Senior Master Cook

(1) Cook for a Patrol, both in camp (open fire and camp oven) and indoors (any type of stove), including roasting, boiling, frying and the making of bread, cakes, puddings, drinks and sauces. Prepare and serve food punctually and hot, following the niceties of good manners. Demonstrate carving.

(2) Know how to buy food and draw up priced and dietetically sound menus to include quantities required for a camp of a weeks' duration for at least 2 Patrols of 5 Scouts each. A limit for the cost of catering will be laid down by the Examiner.

(3) Know how to prepare a hot meal (2 courses) and a hot drink, without utensils except a billy.