In lock this semester we had to substitute the normal 3-day camp for a 1-day trip because of covid limitations. Even though it was regrettably short we managed to pack in the three main things we have been doing this semester; bush cooking, climbing and kayaking. For the bush cooking we planned a brunch, choosing from breakfast or lunch foods. Most people chose breakfast including my group. One member of our group the pancake mix while me and the third member started the fire. Before the day trip we had started to plan and cook our first meals. For the first cook both of my group members where sick so i had to join another meal and we made pasta with chicken and veggies, the second cook we made hallumi tacos and both my teammates where. We did not manage to bring everything for the hallumi tacos but we did for the pancakes. My goal this semester was to try something new and participate fully and I believe completed this by participating fully in all three tasks even though I did not fully enjoy all of them.
During the Day trip, we developed some of the capabilities including collaboration and organised. We used collaboration in all three activities. We developed collaboration in bush cooking to make my group’s pancakes and our other meals and we learnt to work together in our group. In Treetop Adventures/climbing we developed collaboration by giving each other tips for the different courses and helping each other do the drop at the end of each course. For the trip, we had to develop organisational skills to make sure we had everything for the trip as we could not go back and get the stuff we forgot and this helped to develop my organisation as we learnt to pack early and double-check we have everything. I would like to improve my resilience as I do not feel I showed much resilience during the trip and I believe I should try to put myself in more difficult situations so I am prepared if something goes wrong.
In Lock this semester we also focused on Leave No Trace. We did this during the day trip as well as while bush cooking. We did this by sticking to paths, putting our rubbish and food scraps in the bin, and not disturbing the wildlife. We also did an emu bob which is where we all got in a line horizontally and slowly walked forwards grabbing any plastic or other waste we saw and putting it in the bin where it belongs. After bush cooking, we washed our plates and to leave no trace we used a strainer to make sure we didn’t miss any food scraps. We were very careful during the whole of this semester and made sure to leave no trace and make Lock sustainable.