Backcountry Cooking Class

Family

Description: Tired of always eating the same old camp food? Heading out for your first camping or hiking trip and not sure what to pack? In this hands-on field seminar, REI Outdoor School instructors will teach you how to build a safe, efficient camp kitchen, design a menu, and prepare nutritious, tasty meals that will delight your campers and elevate your wilderness experiences! Learn about proper food handling and sanitation techniques and tips on preparing and storing your food to minimize cleanup. We will discuss what stove and fuel types are best for your needs, then we will prepare and cook a shared meal on a variety of stoves. We'll be sampling ultra-convenient freeze-dried meals, along with some of our staff's favorite camp recipes from a mix of dried and fresh ingredients that are sure to please. All stoves, kitchen materials, and food ingredients provided (with options for both vegetarians and meat eaters).

Skills you'll learn:

Strategies for healthy, light weight, and easy to prepare meals. Learn to use camp stoves safely. Practice hands-on cooking during class. Applicable skills suitable for backpackers and car campers alike.

Duration: 4 hours

Check out the gear list.

Required Legal Form:

This course requires the participant to read and sign a liability release form before participating. Please see "Required Legal Form" for the session you are registering for. You will need to print, sign and bring the form to your class.

Backcountry Cooking Class Information

  • Activity Level: (1) Relaxed
  • Skill Level: (1) Beginner

Outdoor School Cancellation Policy

Backcountry Cooking Class

Date / TimeMeeting Location / Class NotesPriceRegister
2/24/2012
3:00 PM EST
Backcountry Cooking Class
College Park REI | More Information | Get Directions

Group Size: 12

Required Legal Form: General (pdf)

45
  • Member: $45.00
  • Non Member: $65.00
register

10 spots available

Backcountry Cooking Class Gear List

Gear to bring to class:

(Required)

(Optional)

Gear provided by REI:

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