Aim of the Course
To instruct Chef’s in the skills required to enable them to plan, assist the production of, and prepare, cook and present food in ﬁeld and permanent kitchens.
Facilitated by IDT(A).
- Lance Corporal (OR-3).
- The diagnostic test will be re-taken on Day 1 of the course to ensure students are at the required skill levels prior to course commencement.
- If students fail the test they will be placed on a Student Review Board (SRB) and then given one ﬁnal chance to pass the test; further failure will result in return to unit (RTU) action.
- In addition to successfully completing the pre-course diagnostic test, students are required to successfully complete mandatory annual training in ﬁeld catering and ration accounting.
Fifty five (55) working days, with six (6) courses per year.
The Defence College of Logistics, Policing and Administration based at Worthy Down Campus near Winchester in Hampshire (DCLPA Worthy Down).
Outline of Course
The course consists of three separate training elements:
- Assist with the supervision of personnel and infrastructure (theory classroom based);
- Additional culinary skills (practical kitchen based); and
- Revision of ﬁeld craft skills (ﬁeld catering training facility).
The following Training Objectives (TOs) are covered:
- Comply with current legislation.
- Work in a CRL environment.
- Manage permanent buildings and equipment.
- Supervise personnel.
- Plan, supervise and carry out production in a permanent kitchen.
- Manage the moral and welfare of military staff.
- Deploy and operate in an operational kitchen
- Liaise with personnel.
Students are summatively tested using appropriate tests and marking guides. Testing, where possible, is carried out by an independent invigilator who has not taught on the subjects. However, where Subject Matter Expert (SME) is required and the only one available is the course instructor, that person will act as the invigilator.
Highﬁeld Awarding Body for Compliance (HABC) Level 3 Award in Managing Food Safety in Catering.
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