Culinary Specialist school is offered from 18-31JUL10.

Culinary Specialists receive extensive training in cooking, baking, dining and living area management. Navy Culinary Specialists provide food service for admirals and senior government executives and run the White House Mess for the President of the United States. Responsible for all aspects of the dining (mess decks) and living areas, Culinary Specialists work in the "heart of the ship," and are vital in maintaining high crew morale on the ship and every shore base.
    
What They Do
Preparing menus and ordering the quantities and types of food items; Operating kitchen and dining facilities; Keeping records for food supplies and financial budgets; Serving as personal food service specialists on admirals' staffs and for the commanding officer aboard ship or at shore bases; Operating and managing living quarters aboard ships and at shore based motel/hotel type quarters.
    
Working Environment
Culinary Specialists work in kitchens, dining areas, living quarters and storerooms where food supplies are kept.

PLEASE NOTE YOUR DEPOSIT MUST BE IN THE FORM OF A CASHIER'S CHECK OR MONEY ORDER MADE OUT TO "USNSCC".

Cadets should arrive between 1200 (noon) and 1600 on Sunday, 18JUL10. Cadets MUST be aboard and checked in no later than 1600. Please make travel arrangements that fit this window.

Officers/staff should arrive between 0800 and 1600 on Saturday, 17JUL10.

Graduation will be in BLDG 122 aboard NAVSTA GLKS at 1000 on Saturday, 31JUL10. Cadets traveling home via commercial air should book their return flight NO EARLIER THAN 1400.    

USN Disqualifiers: food allergies. This is USN policy, not USNSCC. Food allergies are an automatic disqualifier for this training.

Click here for Welcome Letter.

Click here for Seabag List.

Click here for Graduation information.

Click here for Code of Conduct.

Click here for Standing Orders.

Your orders, once approved by NHQ, will be forwarded directly to your commanding officer. They will NOT be issued by this command.

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