This blog and all it's documents are formatted for the 2014 requirements. It's going to take me a while to update things. Check the Updates Page for the most up to date resources.
If you haven't started the Cooking Merit Badge yet then use the 2016 requirements.
If you have started this merit badge and completed what was formerly requirement 1d then you might as well go ahead and finish on the 2014 requirements. The 2016 version is slightly easier because it takes out 1d. but if you've already done that there's little point in switching and because all the requirement numbers changed it would be very confusing to track.
Changes made (the short version):
- They took out requirement 1d about the 9 food borne illnesses (which is good to know but not necessary to go through all that work, detail and redundancy).
- They expanded what was 4a and is now 3b about the different cooking methods. There are now 10 instead of 7 and a bit about maintaining temperature when cooking.
- They moved 3a to 2e and 3b to 1e which means what was 3 is now moved and so requirement 4 is now 3, 5 is 4 and so on.
- 3c is new. It’s about planning timing.
- They took out the Outdoor Code and Leave No Trace which look like they were moved to 5h as an afterthought.
- Other than that they clarified some of the wording and rearranged some things, but no other major changes.
Changes made (the long version--includes full text of new requirements with new thing in bold and comments in red):
- Health and safety. Do the following:
**Where local regulations do not allow you to build a fire, the counselor may adjust the requirement to meet the law. The meals in requirements 5 and 6 may be prepared for different trips and need not be prepared consecutively. Scouts working on this badge in summer camp should take into consideration foods that can be obtained at the camp commissary.