1/10/2012 5:30 PM to 7:30 PM
Los Cabos Restaurant
At Los Cabos on Wheaton Way
1) Assign a "Chef" for each campout. The responsibilities of the chef would not be to cook, but to organize. Specifically:
- Ensure there was sufficient food.
- Ensure the food was compatible with the event, e.g trail lunch can be sausage and cheese, just not breakfast links and shredded cheese.
- Ensure the cookwear (pots/utensils) was compatible with the event and food to be prepared.
- Ensure the support equipment was adequate (lighters, charcoal, stoves, water pump, dish cleaning, can opener, etc).
- We could probably come up with some checklists to aid in this function.
2) Develop a standard format for listing campouts. It might look like the following:
- Carcamp/Backpack
- Distance
- Elevation Gain
- Starting point, trail name/number, camping location (s).
- Saturday Activity (day hike to ?, cooking, etc.)
- Difficulty Level (Easy, Medium, Hard? (use the ski icons: circle, square, black diamond?)
- Time for Scouts to arrive at Scout Hall; estimated time for parents to pick up Scouts from hall
- Any additional narration that might be useful to scouts or scouters.
Directions
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