Food Service Courses

Basic Food Service Courses

FOOD SERVICE SPECIALIST COURSE (A1433L1): The purpose of this course is to train entry-level and MOS re-designated Marines to standard IOT perform duties as a Food Service Specialist, MOS 3381. The scope of this course includes the use of proper sanitation practices, fundamentals of cooking and baking, and garrison and expeditionary food service operations. (42 TDs) Min 14/Max 35

FOOD SERVICE NONCOMMISSIONED OFFICER COURSE (A1433N1): The purpose of this course is to train corporals-sergeants to standard IOT perform duties as a Food Service Specialist, MOS 3381. The scope of this course includes training in the Quality Assurance Evaluations Program, performing Automated Food Service Program perations, performing duties as a chief cook in both Garrison Operations and in Expeditionary Food Service Operations, and supervising the operation and maintenance of all field food service equipment. This course also includes Values- Based Leadership (VBL) and Train-The-Trainer (T3) Training. (42TDs) min 15/Max 30

FIELD FOOD SERVICE – RC (A14FAK1): The purpose of this course is to train privates-sergeants to standard IOT perform duties as a Food Service Specialist, MOS 3381. The scope of this course includes Expeditionary Food Service Operations, and the peration and maintenance of all field food service equipment.
(12 TD) Min 10/Max 12

FOOD SERVICE STAFF NONCOMMISSIONED OFFICER COURSE (A14DA21): The purpose of this course is to train Staff Sergeants and Gunnery Sergeants to standard IOT perform duties as a Food Service Specialist, MOS 3381. The scope of this course includes training in Contracting and Technical Representative Duties, Garrison Messhall Management, Food Service Administrative Requirements and Marine Corps Expeditionary Food Service Operations. (34 TDs) Min 10/Max 20

SENIOR FOOD SERVICE COURSE (A14FAD1): The purpose of this course is to train food service senior enlisted and company grade officers IOT perform duties as senior food service leaders and logistical enablers. This course of instruction focuses on command and staff functions. Lessons discuss food service contracting, mission planning, decision making, selected management applications, office procedures, communication skills, financial management, supply procedures, menu planning, and multiple food service staff responsibilities relative to an individual or consolidated food service system in a garrison or expeditionary environment. (23 TD) Min 12/Max 24

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This page was last updated on: February 6, 2014