Training Areas
Techniques of Cooking
- Students are instructed in knife sharpening, cutting, scaling, and weighing procedures
- Garnishing
- Salads and salad dressings
- Eggs, cereal, and breakfast products
- Soups, sauces, gravy, and dressings
- Vegetables
- Potato and pasta products
- Beef, poultry, and seafood
The students complete a written and performance examination on required skills and knowledge in cooking terms, utensils, measuring, weighing, recipes, and basic cooking principles. A hands-on performance oriented test is designed to evaluate student's ability to produce four standard products IAW the recipe card.
Small Quantity Baking
- Students are instructed in baking utensils and equipment
- Cookies, pies, cakes, and frosting
- Yeast and sweet dough products
The students complete a written and performance examination on baking terms, utensils used in baking, and basic principles of baking. A hands-on performance test is designed to evaluate the student's ability to produce four standard baked items IAW recipe card.
Garrison Operations
- Students are instructed in dining facility administration and operations
- Operation and maintenance procedures for specific kitchen equipment
- Shift work
- Meal preparation and serving
The students complete a written examination covering all areas of dining facility operations.
Field Operations
- Students are instructed in field kitchen operations
- The Army Field Feeding System
- Field administrative documents
- Hands-on operation and maintenance of field feeding equipment
- Prepare and serve operational rations on all Army field feeding platforms
- Field sanitation
- Ration storage
The students complete a written examination on field feeding operations and specific field feeding equipment operation and maintenance procedures.
