Scout Leadership Course Session Activity Notes
Session activity
Patrol Camp: Camping Residential Course
Time to allocate for this activity
60 minutes
Resources required
Handouts, one presenter per group, meal preparation equipment and food.
Activity Notes
As this course accommodates Scouts in camping conditions, it offers opportunities to demonstrate practical camping skills, this shorter session is designed to cover the basics and improve confidence in Patrol Camping. The components of this session are the same as for a non-residential course, however, in recognition of the Scout's participation in a camping environment, some of the content can be reduced. This is on the understanding that the Scouts are already demonstrating an understanding of personal and environment hygiene and safety in their residential experience. To achieve this, the Scouts should be camping in a Patrol context - with dining fly and kitchen area, pitching and striking their own site and managing it during the course. The remaining sessions are just as relevant and the presenter should consider whether the session should be shortened or not.
The session can be run in two 30 minute sessions, with extra content being covered when preparing and living in the
campsite environment. The presenter should make themselves familiar with the full contents by reading the
non-residential requirements and ensuring they are met at some stage on the course.
Planning
This is a practical session that will see the Patrols planning a camp. Using the framework provided on the Patrol Camp - Planning handout, work through with the Patrol to complete all of the boxes. Discuss the importance of the information being gathered. Highlight the relevant activity notification procedures that are in place in your State. Discuss the importance of a well planned and balanced program.
Menu
This is a practical session for the Patrols to actually prepare a meal, preferably under camp
conditions, under the guidance of a competent adult. Each Patrol can assist in making a part of
the meal during their half-hour session. During the session, the presenter should not only give
instructions in the preparation of the dish, but also discuss:
- The importance of hygiene in the kitchen, including personal hygiene, food storage and preparing the kitchen area for food preparation.
- The main components of a balanced diet and how to plan for them effectively.
- Shopping effectively and thriftily - working to a budget.
- Planning a meal - including timing the various components and serving.
