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). Entry Standards Lance Corporal (OR-3). The diagnostic test will be re-taken on Day 1 of the course to ensure students are… Read More
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… Read More
Aim of the Course To update and develop the supervisory skills required of an Army Corporal Chef. Facilitated by IDT(A). Entry Standards 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… Read More
Aim of the Course The aim of the course is to provide underpinning knowledge, skills and competencies required for a Logistics Officer to operate as Food Services Officers. The course is designed to equip a Logistics Officer with the professional competencies necessary to operate the food services function at Area/Brigade level in both peace and… Read More
Aim of the Course To provide a base knowledge of the role, work and responsibilities associated with the role of a junior chef within a military and Catering Retail & Leisure (CRL) environment. Facilitated by IDT(A). Entry Standards There is no entry test for this course. However, students will be monitored and placed under a… Read More
1.0 Introduction This article provides an overview of the Combined Services Culinary Arts Team (CSCAT). 2.0 What is the CSCAT? The CSCAT is a tri-Service composed of the very best Chefs selected equally from the Naval Service (Royal Navy and Royal Marines), Royal Air Force, and British Army. There are usually 30 Chefs (RLC, 2016; Jenkins, 2018),… Read More
Research Paper Title Toxin genes and cytotoxicity levels detected in Bacillus cereus isolates collected from cooked food products delivered by Swiss Army catering facilities. Background Heated food is known to be often contaminated with B. cereus, leading to cases of diarrhoeal or emetic diseases. Battalion kitchens or army catering facilities present a food safety risk,… Read More
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