JOB DUTIES

• Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes


• Operate, maintain and clean field kitchen equipment


• Perform preventive maintenance on garrison and field kitchen equipment

Those who want to serve must first take the Armed Services Vocational Aptitude Battery, a series of tests that helps you better understand your strengths and identify which Army jobs are best for you.

Job training for a culinary specialist requires 10 weeks of Basic Combat Training and nine weeks of Advanced Individual Training with on-the-job instructions. Part of this time is spent in the classroom and part in the field, including practice in food preparation.



Some of the skills you’ll learn are:

• Standard and dietetic menus and recipes


• Preparation and cooking of various foodstuffs and bakery products


• Food and supply ordering


• Storage of meats, poultry and other perishable items