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New NFMT Integrated Training Facility Opens on NavSta Norfolk
8/30/2008 A new Integrated Navy Food Management Team (NFMT) training facility was opened in Norfolk on August 12, 2008. After
three years of planning, and 18 months of construction, Fleet and Industrial Supply Center (FISC) Norfolk Commanding Officer,
Captain Ruth A. Christopherson, and CWO5 Paul T. Jones, NFMT Norfolk OIC, cut the ribbon in Building W-143 marking the
opening of the new state-of-the-art food preparation and classroom facility.
Excellence in food service is essential to the health and morale of Navy members and to the overall readiness of the operating
forces. Because food is a major item of expense, use of the best food management practices (conservation, preparation, and
serving) is necessary. "Our new galley provides a facility that resembles a galley on a ship in terms of the equipment configuration
and will allow us to work as though we are on a ship," said CWO5 Jones. "Our classrooms have the capacity to train up to 42
students and 19 students in the FSM lab at any one time. Additionally, as we conduct our main mission, providing training and
assistance to the 104 commands assigned to our area of responsibility (AOR), the new facility also gives us fully functional and
operational office spaces to conduct our business from," he added. resembles a galley on a ship in terms of the equipment
configuration and will allow us to work as though we are on a ship," said CWO5 Jones. "Our classrooms have the capacity to train up
to 42 students and 19 students in the FSM lab at any one time. Additionally, as we conduct our main mission, providing training and
assistance to the 104 commands assigned to our area of responsibility (AOR), the new facility also gives us fully functional and
operational office spaces to conduct our business.," he added.
The Navy Food Management Teams use on-the-job training to provide food service personnel with skill in preparing and serving
food. Although the NFMT course of instruction is not a Navy school nor does it provide any type of NEC's, the training significantly
improves the overall Navy food service program.
The NFMTs’ mission is to aid ships and ashore activities in raising the quality and standards of food service. “Sailors and civilian
food service professionals located throughout the Hampton Roads area along with any Sailor transiting our AOR needing assistance
or training can receive training from us,” said CWO5 Jones. “Additionally, we partner with the Military Sealift Command by providing
access to our facilities to support the training of their food service mariners. Our facility will also accommodate training and
conference requirements with the area TYCOMs,” added Jones.
A total of 28 seminars are taught each year by the Norfolk NFMT. The seminars include Watch Captain, FSM/Recorders Keeper,
Cake Decorating, Menu Planning/Nutrition, FSO/Leading CS Afloat, Knife Handling/Basic Garnishing, Food Service Sanitation, Basic
Records Keeping, and a Prime Vendor QA course. All NFMTs are partnered with the International Food Service Executive
Association (IFSEA). IFSEA provides a course of instruction to Navy food service professionals and can certify the service members
in several of their industry recognized certifications. They also partner with the National Restaurant Association and certify Sailors in
sanitation through a course of instruction called SERVSAFE. The SERVSAFE certifications are taught about 6 times a year.
It addition to its food service training seminars, advancement exam study sessions are conducted twice a year for petty officers E4-
E7 .
Much of the help provided by the NFMT comes from their participation as an advisor in managing food service programs. This is
done by working along with food service personnel. Their training also motivates food service personnel toward increased
efficiency and effectiveness.
This new training facility will allow NFMT instructors to provide on-the-job training to food service personnel through the "do as I do"
method of instruction, employing advanced training aids and techniques, placing special emphasis on high-quality food
preparation, progressive cookery, proper serving techniques, food service safety precautions and operating procedures, fire
prevention, sanitation, and personal hygiene. Inducing and stimulating professional pride in food service personnel.
As of June 2008 NFMT Norfolk had trained 483 people and expect to train approximately 900 this year.
CSCM Carol Anderson is the senior instructor/master training specialist (MTS) of the team All team members are instructors/master
training specialists. NFMT team members are screened through a detailing process. Once selected to become a team member,
instructors attend Instructor Training School for 2-weeks and earn a 9502 Navy enlisted classification code (NEC). After obtaining
the 9502 NEC, the instructors go on to complete their Master Training Specialist (MTS) certification by completing a rigorous PQS
program along with a detailed training plan and a video presentation of the training plan which is then submitted to NAVSUP
representatives for review, critique, approval and designation as a MTS.
Requests for Navy Food Management Team Assistance visits are highly encouraged. A team visit usually lasts for 2 weeks.
Shorter visits may be arranged if operating schedules or scope of food service operations dictates. An example is a ship
desiring a visit to address specific problem areas. Team visits normally should not be requested during yard overhaul, while
underway, or before shakedown periods.
After an NFMT visit to a command, no report of discrepancies is made to higher authority
8/30/2008 A new Integrated Navy Food Management Team (NFMT) training facility was opened in Norfolk on August 12, 2008. After
three years of planning, and 18 months of construction, Fleet and Industrial Supply Center (FISC) Norfolk Commanding Officer,
Captain Ruth A. Christopherson, and CWO5 Paul T. Jones, NFMT Norfolk OIC, cut the ribbon in Building W-143 marking the
opening of the new state-of-the-art food preparation and classroom facility.
Excellence in food service is essential to the health and morale of Navy members and to the overall readiness of the operating
forces. Because food is a major item of expense, use of the best food management practices (conservation, preparation, and
serving) is necessary. "Our new galley provides a facility that resembles a galley on a ship in terms of the equipment configuration
and will allow us to work as though we are on a ship," said CWO5 Jones. "Our classrooms have the capacity to train up to 42
students and 19 students in the FSM lab at any one time. Additionally, as we conduct our main mission, providing training and
assistance to the 104 commands assigned to our area of responsibility (AOR), the new facility also gives us fully functional and
operational office spaces to conduct our business from," he added. resembles a galley on a ship in terms of the equipment
configuration and will allow us to work as though we are on a ship," said CWO5 Jones. "Our classrooms have the capacity to train up
to 42 students and 19 students in the FSM lab at any one time. Additionally, as we conduct our main mission, providing training and
assistance to the 104 commands assigned to our area of responsibility (AOR), the new facility also gives us fully functional and
operational office spaces to conduct our business.," he added.
The Navy Food Management Teams use on-the-job training to provide food service personnel with skill in preparing and serving
food. Although the NFMT course of instruction is not a Navy school nor does it provide any type of NEC's, the training significantly
improves the overall Navy food service program.
The NFMTs’ mission is to aid ships and ashore activities in raising the quality and standards of food service. “Sailors and civilian
food service professionals located throughout the Hampton Roads area along with any Sailor transiting our AOR needing assistance
or training can receive training from us,” said CWO5 Jones. “Additionally, we partner with the Military Sealift Command by providing
access to our facilities to support the training of their food service mariners. Our facility will also accommodate training and
conference requirements with the area TYCOMs,” added Jones.
A total of 28 seminars are taught each year by the Norfolk NFMT. The seminars include Watch Captain, FSM/Recorders Keeper,
Cake Decorating, Menu Planning/Nutrition, FSO/Leading CS Afloat, Knife Handling/Basic Garnishing, Food Service Sanitation, Basic
Records Keeping, and a Prime Vendor QA course. All NFMTs are partnered with the International Food Service Executive
Association (IFSEA). IFSEA provides a course of instruction to Navy food service professionals and can certify the service members
in several of their industry recognized certifications. They also partner with the National Restaurant Association and certify Sailors in
sanitation through a course of instruction called SERVSAFE. The SERVSAFE certifications are taught about 6 times a year.
It addition to its food service training seminars, advancement exam study sessions are conducted twice a year for petty officers E4-
E7 .
Much of the help provided by the NFMT comes from their participation as an advisor in managing food service programs. This is
done by working along with food service personnel. Their training also motivates food service personnel toward increased
efficiency and effectiveness.
This new training facility will allow NFMT instructors to provide on-the-job training to food service personnel through the "do as I do"
method of instruction, employing advanced training aids and techniques, placing special emphasis on high-quality food
preparation, progressive cookery, proper serving techniques, food service safety precautions and operating procedures, fire
prevention, sanitation, and personal hygiene. Inducing and stimulating professional pride in food service personnel.
As of June 2008 NFMT Norfolk had trained 483 people and expect to train approximately 900 this year.
CSCM Carol Anderson is the senior instructor/master training specialist (MTS) of the team All team members are instructors/master
training specialists. NFMT team members are screened through a detailing process. Once selected to become a team member,
instructors attend Instructor Training School for 2-weeks and earn a 9502 Navy enlisted classification code (NEC). After obtaining
the 9502 NEC, the instructors go on to complete their Master Training Specialist (MTS) certification by completing a rigorous PQS
program along with a detailed training plan and a video presentation of the training plan which is then submitted to NAVSUP
representatives for review, critique, approval and designation as a MTS.
Requests for Navy Food Management Team Assistance visits are highly encouraged. A team visit usually lasts for 2 weeks.
Shorter visits may be arranged if operating schedules or scope of food service operations dictates. An example is a ship
desiring a visit to address specific problem areas. Team visits normally should not be requested during yard overhaul, while
underway, or before shakedown periods.
After an NFMT visit to a command, no report of discrepancies is made to higher authority
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| Souda Bay, Crete, Greece (March 14, 2008) The Whidbey Island-class dock landing ship USS Ashland (LSD 48) is met by tugboats as she arrives at the Marathi NATO Pier Facility for a port visit. Ashland is homeported at Navy Amphibious Base Little Creek, Va. and is deployed supporting maritime security operations. U.S. Navy photo by Paul Farley (Released) |
| NFMT Training Facility Cutline: Capt. Ruth A. Christopherson (FISC Norfolk CO), CWO5 Paul Jones, NFMT OIC, cut the ribbon opening the new state-of-the-art training facility in bldg W-143 on Norfolk Naval Station. Also pictured are the NFMT instructors (l-r) MMCS Douglas Miller; CS1 Michael Hamer; SFC Donald Fennell, USA; CSCS Kevin Pitre; CSCM Carol Anderson; CSCS Catrina Cain; and CSCS Stephen Wyrick. |
