Merit badge counselors must register as adult Scouters and be approved by the council advancement committee for each merit badge listed on this Merit Badge Counselor Information form. A merit badge counselor does not have to pay a registration fee, but must complete an Adult Application for position code 42, fill out this form, and complete BSA.

Merit Badge PatchesMerit badges give scouts the opportunity to investigate around 120 different areas of knowledge and skills. The merit badge program plays a major role in the scouting advancement program and participation can begin as soon as a scout registers with a troop. Each scout can explore topics from American Business to Woodworking as they have interest. The only limitations are their ambition and availability of adult merit badge counselors to offer instruction.about the Scouts BSA merit badge process.

Merit Badge Pamphlets: An official Boy Scouts of America merit badge pamphlet has been created for the BSA by topic authorities for each merit badge. The pamphlets contain requirements, introductory information and supplemental reference text.

A scout can purchase pamphlets from BSA, find them in a troop library, or often-times check them out from a public library. There is also a Requirements Booklet with a merit badge list for quick reference.Merit Badge Counselors: Merit badge counselors are volunteers that have been selected, trained, and approved by council or district committees. They are knowledgeable in the topic and understand the goals of scouting and the merit badge program. Many districts have a directory of counselors.

See for more info on becoming a merit badge counselor.Merit Badge Process: A scout decides they would like to earn a specific merit badge. They obtain approval to begin the merit badge from their Scoutmaster.

The Scoutmaster identifies possible merit badge counselors. The scout identifies another scout, buddy, or family member that will be their partner to attend all meetings with the counselor to follow safe scouting guidelines.

The scout then contacts the counselor to begin badge work. The counselor reviews the requirements with the scouts and they decide on projects to complete and a completion schedule. The counselor provides expertise, advice, guidance as needed until the scouts have completed the requirements. The merit badge counselor certifies completion of requirements and the merit badge patch is presented at a court of honor or troop meeting.See for more info on merit badges.Required Merit Badges: A scout can begin taking merit badges as soon as they join a troop, but no merit badges are required for advancement until First Class rank is achieved. Advancement to Star, Life, and Eagle all require completion of merit badges, service, and demonstration of responsibility.

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I just registered as a merit badge counselor for the first time and am wondering if any more experienced have suggestions? I know I have the technical knowledge of the badges, and I've done some work with Cubs, but not yet with the older boys. I know they need blue cards and assume they're supposed to get those from a Scout Master before meeting with me and I know I'll turn them away (until later) if they show up without a buddy. Beyond that, what do I need to know? Thanks!Jun 02, 2014 - Scouter Paul.

January, 2020

Requirements for the Cooking merit badge:

1. Health and safety. Do the following:
   1. Explain to your counselor the most likely hazards you may encounter while participating in cooking activities and what you should do to anticipate, help prevent, mitigate, and respond to these hazards.
   2. Show that you know first aid for and how to prevent injuries or illnesses that could occur while preparing meals and eating, including burns and scalds, cuts, choking, and allergic reactions.
   3. Describe how meat, fish, chicken, eggs, dairy products, and fresh vegetables should be stored, transported, and properly prepared for cooking. Explain how to prevent cross-contamination.
   4. Discuss with your counselor food allergies, food intolerance, and food-related illnesses and diseases. Explain why someone who handles or prepares food needs to be aware of these concerns.
   5. Discuss with your counselor why reading food labels is important. Explain how to identify common allergens such as peanuts, tree nuts, milk, eggs, wheat, soy, and shellfish.
2. Nutrition. Do the following:
   1. Using the MyPlate food guide or the current USDA nutrition model, give five examples for EACH of the following food groups, the recommended number of daily servings, and the recommended serving size:
      1. Fruits
      2. Vegetables
      3. Grains
      4. Proteins
      5. Dairy
   2. Explain why you should limit your intake of oils and sugars.
   3. Determine your daily level of activity and your caloric need based on your activity level. Then, based on the MyPlate food guide, discuss with your counselor an appropriate meal plan for yourself for one day.
   4. Discuss your current eating habits with your counselor and what you can do to eat healthier, based on the MyPlate food guide.
   5. Discuss the following food label terms: calorie, fat, saturated fat, trans fat, cholesterol, sodium, carbohydrate, dietary fiber, sugar, protein. Explain how to calculate total carbohydrates and nutritional values for two servings, based on the serving size specified on the label.
3. Cooking basics. Do the following:
   1. Discuss EACH of the following cooking methods. For each one, describe the equipment needed, how temperature control is maintained, and name at least one food that can be cooked using that method: baking, boiling, broiling, pan frying, simmering, steaming, microwaving, grilling, foil cooking, and use of a Dutch oven.
   2. Discuss the benefits of using a camp stove on an outing vs. a charcoal or wood fire.
   3. Describe for your counselor how to manage your time when preparing a meal so components for each course are ready to serve at the correct time.

Note: The meals prepared for Cooking merit badge requirements 4, 5, and 6 will count only toward fulfilling those requirements and will not count toward rank advancement or other merit badges.
Meals prepared for rank advancement or other merit badges may not count toward the Cooking merit badge. You must not repeat any menus for meals actually prepared or cooked in requirements 4, 5, and 6.

4. Cooking at home. Using the MyPlate food guide or the current USDA nutrition model, plan menus for three full days of meals (three breakfasts, three lunches, and three dinners) plus one dessert. Your menus should include enough to feed yourself and at least one adult, keeping in mind any special needs (such as food allergies) and how you keep your foods safe and free from cross-contamination. List the equipment and utensils needed to prepare and serve these meals. Then do the following:
   1. Create a shopping list for your meals showing the amount of food needed to prepare and serve each meal, and the cost for each meal.
   2. Share and discuss your meal plan and shopping list with your counselor.
   3. Using at least five of the 10 cooking methods from requirement 3, prepare and serve yourself and at least one adult (parent, family member, guardian, or other responsible adult) one breakfast, one lunch, one dinner, and one dessert from the meals you planned.*
   4. Time your cooking to have each meal ready to serve at the proper time. Have an adult verify the preparation of the meal to your counselor.
   5. After each meal, ask a person you served to evaluate the meal on presentation and taste, then evaluate your own meal. Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals. Tell how planning and preparation help ensure a successful meal.
5. Camp cooking. Do the following:
   1. Using the MyPlate food guide or the current USDA nutrition model, plan five meals for your patrol (or a similar size group of up to eight youth, including you) for a camping trip. Your menus should include enough food for each person, keeping in mind any special needs (such as food allergies) and how you keep your foods safe and free from cross-contamination. These five meals must include at least one breakfast, one lunch, one dinner, AND at least one snack OR one dessert. List the equipment and utensils needed to prepare and serve these meals.
   2. Create a shopping list for your meals showing the amount of food needed to prepare and serve each meal, and the cost for each meal.
   3. Share and discuss your meal plan and shopping list with your counselor.
   4. In the outdoors, using your menu plans for this requirement, cook two of the five meals you planned using either a lightweight stove or a low-impact fire. Use a different cooking method from requirement 3 for each meal. You must also cook a third meal using either a Dutch oven OR a foil pack OR kabobs. Serve all of these meals to your patrol or a group of youth.**
   5. In the outdoors, prepare a dessert OR a snack and serve it to your patrol or a group of youth.**
   6. After each meal, have those you served evaluate the meal on presentation and taste, and then evaluate your own meal. Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals. Tell how planning and preparation help ensure successful outdoor cooking.
   7. Explain to your counselor how you cleaned the equipment, utensils, and the cooking site thoroughly after each meal. Explain how you properly disposed of dishwater and of all garbage.
   8. Discuss how you followed the Outdoor Code and no-trace principles when preparing your meals.
6. Trail and backpacking meals. Do the following:
   1. Using the MyPlate food guide or the current USDA nutrition model, plan a menu for trail hiking or backpacking that includes one breakfast, one lunch, one dinner, and one snack. These meals must not require refrigeration and are to be consumed by three to five people (including you). Be sure to keep in mind any special needs (such as food allergies) and how you will keep your foods safe and free from cross-contamination. List the equipment and utensils needed to prepare and serve these meals.
   2. Create a shopping list for your meals, showing the amount of food needed to prepare and serve each meal, and the cost for each meal.
   3. Share and discuss your meal plan and shopping list with your counselor. Your plan must include how to repackage foods for your hike or backpacking trip to eliminate as much bulk, weight, and garbage as possible.
   4. While on a trail hike or backpacking trip, prepare and serve two meals and a snack from the menu planned for this requirement. At least one of those meals must be cooked over a fire, or an approved trail stove (with proper supervision).**
   5. After each meal, have those you served evaluate the meal on presentation and taste, then evaluate your own meal. Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals. Tell how better planning and preparation help ensure successful trail hiking or backpacking meals.
   6. Discuss how you followed the Outdoor Code and no-trace principles during your outing. Explain to your counselor how you cleaned any equipment, utensils, and the cooking site after each meal. Explain how you properly disposed of any dishwater and packed out all garbage.
7. Food-related careers. Find out about three career opportunities in cooking. Select one and find out the education, training, and experience required for this profession. Discuss this with your counselor, and explain why this profession might interest you.

*The meals for requirement 4 may be prepared on different days, and they need not be prepared consecutively. The requirement calls for Scouts to plan, prepare, and serve one breakfast, one lunch, and one dinner to at least one adult; those served need not be the same for all meals.
**Where local regulations do not allow you to build a fire, the counselor may adjust the requirement to meet the law. The meals in requirements 5 and 6 may be prepared for different trips and need not be prepared consecutively. Scouts working on this badge in summer camp should take into consideration foods that can be obtained at the camp commissary.
Cooking Worksheet