The material on backpack cookery has been written with the classroom teacher in mind, but it can be adapted by camp leaders, 4-H clubs, scouting organizations, and other youth groups. Basic instructions in planning and preparing meals for the backpacking trip are given, along with a discussion on traveling light and a list of essential and "convenience" cooking equipment. Considerations of safety and ethics in camping and eating in the outdoors are covered. Included in the module are: lesson plans for five 50-minute classes, entitled Meal Planning, Preparation for Food Buying (to organize for comparative shopping), Comparative Shopping, Cost Analysis (to determine the best store for purchasing food for the trip), and Precamp Preparations (to continue practical preparations and emphasize the importance of group participation and cooperation); recipes suitable for use on a backpacking trip, such as marmalade, deviled ham salad, wild rice and chicken to be made while on the trip and walnut sticks, oatmeal carmelites, zucchini bread to be prepared before the trip; an index to the recipes; a glossary; a 13-source bibliography; and five appendices (Menu Suggestion Sheet, Menu Planning Sheet, Shopper's Guide Sheet, Checklist for Overnight Backpacking, and a Suggested Written Examination). (Author/LC)