Diary

Sep
10
Tue
Avon County AGM @ Bridge Learning Campus Secondary
Sep 10 @ 7:00 pm – 9:00 pm
Sep
11
Wed
District Manager’s Meeting @ Mafeking Hall
Sep 11 @ 7:30 pm – 9:30 pm
Sep
14
Sat
1st Yate AGM @ 1st Yate Scout HQ
Sep 14 all-day
1st Abbotswood AGM @ TBC
Sep 14 @ 11:00 am – 2:00 pm
Sep
19
Thu
District AGM @ Mafeking Hall
Sep 19 @ 7:00 pm
Sep
20
Fri
County Camping Competition @ Woodhouse Park, Almondsbury
Sep 20 – Sep 22 all-day
Sep
21
Sat
Module 10 – First Aid – Full Day Course @ Woodhouse Park, Almondsbury
Sep 21 @ 9:00 am – 4:30 pm
Sep
24
Tue
District Scout Leader’s Meeting @ TBA
Sep 24 @ 7:30 pm
Sep
28
Sat
Module K: Young Leader Training @ 1st Woodend Scout HQ
Sep 28 @ 9:00 am – 3:00 pm

Please note:

Please could Young Leaders bring a packed lunch.

Sep
29
Sun
County Shooting Competition @ Chelwood Campsite
Sep 29 all-day
Cub’s Fun Day @ Mafeking Hall
Sep 29 all-day
Oct
4
Fri
District Scout and Explorer Green Field Camp @ Mafeking Hall
Oct 4 – Oct 6 all-day
Oct
12
Sat
Bristol Zoo Gardens Discovery Days @ Bristol Zoo Gardens
Oct 12 – Oct 13 all-day
Sodbury Challenge 2019
Oct 12 @ 6:00 pm

This year the event is on the 12th October 2019.

Every year in October we run a night exercise called the Sodbury Challenge.  It is based in the South Cotswold district and run from the 1st Chipping Sodbury Scout Hut.

The event is open to all Scouts, Explorers, Guides, Network and Leaders. The Challenge consists of a 5 and an 8 hour exercise. The 5 hour challenge is open to ages up to 14, the 8 hour exercise is open to those aged 14 and above. We also allow inexperienced teams and non-competitive teams who just want to take part, usually with a leader to help.

The format of the event is as follows:

  • Teams of 3-5 members;
  • Do as many checkpoints in the 5 or 8hrs;
  • Checkpoints have different scores;
  • Highest score in the time allowed wins;
  • Course is marshalled but teams work on their own.

If you are interested, more information can be found on our website (link below). The letter and entry form will be published online soon.

If you have any other groups that may like to enter, please don’t hesitate to forward this email.

I have attached a leaflet that you can use to help promote if you wish.

http://www.chippingsodburyscouts.org.uk/

https://challenge.chippingsodburyscouts.org.uk/

Sodbury Challenge Leaflet

Oct
13
Sun
District Cooking Competition @ Mafeking Hall
Oct 13 @ 9:30 am

Competition Rules

 

Teams

Teams should consist of 4 Scouts, aged less than 14 years and 6 months on 26th March 2020.

Teams should be accompanied by at least one adult who is prepared to take responsibility for their team’s welfare and remain on site during the competition.  Adults are not permitted to assist the teams during the competition, but may be asked to help with general supervision, setting up and clearing away.

We don’t need to have copies of health or parent’s permission forms for your Scouts, but please make sure that the adults supporting the teams on the day have this information with them in case it is needed.

Every team will have at least two hours to prepare and serve their meal, and a ‘service’ time during which the final judging will take place.

Theme

The food, table setting and menu design should reflect this year’s theme: “The Olympics”.

The theme needs to be reflected throughout all aspects of the entry: dress, table decoration, menu and food presentation.

Menu Requirements

Cook and serve a 3 course meal: Starter, Main Course and Dessert. Four portions should be prepared and presented on a laid up table.  The judges will take a small amount to taste from one of the small portions…NB.. THIS IS A CHANGE FROM RECENT YEARS: YOU DO NOT NEED TO MAKE UP A 5TH SMALL PORTION FOR THE JUDGES!

Every team will have at least two hours to prepare and serve their meal, and a ‘service’ time during which the final judging will take place.

There are NO set ingredients. Teams should prepare a meal they want to eat. (Points will not be lost, but it is disappointing to see one team member not eating because they do not like the food chosen)

The ‘Difficulty’ bonus only applies to food prepared during the competition, not to items such as bread rolls made at home. It only counts once – the taste section is not be influenced by difficulty.

Costing

There is a £17 budget for the meal – points are lost for exceeding this. Any food ‘donated’ to the team should be listed at normal supermarket prices.  Any item that can be considered an essential or main ingredient for a dish needs to be included in costs.  If in doubt, include the proportionate cost (eg 1/10 pack of expensive spices)

At the judges’ discretion, any team exceeding the budget by over £5 may not be eligible for the trophy.

Drinks to be served during the meal do not need to be included in the cost.  All drinks should be alcohol-free, in accordance with POR.

Equipment

The meal is to be prepared using equipment which could be found in an average camp kitchen so no fridge, no electrical items, no oven and no blow torch to be used.  Small portable utensils such as pasta makers are permitted as these could be items taken to camp to prepare a particular meal.

 

The following items are a guide:

  • Gas cooker with two rings, grill and a gas bottle.
  • 1 set of billies or saucepans (large, medium and small)
  • 2 mixing bowls
  • 2 washing up bowls/buckets and tea towels / handtowel / handwash
  • Cutlery, crockery and glassware
  • Cool box with ice packs
  • 1 frying pan or wok
  • 1 water container
  • Cooking utensils (peeler, knives, grater, whisk, etc).
  • Table decorations, linen, cruet, etc.
  • Chopping boards
  • FIRST AID KIT

Marking Schedule:

MENU AND COSTINGS  
Menu Presentation Spelling, size, style, theme. 10  
Menu content Balanced courses, explanation of dishes relevant to theme 10  
Costings Clearly presented receipts against menu items 10  
Within budget

Judges discretion – if budget exceeded by over £5 teams may not be eligible for the trophy.

Full marks (10 points) if within budget.

2 points deducted per £1 over £17,

eg £18 spent = 8 points, £22+ spent = 0 points

 

10  
TEAM WORK, HYGIENE AND COOKING  
Team dress Smart themed appearance / hygienic measures eg. wear aprons to cook; roll up sleeves or wear protective jackets, restrain long hair 20  
Team work Leadership, work allocation and communication, planning, organisation, methods and good behaviour / use of time. 10  
Food preparation Safe hygienic practice; proficient use of utensils / equipment. 10  
Cleanliness Work station kept clean and tidy during cooking, hands washed before food prep, washing up cleared away. 10  
‘Difficulty’, Skill Extra points at judges’ discretion (5 per course) for amount of work needed to prepare menu.  NB. This bonus only applies to food prepared during the competition. 15  
  Total prior to final judging 105  
TABLE LAYOUT  
Table setting Table layout and visual appearance: home made better than shop brought decorations. 20  
Theme Use of theme in table layout 10  
FOOD AND TIMINGS  
Timing All courses served together, on time, served at correct temperature. 30
Service Presented well, not just thrown on plate

As described on menu: no missing elements

20
Guidance for judging ‘Chef’s palate’ sections: Please only consider how well the dish attempted has been delivered. Use the ‘difficulty’ section to give credit for a complicated dish.
Chef’s Palate – Starter Seasonings, texture, flavour, not under or overcooked/set.

 

20
Chef’s Palate – Main Seasonings, texture, flavour, not under or overcooked/set.

 

30
Chef’s Palate – Sweet Seasonings, texture, flavour, not under or overcooked/set.

This is the only section the ‘best dessert’ is judged on

20
  Total from finished meal 150
CLEARING UP & PACKING AWAY
Teamwork Each team member contributing / being helpful 10
Standard of clean / tidy packing away Utensils, crockery, saucepans etc all cleaned to good standard / items packed safely and tidily for journey home 10
Behaviour Focused on job, quiet and well behaved 10
Total from clearing away 30
  Maximum score (per judge) 285

 

 

 

REGISTRATION FORM 2019

 

 

To enter, please visit the   send the above form as per form details

 

All Judges are from out of district, in case of tie break, event manger/DSL scores will be taken in added into the teams in the tie break.

 

Any questions please email cookingcomp@cesd.org.uk and event manger will answer any questions.

 

Questions and answers will also be placed on the district website.

 

 

 

 

Nov
6
Wed
District Manager’s Meeting @ Mafeking Hall
Nov 6 @ 7:30 pm – 9:30 pm
Nov
13
Wed
District Scout Leader’s Meeting @ Mafeking Hall
Nov 13 @ 7:30 pm
Nov
21
Thu
District Exec Meeting @ Mafeking Hall
Nov 21 @ 7:00 pm – 9:00 pm
Nov
22
Fri
ADC’s Challenge and Mud Walk @ TBA
Nov 22 @ 6:00 pm – Nov 23 @ 4:00 pm

Starting with an overnight camp on the Friday, then pack up and have a cooked breakfast and leave by 8am on Saturday morning.  Meeting location to collect lunch, which will take you to the finish, where you can expect a evening meal to follow!

Feb
8
Sat
Cotswold Marathon
Feb 8 all-day
Apr
26
Sun
St Georges Day & Scout Karts @ Yate International Academy
Apr 26 all-day
May
22
Fri
Avon Adventure – County Jamboree 2020 @ North Somerset Showground
May 22 @ 6:00 pm – May 25 @ 10:00 am
Jun
19
Fri
Strategy 2020 @ Two Mile Lodge
Jun 19 – Jun 21 all-day
Jun
26
Fri
Evolution 2020 @ Two Mile Lodge
Jun 26 – Jun 28 all-day