What is the Food Services Unit Catering Manager Course?

Aim of the Course

To train personnel to have a broader knowledge and understanding of the catering contract and the skills required to prepare them for operational deployments.

Facilitated by IDT(A).

Entry Standards

Sergeant (OR-6).
Served at least 1 year as a production supervisor.
Have an appropriate medical category.
Completed an appropriate promotion course Part 1 & Part 2.
Hold a recognised Level 3 Food Safety Certiﬁcate or national equivalent.
Hold a ﬁt to handle food certiﬁcate.

There is no longer a pre-course diagnostic test but the pre-course requirements stipulated by Army HQ remain extant.

These are the mandated requirement for annual ﬁeld catering and provisioning and accounting training, stipulated in the Policy for Employment of RLC Chefs in the Home Base.

Duration

Twenty four (24) working days, with two (2) courses per year.

Location

The Defence College of Logistics, Policing and Administration based at Worthy Down Campus near Winchester in Hampshire (DCLPA Worthy Down).

Outline of Course

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.

The following Training Objectives (TOs) are covered:

Plan the production of meals in a permanent kitchen.
Produce a catering management plan.
Carry out Pre Deployment Drills.
Plan Deployment Activities.
Plan the allocation of manpower resources.
Manage the morale and welfare of military staff.
Account for rations in non-operational environments.
Conduct checks on serviceability of kitchens/dining rooms, stores and catering equipment.
Liaise with personnel on catering related matters.
Prepare for pre-inspection checks for a Logistic Support Inspection LSI.