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| Advanced Culinary Training Course Fort Lee, Virginia |
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Prerequisites:
Service members from all U.S. military branches, to include National Guard and Reserve Component, in grade SGT and above
in food service-related specialties (Army MOS 92G and 91M, USMC 3381, USN MS, and USAF 3MO71, 3MOX1, and 8A200) and
Warrant Officers (MOS 922A) who possess or show potential to cultivate higher level cooking skills; members of allied services
who meet equivalent qualifications of above; others by waiver.
Course Scope: Advanced cooking techniques and skills required for high quality food preparation; special menu planning; meal
service, and detail meal evaluation.
Uniform for daily classroom function will be black pants, white shirt or chef coat, black belt and black shoes.
Classroom hours will vary from day to day according to the workload, which can be intense at times. Normal hours are from 0600
- 1700.
Equipment: Laptop and a camera.
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IN AND AROUND MILEAGE LIMITATION
When authorized, entitlements will consist of:
One round trip from lodging to Fort Lee; not to exceed 16 miles/day. Three round trips for meals; not to exceed 24 miles/day.
Maximum in/around mileage; not to exceed 40 miles/day.
a. For all soldiers TDY and return to their duty station, their home station is responsible for all expenses incurred. If a soldier
arrives without funds or a government credit card, they must fax a copy of their orders and a statement of non-availability, if
applicable, to their home finance center for payment.
b. Government lodging: If on-post lodging is available, the cost is $32.00 per day. If on-post lodging is not available, the
maximum per diem rate for lodging is $55.00 per day. To check on availability status for lodging call DSN 687-6700, commercial
(804) 733-4100. Call 1-800-403-8533 for reservations only.
(1) Officers: On-post lodging is normally available upon advanced reservation. Reservations must be guaranteed by a credit
card if arriving after 1800.
(2) Warrant officers: On-post lodging is normally available upon advanced reservation. Reservations must be guaranteed by a
credit card if arriving after 1800.
(3) Enlisted: On-post lodging (25 rooms) is available for grades CPL and E5. On-post lodging is available for E6 and above
upon advanced reservation. Reservations must be guaranteed by a credit card if arriving after 1800.
(4) IET: All IET soldiers (E4 and below) are housed in the barracks At no cost to the soldier. This does not apply to
reclassification soldiers.
(5) Reclassification: On-post lodging is normally available upon advanced reservations. Reservations must be guaranteed by
credit card if arriving after 1800. Reclassification soldiers must have a fund site code for meals and lodging. This is a change.
Reclassification soldiers are no longer housed in the barracks. Absolutely, no reclassification soldiers will be housed in
barracks. This is for all TDY enroute and TDY in return soldiers. In addition, soldiers must arrive with a government travel card.
(6) Civilians: On-post lodging is normally available upon advanced reservation. Reservations must be guaranteed by a credit
card if arriving after 1800.
c. Government mess:
(1) AIT and other soldiers E4 and below can eat in the dining facilities at no cost to the soldier.
(2) Soldiers E5 and above, officers/warrant officers, and civilians can eat in the dining facilities and are authorized $30.00 per
day.
(3) Officers/warrant officers and civilians can eat in the dining facilities and receive per diem rate of $30.00 per day.
d. Transportation:
(1) Richmond (RIC) International Airport, Sandston, Virginia is located 30 miles from Fort Lee. Commercial ground transportation
carrier service is available to and from Fort Lee.
(2) Intercity rail passenger service is available at the AMTRAK passenger station located nine miles from the main entrance to
Fort Lee.
(3) Commercial bus service is available at the Greyhound/Trailways bus terminal located four miles from the main entrance to
Fort Lee.
(4) Transportation available on Fort Lee:
(a) For soldiers staying off-post, many local hotels provide shuttle bus transportation to and from Fort Lee daily.
(b) Taxi service is available on-post. The cost is $1.10 per person for transportation anywhere on the installation.
(c) Commercial taxi service is also available off-post.
(d) AIT soldiers march or are bussed to and from classes daily.
(e) All other categories of soldiers must walk, drive POV, or use the taxi service.
(f) In and around mileage limited to 40 miles per day.
e. Battle Dress Uniform is the normal prescribed duty uniform for all courses. Seasonal Class A/B uniform is required for
selected phases of training.
Click here for more information...
Prerequisites:
Service members from all U.S. military branches, to include National Guard and Reserve Component, in grade SGT and above
in food service-related specialties (Army MOS 92G and 91M, USMC 3381, USN MS, and USAF 3MO71, 3MOX1, and 8A200) and
Warrant Officers (MOS 922A) who possess or show potential to cultivate higher level cooking skills; members of allied services
who meet equivalent qualifications of above; others by waiver.
Course Scope: Advanced cooking techniques and skills required for high quality food preparation; special menu planning; meal
service, and detail meal evaluation.
Uniform for daily classroom function will be black pants, white shirt or chef coat, black belt and black shoes.
Classroom hours will vary from day to day according to the workload, which can be intense at times. Normal hours are from 0600
- 1700.
Equipment: Laptop and a camera.
--------------------------------------------------------------------------------
IN AND AROUND MILEAGE LIMITATION
When authorized, entitlements will consist of:
One round trip from lodging to Fort Lee; not to exceed 16 miles/day. Three round trips for meals; not to exceed 24 miles/day.
Maximum in/around mileage; not to exceed 40 miles/day.
a. For all soldiers TDY and return to their duty station, their home station is responsible for all expenses incurred. If a soldier
arrives without funds or a government credit card, they must fax a copy of their orders and a statement of non-availability, if
applicable, to their home finance center for payment.
b. Government lodging: If on-post lodging is available, the cost is $32.00 per day. If on-post lodging is not available, the
maximum per diem rate for lodging is $55.00 per day. To check on availability status for lodging call DSN 687-6700, commercial
(804) 733-4100. Call 1-800-403-8533 for reservations only.
(1) Officers: On-post lodging is normally available upon advanced reservation. Reservations must be guaranteed by a credit
card if arriving after 1800.
(2) Warrant officers: On-post lodging is normally available upon advanced reservation. Reservations must be guaranteed by a
credit card if arriving after 1800.
(3) Enlisted: On-post lodging (25 rooms) is available for grades CPL and E5. On-post lodging is available for E6 and above
upon advanced reservation. Reservations must be guaranteed by a credit card if arriving after 1800.
(4) IET: All IET soldiers (E4 and below) are housed in the barracks At no cost to the soldier. This does not apply to
reclassification soldiers.
(5) Reclassification: On-post lodging is normally available upon advanced reservations. Reservations must be guaranteed by
credit card if arriving after 1800. Reclassification soldiers must have a fund site code for meals and lodging. This is a change.
Reclassification soldiers are no longer housed in the barracks. Absolutely, no reclassification soldiers will be housed in
barracks. This is for all TDY enroute and TDY in return soldiers. In addition, soldiers must arrive with a government travel card.
(6) Civilians: On-post lodging is normally available upon advanced reservation. Reservations must be guaranteed by a credit
card if arriving after 1800.
c. Government mess:
(1) AIT and other soldiers E4 and below can eat in the dining facilities at no cost to the soldier.
(2) Soldiers E5 and above, officers/warrant officers, and civilians can eat in the dining facilities and are authorized $30.00 per
day.
(3) Officers/warrant officers and civilians can eat in the dining facilities and receive per diem rate of $30.00 per day.
d. Transportation:
(1) Richmond (RIC) International Airport, Sandston, Virginia is located 30 miles from Fort Lee. Commercial ground transportation
carrier service is available to and from Fort Lee.
(2) Intercity rail passenger service is available at the AMTRAK passenger station located nine miles from the main entrance to
Fort Lee.
(3) Commercial bus service is available at the Greyhound/Trailways bus terminal located four miles from the main entrance to
Fort Lee.
(4) Transportation available on Fort Lee:
(a) For soldiers staying off-post, many local hotels provide shuttle bus transportation to and from Fort Lee daily.
(b) Taxi service is available on-post. The cost is $1.10 per person for transportation anywhere on the installation.
(c) Commercial taxi service is also available off-post.
(d) AIT soldiers march or are bussed to and from classes daily.
(e) All other categories of soldiers must walk, drive POV, or use the taxi service.
(f) In and around mileage limited to 40 miles per day.
e. Battle Dress Uniform is the normal prescribed duty uniform for all courses. Seasonal Class A/B uniform is required for
selected phases of training.
Click here for more information...
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Course web page:
http://www.quartermaster.army.mil/aces/training/advanced/acstc.html
Course Description:
The Advanced Culinary Skills Training Course (ACSTC) was developed with the intent to train select food service personnel in
advanced culinary techniques employing the train-the-trainer concept. This course will provide advanced techniques and skills
required for menu planning, advanced gourmet food preparation/ production, menu evaluation, and meal service. The ACSTC is
challenging and rewarding to the most skilled food service personnel.
The ACSTC is a very intense hands on-course designed to improve the overall skills of an experienced cook. It is not the place
to learn or review your basic cooking skills. The course focuses on knife skills, menu development, advanced baking
techniques, presentation, production of course meals, (three, six and seven course), advanced dessert preparation , table
service, nutrition, and much more. The final exam is a six or seven course meal prepared for twenty to twenty –four people. The
entire class is responsible of designing, preparing and serving the meal.
We have increased the number of courses per year from three classes to eight classes. This is to accommodate all five
branches of the armed services. Training with the different services allows the incorporation of the combined skills and
knowledge of each service and to incorporate the new trends in food service and convert to restaurant style service instead of
“Mess Hall “service. The training of different services in the same class is indicative of the way we execute our missions across
the world today. Different services (e.g. Army, Marines) working together on a mission is now the rule instead of the exception. It
also shows that each service has skilled food service professionals. As of January 1999 the classes are instructed by combined
services instructors. Currently, we have instructors from the Army, Coast Guard.
http://www.quartermaster.army.mil/aces/training/advanced/acstc.html
Course Description:
The Advanced Culinary Skills Training Course (ACSTC) was developed with the intent to train select food service personnel in
advanced culinary techniques employing the train-the-trainer concept. This course will provide advanced techniques and skills
required for menu planning, advanced gourmet food preparation/ production, menu evaluation, and meal service. The ACSTC is
challenging and rewarding to the most skilled food service personnel.
The ACSTC is a very intense hands on-course designed to improve the overall skills of an experienced cook. It is not the place
to learn or review your basic cooking skills. The course focuses on knife skills, menu development, advanced baking
techniques, presentation, production of course meals, (three, six and seven course), advanced dessert preparation , table
service, nutrition, and much more. The final exam is a six or seven course meal prepared for twenty to twenty –four people. The
entire class is responsible of designing, preparing and serving the meal.
We have increased the number of courses per year from three classes to eight classes. This is to accommodate all five
branches of the armed services. Training with the different services allows the incorporation of the combined skills and
knowledge of each service and to incorporate the new trends in food service and convert to restaurant style service instead of
“Mess Hall “service. The training of different services in the same class is indicative of the way we execute our missions across
the world today. Different services (e.g. Army, Marines) working together on a mission is now the rule instead of the exception. It
also shows that each service has skilled food service professionals. As of January 1999 the classes are instructed by combined
services instructors. Currently, we have instructors from the Army, Coast Guard.
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