Autumn camp checklist: what to arrange and when

An autumn camp needs more than a campsite booking and a packed activity schedule. You also need a clear registration process, dietary information, emergency contacts and a weather backup before the group arrives. This checklist takes you from setting the date through final setup, including food, route materials, lighting and the check-in desk. Use it to see what must be decided weeks ahead and what can wait until the day itself.

The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

  • Set the date and program

    2 people

  • Reserve campsite

  • Book activities at the venue

  • Send invitations

    2 people

  • Process registrations

    2 people

  • Collect dietary requirements

  • Check emergency contacts

    2 people

  • Assign participants definitively

    2 people

  • Send parents practical information

  • Check the weather forecast

  • Adjust the program for the weather

    2 people

  • Order groceries

  • Check materials

    2 people

  • Label the materials

    2 people

  • Pick up groceries

    2 people

  • Chill refrigerated items

    2 people

  • Print the route and group assignments

  • Charge the first aid bag and phones

  • Open venue

    2 people

  • Ventilate the rooms

    2 people

  • Set up tables and chairs

    4 people

  • Setting up the check-in desk

    2 people

  • Prepare materials per activity

    4 people

  • Hang decorations

    2 people

  • Set out lunch for supervisors

    2 people

  • Walk a safety round through the venue

    2 people

Event

  • Receive participants

    4 people

  • Register attendance

    2 people

  • Bring luggage to sleeping areas

    4 people

  • Explain the house rules and program

    2 people

  • Assign teams and supervisors

    3 people

  • Lead the introduction game

    4 people

  • Lead the autumn walk

    6 people

  • Serve hot drinks

    3 people

  • Refill drinks

    2 people

  • Set up the dinner buffet

    4 people

  • Serve dinner

    5 people

  • Serve diet meals

    2 people

  • Distribute game materials

    3 people

  • Guide the team assignment

    6 people

  • Set out drinks and snacks

    3 people

  • Support the evening activity

    5 people

  • Recheck attendance

    2 people

  • Clear away dinner and drinks

    4 people

  • Guide participants to sleeping areas

    4 people

  • Hold a leaders briefing

    6 people

Aftercare

  • Collect waste

    3 people

  • Store leftovers in the fridge

    2 people

  • Wash the dishes and kitchenware

    4 people

  • Clean the activity rooms

    4 people

  • Check sleeping areas

    3 people

  • Put furniture back

    4 people

  • Remove decorations

    2 people

  • Pack up materials

    4 people

  • Return borrowed materials

    2 people

  • Register lost property

  • Inform parents about found items

What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

  • Tablesqty 6
  • Chairsqty 40
  • Coat racksqty 4
  • Check-in desk

Tableware

  • Reusable platesqty 40
  • Reusable bowlsqty 40
  • Reusable cupsqty 50
  • Reusable cutleryqty 45
  • Thermos flasksqty 4

Kitchen

  • Cutting boardsqty 4
  • Chef's knivesqty 4
  • Serving spoonsqty 6
  • Serving plattersqty 8
  • Coolersqty 3
  • Cut-resistant kitchen glovesqty 4

Equipment

  • Kettlesqty 2
  • Portable speakersqty 2
  • Extension cordsqty 3
  • Rechargeable power banksqty 4
  • Flashlightsqty 8

Lighting

  • LED string lightsqty 4
  • Battery lanternsqty 6

Sports equipment

  • Footballsqty 3
  • Frisbeesqty 4
  • Relay batonsqty 6
  • Conesqty 20
  • Skipping ropesqty 8
  • Compassqty 6
  • Waterproof route mapsqty 6
  • Reflective vestsqty 12

Decorations

  • Autumn leaf decorationsqty 2
  • Paper garlandsqty 6
  • Name badgesqty 45
  • Markersqty 20
  • Rolls of tapeqty 6

Cleaning

  • Waste binsqty 6
  • Bucketsqty 4
  • Cleaning clothsqty 12
  • Broom setsqty 3
  • Mopsqty 3
  • First aid bagsqty 2

Catering

  • Groceries

Tips

  • Set the date and reserve the campsite before sending invitations. Keep the activity program visible while registrations are open, because late changes affect group assignments, food quantities and venue bookings.
  • Close registrations early enough to process dietary requirements and emergency contacts. Aim to send parents the practical information at least 7 days before camp, including arrival details, clothing and the final program.
  • Check the forecast 48 hours before the start and prepare a clear alternative for outdoor activities. Autumn conditions can affect routes, sports equipment and travel between activity areas, so waterproof maps and reflective vests should be ready before departure.
  • Order groceries only after registrations and dietary requirements are confirmed. On the preparation day, pick up chilled items in time to refrigerate them and separate food for supervisors from the main meal service.
  • Allow at least 60 minutes for venue setup. Ventilate rooms, arrange tables and chairs, prepare the check-in desk, charge phones and power banks, and place lanterns or string lights before participants arrive.

Frequently asked questions

How far in advance should I plan an autumn camp?
Set the date and reserve the campsite at least 8 to 12 weeks ahead. Book venue activities at the same time, then open registrations once the main program is confirmed.
When should parents receive the autumn camp information?
Send the practical information at least 7 days before the camp. Include the route, arrival and collection arrangements, clothing guidance, the program and a contact number for emergencies.
How many days before camp should I check the weather?
Check the forecast 48 hours before the start and review it again on the morning of the camp. Decide then whether outdoor activities, routes or group movements need to change.
When should I buy food for an autumn camp?
Order groceries after registrations and dietary requirements are final, usually 3 to 5 days before camp. Pick up refrigerated products as close to the start as possible and chill them immediately.

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