Survival Cooking

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Republic of the Philippines

Department of Education
Region 2
Province of Isabela
Division of Cauayan City
City of Cauayan Isabela
SAINT CLARE COLLEGE OF REGION 02, INC.
Burgos St., District 2, Cauayan City, Isabela

Survival Cooking Guidelines for Girl Scout and Boy Scout Event at Saint Clare College of Region
2
Equipment Preparation:
Portable Cooking Gear: Ensure each team has a portable stove or cooking apparatus suitable for
outdoor use.
Basic Utensils: Provide essential cooking tools such as pots, pans, knives, spatulas, and cutting boards.
Fire Starting Tools: Instruct scouts on safe fire-starting techniques using matches, lighters, or fire
starters.
Water Containers: Stress the importance of carrying clean, sealable containers for drinking and cooking
water.
Food Preparation and Planning:
Meal Planning: Encourage teams to plan meals in advance, considering simplicity, nutritional value, and
ease of cooking.
Food Safety: Emphasize proper food handling, storage, and the importance of avoiding foodborne
illnesses.
Ingredients: Recommend non-perishable food items such as canned goods, dried fruits, nuts, and grains
for easy storage and cooking.
Foraging Tips: If applicable, provide guidance on identifying edible wild plants and safe foraging
practices.
Cooking Techniques:
One-Pot Meals: Teach the simplicity and efficiency of preparing one-pot meals for outdoor cooking.
Heat Regulation: Demonstrate how to regulate heat levels on portable stoves for different cooking
needs.
Water Purification: Show methods for purifying water suitable for cooking purposes if necessary.
Safety Measures:
Fire Safety Protocol: Stress the importance of fire safety practices and ensuring fires are fully
extinguished after use.
First Aid Training: Ensure scouts have basic first aid knowledge, especially for burns, cuts, and other
outdoor-related injuries.
Wildlife Awareness: Educate scouts about local wildlife and safety precautions to avoid potential
encounters.
Leave-No-Trace Principles:
Waste Management: Encourage responsible waste disposal to minimize environmental impact.
Site Cleanliness: Emphasize the importance of cleaning cooking utensils and camp areas after use.
Teamwork and Collaboration:
Task Delegation: Divide cooking tasks among team members for efficient meal preparation.
Effective Communication: Stress the significance of clear communication and teamwork during cooking
activities.
Environmental Considerations:
Respect for Nature: Encourage scouts to appreciate and respect the natural environment throughout the
event.
Resource Conservation: Teach the importance of conserving resources and minimizing ecological
impact.
Emergency Protocols:
Emergency Contact Information: Ensure scouts have access to emergency contact details and know the
proper procedures in case of emergencies.
Evacuation Plans: Familiarize scouts with evacuation routes and procedures in case of unforeseen
emergencies.
These guidelines aim to equip the scouts with essential knowledge and practices for safe, efficient, and
responsible survival cooking during the event at Saint Clare College of Region 2.

GUILBERT LAURETA MAENARD TAMBAUAN, LPT


SCC FACULTY SCC FACULTY

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