared simply and quickly from raw
ingredients, they want to learn how to do it, too.

My experience has been that new scouts, if not influenced by older scouts in
the troop, will choose more difficult meals to cook than the older scouts
will. If the First Class cooking requirements are not mentioned and the
task is simply to make up their menu for the next campout, I have observed
that the new scouts are the most ambitious. They will want to do french
toast, bacon and eggs for breakfast; soup or stew for lunch; and something
complicated for dinner. I tell them that's fine, but let's get into details
about the ingredients and cooking requirements of each one. I have found
the older scouts less willing to do "real cooking" on outings. Of course,
young men's personalities differ wildly from unit to unit. Just my personal
observations.
----------------------
"B.C." Sean Catherall

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