Patrol Equipment Checklist – Camping
Patrol organization
- Patrol flag
- Duty roster
- Menu and recipes
- Food inventory
- Patrol first-aid kit
- Lantern
- Clock or watch
- Notebook and pencil
Shelter
Each patrol should have:
- Dining fly, canopy, or patrol tarp
- Poles, stakes, and guylines
- Ground tarp
- Patrol tents
- Tent stakes and mallet
- Small broom or whisk brush
Cooking
- Two-burner camp stove
- Approved fuel
- Matches and lighters in waterproof storage
- Cook pots with lids
- Frying pan or griddle
- Dutch oven, if included in the menu
- Pot holders or heat-resistant gloves
- Cooking utensils
- Spatula
- Serving spoon
- Ladle
- Tongs
- Can opener
- Cutting boards
- Kitchen knives
- Measuring cups and spoons
- Mixing bowl
- Aluminum foil
- Food-storage containers
- Cooler
- Cooler thermometer
- Ice or frozen water bottles
- Water jugs
- Folding table
- Table covering
Eating supplies
- Patrol wash basins: wash, rinse, and sanitize
- Biodegradable dish soap
- Sanitizing tablets or approved bleach solution
- Scrub pads and dishcloths
- Dish towels
- Drying rack or mesh drying bag
- Paper towels
- Trash bags
- Resealable bags
- Disposable gloves for food handling, if desired
Scouts should generally bring their own reusable plate, bowl, cup, and utensils rather than relying on disposables.
Food and consumable supplies
Prepare quantities according to attendance and the approved menu.
- Friday-night snack, if needed
- Saturday breakfast
- Saturday lunch
- Saturday dinner
- Saturday snacks
- Sunday breakfast
- Beverages
- Cooking oil or spray
- Salt, pepper, and seasonings
- Condiments
- Butter
- Sugar or sweetener
- Drinking water
- Ice
- Hot chocolate, if appropriate
- Food for participants with allergies or dietary restrictions
- Extra shelf-stable emergency meal
- Charcoal and fire starters, if permitted
- Firewood purchased locally or obtained as campsite rules allow
Each meal should have a clearly assigned cook, assistant cook, and cleanup team.