What is the Food Services Chef Class 1 Course?

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

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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… Read More

What is the Production Supervisors Course?

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

What is the Defence Chef Basic Course?

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

What is the Combined Services Culinary Arts Team (CSCAT)?

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

Bacillus Cereus Isolates & Cooked Food Products Delivered by Swiss Army Catering Facilities

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

‘Range Stew’: One of the British Army’s Best Known Secrets!

“The Band were somewhat buoyed by the provision of ‘range stew’. Range stew is a delicacy provided primarily by Military chefs in a large thermos flask, known as a Norwegian. The contents of the stew are a closely guarded secret and it is widely believed that to give any stew a name might constrain the chef to such… Read More