Chief Warrant Officer Jay J RachedCanadian Armed Forces / Materiel J4 Director

Food Services18 November, 2014

Canadian Armed Forces Cook

Kitchens are hard environments and they form incredibly strong characters.

Chef Gordon Ramsay

Successes• Revised Cook Entry Standards (ES) are now approved and

posted on the DPGR website as well as updated at the Recruiting Centers.

• QL 3 Part I & II removed and a Pre-QL5A OJT introduced.

• National Standardized Cycle Menu (NSCM), rolled out 03 Nov 2014.

• Food Service Officer training will now be conducted as a formal course in Borden vice peer to peer training that was provided in the past.

Training

QL 3 – Apprentice Cook – 96 training daysQL 5 – Journeyman Cook – 40 training daysQL 6A – Cook Supervisor – 25 training daysCook Manager (formerly QL7) – 13.5 training days

All of our training is delivered at the CFLTC in Borden. Our training is developed and taught by military Cooks and covers all aspects of the culinary arts, from basic cookery techniques to food service management of large and small dining facilities.

Throughout our careers we will spend approximately 174 days training.

Ongoing Issues• The Cook Occupation is currently RED, recruiting is

ongoing and we are getting closer to our SIP targets but there is no guarantee that the intake numbers will be met. This could negatively cook training at all levels.

• CDA initiative on recruiting semi-skilled candidates directly from Community Colleges. (Jan – Mar 2015)

• Occupational Analysis (OA): due to commence in Sep 2015.