It’s officially 2016, meaning the new Boy Scout rank requirements I’ve been blogging about for months are now official.

The skills sessions presented in Introduction to Outdoor Leader Skills closely follow the Scouts BSA Handbook and are meant to serve as an adult training outline. By using these skills sessions in conjunction with the Scouts BSA Handbook, trainers can be sure new leaders are proficient in many of the basic outdoor. 2016 FFIEC Course Catalogue v. Introduction This catalogue contains brief descriptions of the examiner training programs offered by the FFIEC Examiner Education Office.The FFIEC calendar is planned in response to requests received from. Corrected publication number for Pack Overnight Campout Site Appraisal Form and provided URL to access form. Sports and Activities Clarified Sea Scout participation in Climbing and Rappelling section. Animal and Insect Hazards Replaced entire chapter. Incident Reporting Provided URL for incident reporting. Appendix Replaced Event Safety Checklist.

Handbook for Chaplains and Chaplain Aides in Boy Scout Troops and Venturing Crews Foreword The Religious Relationships Task Force of the Boy Scouts of America has developed and endorsed this handbook to guide religious leaders, unit leaders, and other volunteers in selecting and supporting chaplains and chaplain aides.

Where can you find the requirements, when must your Scouts start using them and what are the big changes?

You have questions, and we have answers.

Let’s do this.

Where can I find the new Boy Scout requirements?

The BSA has made it easy for you, providing this PDF straight from the new Boy Scout Handbook (which, by the way, will available soon).

There’s also this requirements insert (PDF), which is suitable for printing and including in a previous-generation Handbook. Bernina 540-2 manual.

2016 Bsa Handbook Pdf Download

When do my Scouts start using these new Boy Scout requirements?

Think of 2016 as a transition year during which both the old and the new requirements will be used, based on the Scout’s joining date or his current rank on Jan. 1, 2016.

I blogged about the transition a few weeks back, but here are the basics:

The rank requirements are official as of Jan. 1, 2016. Scouts who joined the Boy Scouts of America on or after Jan. 1, 2016, MUST follow the rank requirements as printed in this Boy Scout Handbook or in the current year’s Boy Scout Requirements book.

Scouts who joined the BSA prior to Jan. 1, 2016:

Who are working on the Tenderfoot through First Class ranks MAY continue to follow the old requirements, but MUST convert to the current requirements upon attaining First Class.
Who have completed the First Class rank MAY complete the rank they are currently working on in the old requirements, but MUST convert to the current requirements for subsequent ranks.

Parallels for mac gray screen. Beginning Jan. 1, 2017, all Scouts MUST use the current requirements regardless of rank.

What are the big changes?

2016 Bsa Handbook Pdf Online

In the last few months of 2015, I did a deep dive into the new Boy Scout requirements. Click each of these below to take a closer look:

What if I still have questions?

They’re probably answered on the BSA’s Program Updates page. It’s my go-to source for information on — what else? Bookworm deluxe for mobile. — BSA program updates.

This Merit Badge is Required
to earn the Eagle Scout Rank

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. Meals prepared for rank advancement 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.

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.
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.
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 with your counselor how to manage your time when preparing a meal so components for each course are ready to serve at the same time.
Cooking at Home. Using the MyPlate food guide or the current USDA nutrition model, plan a menu for three full days of meals (three breakfasts, three lunches, and three dinners) plus one dessert. Your menu should include enough to feed yourself and at least one adult, keeping in mind any special needs (such as food allergies) and how you kept 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 better planning and preparation help ensure a successful meal.
Camp Cooking. Do the following:
1. Using the MyPlate food guide or the current USDA