LESSON 4
SUPERVISING GARRISON AND FIELD OPERATIONS
Critical Tasks:
101-524-3106; 101-524-3107; 101-524-3159; 101-524-3160; 101-524-3161; 101-524-3254; 101-
524-3257; 101-524-3258; 101-524-3259; 101-524-3266; 101-524-3267; 101-524-3268; 101-524-
3275; 101-524-3278; 101-524-3280; 101-524-3282; 101-524-3282
OVERVIEW
LESSON DESCRIPTION:
This lesson was designed to provide soldiers in the Food Service Specialist Basic
Noncommissioned Officer Course (BNCOC) with guidance for performing the duties of a Senior
First Cook, Food Operations Sergeant, and OJT Supervisor.
TERMINAL LEARNING OBJECTIVE
ACTION:
Students will perform duties as Senior First Cook, Food Operations Sergeant,
and OJT Supervisor for a shift of AIT soldiers.
CONDITION:
In a self-study environment.
STANDARD:
To demonstrate competency of this task, you must achieve a minimum score of
70 percent on the subcourse examination.
REFERENCES
The material contained in this lesson was derived from the following
publications: AR 30-21 (The Army Field Feeding System), FM 10-23 (Basic
Doctrine for Army Field Feeding and Class I Operations Management), FM
10-23-2 (Tactics, Techniques, and Procedures for Garrison Food Preparation
and Class I Operations Management).
QM6322
4-1
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