Patrol Grubmaster Responsibilities

As the Grubmaster for your patrol, you are responsible for making sure that your patrol has healthy and nutritious food for campouts. Having the right food for a campout is one of the key items to everyone having a really great campout. This procedure will help you do a great job for your fellow scouts! 

The Campout Planner form is completed 10 days before campout (Tuesday troop meeting)
  • List all scouts attending the campout
  • Write down your budget
  • Plan your menu
    • Patrol menu is planned together
    • All dietary needs are considered
    • Meals involve cooking
    • Convert your menu to a shopping list
  • Duty Roster is filled completely. Assign all roles including Grubmaster
  • Patrol Leaders & Troop Guides review the Patrol’s meal plan to ensure it is nutritionally balanced. 
  • Scoutmaster or Assistant Scoutmaster approves and signs plan
  • A picture of the planner is taken and posted to your patrol Rally
Nutritional Requirements:  Scouts BSA encourages healthy balanced menus by including the understanding and application of the current USDA nutrition model found in the Scout Handbook and advancement requirements.  Each meal planned should reflect that model and include a protein, carbohydrate, and fruit/vegetable. Scouts are encouraged to plan, prepare and cook meals “from scratch.” Patrols drink water.  Soft drinks, drink mixes, candy bars, and other junk food are prohibited on camping trips. Ready-to-eat processed foods defeat the purpose of learning cooking methods and are not allowed (examples:  doughnuts, cereal, Pop-tarts, take-out and pre-cooked meals).

Shopping List Tips: Food packaging has nutritional information on the label which includes servings per container. You may also consult the Single Serving Sizes reference page in the Scout Handbook and in your Patrol Binder. If you are still unsure, ask an adult to help you finalize quantities of food. 
At the Troop Meeting on the Wednesday before the campout,  pick up your Patrol Cooler and Dry Bag from the Quartermaster. 
Grocery Shopping
  1. Ask an adult to take you shopping the week of the campout, Thursday night at the latest
  2. You do the food selection (not an adult and not a shopping service)
  3. Keep a running total of how much the food costs. Write down how much each item costs, and make sure you stay within your budget.
  4. Do price comparisons, but honor what the patrol has asked for, especially if they have been specific about brand, flavor, or quantities.
  5. If the patrol was not specific, choose what you think the patrol will like.
  6. Before the end of your shopping trip, check everything over and make sure you have all ingredients and that there is enough food for everyone.
  7. Stay within your budget. You will not be reimbursed over budget. 
  8. Buy/provide ice for the cooler Friday before the campout. This is part of the budget.
  9. Save your receipts. Take a photo or make copies to get reimbursed after the campout. (If you need an advance or would like a leader to use the troop debit card, please talk to your Scoutmaster).
Adhere to the choices made by your patrol. The following are examples of changes that MAY or MAY NOT be made:
  • If your patrol collectively chose canned pears as part of the lunch menu, but you personally prefer peaches, get the pears. A scout is loyal to the patrol’s choices (and brave to try something new).
  • Do not buy extra items if under budget. A scout is thrifty.
  • If a dish is missing an ingredient, buy it. For example, if pancakes are on the menu, make sure you purchase not only the pancake mix, but also the oil and eggs needed to make it. Be prepared.
  • Similarly, if the meal is lacking in one of the four basic food groups, you may add the necessary item.
  • It is ok to utilize small quantities from your home pantry if you cannot purchase items in bulk or small quantities per your recipe (examples: sugar, spices, an egg). 
Pack the food into the Patrol Cooler and Dry Bag
  • Cooler:  A cooler is used to keep perishables cold. Perishables are foods that are kept in the refrigerator at home and other food items that say “Refrigerate after opening”.  Be sure to bring enough ice to last for the trip. Since ice melts, ensure that the food is kept in closed containers so it doesn’t get wet when the ice melts. For example, cheese that has been sitting in water is nasty, and no one will want to eat it.
  • Dry Bag:  Dry goods need to be kept in the dry bag and moved to the trailer when unattended.
  • Help yourself by repackaging food:  Lighten your load and save space by getting rid of excess store packaging. Measure only as much of each ingredient as you will need for one meal and put it in a sealable plastic bag. Tape a label on each bag and write on it the name and amount of ingredients inside.
  • Leftovers:  Use sealable plastic bags to store any leftover food. Your Patrol Chuck Box may already have some. If not, make sure they are on your shopping list.
At the Campout
  • Supervise all meals. Monitor that the responsibilities on the Duty Roster for cooking and cleaning up are being accomplished. The Grubmaster should cook and clean as assigned too.
  • Inventory the Patrol Box before returning it to the trailer. Let the Quartermaster know if any supplies are running low.
After the Campout

  • Distribute any leftover perishable food among the Patrol members.
  • Discuss the inventory of your Patrol Box, and advise the Quartermaster of items that need replacing.
  • You may save any leftover non-perishable food for the next campout. Make a list of all leftover non-perishable food and give it to your Patrol Leader so that it can be passed on to the next Grubmaster.
  • Wash and dry dish towels and return them to the Quartermaster at the next meeting.
  • Complete the form for reimbursement and attach a copy of the receipt 
  • See an ASM or SM and get your Scout Handbook signed. You have completed a requirement!

Forms: