![]() ![]() The final event is a four course meal prepared by each student which is presented to the staff for judging. ![]() The course focuses on purchasing of subsistence and supplies government and personal equipment financial and management administration table service, china and silver, glassware and bar service menu planning seating arrangement interior and grounds maintenance crime prevention, counter terrorism and safety ethics, integrity and family relations, and much more. ![]() Students will graduate in service dress uniforms.Įnlisted Aide Training Course - EATC: The EATC is a hands-on course designed as a foundation to give prospective and current enlisted aide’s tools to be successful while on the personal staffs of general and flag officers. All students will report to course with their services dress uniform and all authorized ribbons and decorations. All chef coats must have name and rank sewn on or the name tag and and pin on service rank. Uniform will be Chef's attire: Black or checkered chef pants with a predominately white chef jacket, proper chef shoes (clogs with backs, boots or core-forms). military branches, to include National Guard and Reserve Component, in grade SGT and above in food service-related specialties (Army MOS 92G and 91M, USMC 3381, USN MS, and USAF 3MO71, 3MOX1, and 8A200) and Warrant Officers (MOS 922A) who possess or show potential to cultivate higher level cooking skills members of allied services who meet equivalent qualifications of above others by waiver.Ĭourse Scope: Advanced cooking techniques and skills required for high quality food preparation special menu planning meal service, and detail meal evaluation. Currently, we have instructors from the Army, Marine Corps,Navy, Air Force, and Coast Guard. As of January 1999 the classes are instructed by combined services instructors. It also shows that each service has skilled food service professionals. All branches of service working together on a mission is now the rule instead of the exception. The training of different services in the same class is indicative of the way we execute our missions across the world today. Training with the different services allows the incorporation of the combined skills and knowledge of each service and to incorporate the new trends in food service and convert to restaurant style service instead of Dining Facility service. This is a jointly trained course with instruction provided by all five services. ![]() The ACSTC is challenging and rewarding to the most skilled food service personnel. This course will provide advanced techniques and skills required for menu planning, advanced gourmet food preparation/production, menu evaluation, and meal service. During this course, we will now offer ACF Certification.Ĭourse Description: The Advanced Culinary Skills Training Course (ACSTC) was developed with the intent to train select food service personnel in advanced culinary techniques employing the train-the-trainer concept. The entire class is responsible of designing, preparing and serving the meal. The final event is a six, seven or nine course meal prepared for 24 VIP's and guest. The course focuses on knife skills, menu development, advanced baking techniques, buffet platter production and presentation, production of course meals, (three, five, and seven course), effective purchasing techniques, advanced dessert preparation, table service, nutrition, and much more. It is not the place to learn or review your basic cooking skills. The Advanced Food Service Training Division (AFSTD) training course consisting of the Advanced Culinary Skills Training Course which is a five week, intense advanced culinary hands-on training.Īdvanced Culinary Skills Training Course - ACSTC: The ACSTC is a very intense hands-on course designed to improve the overall skills of an experienced cook. The Enlisted Aide Training Course is a three week course designed to provide the foundation to personnel entering the Enlisted Aide field. These manuals explain how MOS codes were assigned and includes descriptions of the duties and responsibilities by job type.Advanced Culinary Skills Training DivisionĮmail: To provide advanced level culinary and Enlisted Aide training to all Services personnel. War Department Technical Manual TM 12-405 Military Occupational Classification of Officers. View or downloan War Department Technical Manual TM 12-427 Military Occupational Classification of Enlisted Personnel. Military Occupation Specialty Codes (MOS)Ī Military Occupation Specialty Code (MOS) is a numeric code used to identify a specific Army job comprised of one or more related duties and responsibilities normally requiring special knowledge and skills acquired through training and experience. ![]()
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