(i) Know the necessary ingredients of a balanced diets.
(ii) Know how to buy provisions, vegetables etc. and draw up priced and dietically sound menu to include quantities required for a camp of a week’s duration for at least one patrol of 6 guides.
(iii) Make a proper cooking place, lay and light a fire using chullah, trench etc. and cook 5 local standard dishes of which two beverages as prescribed by the examiner.
(iv) Serve food in a proper manner.
(v) Know how to store provisions in a hygienic manner.