First Aid Kit, Sunscreen, Bug Spray
Sleeping Bag, Pillow, Sleeping Pad
Cup, Bowl, Plate, Knife, Fork, Spoon
Rain Jacket/Poncho, Shirts, Shorts, Pants*, Hiking Shoes*, Durable Shoes, Hat, Sunglasses, Coat*, Socks
Toothpaste, Toothbrush, Toilet Paper*, Soap*
*Depending on location/activities
The Patrol Leader leads his patron at troop activities and outings. Before campouts, the Patrol Leader must assign the roles of grubmaster(s), Leave No Trace Officer, and Cleaners, and must assign scouts to take home patrol equipment. On a campout, a Patrol Leader must ensure his Patrol is clean, following directions, and timely.
Leave No Trace Officer
At campouts, the Leave No Trace Officer ensures his Patrol leaves no trace wherever they camp. He leads patrol cleanups and police lines and works with Leave No Trace Officers of other patrols to run a troop-wide cleanup at the end of each campout.
At campouts, the grubmasters are responsible for cooking and preparing food for their patrol. A patrol may have multiple grubmasters at each campout with each grubmaster solely in charge of the food at one or more meals. A grubmaster must plan, purchase, and cook each meal he is in charge of. For more details, see the Grubmaster section below.
The Assistant Grubmaster is a required role for the Tenderfoot Rank and consists of helping the Grubmaster in the cooking aspect of his job. Assistant Grubmasters may help tend the fire, man the food, or help cook other dishes that the Grubmaster has prepared. He is to be ready to help the Grubmaster for anything the Grubmaster needs in order to prepare a meal.
While each scout is responsible for cleaning his own mess kit after each meal, the assigned Cleaners are responsible for also cleaning the materials required to prepare the meal, which may include the pots, pans, knives, spoons, ladles, and food containers. The work of the Cleaners must be to a satisfactory quality in order to protect their patrol from disease and infection, so their work is to be inspected by the Cleaning Inspectors after every meal.
- On one campout, plan and cook one hot breakfast or lunch, selecting foods from the MyPlate food guide or the current USDA nutrition model. Explain the importance of good nutrition. Tell how to transport, store, and prepare the foods you selected.
- Help plan a patrol menu for one campout that includes at least one breakfast, one lunch, and one dinner, and that requires cooking at least two of the meals. Tell how the menu includes the foods from the MyPlate food guide or the current USDA nutrition model and meets nutritional needs.
- Using the menu planned in the previous requirement, make a list showing the cost and food amounts needed to food three or more boys and secure the ingredients.
- Tell which pans, utensils, and other gear will be needed to cook and serve these meals.
- Explain the procedures to follow in the safe handling and storage of fresh meats, dairy products, eggs, vegetables, and other perishable food products. Tell how to properly dispose of camp garbage, cans, plastic containers, and other rubbish.
- On one campout, serve as your patrol’s cook. Supervise your assistant(s) in using a stove or building a cooking fire. Prepare the breakfast, lunch, and dinner planned in the previous requirements. Lead your patrol in saying grace at the meals and supervise cleanup.
At least one week before a campout, a Grubmaster has to have filled out the Grubmaster Campout Plan and gotten it approved by a Scoutmaster. The plan includes ensuring nutritional quality, budgeting correctly ($3 per scout for breakfast, $4 for lunch, $8 for dinner), guaranteeing sufficient food amounts, and assigning Assistant Grubmasters and Cleaners with the help of the Patrol Leader. A Grubmaster must also know what materials he will need to cook his meals and check with the Quartermaster that the patrol chuck box contains these materials. After getting his plan approved by a Scoutmaster, a Grubmaster must buy the ingredients he planned for on his planning sheet and keep the receipt to collect money from his patrol members after the campout.
Per the requirements listed above, a Grubmaster must light the fire/stove for his cooking and must be the main cook for all his meals. He must be prepared to serve meals in a timely manner as advised by troop leadership and must guarantee that each meal he serves is a sufficient amount of food to serve his patrol.
A Grubmaster must work with his Assistant Grubmasters by showing them how to light fires/stoves and prepare certain meals, and he must enlist their help in tending to the fire/stove, manning the food, and serving the food to the patrol. While Assistant Grubmasters are not the main cooks of a meal, they should serve as apprentices in learning from and giving help to the Grubmaster.