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#41 Beavah

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Posted 29 August 2016 - 10:43 AM

One of my councils has barred troop-only MBCs.   :D

 

Yah, but has this really made a change?    By and large, they still sign up and assign lads within-troop I expect.  Da rest are from MB fairs or Summer Camp.

 

Say it isn't so!


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#42 fred johnson

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Posted 29 August 2016 - 11:43 AM

Yah, but has this really made a change?    By and large, they still sign up and assign lads within-troop I expect.  Da rest are from MB fairs or Summer Camp.

 

Say it isn't so!

 

Beavah is right.  There problem between the concept of a merit badge counselor and how it's really happening these days. 

 

BUT ...  When I started this thread though, it was because I see 11 and 12 year old scouts looking at earning a merit badge with requirements written like below.  It's out of hand !!!!

 

 

 

COOKING MERIT BADGE 

 

Requirements

1. Health and safety. 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.

c. 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.

d. Discuss with your counselor food allergies, food intolerance, and food-related illnesses and diseases. Explain why someone who handles or prepares food needs to be aware of these concerns.

e. Discuss with your counselor why reading food labels is important. Explain how to identify common allergens such as peanuts, tree nuts, milk, eggs, wheat, soy, and shellfish.

 

2. Nutrition. Do the following:

a. 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 (3) Grains (5) Dairy (2) Vegetables (4) Proteins

b. Explain why you should limit your intake of oils and sugars.

c. 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.

d. Discuss your current eating habits with your counselor and what you can do to eat healthier, based on the MyPlate food guide.

e. 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.

 

3. Cooking basics. Do the following:

a. Discuss EACH of the following cooking methods. For each one, describe the equipment needed, how temperature control is maintained, and name at least one food that can be cooked using that method: baking, boiling, broiling, pan frying, simmering, steaming, microwaving, grilling, foil cooking, and use of a Dutch oven.

b. Discuss the benefits of using a camp stove on an outing vs. a charcoal or wood fire.

c. Describe for your counselor how to manage your time when preparing a meal, so components for each course are ready to serve at the correct time.

 

Note: The meals prepared for Cooking merit badge requirements 4, 5, and 6 will count only toward fulfilling those requirements and will not count toward rank advancement or other merit badges. Meals prepared for rank advancement or other merit badges may not count toward the Cooking merit badge. You must not repeat any menus for meals actually prepared or cooked in requirements 4, 5, and 6.

 

4. Cooking at home. Using the MyPlate food guide or the current USDA nutrition model, plan menus for three full days of meals (three breakfasts, three lunches, and three dinners) plus one dessert. Your menus should include enough to feed yourself and at least one adult, keeping in mind any special needs (such as food allergies) and how you kept your foods safe and free from cross-contamination. List the equipment and utensils needed to prepare and serve these meals. Then do the following:

a. 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.

b. Share and discuss your meal plan and shopping list with your counselor.

c. Using at least five of the 10 cooking methods from requirement 3, 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.*

d. 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. *The meals for requirement 4 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.

e. 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 planning and preparation help ensure a successful meal.

 

5. Camp cooking. Do the following:

a. Using the MyPlate food guide or the current USDA nutrition model, plan five meals for your patrol (or a similar size group of up to eight youth, including you) for a camping trip. Your menus should include enough food for each person, keeping in mind any special needs (such as food allergies) and how you keep your foods safe and free from cross-contamination. These five meals must include at least one breakfast, one lunch, one dinner, AND at least one snack OR one dessert. List the equipment and utensils needed to prepare and serve these meals.

b. 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.

c. Share and discuss your meal plan and shopping list with your counselor.

d. In the outdoors, using your menu plans for this requirement, cook two of the five meals you planned using either a lightweight stove or a low-impact fire. Use a different cooking method from requirement 3 for each meal. You must also cook a third meal using either a Dutch oven OR a foil pack OR kabobs. Serve all of these meals to your patrol or a group of youth.**

e. In the outdoors, prepare a dessert OR a snack and serve it to your patrol or a group of youth.**

f. 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 planning and preparation help ensure successful outdoor cooking.

g. Explain to your counselor how you cleaned the equipment, utensils, and the cooking site thoroughly after each meal. Explain how you properly disposed of dishwater and of all garbage. h. Discuss how you followed the Outdoor Code and no-trace principles when preparing your 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 5 and 6 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.

 

6. Trail and backpacking meals. Do the following:

a. 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). Be sure to keep in mind any special needs (such as food allergies) and how you will keep your foods safe and free from cross-contamination. List the equipment and utensils needed to prepare and serve these meals.

b. 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.

c. 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.

d. While on a trail hike or backpacking trip, prepare and serve two meals and a snack from the menu planned for this requirement. At least one of those meals must be cooked over a fire, or an approved trail stove (with proper supervision).**

e. 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 planning and preparation help ensure successful trail hiking or backpacking meals. f. Discuss how you followed the Outdoor Code and no-trace principles during your outing. Explain to your counselor how you cleaned any equipment, utensils, and the cooking site after each meal. Explain how you properly disposed of any dishwater and packed out all garbage.

 

7. Food-related careers. 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


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#43 RememberSchiff

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Posted 29 August 2016 - 11:59 AM

Beavah is right.  There problem between the concept of a merit badge counselor and how it's really happening these days. 

 

BUT ...  When I started this thread though, it was because I see 11 and 12 year old scouts looking at earning a merit badge with requirements written like below.  It's out of hand !!!!

 

 

 

COOKING MERIT BADGE 

 

Requirements

1. Health and safety. 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.

c. 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.

d. Discuss with your counselor food allergies, food intolerance, and food-related illnesses and diseases. Explain why someone who handles or prepares food needs to be aware of these concerns.

e. Discuss with your counselor why reading food labels is important. Explain how to identify common allergens such as peanuts, tree nuts, milk, eggs, wheat, soy, and shellfish.

 

2. Nutrition. Do the following:

a. 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 (3) Grains (5) Dairy (2) Vegetables (4) Proteins

b. Explain why you should limit your intake of oils and sugars.

c. 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.

d. Discuss your current eating habits with your counselor and what you can do to eat healthier, based on the MyPlate food guide.

e. 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.

 

3. Cooking basics. Do the following:

a. Discuss EACH of the following cooking methods. For each one, describe the equipment needed, how temperature control is maintained, and name at least one food that can be cooked using that method: baking, boiling, broiling, pan frying, simmering, steaming, microwaving, grilling, foil cooking, and use of a Dutch oven.

b. Discuss the benefits of using a camp stove on an outing vs. a charcoal or wood fire.

c. Describe for your counselor how to manage your time when preparing a meal, so components for each course are ready to serve at the correct time.

 

Note: The meals prepared for Cooking merit badge requirements 4, 5, and 6 will count only toward fulfilling those requirements and will not count toward rank advancement or other merit badges. Meals prepared for rank advancement or other merit badges may not count toward the Cooking merit badge. You must not repeat any menus for meals actually prepared or cooked in requirements 4, 5, and 6.

 

4. Cooking at home. Using the MyPlate food guide or the current USDA nutrition model, plan menus for three full days of meals (three breakfasts, three lunches, and three dinners) plus one dessert. Your menus should include enough to feed yourself and at least one adult, keeping in mind any special needs (such as food allergies) and how you kept your foods safe and free from cross-contamination. List the equipment and utensils needed to prepare and serve these meals. Then do the following:

a. 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.

b. Share and discuss your meal plan and shopping list with your counselor.

c. Using at least five of the 10 cooking methods from requirement 3, 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.*

d. 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. *The meals for requirement 4 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.

e. 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 planning and preparation help ensure a successful meal.

 

5. Camp cooking. Do the following:

a. Using the MyPlate food guide or the current USDA nutrition model, plan five meals for your patrol (or a similar size group of up to eight youth, including you) for a camping trip. Your menus should include enough food for each person, keeping in mind any special needs (such as food allergies) and how you keep your foods safe and free from cross-contamination. These five meals must include at least one breakfast, one lunch, one dinner, AND at least one snack OR one dessert. List the equipment and utensils needed to prepare and serve these meals.

b. 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.

c. Share and discuss your meal plan and shopping list with your counselor.

d. In the outdoors, using your menu plans for this requirement, cook two of the five meals you planned using either a lightweight stove or a low-impact fire. Use a different cooking method from requirement 3 for each meal. You must also cook a third meal using either a Dutch oven OR a foil pack OR kabobs. Serve all of these meals to your patrol or a group of youth.**

e. In the outdoors, prepare a dessert OR a snack and serve it to your patrol or a group of youth.**

f. 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 planning and preparation help ensure successful outdoor cooking.

g. Explain to your counselor how you cleaned the equipment, utensils, and the cooking site thoroughly after each meal. Explain how you properly disposed of dishwater and of all garbage. h. Discuss how you followed the Outdoor Code and no-trace principles when preparing your 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 5 and 6 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.

 

6. Trail and backpacking meals. Do the following:

a. 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). Be sure to keep in mind any special needs (such as food allergies) and how you will keep your foods safe and free from cross-contamination. List the equipment and utensils needed to prepare and serve these meals.

b. 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.

c. 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.

d. While on a trail hike or backpacking trip, prepare and serve two meals and a snack from the menu planned for this requirement. At least one of those meals must be cooked over a fire, or an approved trail stove (with proper supervision).**

e. 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 planning and preparation help ensure successful trail hiking or backpacking meals. f. Discuss how you followed the Outdoor Code and no-trace principles during your outing. Explain to your counselor how you cleaned any equipment, utensils, and the cooking site after each meal. Explain how you properly disposed of any dishwater and packed out all garbage.

 

7. Food-related careers. 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

 

High school graduation requirements are less daunting.


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#44 fred johnson

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Posted 29 August 2016 - 12:33 PM

High school graduation requirements are less daunting.

 

IMHO, those requirements are only written for people who passed the bar.  Not a scout who wants to be active and learn.


Edited by fred johnson, 29 August 2016 - 12:34 PM.

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#45 TAHAWK

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Posted 29 August 2016 - 12:54 PM

New policy.  One can only hope.  

 

When BSA starts refusing to certify mills, we could see big change.


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#46 SSScout

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Posted 30 August 2016 - 08:15 AM

""New Improved Cooking Merit Badge"":

 

1) Trap, kill, butcher, cook and eat a rabbit, or other mammal of your choice  over a wood fire.   Add  vegetables (in season) as available.   Season to taste. Serve to your Counselor.  With prior Counselor approval , fish or shellfish may be substituted.  Don't forget beverages (fruit juice, milk, coffee, tea, iced or hot). 

2)  Provide proof to your MB Counselor that you survived the above process.

3)   Cook a breakfast for your family or friends , a group of at least  5 (including yourself),  on a home stove (electric or gas as available).  Include items OTHER than only oatmeal or Cream of Wheat or toast or pasta, such as bacon, beef, eggs, pancakes, Johnny Cake, sausage, hash,  home fries, omelets,  hush puppies, pan fried trout,  oven scratch biscuits ,  corn pone, or cream chip beef.  Include fresh fruit on your table, and other condiments as appropriate (maple syrup, salt and pepper, garlic powder, Rosemary, Paprika, etc.). Again, do not forget the beverages.  

4)  Provide to your Counselor testimonials from the group in #3 attesting to the fact they survived the meal.

5) After #1 and #3 above,  the previous activities, Clean up and put away all utensils and clean up all cooking and prep areas such that your grandmother would approve.  Acquire her signature on an affidavit attesting to such.  If a personal grandmother is not available, anyone's  grandmother  may be substituted for this requirement.


Edited by SSScout, 30 August 2016 - 08:19 AM.

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#47 meyerc13

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Posted 30 August 2016 - 09:34 AM

LOL!  Now those are requirements that I can approve!


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#48 Beavah

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Posted 30 August 2016 - 12:20 PM

Yah, hmmm...

 

Good heavens, @fred johnson.  I confess I hadn't read da new Cooking MB requirements, not being a counselor for that one.   Now I'm goin' to have to go look at all da other recent ones to see how badly we're screwin' this up across the board.   :p

 

I'm thinkin' folks on da various committees keep mixin' up the difference between teachin' and testin'.  When we teach da skills of a MB, we might do a lot of different things, eh?  Use "Myplate food guides" and discuss shopping lists and all that.  Those are part of mentoring a boy workin' on a badge.  Part of da whole "A Scout Learns" step that everybody seems to forget about nowadays.

 

Da requirements are supposed to be Step 2: A Scout is Tested.   Tests should be straightforward use-your-skills-and-knowledge events, eh?  Fun and challenging.   I like @SSScout 's version.   Just show yeh have some solid competence in cookin' different stuff. 

 

Yah, "out of hand" is right, I reckon. :confused:

 

Beavah


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#49 fred johnson

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Posted 30 August 2016 - 01:53 PM

Requirements need to be manageable for the scouts.  IMHO, the current requirements are more for the merit badge counselor to think about what to talk about.  They are by no means something you should put in front of a scout.  

 

Requirements should be short, simple and straight forward.  


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#50 fred johnson

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Posted 30 August 2016 - 01:55 PM

I should mention.  Cooking is just an example.  I've been looking at rank and merit badge requirements since 2004.  They keep growing longer and longer.  I don't think there is more content.  It's just more pedantic and tightly bound.  


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#51 RememberSchiff

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Posted 30 August 2016 - 02:28 PM

Back in the day...scout skills were taught and learned in a logical sequence. A scout passed 2nd class cooking and earned 2nd class rank then and only then could he work on the more challenging 1st class cooking. And before starting Cooking MB, he had to be First Class scout. Common sense.

 

Cooking MB requirements and revisions from 50's to 60's. Keep It Simple Scout.

http://www.boyscouti...Cooking-1961-68


Edited by RememberSchiff, 30 August 2016 - 02:30 PM.

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#52 MattR

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Posted 31 August 2016 - 07:22 AM

Cooking MB requirements and revisions from 50's to 60's. Keep It Simple Scout.

http://www.boyscouti...Cooking-1961-68

That's simple.

 

I just did a planning campout with my PLC and we talked about MBs. The overwhelming response was there is way too much school work. Their words. MBs have become the bane of getting eagle. When a scout turns 18 and we talk about great memories nobody ever talks about MBs. The eagle project is hard but very rewarding. Scouts are usually happy about any POR. MBs are just a slog.

 

I think there should be a limit on the describe, discuss, and explain requirements. That's what's out of hand. Anything that can be done without sitting and just talking is usually good. Add 10% more requirements to cover safety and that should cover most of it. The rest is just feature creep that has little to do with the main topic, or is just some little detail that could just as well be dropped in the name of keeping the MB focused and fun. LNT does not need to be discussed in cooking MB. Neither does how many calories each scout requires. Those are covered elsewhere. Every MB has a discuss career opportunities requirement that could be dropped. If the scout had fun doing the MB he'll remember it when it comes time to picking a career.


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#53 DadScouts

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Posted 31 August 2016 - 09:58 AM

I should mention.  Cooking is just an example.  I've been looking at rank and merit badge requirements since 2004.  They keep growing longer and longer.  I don't think there is more content.  It's just more pedantic and tightly bound.  

"Pedantic".  I had to look up that one and as a result learned something today, thank you.  (Not sure if I earned a nap but if I was at camp I would be hitting the hammock contently.)


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#54 qwazse

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Posted 31 August 2016 - 10:34 AM

I think the expansion of cooking requirements comes from four things:

  • No adult being challenged to earn the badge. {Insert standard rant: for-kids-only translates into make-it-like-school.}
  • The rise of the public health service. We now know how much harm can be done with what folks get fed. We also know that giving folks better knowledge enables them to "see" and avert health hazards.
  • Artisan cooking. My kids certainly take on more challenging recipes than I ever did until after college. I only watched The Galloping Gormet because it preceded the kids shows I didn't want to miss.
  • Single parenting or both parents working full time. My best cooks seem to come from broken homes. Moms are letting kids in the kitchen because they are the ones home first in the evening.

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#55 Ankylus

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Posted 31 August 2016 - 03:09 PM

IMHO, those requirements are only written for people who passed the bar.  Not a scout who wants to be active and learn.

 

 

As one who has passed not one but three bar exams, I wholeheartedly concur. If you expect the scouts to be the prime mover in taking on and earning the MB, you need to make the MB requirements understandable to the scouts. Since some scouts are 11 or 12, the type of language quoted in this thread is unconscionable.

 

I also concur with the "more doing, less talking" position stated above. I, too, have never heard a scout wax fondly over any MB. It's always the camping, or something else where they are "doing" rather than "explaining". The scouts get way too much "talking", "explaining", and "lecturing" in school.

 

One thing I think is missing is that the BSA has been watering down the program for years to require less "doing" in the sense of having to have access to the outdoors. I don't know why, but I suspect it is to make the program more accessible for inner city youth who have difficulty accessing outdoor venues for whatever reason. The same is true for the recent STEM emphasis. Trying to be all things to all people, they are rapidly turning the program into something nobody can really recognize anymore.


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#56 fred johnson

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Posted 31 August 2016 - 03:44 PM

Just looking at one point of one of the merit badges, I really think it could be drastically simplified to make it more useful.
 
CURRENT ... 

1. Health and safety. 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.

c. 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.

d. Discuss with your counselor food allergies, food intolerance, and food-related illnesses and diseases. Explain why someone who handles or prepares food needs to be aware of these concerns.

e. Discuss with your counselor why reading food labels is important. Explain how to identify common allergens such as peanuts, tree nuts, milk, eggs, wheat, soy, and shellfish.

 
 
POSSIBLE NEW
1. Health and safety. 
a. Earn the first aid merit badge.
b. Discuss 
     - cooking hazards and precautions
     - first aid for cooking injuries
     - food handling and storage
     - food allergies, intolerance and related illnesses
     - reading food labels 
 
 
If you need more than that, put it in a guide for the MBC to use.

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#57 bsaggcmom

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Posted 31 August 2016 - 04:34 PM

If the amount of discuss, describe, and explain elements were decreased in MBs then 2 things would have to happen. Scouts would actually have to do a series of skills and MBCs would actually have to test the scout on those skills. End result would be no more/greatly reduced merit badge fairs, and greatly decreased summer camp class sizes. This would slow the rush to Eagle and is not what the BSA wants. One can lecture and hold discussions with dozens of scouts at once. Hard to supervise dozens of cooks at once.


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#58 Eagle94-A1

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Posted 31 August 2016 - 06:08 PM

 This would slow the rush to Eagle and is not what the BSA wants. One can lecture and hold discussions with dozens of scouts at once. Hard to supervise dozens of cooks at once.

 

And that is part of the problem, people at national having little or no experience as a youth in the program coming up with rules. Also there is a lot of pressure from parents, as well as leaders too. I had a leader at camp tell me one of my scouts was wasting his time because he was taking swimming MB a second time because he wanted to swim during the middle of the day, and the only way to do that was to take Swimming MB again, or Lifesaving MB again. OK I admit I wished he would have taken Lifesaving a second time, butonly because I wanted to be an active victim on him ;)


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#59 desertrat77

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Posted 31 August 2016 - 08:09 PM

Wow, those new Cooking requirements are tedious.   They've managed to take something as fun and rewarding as cooking outdoors, and turn it into a mind-numbing chore.

 

Once again, the scouts are just sitting around, spending more time "explaining" and "discussing" rather than actually demonstrating new skills.


Edited by desertrat77, 31 August 2016 - 08:10 PM.

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#60 SouthPoleScout

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Posted 31 August 2016 - 10:34 PM

5) After #1 and #3 above,  the previous activities, Clean up and put away all utensils and clean up all cooking and prep areas such that your grandmother would approve.  Acquire her signature on an affidavit attesting to such.  If a personal grandmother is not available, anyone's  grandmother  may be substituted for this requirement.

 

 

 

Can we get this one or a version there-of attached to some of the other badges as well... LOL....    clean up, or the lack of has always been an issue with everything from tents, to cookware, and their own person.  Nothing like a full week of sweaty unwashed boys who feel no need to change clothes, socks, or underwear   (gross)

 


Edited by SouthPoleScout, 31 August 2016 - 10:34 PM.

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