April 2024 UPDATE: CS School (A + C School, RKM)

• CS “A” School
  • Innovation Solutions Award Submission:
    • ACFEF Apprenticeship Program recognition, approved 08 August 2023
    • Certified Fundamentals Cook (CFC) for each student upon course completion, final exam grade 75% or above, and successful Capstone (practical assessment, grade 75% or above)          
  • Max Class Waiver trial: Our final max class trial of 18 students (CS 07-24) graduated 17 new CS3s to the fleet on 05APR24.
  • CS Students graduated: CS 01-24 through CS 07-24: 98
  • CS Students rostered: CS 08-24 through CS 12-24: 70 (2 International students)
  • Projected Throughput FY24: CS01-24 through CS 12-24: 168 (6 International students)
  • Agile Students FY24 (16 to date): 4
  • Lateral Students FY24 (4 to date): 3
  • Staff Turn-over this summer:
    • 10 staff members will rotate AY24, including CS School Chief and three retirements
    • CS School Chief changeout; CSMC Kevin Ball will be relieved by CSCM (select) Adam Shelton
• Curriculum Update: In support of CS Program (CG-1K13) and Rating initiatives, the CS “A” School has redesigned the CAPSTONE experience to align with the American Culinary Federation (ACF) Certified Fundamentals Cooks practical exam. During graduation week CS A School 07-24 piloted the redesigned capstone; each student completed a salad course and an entrée course.  The revised ACF capstone requires students to: 
  • Demonstrate good personal hygiene and health habits.
  • Demonstrate acceptable procedures when preparing potentially hazardous foods to include time/temperature principles.
  • Demonstrate proficiency in using knives and small wares to fabricate protein.
  • Demonstrate use of chef’s knives in preparing classical cuts (minimum of two).
  • Demonstrate proper cooking method to prepare a protein.
  • Demonstrate proper cooking method to prepare a starch.
  • Demonstrate a proper vinaigrette.
  • Demonstrate effective techniques in presenting food that maximizes the flavor of the products used.
• Culinary -Sanitation Training Annual Refresher (C-STAR):
  • The C-STAR course is officially live on the SharePoint site: https://uscg.sharepoint-mil.us/sites/C-STAR
  • The goal of this course is to make the requirement for annual sanitation training easily accessible and available for all Culinary Specialist (CS) personnel.  C-STAR features training based on the ServSafe Food Protection Manager Course and includes additional USCG specific requirements. The course is broken up into self-paced units and may be completed throughout the year. The tests for each 1-hour unit of training are live in the LMS Course Catalog under “C-STAR” or Course Code “100587.” Program is currently working on linking C-STAR to CGBI and will officially announce via an ALCOAST, requiring All CS personnel to complete C-STAR in 2024.

• CS “C” School: The CS “C” School is in full swing.  Currently delivering the second FSO-PI course of the training year with an FSO-PVA convening immediately to follow.  The JOD SOJT is nearly ready to launch, just working out a few bugs within DA for tracking purposes.  Once we go live, members enrolled in this exciting new course will have 6 months to complete the material and upon successful completion will be awarded the brand new CS19 competency code.  Thanks to CSC Katrina Rekalske for championing this much needed training.  If you haven’t heard; FSO-PI and FSO-PVA “C” Schools are now a part of the Master Training List (MTL) with Cutter Forces and required for any member receiving orders to fulfill those positions afloat.  AY24 marks the first time the CS “C” School has enrolled members directly from this pipeline training status.  As you can imagine, demand is high, and the “C” School staff is doing its best to enroll all members needing this required training.  Please be patient as we sort through an exorbitant amount of FSO afloat transfers.  Advanced Baking quotas continue to remain low and will for the remainder of the FY and possibly the foreseeable future.  However, please continue to submit ETRs for your members, the sooner the better.  We will do our best to enroll members whenever possible.  Please keep in mind that the Advanced Baking course is now also a part of the MTL with certain afloat units receiving priority.  Feel free to reach out to the CS “C” School staff with questions or concerns.  Just remember, training is paramount to mission support, execution, and success.  Thanks for all you do and have a great day!

RKM

The Occupational Analysis (OA) is currently underway and is crucial for shaping the future of the CS rate through training. This is your opportunity to contribute your insights to potential changes in RPQs and the curriculum at our A and C schools. The RFMC will be handpicking high-performing individuals to help the RTAC create a survey that all CSs can participate in. This survey aims to gather information on the daily tasks of CSs ranging from CS3 to CSMCs, in order to enhance and modify CS rate training as needed. For any inquiries about the OA, please reach out to CSCM Justin Reed at justin.l.reed@uscg.mil

The SWE is in MAY 2024.  Make sure you study and use all the resources on the CS Share Point page.  SWE Reference Material    Good Luck to everyone!!!!

Also,

Master Chief Justin Reed, our Rating Knowledge manager (RKM) was able to lock down a 1 year memberships for all Culinary Specialists for the Butter Book ($200 value). All you need to provide is your name and CG Email.  An email was sent to you (search outlook for butter book). These courses can earn you Continuing Education Hours (CEH) for ACF certification and all content is accessible CG network.

The Butter Book was created by the French Pastry School founders. The system guides you through the foundational skills needed to master proper pastry, BREAD (bread is the most important product on a boat besides the protein) and cake decorating. Butter Book tracks the number of completed categories in both lessons & courses, checks for lessons in progress, lists recipe favorites, and logs activity of the cooks over time.

“Lessons Are at the Core – Lessons are the starting place for online classes within The Butter Book, and the basis for the rest of our curriculum. Each contains a video, and we always suggest students watch them in their entirety before attempting the recipes and techniques within them. Throughout each lesson you’ll get written tips and terminology definitions, as well as clear, step-by-step instructions. Lessons always indicate how much hands-on time and how much rest time is needed for each one, so you’ll be able to plan your days. Building a Solid Foundation – Each lesson in The Butter Book makes clear why you should use particular ingredients, why the techniques work, what can go wrong, and how to correct it if it does.”

– The Butter Book

A solid foundation is so important for a us as CSs. We make so many different products from so many different cuisines, some we have never even cooked before, that we rely heavily on the basics to make sure we produce quality food from our ever changing menus. The basics is our lifeline to success… but once you become comfortable with the whys and how’s of the fundamentals, you’ll be able to more easily execute more complex stuff latter.

Feel free to jump into taking lessons right away to become a better CS and thanks to Master Chief Reed for getting us these memberships. Any questions? Contact Master Chief Reed at justin.l.reed@uscg.mil