Shawnee District 2012 Camporee

Shawnee District 2012 Camporee THE PIONEERING SPIRIT October 12, 13, 14 Camp Jayhawk Falley Scout Reservation Senior Patrol Leader Guidebook

Table of Contents Table of Contents Camporee Schedule General Instructions Directors Message Troop registration & Cost Check-in & Check-out Procedure Medical form & Assistance Campfire Program Religious Services Meals Fires in Camp Tree Cutting Water Camporee Activities Somebody Get a Rope Pioneer Signaling Dutch Oven Cook-off Camp Inspection Forms Registration Form Troop Roster Form

Camporee Schedule Friday Night 5:00-8:00 PM Check-In 5:00-9:00 PM Campsite Setup 9:00 PM SPL and Scoutmaster Cracker-Barrel Meeting 9:15 PM Chaplain s Aide Meeting 11:00 PM Light s Out / All Quiet Saturday 7:00 AM Rise & Shine 7:30 AM Breakfast 9:00 AM Assembly - Opening Flag Ceremony 9:15 AM Morning Program Events Noon-12:45 Lunch 1:00-3:00 Afternoon Program Events 3:00-4:00 Free Time in Camp 4:00 PM Iron Skillet Scout Competition 5:00 PM Dutch Oven Cook-off Judging 5:50 PM Flag Ceremony 6:00 PM Dinner 8:00 PM Stargazing 9:00 PM Campfire Program 11:00 PM Light s Out / All Quiet Sunday 7:30 AM Breakfast 9:30 AM Religious Services 11:00 AM Camp Dismissed *This schedule is subject to change. Changes in schedule or programming will be discussed at the Friday evening SPL and Scoutmaster meeting.

General Instructions Director s Message A camporee is a gathering of many scout troops. It brings troops within the district together to participate in events that they could not do individually. It also provides the opportunity to display your expertise or to check-out the competition. It is a great way to fellowship with other troops and to learn from other scouts. A camporee recognizes that a patrol is the basic (camping) unit. Therefore, we encourage troops make use of the patrol method. A camporee has events specifically designed for patrols to test their teamwork and scout skills. The theme for this year s camporee is The Pioneering Spirit Troop Registration There are two ways to register your troop for the Camporee. First, you may fill out the Troop Registration Form provided with this guidebook in the appendix. Send in the completed registration form along with a completed roster and payment to: Jayhawk Area Council 1020 SE Monroe Topeka, KS 66612 Troops may also register for the Camporee online at www.jayhawkcouncil.org. A link should be available in the What s New or Shawnee District sections of the website. Payment with a credit card, debit card, or Electronic Check is required for online registration. Cost for the Camporee will be $10 for Scouts and Second Year Webelos, $5 for adult leaders. The deadline to register online is October 10, 2012. Each registered scout and adult will receive a 2012 Camporee Patch. Check-In and Check-Out Procedures Check-in will begin at 5:00 PM on Friday evening. Troops are asked to check-in no later than 8:00 PM. Please have a roster of scouts and adults that are attending. Please follow the posted signs. Troops will be allowed to drive in a designated vehicle in order to drop off equipment and trailers up until 800 PM on Friday evening. However, vehicles will not be allowed to remain or park in the campsite areas, therefore, no vehicles will be allowed in the campsites after 8:00 PM except for emergency purposes. Please make sure your troop plans accordingly. Parking will be available in a designated area at the camp entrance. All vehicles will be parked in this area. Troops should arrange to carpool in order to keep the amount of parked individual vehicles to a minimum. Equipment trailers may be driven and dropped

off at the campsites, but tow vehicles must return to parking. Scout will walk into the campsite areas. Checkout will begin at 9:00 A.M. Sunday morning (LDS troops will be checked out Saturday evening). Camporee patches are distributed at checkout. Medical Forms and Assistance Each Troop should have up to date medical forms for each Scout and Adult Leader in attendance. Forms will not be collected by the Camporee staff, but should be available in the case of a medical emergency. EMS trained personnel will be on duty. Saturday Evening Campfire The Saturday evening campfire will be hosted by the Order of the Arrow (OA). The OA will be conducting a call-out at the end of the campfire. All scouts who are in the OA Should bring and wear their sash for the callout event. OA scouts may also be asked to participate as well. Troops are encouraged to participate at the campfire by providing approved skits, songs, stories, and run-ons. Program ideas may be submitted at the Friday evening SPL and Scoutmaster meeting for approval. Religious Services A camp wide religious service will be offered on Sunday morning at 9:30 AM at the chapel. The service will be organized and ran by the Chaplain s Aides from participating troops. Chaplain s Aides will be asked to come to a preparation and planning meeting on Friday evening at 9:15 P.M. Meals Troops will be required to provide their own meals for the weekend. No food will be provided by the Camporee staff. The Camporee will NOT have a trading post. Fires in Camp All fires must be above ground fires ; ground and pit fires are strictly prohibited. Troops should have fire barrels or some other device to contain their wood fires. If your troop wishes to borrow a fire barrel from Falley Scout Reservation, arrangements must be made in advance with the Council Service Center by filling out and submitting a Camp Equipment Rental form. Troops will be expected to pick up the fire barrel at camp after filling out the rental form and coordinating a time with the Camp Ranger. For your safety, please abide by the following rules: 1. Fires may be built only in burn barrels within the campsites and must be attended at all times while burning. 2. When striking camp, properly dispose of ashes and burned wood. Likewise, surplus, unburned wood can be placed in nearby tree line away from the open area. 3. Liquid fuels are not to be used to start wood fires.

4. Charcoal is permitted for use in cooking fires. The use of starting fuel to ignite charcoal is prohibited except under strict adult supervision. 5. Stoves and lanterns using alternate fuels such as white gas, kerosene or propane are permitted only under adult supervision. 6. Stoves and lanterns using alternate fuels will not be operated inside of tents or other enclosed areas. 7. Fires and lighted stoves or lanterns will not be left unattended in the campsite. 8. All fire lays will be properly and safely prepared by insuring that all burnable material is cleared from the area within a 5-feet radius of the edge of a fire barrel. Tree Cutting 1. Tree cutting on the property is prohibited. 2. Use wood that is brought in or deadfall for wood that has been gathered to burn. Water Water should be available at each campsite now that hydrants are freeze-proof. You may still plan on needing to bring your own, but the Ranger is making every effort to have water available. Directions to Camp Jayhawk at the Falley Scout Reservation Take US-24 East to Perry. Turn north on Ferguson Road. Take Ferguson Road North to 86 th (there will be a sign on Ferguson Road indication Falley Scout Reservation is available at the next turn). Turn right on 86 th. Address to Falley Scout Reservation: 8602 Kingman Road Oskaloosa, Kansas 66066 You can also go to www.jayhawkcouncil.org Click on the calendar, and go to October. Click on SH Camporee listed across the weekend of October 12-14 th. This will bring up the registration page which has a tab with a map. Registration will open the week of August 20 th.

Boy Scout Camporee Event Instructions Each troop and/or patrols are expected to participate in all events. Each patrol will be issued an Event Card listing the order of events and indicating the location of the events. We are suggesting that an adult go with each troop/patrol as a guide/observer. The overall winning team for this years Camporee will come away with the Traveling Trophy! Each troop/patrol is expected to bring a backpack with only the following items: Two (2) Backpacks Compass First Aid Kit Scout Handbook Personal Water BSA Approved Pocket Knife Six (6) Pieces of 6 to 8 rope Two (2) Sleeping Bags 8X8 Plastic Tarp and Metal Stakes One (1) two-person tent Inclimate weather gear Optional Gear at your discretion Sighting Mirror Troops/patrols will bring all of these materials with them in the backpacks to the flag assembly Saturday morning. Field Events Find Your Way Fill two backpacks for two people representing a three days and two nights trek during fall weather conditions for Kansas.. (Backpacks will be weighed to ensure they are not too heavy or too light based on the Scouts who are carrying them). Navigate your way through the Great Plains by first finding the path, and then being able to follow it. While following the path each troop or patrol will have crew members carry the backpacks equipped from the list provided in the previous section. Each patrol should try to find as many of the items on this list as possible along the trail. The scavenger hunt items must be checked by a Camporee Event Staff member at the end of the trail. Two points will be given for each correct item. Pine Needles/Pine Cone White Oak Leaf Black Oak Leaf Feather Two Types of Rocks

Is Anybody out Thar Signaling methods Sighting mirror for signaling Somebody Get a Rope Tug of War (two teams) 3-Way tug of War (three teams) Knot tying relay Stargazing There will be a stargazing clinic with Jason Ham Radio Demonstration Doug Bluthardt will provide a demonstration of Ham Radio. Cook-off Competitions "Iron Skillet Scout Award" Test your culinary skills. Each Troop will choose three of their very best Chefs. We will furnish the ingredients, fire barrels, charcoal, and a prep table; you bring the rest (cooking gear and utensils). This competition will certainly be full of surprises. Will it be beef, fish, pork, chicken or maybe something wild? The judges of this grub competition will be the Camporee volunteers and Staff members. Dutch Oven Cook-off Get out your secret recipes. This is your chance to show off your outdoor culinary skills. Prepare your entries at your campsite and then bring your offerings (hopefully not burnt offerings) to be judged. All entries should be submitted at designated event time. Awards will be given for best tasting and most original in each category. This competition is about encouraging the skill of using the Dutch oven. Judging will be conducted and prizes awarded to four (4) cooking categories. Troops may submit entries in each category, but each entry made will be for only one specific category of competition. The four categories of the competition are as follows: Category #1 Main Dish Category #2..Side Dish Category #3.Breads/Rolls Category #4...Dessert

Cook-Off Judging Criteria I. PRESENTATION The food should include appropriate garnish, serving containers, color contrasts, harmony and edible decorations. Light and color contrasts are often very pleasing. The pots should be very clean and well seasoned inside and outside. Contestants will be rewarded for pleasant emphasis on the desirability of food. Contestants will be penalized for gaudy garnishes that hide the food, or are not edible. Extra décor will not result in additional points or a higher placement. II. EXTERIOR INSPECTION Contestants will be rewarded for even cooking that results in a uniform color and surface texture such as the golden brown rolls with crisp crust and the evenly browned meat. Contestants will be penalized for spotty cooking, burned spots, raw, tough, soggy, brittle, or crumbling results. Contestants will be rewarded for pleasant aroma, uniform color, evenness of cooking, consistent texture, and completeness for the cooking process. Contestants will be penalized for spotty cooking, burned or raw spots, streaks or unusual lumps. III. TASTE The ideal dish is food that tastes delicious. Contestants will be rewarded for pleasant use of spices, natural food flavor, evenness of cooking, chew-ability and aroma. Contestants will be penalized for toughness, off flavors, rancid oil flavor from improperly seasoned cast iron, burned food, foreign objects, ash, flatness, unwanted lumps, spotty cooking, cold spots, raw spots, missing ingredients, unnatural food colors, and soggy crusts. IV. THEME Contestants will be judged on the imaginative use of this year s camporee theme that matches the style of food with the presentation. Although most points will be awarded on the quality of the food, a well-executed theme could be the tie breaker.

Dutch Oven Cook-off Rules 1. A team may consist of a troop and/or patrol. An adult must supervise each team; however, adult supervisors will not assist or instruct the contestants. Their sole purpose is for safety. 2. All contestants must be members of the Boy Scouts of America. Adult supervisors should be associated with the Boy Scouts of America. 3. Contestants may not be professional cooks, chefs, or culinary instructors. 4. One team may enter a maximum of four dishes. Only one dish per category will be allowed for each team. 5. Only team members and adult supervisors are allowed in the cooking area during the prep, cooking and judging period. One team member must remain in the cooking area at all times. 6. Know and practice safe food handling procedures. 7. All ingredients must be combined, chopped, sliced, diced and cooked on site including garnishes and marinades. For safety reasons, no ingredients prepared or processed at home are allowed. All meat must be USDA inspected. 8. All cooking must be done in an approved (factory made) Dutch Oven and everything cooked must be presented to the judges with the exception of excess gravies and sauces. Removing burnt or undercooked sections of food may result in point deductions or disqualification. Side items such as butter, jam or sauces should be presented to the judges table. 9. Cooks will provide all of their own utensils, coolers, prep tables, charcoal, cutting boards, meat thermometers and other items needed to prepare, serve food and meet health code standards. 10. Battery operated or electrical devices, such as mixers or blenders, are not allowed in the preparation of food. Digital thermometers and digital scales are allowed. 11. It is the responsibility of each team member to know and understand temporary food handler regulations recognized by local and state health agencies. There should be no finger licking. Contestant tasting utensils must be washed immediately after use. Wash cutting boards between meats and vegetables to avoid cross-contamination. 12. Dutch Oven Cook Off Personnel MAY monitor each team throughout the contest ensuring proper handling and cooking of the food. Dutch Oven Cook Off Personnel may check cooked meat temperatures prior to the public judging.

13. If you need hot water for a recipe, please plan on heating it yourself. 14. All foods submitted for judging should be displayed in the provided container. 15. All dishes must be presented to the Judges Table on time. Points will be deducted accordingly for any late presentations. 16. Garnishing should be simple, complement the dish being presented, and not distract from it. This is not a garnishing contest. Garnishes should be edible. 17. Use good fire safety practices. Keep yourself and the public safe. Use of propane stoves for cooking is prohibited; they may be used for heating hot water only. SAFE FOOD HANDLING PROCEDURES A. Teams should start with clean equipment and use clean cooking practices. B. Good hand washing practices are required, including a separate basin for hand washing. There should be no finger licking. C. Dishwashing facilities, including washing, rinsing, and sanitizing basins, are required of all teams. D. Tasting utensils must be washed immediately after use. All washing of dishes must be done in your own area. E. Food service gloves must be worn when handling food that will not be cooked further. Hot foods must be kept above 135 degrees F. F. Wash cutting boards with bleach water between meats and vegetables to avoid cross contamination, or if possible, use different cutting boards for meat and vegetables and clearly label them. G. Coolers are required for all refrigerated items and cold food must be kept below 41 degrees F. H. All reheated food must be taken back up to 165 degrees F for safety purposes if the temperature goes below 135 degrees F.

Camp Inspection Judging sheet for Campsites SCOUT UNIT 1. Organization: Score: Comments: 2. Lay Out: Score: Comments: 3. Cleanliness: Score: Comments: 4. Minimum Impact: Score: Comments: 5. Perimeter and Entrance Defined: Score: Comments: 6. Scout Spirit: Score: Comments: 7. Camp Gadgets: Score: Comments: *Each item will be scored on a scale of 1 to 10. This sheet is to benefit the scout units to point out their strengths and weaknesses. Please use the comments section to explain the score. There will probably not be a perfect score.

Troop # Registration Form Shawnee District Camporee - 2012 WEBELOS Den # Number of Nights Camping Adult Contact: Phone: Adult Contact E-Mail: Troop SPL at Camporee: Troop Chaplain s Aide at Camporee: Will your troop be bringing a trailer? Estimated Arrival Time ***List the names of all participants on the following page*** Cost Per Total Total # of Scouts: @ $10 $ Total # of Adults: @ $5 $ Total Payment Due: $ ***All Payments must be received by September 28, 2012*** Make checks payable to Jayhawk Area Council and remit payment and reservation to: Jayhawk Area Council 1020 SE Monroe Topeka, KS 66612 Date Stamp Received in Office Office Use Only Copy Sent to Camporee Chairman Payment Date Sent: Sent by: Receipt # Charge to: 1-6801-142-20

2012 Shawnee District Troop Roster Turn this roster form in with Registration and retain a copy for Camporee Check-In *Place an asterisk by campers name if extreme camping Scout s Name Scout s Name 1. 21. 2. 22. 3. 23. 4. 24. 5. 25. 6. 26. 7. 27. 8. 28. 9. 29. 10. 30. 11. 12. Adult s Name 13. 1. 14. 2. 15. 3. 16. 4. 17. 5. 18. 6. 19. 7. 20. 8.