|How To Apply:||See Special Info|
|Prerequisites:||Must be an FS in pay grades E-4 or E-5 and assigned as baker on board any WMEC, WHEC, WLB OR WAGB. The FS must have one year remaining in their current assignment, and have at least two years remaining in their enlistment upon course completion. Chef uniform, head gear or hair restraint and safety shoes are required for the course. (ODU uniform is not authorized for this course.)|
|Special Info:||ELECTRONIC TRAINING REQUEST (ETR) AND SHORT TERM TRAINING REQUEST (STTR) REQUESTS TO: COMDT G-1111 ATTN: FOOD SERVICE PROFESSIONAL DEVELOPMENT SPECIALIST (FSPDS) TEL: 202-475-5151 Fax: 202-475-5907|
To provide the necessary baking skills to support the missions of cutters 210GÃ?Ã? and above. This two-week baking program is a combination of Basic Baking Techniques Course, Bread Making Course, and Intermediate Pastry Production Course. It includes production of assorted yeast raised products, quick breads, muffins, danish, turnovers, cake decoration, assorted pastries, pies and cookies. It includes instruction in International Patisserie and chocolate work
There are no convening dates scheduled at this time.