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Advanced Food Service Training Division

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Email: usarmy.lee.tradoc.list.jccoe-advanced-culinary@mail.mil

Mission:  To provide advanced level culinary and Enlisted Aide training to all Services personnel.  The Enlisted Aide Training Course is a three week course designed to provide the foundation to personnel entering the Enlisted Aide field.  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.


Advanced Culinary Skills Training Course - ACSTC:
The ACSTC 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 course meals, (three, five, and seven course), 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 guest.  The entire class is responsible of designing, preparing and serving the meal. During this course, we will now offer ACF Certification.

Course 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. This course will provide advanced techniques and skills required for menu planning, advanced gourmet food preparation/production, menu evaluation, and meal service. The ACSTC 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, and detail meal evaluation.

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). All chef coats must have name and rank sewn on or the name tag and and pin on service rank. Chef's attire will not be worn outside. Students are expected to wear a blue or black polo shirt outside of the building. Saluting in this attire is deemed appropriate. All students will report to course with their services dress uniform and all authorized ribbons and decorations. Students will graduate in service dress uniforms.


 

Enlisted Aide Training Course - EATC: The EATC is 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.  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.  The final event is a four course meal prepared by each student which is presented to the staff for judging.  Each student is responsible of designing, preparing and serving their own meal.


Course Description:  The Enlisted Aide Training Course (EATC) was developed with the intent to train select service personnel in household management skills. This course will provide techniques and skills required for daily household management, uniform maintenance, basic bartending, accounting, and scheduling. The EATC is challenging and rewarding to the most service professional personnel.
This is a jointly trained course with instruction provided by the Department of the Army and Navy. Training with the different services allows the incorporation of the combined skills and knowledge of each service. The training of different services in the same class is indicative of the way we execute our missions across the world today. The training is a three-week hands on informational course. Upon graduating the prospective and current enlisted aide will have the necessary basic tools to be successful in the enlisted aide community.


Prerequisites (ARMY):  Normally, enlisted aides hold PMOS 92G; however, Soldiers with other PMOS may be assigned if requested by the GO. Soldiers may volunteer for enlisted aide duty at any time and will remain in the pool of available Soldiers, provided they meet the following prerequisites” Possess a current food-handler’s certificate (or be qualified for a certificate). Be graduates of the food service specialist course or have like experience. Volunteers who have a civilian-acquired skill in MOS 92G. Have at least 24 months of active service remaining. Have an aptitude area score of 90 or higher in aptitude area composite OF (operators and food). Posses or be able to obtain a driving permit. Have no information on record that may preclude a favorable SSBI (must receive a favorable SSBI before assignment).


Prerequisites (NAVY): Culinary Specialist (CS) in pay grades E4-E8; must currently be assigned to a General/Flag Officers Public Quarters or assigned to an Afloat/Ashore Flag Mess. In addition, CS’s assigned to the White House Mess, Camp David and the Pentagon are authorized via their chain of command and through the Enlisted Aide/Flag Mess Detailer to attend both the Advanced Culinary Skills Training Course and or the Enlisted Aide Training Course. For further information contact the Senior Enlisted Aide Training Course Instructor at 804-734-3112 or email:frank.davila.mil@mail.mil


Course Scope: Consists of the general policy governing enlisted aide duties and responsibilities to include:  purchasing of subsistence, supplies, government and personal equipment, financial and management administration, table service, china, silver, glassware, bar service, menu planning, seating arrangements, interior and grounds maintenance, crime prevention, counter terrorism and safety, ethics, integrity and finally family relations.


Uniform:  Duty uniform will be the Army Combat Unit (ACU) and the Navy Working Uniform (NWU). In addition, you will be required to bring a white chefs coat, chef pants and black shoes for lab instruction.  Also, please bring business casual outfit for a class field trip e.g. slacks, polo shirt, blouse and appropriate shoes. For the Graduation please bring Class B’s IAW AR 670-1.

 

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Last updated on: October 24, 2017