This is an official
U.S. Army Website


JCCOE Home
-
JCTD - IET

JCCoE Image

Basic Food Service Training Division

Initial Entry Training (IET)

Food Service Specialist (92G)

 

Mission:  To provide enlisted personnel with comprehensive knowledge and skills in the preparation and service of food and the operation and maintenance of dining facility and field food service equipment.

Course Description:  The entry-level Food Service Specialist course consists of eight weeks, two days of extensive hands-on training (75 percent) on US Army and US Marine Corps food service-related equipment.  Within this curriculum, we train over 4,000 Soldiers and Marines annually.

   During the training phase, students are provided an extensive classroom and hands-on exposure to the equipment they will be operating at their permanent duty stations.  This provides the students experience, knowledge, and confidence in their abilities to perform the day-to-day operations upon graduation.

   The training subjects are covered in classroom, kitchen laboratory, garrison, and field training environments involving both instructor led and hands-on 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.

Image of a soldier putting food on a plateImage of a student mixing ingredients



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.

Image of a student setting up the mixing bowlImage of a student making pastries



Garrison Operations:

  • Students are instructed in dining facility administration and operations; operation and maintenance procedures for specific kitchen equipment; shift work; and meal preparation and serving.
  • The students complete a written examination covering all areas of dining facility operations.

 
Image of students in a cooks mountImage of students serving food



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; and ration storage.
  • The students complete a written examination on field feeding operations and specific field feeding equipment operation and maintenance procedures.

Field


- Back to Top -

Last updated on: August 8, 2013