Cadets and Officers applying for these trainings must complete the applicable forms below and email them to firstname.lastname@example.org
CULINARY SPECIALIST ACADEMY
smr Camp Pendleton, virginia
17 JULY - 1 AUGUST 2015
CONGRATULATIONS TO ALL OUR
CULINARY SPECIALIST ACADEMY GRADUATES!
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REQUIRED FORMS AND DOCUMENTS
This Culinary Specialist Training has been designed to teach cadets basic cooking skills. while supporting the Combined Training Contingent. This training covers a large range of topics including: provisioning, maintenance of galley equipment, preparing serving lines, garnishing, nutrition, menu planning, inventory control, food handling, food safety, sanitation, food preparation, and wardroom service. Daily meal preparation will be used as a hands on "lab" training for the CS cadets. They will prepare a variety of meals including international cuisine. In addition to classroom and galley training, cadets' experience may be enhanced by visits to a galley aboard a Navy ship, a Naval Station Galley, and Navy Culinary Specialist "A" School at Fort Lee, VA. At CS "A" School, training will be provided by the same instructors that teach new sailors how to become CSs. Cadets will leave training with basic cooking skills.
Cadets must be 14 years old and E-2 or above. No waivers. Cadets planning on attending RTC this summer prior to CS Training are eligible to apply, but must be an E-2T at the time of application (i.e. time in service and BMR course completed). They must have successfully completed Recruit Training to be accepted at check in. Failure to pass RTC will automatically disqualify the cadet from this training. No refunds will be given as funds will have already been committed.
All CS Training Forms must be submitted with NSCTNG001, copy of ID card current through the end of training, and money order or cashier's check for training fee of $240. No personal checks will be accepted. Fee is non-refundable.
Cadets must bring a hard copy of the CS Correspondence Course with them in a 3 ring binder. This will be used as the textbook for the course.
Click on the links to the right to download the pdf forms and information.