Aim of the Course
To update and develop the supervisory skills required of an Army Corporal Chef.
Facilitated by IDT(A).
- Private (OR-2) to Corporal (OR-4).
- All students attending the course must have practiced in the last 12 months, the provisioning and accounting skills relevant to their rank and status.
- Additionally, they must meet the requirement for Army Chefs to be able to provide meals in the ﬁeld.
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 Army Chefs in the Home Base.
Twenty (20) 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
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:
- Supervise the operation of a permanent kitchen.
- Manage buildings and equipment.
- Work as a supervisor within a catering contract environment.
- Carry out the catering function in a permanent kitchen.
- Ensure commercial awareness.
- Supervise the operation in a ﬁeld environment.
- Site a ﬁeld kitchen.
- Carry out additional duties.
- Comply with relevant legislation.
- Advanced Food Hygiene Certiﬁcate.
- HASAW 74 Manager Certiﬁcate.