Critical Task: 101-524-3107
This lesson was designed to provide soldiers in the Food Service Specialist, Basic
Noncommissioned Officer Course (BNCOC) with information on nutrition/skills development.
TERMINAL LEARNING OBJECTIVE:
Students will develop work plans and identify techniques associated with
preparing and presenting select food items.
In a self-study environment.
To demonstrate competency of this task, you must achieve a minimum score
of 70 percent on the subcourse examination
The material contained in this lesson was derived from the following
publications: FM 10-23-2 (Tactics, Techniques, and Procedures for Garrison
Food Service Program), TM 10-412 (Armed Forces Recipe Service and Index
of Recipes), STP 10-92G25-SM-TG (Soldiers Manual and Trainers Guide for
MOS 92G, and Food Service Specialist Skill Levels 2/3/4/5)
As a Senior First Cook it is important that you know how to do everything that your subordinates
are doing. Imagine being in the position of not being able to answer a basic question about a
recipe! Imagine not being able to give prompt, accurate responses to employees who rely on you
to be a competent and informed superior. This lesson is not being taught in a cooking lab
environment, so pay particular attention to the techniques and information taught. We will begin
with the 11 considerations of menu development.