The design process for National Patrol Camp XI began in March 2024 with the development of the primary event identity and its subsidiary logos. Drawing from my experience as a Scout Leader, I centred the identity around patrol life — a fundamental part of the Scouting experience where small teams live, learn and overcome challenges together throughout camp.
Held at Sarimbun Scout Camp, the identity also draws directly from its surroundings. The distinctive triangular roof of the camp's Multi-Purpose Hall became a key visual element, grounding the identity in a place familiar to generations of Singapore Scouts.
The visual identity brings together recognisable elements of camp life: Sarimbun's Multi-Purpose Hall, tents representing the four camp areas, and a rising sun symbolising the start of a shared adventure.
Vibrant colours, geometric forms and simplified illustrations were combined to create an energetic and recognisable identity that reflects the camaraderie, challenges and experiences of National Patrol Camp.
The identity was extended across the entire camp experience, including embroidered patches, scarves, T-shirts, camp brochures, certificates, banners, posters and other environmental applications.
Rather than treating each item individually, the aim was to establish a cohesive visual system that could adapt across different formats while consistently representing the camp's learning objectives and the wider spirit of Scouting.
To support participants beyond physical collaterals, I designed and developed a dedicated digital resource for camp cooking.
The website consolidated meal schedules, recipes, food-safety information and practical kitchen tutorials into an accessible resource participants could refer to throughout the camp.
This allowed design to serve a practical operational purpose — turning complex catering information into something Scouts could quickly understand and use independently, while contributing to a safer and more organised camp experience.
Beyond overseeing the camp's visual identity, I also served as Head of Food & Beverage, managing catering operations for approximately 450 participants.
My responsibilities included ingredient planning, procurement, kitchen operations and meal preparation. I also led a team of 12 Scouts aged 13–16, guiding them through the day-to-day operation of the camp kitchen while creating opportunities for them to develop teamwork, responsibility and leadership.
