Fort Lee's Advanced Culinary Training Course

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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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[ChefMatt420]

I just went through the program at Ft. Lee, and frankly the curriculum is lacking. As a "Joint Training" course, there isn't any NAVY representation. Where are the NAVY Chef's? I do realize that it's on an army base, and the army always thinks they can outcook the NAVY. I honestly believe that the only true reason there aren't any NAVY Chef's there, is because the army's intimidated by the NAVY. GO army, and take the air force with you.

[glenrh]

that is really cool. right now, i am 23 and in a culinary program for it in roseville, ca. I am usually always in the 80 or higher percential. This looks like a good possibility to become a part of.. I believe it is good to always be continuing your education if you have the opportunity.