STANDARD COMPETENCIES:

 

 I.      Identify and know how to use the appropriate stoves and cooking equipment applicable for backcountry cooking.

 II.     List the steps necessary for complete menu planning and adequate nutritional requirements for a small group for a multi-day camping trip.

 III.    Operate at least four types of backcountry stoves including maintenance and use.

 IV.     Demonstrate how to build an open fire and how to cook an entire meal using a dutch oven and regular utensils.

 V.      Demonstrate by cooking an entire meal on an open fire using a ¿no utensil¿ technique.

 VI.     Recall all health and safety issue as they relate to cooking a meal outdoors.

 TOPICAL OUTLINE:

 

 I.      Course overview, camp cooking equipment.

 II.     Menu Planning, shopping lists, nutritional analysis, cost analysis.

 III.    Health and Safety in the camp kitchen.

 IV.     How to build a great cooking fire.

 V.      How to cook on an open fire.

 VI.     The ¿magic¿ of dutch oven cooking.

 VII.    Organization and the camp kitchen, foul weather camp cooking.

 VIII.   Field trip ¿ a day of outdoor cooking.