Culinary Specialist

OVERVIEW
The Culinary Specialist is primarily responsible for the preparation and service of food in field or garrison food service operations.

JOB DUTIES

• Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army National Guard recipes
• Operate, maintain and clean field kitchen equipment
• Perform preventive maintenance on garrison and field kitchen equipment

TRAINING
Job training for a Culinary Specialist requires 10 weeks of Basic Combat Training and eight weeks of Advanced Individual Training with on-the-job instructions. Part of this time is spent in the classroom, and part takes place in the field, including practice in food preparation.

Advanced Individual Training: 8 weeks at Fort Lee, VA

Some of the skills you'll learn are:

• Standard and dietetic menus and recipes
• Preparation and cooking of various foodstuffs and bakery products
• Food and supply ordering
• Storage of meats, poultry and other perishable items

HELPFUL SKILLS

• Interest in cooking, home economics, health, mathematics, accounting and chemistry

REQUIRED ASVAB SCORE(S)
Operators & Food (OF): 85

Learn more about the ASVAB. 

WARRANT OFFICER TRACK
922A Food Service Technician

FUTURE CIVILIAN CAREERS
The skills you learn will help prepare you for a future with civilian cafes, restaurants, cafeterias, hotels, hospitals, manufacturing plants, schools and other organizations that have their own dining facilities. Depending on your specialty, you'll be able to pursue a career as a cook, chef, meat cutter, butcher or baker.