Advanced Culinary
Training Course (ACTC)
The ACTC is a very intense hands-on course designed to improve the overall skills of an experienced cook. It is not the place to learn or review your basic cooking skills. The course focuses on knife skills, menu development, advanced baking techniques, buffet platter production and presentation, production of multi-course meals, effective purchasing techniques, advanced dessert preparation, table service, nutrition, and much more. The final event is a six, seven or nine course meal prepared for 24 VIP’s and guests. The entire class is responsible for designing, preparing, and serving the meal.
Course Description
The Advanced Culinary Training Course (ACTC) was developed with the intent to train select food service personnel in advanced culinary techniques employing the train-the-trainer concept. This course will provide advanced techniques and skills required for menu planning, advanced gourmet food preparation/production, menu evaluation, and meal service. The ACTC is challenging and rewarding to the most skilled food service personnel.
This is a jointly trained course with instruction provided by all five services. 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. The training of different services in the same class is indicative of the way we execute our missions across the world today. All branches of service working together on a mission is now the rule instead of the exception. It also shows that each service has skilled food service professionals. As of January 1999 the classes are instructed by combined services instructors. Currently, we have instructors from the Army, Marine Corps, Navy, Air Force, and Coast Guard.
Prerequisites
Service members from all U.S. 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.
Course Scope
- Advanced Cooking Techniques and Skills required for high quality food preparation
- Special Menu Planning
- Meal Service
- Detail Meal Evaluation
Uniform
Chef’s attire: Black or checkered chef pants with a predominately white chef jacket, proper chef shoes (clogs with backs, boots or core-forms). All chef coats must have name and rank sewn on or the name tag and and pin on service rank. All students will report to course with their services dress uniform and all authorized ribbons and decorations. Students will graduate in service dress uniforms.
Point of Contact
The Joint Culinary Training Directorate (JCTD) is currently undergoing a realignment, and all phone numbers and distribution boxes are being updated. For any inquiries, please direct your correspondence to the following email address: