large herd of colorado elk resting in rocky mountains
 

BIG GAME HUNTING COURSE - Outdoorsman Skills, Navigation and Survival

The SFG hunting guide, is designed to incorporate over 20 hours of comprehensive training in several areas of professional guiding and personal outdoorsman training. This segment of the course combines indoor and outdoor classroom and hands on outdoor experience the student will be trained in the extensive skills a back woodsman requires. The outline below are the highlights of the course content. An individual study and notes syllabus is furnish to each student plus text books. A student planned (2) Day wilderness overnight pack trip will be included in the course to practice these skills.


  1. Camping site skills - 25 hours
  1. Camp site selection - Permanent camp and drop camps
  2. Fire pit setup and fire management
  3. Tent setup - framed - cross piece - ropes
  4. Tent types Cook - Living - Tack -Oval - Military
  5. Equipment setup and operation
  6. Corral setup - electric and permanent
  7. High line setup - hitching posts
  8. Watering techniques - filtration
  9. Fire starting skills
  10. Firewood cutting and chain saw operation
  11. Sanitation - latrine
  12. Operations planning
  1. Survival skills -15 hours
  1. Emergency medical care
  2. High altitude sickness care and treatment
  3. Emergency water and hydration
  4. Weather patterns recognition
  5. Back tracking and spotting
  1. Mapping and Navigation - 10 hours
  1. Mapping - topo
  2. Compass operations - (day and night)
  3. GPS operation
  4. Navigation games (wilderness)
  5. Star navigation (land and sea)
  1. CPR and First Aide - 5 hours
  1. Basic wilderness first aide
  2. Basic CPR
  1. Regulations - State and Federal -2 hours
  1. Gun laws
  2. Hunting laws
  3. Land - Water and camping site laws

  VII. Leadership -3 hours

  1. People skills
  2. Communication
  3. Appearance
  4. Work Ethic

VIII. Camp Cooking - 15 hours

  1. Fire pit cooking - dutch oven
  2. Gas stoves - flat grille
  3. Menu planning
  4. Nutrition
  5. Recipe planning
  6. Food preparation - trail
  7. Cookware sanitation and care

 

 

 
 







 


 

 

 

 

 

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