SCOUTS AUSTRALIA (SA Branch) General Notes for Assessors in the Cohen Cup

Transcription

1 GENERAL INSTRUCTIONS SCOUTS AUSTRALIA (SA Branch) General Notes for Assessors in the Cohen Cup The following instructions have been created after discussions with DSLs and Branch Leaders. They are similar to what was created for the Stradbroke Cup in Victoria but modified for our event. The objective is to bring consistency to our assessments. It is an expectation that all Assessors attend and participate in an Assessors meeting prior to the commencement of Assessment. At this meeting, the assessment sheet and process will be discussed and any issues raised clarified. Food assessors will meet during Saturday afternoon. On Saturday afternoon, camping assessors will perform their first assessment 5 hours after the arrival of each Patrol. Assessors should introduce themselves to the patrol. At this visit the assessors should make it clear that they will be assessing scouts as a Patrol. Therefore the contact will be with the Patrol Leader and the Youth members. Any work completed by Leaders will not be assessable. The Patrol Leader should receive a copy of the assessment and thus see what points they have been given for each item on the assessment sheet. When assessing, the assessors should have the Patrol Leader with them, so that the PL can hear both the positive and negative aspects of the site as well as being shown how to improve items. Ideally the whole Patrol hears the feedback and must be present for the assessment. Assessors should remember that the aim of assessing is to assist/train the patrol in camping. This means we are trying to get them to set up a campsite that we would expect them to have on a normal camp. Patrols are being assessed with the equipment they have. They cannot be held responsible for the age or quality of the equipment. When assessing the assessor must consider what they could do with the equipment the patrol has. Therefore, if you do not think you could do better with the equipment that the patrol has, then the Patrol must be given full points. When writing additional comments on assessment sheets, wording needs to be as positive as possible and try to give a positive comment before putting any negative statements. The rest of this document is devoted to the criteria used to complete the Assessment sheets. Please read carefully and remember that it does not cover the complete gamut of camping. Assessors will need to use their expertise as well when assessing. MAIN PRINCIPLES OF ASSESSING The following Principles are seen as the guiding principles that all Assessors need to follow. Scouts need to be given constant feedback Assessors can only assess on the equipment the Scouts have. Assessors must create a relationship with Scout Leaders of Patrols being assessed. Assessors are to be aware of current camping practices and policies but must be flexible

2 ASSESSORS NOTES ON ASSESSMENT SHEETS The following are notes on each item on the assessment sheets. The idea of this is to assist in bringing uniform assessment for all patrols. POINTS AWARDED Did not try - No effort has been made. 1 Unsatisfactory - You tried but not yet an acceptable standard 2 Satisfactory - Acceptable standard - could be improved 3 Good - A good effort where more attention to detail is needed 4 Excellent - Could not do better with available gear and conditions UTILISATION OF SITE Camp layout placement and correct use of site (0-4) Consideration needs to be taken as to where camp items are placed in relationship to each other, ie: the sleeping tent between eating shelter and fire is not acceptable. Patrols should also consider things like the prevailing weather, drainage, lie of the land as well as working efficiency of site. If you feel something should be moved, please tell Scouts early in the assessment. You cannot penalise a patrol if you asked them to move something big on the second day of assessment. Camp layout - safety (0-4) A layout of a camp should consider safety. This consideration should include both natural and man made hazards. For instance, if there is a ditch or root protruding between fire and kitchen walkway, then this is a natural hazard and better placement may be possible. A man made hazard may be ropes or tent peg boxes in way of kitchen and eating areas, etc. The patrol should have a boundary fence around whole site but will lose points if it is unsafe. Axes and tools must be safely stored. This section should include a safety check on the tools (eg axe handles). If a tool is deemed unsafe then the patrol can either fix it or store it in a way that it will not be used for the camp General site cleanliness (0-4) General site cleanliness includes all litter, as well as any mess created during set up. Entrance defined and with signage (0-4) SLEEPING TENT A site must have a clearly defined entry point. Do not judge the construction of the Gateway this will happen later. Patrol and Troop names are all that is needed for Patrol Identification. Patrol Identification must be in a prominent position. CANVAS PROPERLY ERECTED (0-4) Total Possible points for this section (16) Consider the lay of the land when assessing this. If you cannot get a crease out because of the land or the equipment, then do not take points off.

3 Only 1 guy rope to one peg. If short of pegs then the patrol should find a stake. They are not to use trees. Pegs should be in a straight line for each piece of canvas - as well as land allows. To enable a roof of a Dome tent to shed water properly, the guys may be positioned at different angles. Guys are to be at the correct angle for the type of tent. Guys are to be at the appropriate tension at all times. TENT BRAILED / AIRED (0-4) SUNDAY ONLY A tent should be brailed as long as possible except when raining. Ensure Dome tents are brailed with material rolled inwards. On the Sunday morning assessment, explain to Patrols how they can air their floors if they have no built in groundsheets. Explain how hike tents with built in floors need to be aired underneath as well. Many different methods may be used, the easiest being to move the hike tent BEDDING STOWED OR AIRED (0-4) On the Saturday bedding is not made but stowed neatly. On Sunday, bedding should be aired adequately as long as possible, weather permitting. Use outside line if possible PERSONAL GEAR STOWED OR HANGING (0-4) Packs / suitcases neatly packed and on a ground sheet or tarp, not sticking out of the tent! Wet or dirty clothes kept separately. CLEAR OF RUBBISH (0-4) The tent should be clear and clean of rubbish at all times. No food in tents. Total Possible points for this section (20) EATING SHELTER / KITCHEN/COOKING AREA SHELTER CORRECTLY ERECTED (0-4) Shelter should be high enough for Scouts (ie members of Patrol) to walk comfortably and for all persons to be able to sit under without canvas leaning on them. Correctly erected shelters will have 1 peg for 1 guy rope. Pegs will be aligned and guys will be at correct angles. The condition of the shelter includes status of canvas (ie straight and sheds water) and sound structure. Shelter will also cover all relevant equipment that patrol sets up in eating shelter (eg Tables, Chairs etc.) Condition of Shelter does not include the condition of the physical equipment TABLE AND SEATING LEVEL, SAFE, FIRM AND CLEAN (0-4). Patrol table should be level, even if ground is sloping. The table itself should not be shaky and should be safe. Table should be clear of all food scrap including gaps in table. Where possible (especially on old tables) a table cloth should be used and kept clean. Seating should be adequate for all patrol members and stable, therefore safe when sat upon PERSONAL EATING UTENSILS CLEAN AND STORED CORRECTLY (0-4)

4 Eating utensils should ideally be stored in individual bags (Dilly bags) and hanging together in eating area. Utensils should not be stored in packs. It is also acceptable for patrols to store all eating utensils together, in a designated patrol box etc. Eating utensils must be dried and clean. They should not be greasy when stored or not in use. POTS AND PANS, COOKING UTENSILS CLEAN AND STORED CORRECTLY (0-4) Cooking utensils should ideally be stored out of the boxes they came in. Pots, Billies etc. should be stored upside down in a place where they can drain. All cooking items must be stored in a way to be as free as possible from dust. Cooking utensils must be dried, clean and not greasy when stored and not in use. Pots, Billies etc (especially if used on an open fire) need not be dried (when stored upside down) and outside black need not be washed for camp but inside should be spotless. However patrols should realise that when packing these items to take home, outsides must be cleaned. FOOD STORED CORRECTLY (0-4) Food is to be stored by the patrol, Food should be stored neatly and jars/lidded containers etc. not sticky. Non-perishables in Patrol box or lidded plastic boxes above the ground. Perishables should be placed on ice in an Esky. Water drained from Esky. Meat to be stored below veggies. FIRE / STOVE CORRECTLY PLACED, INSTALLED AND BOUNDARIES DEFINED (0-4) Assessors should ensure that the fire / stove is correctly placed within the campsite, taking in consideration fire rules and scouting rules. This means 1.5m below canvas and 60cm from canvas walls. When using non-canvas tentage, distances need to be 2.5m below and 1m from the sides. Stoves need to be able to be tipped off the table or place they are standing without interference with other objects or canvas(in case of fire) The stove should not be placed directly on a wooden or plastic table. Boundary definition stops accidents happening with people walking into fires etc. It also allows easier control by PL when cooking is in progress. The fence height should be between thigh and chest height of members of the patrol. Assessors should note 3 metre rule for structures adjacent to a fire, water bucket,etc. This section also takes in consideration that gas bottles are current and turned off when not in use. If a gas bottle is not current, assessors will remove it from the site immediately. If assessor finds bottle in use at any time after discovery, patrol is to get 0 for this item. Gas hoses and fittings should be safe. LIGHTING ADEQUATE AND SAFE (0-4) A wide variety of lighting is becoming available. Patrols must be able to understand and safely manage the preferred lighting equipment that they are using. Please Note: Car batteries (and similar) produce fumes and can be incorrectly wired, therefore these are not to be used in this camp. PROVISION FOR WASHING HANDS AND DISHES WITH TEA TOWELS AIRING (0-4) A patrol should have an area set up for washing dishes, and also for hands. When not in use, the wash-up basins should be upside down and clean. Tea towels and dish mops should be hanging out whenever they are not in use. Assessors should note that they are clean and not greasy etc., as well as making sure they are not hanging over utensils or food.

5 CLEAR OF RUBBISH (0-4) The kitchen area must be clear and clean of rubbish (especially food scraps) at all times. Due to the importance of hygiene, assessors should be especially aware of this. Rubbish bins are to be correctly placed around Kitchen / Cooking areas and kept covered. PATROL FIRST AID KITS (0-4) Each patrol should have their own first aid kits and it should be accessible and whereabouts known to all the patrol. Patrols first aid kits should contain as a minimum the items listed in the current Scout Info Book in sufficient quantity for the whole patrol over the length of the camp. Possible points for this section (40) TOWELLING AIRING (0-4) Towelling airing during day until dry. PROVISION FOR HAND WASHING (0-4) Provisions for hand washing must be available with clean water, clean soap and towel at appropriate times. Also it must be in obvious use and the soap must not be left in the water. Total Possible points for this section (40) LOG BOOK (0-4) The following information must be included in all patrols Log Books. This section is assessed on Saturday and Sunday because it can be improved! Patrol lists: Work Roster: Menu : This is a list of all members of the patrol, their age, scout rank (eg PL, Scout etc), emergency home contact and address details, etc. A roster of work duties for the camp for all patrol members. A simple outline of what is to be served at each meal, this should include fluids etc. This item must be in the Log Book but is not assessed as part of this item, other than it must be present in the log book. Ration List: This is the list of food, gas and other consumable items that have been purchased for the camp. This item must be in the Log Book but is not assessed as part of this item, other than it must be present in the log book. Equipment List: A list of all equipment that patrol has taken to camp. Please remember that the information is the most important part of this document, not the pretty presentation. Documents should be handed in with clear identification (ie. Patrol and

6 Troop name). Document should be legible. Remind PL's that they have given you these logs for the weekend and therefore should keep at least one copy for themselves. Total Possible points for this section (4) PATROL ORGANISATION (0 4) on two items (This will be subjective, and will require the Assessors to ask questions of the Patrol. The assessors could observe the Patrol for a short while before entering the site) TEAM WORK AND SPIRIT (0-4) Team work is how the patrol works together. It also includes the input of the patrol members within the patrol. How the patrol seems to be mixing, that the patrol seems to be doing things together (even if they are not working on the site). How happy they are together. PATROL LEADERSHIP, (0-4) How the PL leads, delegates and listens to the patrol. Total Possible points for this section (8) ASSESSMENTS OF GADGETS, GATEWAY AND FLAGPOLE ARE NOT INCLUDED IN THE CAMPING SCORE, but is added to overall Cohen Cup scoring GADGETS (0-4), (0-4), (0-4) Patrols need to build only 3 gadgets to be assessed. Gadgets are defined as labour saving or to make the campsite more comfortable. Therefore gadgets need only be useful, but must include some element of Scout Craft and be made during camp. Assessors should ignore the belief that they need to be complicated. Simple Gadgets are acceptable and are eligible for the full 4 points.. Total Possible points for this section (12) GATEWAY (0 4)on 6 items Requires use of more than 3 Knots. Fits in with Patrol Name or Theme and is imaginative. All ropes used are whipped or spliced. Knots tied correctly. Structure is sound and built on site. Surplus ropes from knots finished neatly. No star droppers or cable ties. Total Possible points for this section (24) FLAGPOLE (0 4) on 3 items This must be free standing and using appropriate lashings. Flag to be flown can be Patrol or Troop flag, but Troop flag gets maximum of 2 points.. It should show initiative in design. Total Possible points for this section (12)

7 MEALS Saturday dinner and Sunday breakfast are assessed by the visiting Leader (not their own leader. This Leader will introduce themselves to the Patrol during the afternoon and will require a time when dinner is being served. This is the time they must stick to or lose points! The criteria are the same for each meal. The Scouts will be cooking a 3-course dinner(themed),and a hearty camp breakfast. Dinner, which they can cook on the open fire drum, consists of: Starter or soup made from fresh ingredients, no packages. Main Course including at least 2 vegetables with the meat, cheese, fish or whatever you use for protein in this important menu item. A pasta or rice-bases meal is fine, but don t forget the veggies, which can be in a salad. Dessert which requires some cooking on site. Breakfast should include: Choice of beverages A cooked element A cold or refreshing element such as prepared fruit or cereal MENU WRITTEN MENU (0-4) A menu is a fundamental item on any Scouting Camp. A menu lists what is being served at each meal and food break (ie afternoon tea, supper etc.). A well written menu will also include notes such as Fruit will be available throughout the day. From the menu the ration list will be created. The ration list is the detailed list of supplies that is required for the menu to be followed through. The ration list will include items that have not been detailed on the menu but are required to support the menu or other camp activities such as gas and washing liquid etc. The marks for this section need to take both the menu and ration list into consideration. All food listed must be prepared and served as stated on the menu. This may be varied by circumstances beyond the control of the patrol. BALANCED NUTRITIOUS MENU (0-4) The menu should include all major food groups. The meal must be well balanced and must be enough for all patrol members and the visitor. Assessors should be wary of imposing own biases. QUANTITY (0-4) In this section consider that what is listed on the menu and ration list is sufficient. As part of this item Assessors need to check that the quantities listed have really been purchased. Assessors will need to communicate closely with Patrol Leaders on this item. Where they believe quantities are incorrect they need to discuss this with the patrol. The reason for this is individuals have different requirements. For instance there may be patrol of 6 Scouts but they have only purchased three steaks for their meal. After discussions with the Patrol Leader, it may be discovered that three members are vegetarian which will explain why the lower quantity of steak than would have been expected.

8 KEEPING TO MENU (0-4) The menu should be followed, however suitable adjustments may be made depending on circumstance. THEMING OF MENU (0 4) The menu and presentation of the dinner meal should reflect the racing carnival theme of the camp, if only in the names of the dishes and the table decoration. Total Possible points for this section (20) ORGANISATION OF MEAL PROVISION FOR ADEQUATE HOT WATER (0-4) Water should be heating from the time the patrol begins meal preparation. Patrol does not need to have hot water going between meals. Each patrol must provide their own hot water. Consideration should be made for implement carrying water (eg no plastic) and the amount of water being boiled. HYGIENE PATROL PREPARATION (0-4) When patrol sits for the meal, they must be clean. Clothes (within reason) and hands and faces. Meals need to be prepared in a hygienic manner. Some water or other drink should be served. ON TIME / CORRECT SEQUENCE / PRESENTATION (0-4) Patrols should have meals ready as close as possible to advertised meal times. Patrols should inform assessors if meal times are going to change due to activities. It is too late when they serve a meal late and give activity as an excuse. Food should be served in the order advertised on the menu and should be the correct temperature. One or two people should be serving the food and then join the table. Assessors should note presentation of meal, but unless meal looks disgusting, should have little effect on the mark. Remember, presentation can only be marked on the equipment they have. TABLE MANNERS (0-4) Patrols should have reasonable table manners and involve the assessor in their conversation. Noisy discussion and jokes are OK as long as scouts do not act like pigs. CLEAN UP (0-4) Hygiene is most important, cooks should have clean hands etc at all times and the area they are cooking in must be spotless. Of vital importance, patrols should clean up immediately after the meal and dispose of all rubbish before leaving sit, so assessors should also check the state of the cooking, meal prep and dining areas for being cleaned up. CONCLUDING Total Possible points for this section (20) All points will be tallied and the Patrols will be awarded Bronze. Silver and Gold achievement pennants. The overall winner receives the Cohen Cup and a miniature to keep, and there are separate awards for camping, Cooking,gateway, gadgets and flagpole plus a Scouts Choice and a Theme award.