...scouts
Scouts is the third section in Scouting, and is for boys and girls aged 10½ to 14. Scouts take part in a wide range of activities as part of their programme, from archery to expeditions. There are many awards that Scouts can work towards, completing Challenges to get the Chief Scout’s Gold Award. However, taking part and having fun is just as important as what you achieve as a Scout.
The balanced programme of activities encourages Scouts to find out about the world in which they live, know their own abilities and the importance of keeping fit and develop their creative talents. There are also opportunities to explore their beliefs and attitudes.
County Cooking Competition
We have confirmation that the Cooking Competition for Scouts will once again take place at the Oxford Belfry Hotel on Sunday 28th November 2010. Click here to download the instructions and further information.
This year’s competition.
We have changed the format
of this year’s event to help the judging process and to give the teams more verity
of ingredients.
- This year’s competition has been increased to three courses. This will enable the scouts that have won their district heats and reached the County competition to have met the requirements of the cook’s badge.
- Each team is required to cater for five diners. The four members of the team and one for the judges table.
- Each course will be prepared for the set time in the attached programme. One member of each team will present the food to the judges table where it will be sampled by the judges.
- The teams will be required to dress their dining table by 11:00am
- There will be hotplates and chillers provided to store the teams food until they are ready to eat their food.
- Each team will be required to submit the shopping list attached by 31st October 2010. This will allow us to provide the ingredients the teams require. By doing this we will be able to reduce wastage.
- Each team will be required to submit a working menu by 31st October 2010. The teams should prepare a diners’ menu for their tables on the day for judging.
- Teams will be marked by several judges throughout the competition. The scoring is out of 150 marks and the scoring criteria are attached.
- The use of “crib” sheets is allowed; you would find notes in any professional kitchen.
- From 10:30, only the members of the team will be allowed in the cooking areas until the presentation. Any parents/leader can stay and observe the teams in action from the viewing area.
- A vast display of seasonal fruit and vegetables, provided by MASH, will be available on the day. Any team brave enough to try an additional ingredient, something new, perhaps unknown, could be awarded extra points, as the scoring system this year includes a ‘Judges wild card’.
- Judges will be on hand to offer advice on how to cook/prepare any unknown items!!
- There will be a demonstration this year by Le Manoir judges, to show what ingredients they would have picked and why. They will then demonstrate how they would prepare a meal from the listed ingredients.
Good luck to everyone involved. Our thanks to our sponsors who help make the event possible:
