Vested Crew Member Guidance

We have heard your requests for guidance and support regarding best practices with your Vested Crew Members (VCMs). Additionally, many of you have inquired about ways to shorten the training duration for VCMs at A School, especially given the preliminary training you provide in your galleys. We are excited to share our progress and introduce a pilot system developed by A School and the RKM.

For those unfamiliar with the term, a Vested Crew Member is part of a Coast Guard Recruiting Command initiative aimed at streamlining the Guaranteed “A” School program. This program allows new recruits to be immediately assigned to their first CS rating billet while awaiting availability in the CS “A” School class.

Currently, A School and the RKM are developing guidelines outlining the activities VCMs can undertake while waiting for school. VCMs can complete local qualifications and perform duties as directed by their commands, but should focus on practicing the VCM culinary performance objectives as much as possible. This practical exposure to culinary training will give VCMs a head start in the CS “A” School Agile training system, potentially reducing their training time at TRACEN.

The CS VCM program is designed to address the shortfall in the CS Personnel Allowance List while enhancing the effectiveness of the Guaranteed CS “A” School program. By creating a streamlined process for Active Duty enlisted workforce accessions and assignments, the VCM program enables bootcamp graduates to be assigned to a CS3 position. They will serve in this role until attending CS “A” School on TDY orders, after which they will return to their initial assignments.

Attached is the draft version of the Vested Crew Member SOP. This SOP is a living document meant to be reviewed and updated regularly to reflect process improvements, new concepts, and revised priorities based on feedback from CS Supervisors to the RKM and into the RTAC.

For all units with current or incoming Vested Crew Members, please scroll down and read the email message from our CS Rating Knowledge Manager (RKM) Master Chief Justin Reed below, utilize the tools and information available on the VCM Sharepoint https://uscg.sharepoint-mil.us/sites/USCG-CSPORTAL/SitePages/CS-Vested-Crewmember—Training-&-Guides.aspx , and provide us with feedback on how we can enhance the program.

Thank you for voicing your concerns. Your input has led to these significant developments, and with your continued support, this program will greatly benefit the CS rating. Special thanks to the A School team for putting this together!

-CSCM Swenson

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CSCM Justin Reed Says

Fellow CS’s

The Culinary Specialist VCM guidance and information is now available on the CS Portal page on Share Point.
https://uscg.sharepoint-mil.us/sites/USCG-CSPORTAL/SitePages/CS-Vested-Crewmember—Training-&-Guides.aspx

The following references are available on the CS Portal home page under the Vested Crew Member Tab:

Vested Crew Member SOP
The Standard Operating Procedure (SOP) aims to enhance comprehension of the requirements and direction regarding the Vested Crewmember. It presents a uniform method for CS VCMs to receive training in non-residential culinary practices, overseen by Professional Development Coaches (PDC) and managed by senior CS Supervisors. It serves to establish and unify processes, protocols, and/or instructions for the CS VCM program as well as standardized definitions.

Performance Test Checklist (PTC) for CS “A” School
This document contains the Terminal Performance Objectives (TPO) accomplished during A school. It serves as a tool for PDCs to guide their VCMs and prepare them for CS “A” School. The performance checklist is intended for reference and training purposes. Its completion remains a requirement at CS “A” school.

Student Recipe Book for VCMs at CS “A” School
This guide aims to enhance the VCMs’ comprehension of the recipes utilized in “A” school by CSs. The unit can integrate these recipes into unit cycle menus to strengthen VCM training. While exact recipes are not mandatory, this booklet serves as a point of reference for the techniques and procedures of food preparation essential for fulfilling the Terminal Performance Objectives at CS “A” school.

Professional Cooking Edition 8
Utilize Pro Cooking as a reference for all techniques and recipes. This is the reference the CS “A” school uses for the curriculum, TPO’s, and Rating Performance Qualification Standards ( RPQ)’s. The entire Pro Cooking Edition 8 is available on CS Portal under Vested Crew Member tab.

Healthy cooking Techniques 4th Edition
This reference is also utilized for nutritional instruction in CS “A” school.

v/r

CSCM Justin Reed
CS Rating Knowledge Manager
TRACEN Petaluma CS “A” School
707-465-7743