Scouts use the Cooking Merit Badge Pamphlet to earn the Cooking merit badge, which introduces principles of cooking that can be used both at home or in the outdoors. Scouts who earn this badge will learn about food safety, nutritional guidelines, meal planning, and methods of food preparation, and will review the variety of culinary (or cooking) careers available. Completion of this merit badge is required to earn Eagle Scout rank.
Upon completion of the Cooking Merit Badge, Scouts will be able to explain and/or demonstrate the following:
• Hazards encountered while participating in cooking activities and what to do to anticipate, help prevent, mitigate, and respond to these hazards
• First aid for and how to prevent injuries or illnesses that could occur while preparing meals and eating
• How to properly store, transport, and prepare meat, fish, chicken, eggs, dairy products, and fresh vegetables for cooking
• Food-related illnesses and what to do to help prevent them from happening
• Awareness of food allergies, food intolerance, and food-related diseases
• Use the MyPlate food guide or the current USDA nutrition model for recommended number of daily servings and the recommended serving size; using the same guide, plan and prepare meals and a menu for a small group
• Daily level of activity and caloric need based on activity level
• What you can do to eat healthier, based on the MyPlate food guide
• Food label terms and how to calculate intake needs based on the serving size specified on the label
• Various cooking methods, equipment needed for each, and at least one food that can be cooked using that method
• Use of a camp stove vs. a charcoal or wood fire
• How the Outdoor Code and no-trace principles pertain to cooking in the outdoors
• Three career opportunities in cooking, including the required education, training, and experience
Upon completion of the Cooking Merit Badge, Scouts will be able to explain and/or demonstrate the following:
• Hazards encountered while participating in cooking activities and what to do to anticipate, help prevent, mitigate, and respond to these hazards
• First aid for and how to prevent injuries or illnesses that could occur while preparing meals and eating
• How to properly store, transport, and prepare meat, fish, chicken, eggs, dairy products, and fresh vegetables for cooking
• Food-related illnesses and what to do to help prevent them from happening
• Awareness of food allergies, food intolerance, and food-related diseases
• Use the MyPlate food guide or the current USDA nutrition model for recommended number of daily servings and the recommended serving size; using the same guide, plan and prepare meals and a menu for a small group
• Daily level of activity and caloric need based on activity level
• What you can do to eat healthier, based on the MyPlate food guide
• Food label terms and how to calculate intake needs based on the serving size specified on the label
• Various cooking methods, equipment needed for each, and at least one food that can be cooked using that method
• Use of a camp stove vs. a charcoal or wood fire
• How the Outdoor Code and no-trace principles pertain to cooking in the outdoors
• Three career opportunities in cooking, including the required education, training, and experience
