Version #1Oquirrh Mountain District Fall Camporee

October 8-10, 2021Wigwam Park in Tooele County MAP

About 700S off Main Street in Tooele, UT on the left hand side ifheading south

(Look for the Sign)

Theme: The Force is Strong with YouCost: $10/youth online until Sept.24th

(Late Registration of $15/youth after Sept. 24th)Cubs: Cost $5 early registration. $10 on the day of the event.

$5/adult participant. $5 more for leader training [can be paid dayof training] (IOLS & Program Features Training)*.

*Cost covers patches, program features, cracker barrels, prizes, & supplies

Merit Badges offered! (may have to finish at home):Robotics (Droids: Plan & Design, Droid Competition)Wilderness Survival (Rebels under Radar from the Darkside)Astronomy (Star Maps)Orienteering (Wayfinding)First Aid Skills (Medpac Training)Radio (Intercepting Friendly & Enemy Transmissions)Disability Awareness-“I am One With The Force”- Eagle Scout Jedi& Force Ball

Other Activities & Trainings:Knots & Lashings

Matchless Fire Starting (fire with the force): char cloth, stick & rope,steel wool w/battery, flint & steel, ferro rods

Leave No Trace SkillsDay Hiking Trips

Wilderness Survival OvernightStar Party

First Aid SkillsTrail to 1st Class

High Adventure OptionsILS for youth and IOLS for adults

Program Planning TrainingDutch Oven Cook Off (Sweet & Savory)

& Much More

Group NamesYounglings: Cubs

Padwans (11-13, Scout-1st Class)Master Apprentices (14-16, 1st Class-Life)Jedi Masters (16-18, Eagles & Ventures)

Jedi Legends (18+, Scout Leaders)

Schedule of Events (can change)

Friday: 5:00-7:30pm Check in/ Dinner on Own7:30pm Astronomy MB & Star Party8:30pm SPL Meeting & Chaplain Aids9:30pm Opening Ceremony

(Where star party is)11:00pm Star Party ends11:00pm Lights Out

Saturday: 6:30-8:00am Revival and Breakfast7:00-8:30am Cub Scout Check in8:45am Flag Assembly9:00-12:15 Morning Rotations (times vary)10:00-11:30 Jedi Legend Training (Program Planning

and IOLS)12:15-1:30 Lunch1:45-4:30 Afternoon Rotations (times vary)2:30-4:30 Jedi Legends Training (IOLS)4:30-6:00pm Campwide Service Project6:00-8:00pm Dinner (on own)8:00-8:30pm Dutch Oven Cookoff Judging

(Sweet or Savory)9:00-10:00pm Closing Campfire Program and Skits11:00pm Lights Out

Sunday: 9:00am Flag9:15-10:00 Scouts Own10:00-11:00 Site Clean-up and Check out11:00-12:00 Leave for home

Trading Post Hours: Friday 5:00-9:00pm,Saturday 7:30am-9am, 11:30-1:30pm,6-9:00pm, 10-11:00pm

CUB CAMP INFO (Youngling Training)

● Check in 7:00-8:30am● Flag Ceremony 8:45am● Class Sessions 5 total and lunch time. Please bring sack lunch and

water.● Groups assigned as cubs arrive to camp● Cost $5 early registration, $10 day of event

Stations Adventures

A- “ A Force for Good” FirstResponder and Basic First Aid

Taught by- TBD

If available, EMTs will be availableto visit.

Lion Animal Kingdom 1Tiger Safe and Smart 9Bears Paws for Action 3AWebelos First Responder

Prerequisite: make and bring a simplefirst aid kit for their 6 cub scoutessentials

B- “One with the Force”- DisabilityAwareness

Taught by- Amy Price, pack 4092

Work on pieces of the DisabilityAwareness patch

Wolf Elective Adventure: Cubs WhoCareWebelos Aware & Care

C- LightSaber Games (SaberGuild)

Youngling training- Saber GuildLightsaber creation workshop

Taught by- Sabor Guild & TBD

(possible Wolf elective Paws of Skill#6 = sportsmanship, also Sportsmanfor Webelos)

Bear Elective Adventure: SuperScienceWebelos: Stronger Faster Higher, 6

D- “Wayfinding” Basic Maps andCompass

Taught by- Josh Bateman, pack4996 Joshbateman@mac.com

Wolf Elective Adventure: Finding YourWay

Cub Schedule

7:00-8:30am- Arrive and check-in8:45-9:00am- Flag

Session RotationsSession 1- 9:00amSession 2- 9:45amSession 3- 10:30amLunch 11:15- 12:15 (sack lunch), Gaga Ball, & RadioSession 4- 12:15pmSession 5- 1:00pm BattleClosing Ceremony & Departure 2:00-2:30

Groups assigned on arrival

Starfighters X-Wings Pod Racers Landspeeders

Session 1 Station A Station B Station C Station D

Session 2 Station B Station C Station D Station A

Session 3 Station C Station D Station A Station B

Session 4 Station D Station A Station B Station C

Camp Information & Rules

Registration: Please register early! Register online before the event! Online eventregistration will close by Tuesday October 5th. Late registration fees will be assessedafter September 24th.Map to Location: Tooele Wigwamhttps://maps.app.goo.gl/Ci9oncuUr3H1nkTJAParking: No vehicles or trailers in camp except to drop off gear. All vehicles will beparked on the north side of the property. Carpooling is preferred or pack light.Check in: Check in as you arrive to camp at the camper near the front of the property.Pre Registration numbers will be checked and late payments can be accepted at checkin. Please be ON TIME to check in. Campsites will be given to you at that time as wellas camp patches (if available).Camping Areas: These areas will be staked off and assigned based on the size of theunit and the number of units coming from your organization. Note: Some gear portagemay be required at some sites. All camping areas will be on the southeast andsouthwest side of the camp. On Saturday there will be campsite inspections based oncleanliness and order of the site and tents. Remember a scout is CLEAN. Beforecheckout please have the site inspected by a district staff member.Quiet Time: Lights out and quiet time is at 11:00pm. and revival is at 6:30am. All scoutsshould be in camp and accounted for by this time. Please respect the quiet time hours.Water: There is at least 1 water spigot on the property that units can fill up water jugs.Please bring containers for water preferably already full. Plan on limited water access.Food: All units should plan on bringing their own food for all meals. There will be ascout leader cracker barrel as well as a dutch oven Cookoff for leaders who would liketo participate.Fires: Fires for cooking and sitting around will be based on the state and county firerestrictions. Plan on cooking on propane stoves. Use elevated fire barrels at least 3ftaway from dry vegetation or propane fire pits to prevent wildfires.Sanitation: Sanitizer will be available for use at stations located around the camp.Please clean & sanitize your hands frequently. Face masks are encouraged but notrequired unless there is a mask mandate in place at the time of the camp. Dish waterused for meals should be disposed of properly following Leave No Trace principles.Porta Potties will be available for use in the camp. Please help to keep the bathroomsclean!First Aid: A certified EMT will be available at this camp. The first aid station will beavailable at the camper at the front of camp. Minor medical issues will be covered byunit leaders. If supplies are needed such as bandaids, wraps, cleaning supplies, etc.,the first aid station will have those available.Service Opportunity: A campwide service project will be held as part of the Saturdayafternoon rotation. The service project will be held between 4:30 to 6:00pm. Allparticipants are invited and expected to participate. Please come prepared with gloves,rakes, shovels, saws, and chainsaws (adults only)

Leader Training: Adult Leader Training Intro to Outdoor Leader Skills (IOLS) andNational Program Features will be provided at this camp. The cost for training is$5/person. Prepayment during registration is preferred, but we can collect the $5 on theday of the training.Staff Information: Volunteer OA members and staff need to plan on eating breakfastand dinner on their own. Lunch will be provided to you for helping.Merit Badges: Every effort will be made to complete the merit badges at camphowever, merit badges might not be completed at camp unless prerequisites are doneearlier and then passed off by the Merit Badge Counselor while at camp. See below forfurther details. Roll will also be taken during class sessions.

Requirements covered and NOT covered during camp:Merit Badges:Robotics- Most requirements will be completed at camp. Visiting a robotic competitionmay or may not be covered.Wilderness Survival- All requirements will be completed at camp, bring a personalsurvival kit already prepared to show the instructorAstronomy- All requirements will be completed at campOrienteering- All requirements will be completed at campFirst Aid- Most requirements will be completed at camp (partials likely depending ongroup size), Bring personal first aid kit to show instructorRadio- All requirements will be completed at campDisability Awareness- Fulfils most requirements except for #2 and 4a. These can bedone before or after the camporee. Merit Badge Counselor will arrange a visit for #2after the camporee. (2 Visit an agency that works with people with physical, mental, emotional, or educational disabilities. Collect andread information about the agency’s activities. Learn about opportunities its members have for training, employment, and education. Discuss what youhave learned with your counselor.

4a Visit TWO of the following locations and take notes about the accessibility to people with disabilities. In your notes, give examples of five things thatcould be done to improve upon the site and five things about the site that make it friendly to people with disabilities. Discuss your observations withyour counselor. • Your school • Your place of worship • A Scouting event or campsite • A public exhibit or attraction (such as a theater, museum, orpark)

Dutch Oven Cook Off

Cooking time: Dinner Time on Saturday between 6:00-8:30pmJudging: 7:30-8:30pmAwards Presentation: At Closing Campfire at 9:00pm

LOCATION: The Cook-Off Judging will take place at the staff camper. Dishes may beprepared at the Unit’s Campsite and transported to the camper for judging. Adultleaders are welcome to come eat after judges are served anytime between7:30-8:30pm.

There are two entry divisions: ONE POT MAIN DISH and ONE POT DESSERT.Contestants are permitted to enter each category.

INDIVIDUALS & TEAMS: Individuals over age 18 are invited to compete as well asteams. Contestant teams will consist of two or three persons. At least one teammember must be over the age of 18 and the other over the age of 11.

CONTESTANTS WILL PROVIDE: Dutch Ovens, cooking tables, culinary water, lighterfluid, charcoal, charcoal starters (stoves if fire restrictions are in place), cookingutensils, table covers, items for clean-up, additional tables needed for prep,presentation dishes, all food and other essential items necessary to prepare theirrecipe(s). All cooking must be done at least 12” from the ground.

All foods submitted for judging should be displayed in the pot or on the lid.Entries will be judged on aroma, appearance, taste, quality of entry, team dress,cooking technique, and presentation.

RECIPES: All recipes must be submitted in a format suitable to be reproduced. Onlycompetition recipes can be cooked during the cook-off.

All cooking must be done in an approved (Factory-Made) Dutch oven and everythingMUST be presented to the judges with the exception of excess gravies and sauces. Nogriddles, grills, roasters, sauce pots, spring form pans or skillets are allowed to be used.ONLY DUTCH OVENs are allowed.

Removing burnt or undercooked sections of food will lead to disqualification. Side itemssuch as butter, jam or sauces should not be presented to the judges' table unlessspecifically listed in the recipe and prepared on site. Dishes must be presented to thejudges' table on time—NO EXCEPTIONS. The time for judging is between 7:30-8:30pmon Saturday evening. No judging will happen after 8:30pm

This competition is about encouraging the skill of using the Dutch oven without the useof additional pans such as bread pans, pie tins, or tinfoil. Trivets under meat and

parchment paper are acceptable.

No battery operated or electrical devices are allowed in the preparation of foodwith the exception of scales or temperature probes.

DRESS CODE: Properly worn Field or Activity Uniforms.

HEALTH & SAFETY: Contestants are solely responsible for the proper selection,storage and refrigeration (if necessary) of all ingredients, the sanitation of their cookingarea and the preparation of foods that are safe for human consumption. Safe use offires, other heat sources and cooking equipment is the responsibility of the individualcontestants. Keep yourself and the public safe. All cooking must be done at least 12inches above the ground over a non flammable surface.

Ingredients cannot be precooked and must be combined, chopped, sliced, or dicedduring the competition--on site—including garnishes and marinating. The onlyexceptions are spices which may be a combination of two or more spices.

For safety reasons, no ingredients prepared or processed at home are allowed.

For sanitation concerns, please do not display foods on fabric or paperproducts. Paper plates and bowls are acceptable.

Garnishing should be simple and complement the dish being presented and not distractfrom it. This is not a garnishing contest. Garnishes should be edible. Any flowers usedin garnishing should be pesticide free and edible. Field judges may request proof fromthe place of purchase that the flowers comply with this rule.

Know and practice safe food handling procedures.

All judging decisions are final.

THE BSA AND DISTRICT STAFF ARE NOT RESPONSIBLE OR LIABLE FORACCIDENTS OR DAMAGE INCURRED DURING THE COOKOFF.

DUTCH OVEN COOK-OFFJUDGES SCORESHEET

TEAM NAME __________________________________________________________

RECIPE (Attached if not written)________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

___________ UP TO 10 POINTS --- PRESENTATION OF FOOD, BOTH VISUAL ANDVERBAL

___________ UP TO 5 POINTS --- TEAM DRESS

___________ UP TO 10 POINTS --- CLEANLINESS OF AREA, SANITATIONPROCEDURES FOLLOWED

___________ UP TO 30 POINTS --- APPEARANCE OF FOOD -- UNIQUENESS OFRECIPE – DIFFICULTY OF RECIPE

___________ UP TO 45 POINTS --- OVERALL FLAVOR -- DOES IT TASTE GOOD?DO FLAVORS MELD? TEXTURE IS RIGHT FOR FOOD (NOTOVERCOOKED OR UNDERCOOKED) -- AROMA

__________ TOTAL POINTS 100 POINTS POSSIBLE

JUDGES COMMENTS - RECOMMENDATIONS

Friday Evening

Saturday

Sunday Morning

Camp Map: Parking- North Side, Camping- South Side, Program Areas near Middle.Sites will be roped off and marked. NO PARKING IN CAMPING AREAS PLEASE!