Model Campsite Adult Leader Specific Training Course - PowerPoint Presentation

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Model Campsite

Adult Leader Specific Training Course2012

Model Campsite

Campsite – easy on the land & allows LNTEnvironmental impact – use designated camping areasSafety – especially when setting up in the darkDead falls (trees)Clear of low lying areas/gullies/flash floodsLone trees - lightening dangerClear of game trails, especially in bear countryCampsite size & layout – efficient (use only what you need)Cooking area 15’ – 20’ from tentsFire area 15’ – 20’ from tentsSleeping areaCooking areas Away from sleeping areaAlways consider animals, hang food in “bear bags” or lock up in trailersTrash discipline

Model Campsite - continued

Terrain Good drainage?Ground cover – consider if it rains (muddy)Consider sunlight angles (shade, sunrise/sunset, conditions if it rains)Water – drinking, cooking, cleanup, washingSeveral gallons per scout per dayCampsites – 200’ away from sourceLatrine away from source to prevent contaminationStoves & CampfiresUse fire rings/existing sitesSupply of dry dead woodUse a stove to lesson impact whenever possibleOpen fires take time and require fire guard/water to extinguishPrivacy – respect privacy and solitude of other visitors “BE QUIET!”Permission – Get permission and required permits

Model Campsite – Setting up

Dining fly – Set up first (protection for gear and cooking area) Close to water and fire ring (but not over the fire)Away from animals - bear countrySet up patrol cooking areasSleeping area Set up after patrol dining fly and cooking areas Pick site clear of rocks and LNT (established areas)Consider adverse weather (wind, rain, drainage)SanitationLatrines – 200’ away from water source, cooking & sleeping areasWash station – central location, near waterSump – place to discard wash water/food from cookingIdentify areas for food storage – bear bags, trailers, buildings

Wash Station Process

Equipment:

Paper Towels

Your Favorite

Dishsoap

A Dishcloth/Sponge/Scrubby

Tongs

Table

Three Dishpans

Hot Water

Cool Water

A splash of bleach or sanitizing tablets (optional)

Dirty Dishes

Step One: Heat The Water

Immediately after dinner is ready, we put two or three pots of water to boil on the stove while we are eating.

Step Two: Wipe The Plates

After dinner everyone takes a paper towel and wipes their plate and silverware clean of any food particles.

Step Three: Set Up The Wash Tubs

Step Four: Prepare The Tubs

Tub A is for washing. We put a few squirts of dish soap in here, then fill the tub halfway with regular water.Tub B is the rinsing tub and gets just plain water in it. We fill the tub 1/3 of the way with cool water, and the rest (about 2/3) with hot water.Tub C is for sterilization health safety standards recommend 1 teaspoon of bleach for every 2 gallons of water

Step Five: The Washing Process

Dumping the Dishwater

First dump out the water in Tub A.Now...dump the rinse water from Tub B into the empty Tub A (this gives Tub A a rinse with water that you already have). Now dump Tub C into Tub B. So now Tub C is empty and clean and you are done with it. Turn it upside down with your other clean dishes to dry. So now you have water in only Tub A and Tub B. Go ahead and dump the water from Tub A againNow pour the water from Tub B into Tub A so Tub B is clean and empty, and Tub A is getting its final rinse with the batch of hot rinse water. Put Tub B upside down with the clean dishes to dryFinally, dispose of the water in Tub A and turn it over to dry...and you are done! And your dishes are done too!