B650(CS) Community Overview
CS Career Path
K140(CS FTS) Community Overview
CS FTS Career Path
LaDR/CS Road Map (Access through My Navy Portal/ CAC required)
********IF A SAILOR WHO DESIRES TO RE-ENLIST DOES NOT HAVE A RE-ENLISTMENT QUOTA, PLEASE CONTACT THE APPLICABLE ENLISTED COMMUNITY MANAGER TO DISCUSS OPTIONS.************
Culinary Specialists receive extensive training in culinary arts, hotel management and other areas within the hospitality industry. Culinary Specialists provide food service catering and hospitality services for Admirals, senior government executives, and within the White House Mess for the President of the United States. This rating is responsible for all aspects of the dining (shipboard mess decks) and shore duty living areas. Culinary Specialists work in the "heart of the ship," and are vital in maintaining high crew morale on ships, construction battalions and every shore base.
What They Do
Duties performed by Culinary Specialists include:
* Menu management and ordering the quantities and types of food items necessary for quantity food preparation.
* Operating kitchen and dining facilities.
* Maintaining subsistence inventories using storeroom management procedures.
* Maintaining financial records with the use of computer software applications.
* Serving as personal food service specialists in Commanding Officer's and Admiral's messes.
* Operating and managing shipboard living quarters and shore based hotel-type quarters.
* Providing hospitality and catering services during official command receptions.
* Serving as a flight attendant Aircrewman.
Culinary Specialists work in kitchen, dining areas, bachelor quarters, living quarters and food service storerooms aboard ships, shore bases, construction battalions, and designated aircraft. The work is physical, creative and mentally challenging; in which one has to be flexible and versatile in their daily duties.
After "A" School, Culinary Specialist are assigned to deploying units or shore stations in the United States and/or overseas. During a 20-year career in the Navy, CS's spend approximately 60 percent of their time assigned to fleet units and 40 percent to shore stations.
Note: Culinary Specialists must display and adhere to outstanding personal hygiene, set the example of excellent personal appearance, and maintain high military bearing. In addition, this rating offers leadership opportunities due to the volume of personnel organized, trained, motivated, and managed within work centers throughout the division.
Career Path Opportunities
Opportunities for placement are excellent for qualified personnel. Individual motivation, ability, and work ethic will determine how far a Culinary Specialist can advance in the enlisted or officer ranks during a 20-to-30 year career. A Culinary Specialist who has achieved the rank of E-6 may be eligible to apply for commissioning as a Limited Duty Officer (LDO). A Culinary Specialist who has achieved the rank of E-7 may be eligible to apply for commissioning in the Chief Warrant Officer (CWO) program. The LDO/CWO program along with several other programs (STA-21, OCS, MECP, MSC-IPP, and the Naval Academy) enable a Culinary Specialist to earn a path to a commission.
In the Navy Hospitality Field, the Culinary Specialist will find a diversified and challenging field of work with unmatched potential for personal growth and professional development. Sailors will have the opportunity to develop problem solving, critical thinking, leadership, and organizational skills. Sailors in this rating will develop practical knowledge and experience unmatched in the civilian world. In the event that a Culinary Specialist should decide to separate from Naval service, all training and experience can directly transfer to all areas within today's global hospitality industry. These training and development factors, along with a fantastic opportunity for travel, make any decision to leave the Navy a very difficult one.
The United States Military Apprenticeship Program (USMAP) is a formal military training program executed by the Center for Personal and Professional Development that provides active duty Coast Guard, Marine Corps, and Navy service members the opportunity to improve their job skills and to complete their civilian apprenticeship requirements while they are on active duty. The U.S. Department of Labor (DOL) provides the nationally recognized "Certificate of Completion" upon program completion.
USMAP enhances your job skills and shows your motivation for more challenging military assignments. Having a DOL Certificate of Completion is a definite advantage in getting better civilian jobs since employers know the value of apprenticeships. Below are the current USMAP apprenticeship trades that are currently offered for the Culinary Specialist rating:
* Baker (Bake Products)
* Cook (Any Industry)
* Manager, Food Service (Hotel and Restaurant)
* Cook (Hotel and Restaurant)
* Housekeeper (Commercial, Residential, Industrial)
* Household Manager (Private, Residential Management)
Please visit https://usmap.cnet.navy.mil/usmapss/static/usmap.jsp for additional information.
Hospitality Certifications and Additional Apprenticeship Programs
Navy COOL offers a wide selection of hospitality certifications and apprenticeships for the Culinary Specialist rating.
Note: Below are several organizations that are listed on the Navy COOL website offering certifications and apprenticeships:
* American Hotel and Lodging Educational Institute (AHLA)
* Culinary Institute of America (CIA)
* American Culinary Federation (ACF)
* International Food Service Executives Association (IFSEA)
* American Board for Certification in Homeland Security (ABCHS)
* Retail Bakers of America
* National Restaurant Association Educational Foundation (NRAEF)
Please visit https://www.cool.navy.mil for additional information.
The American Council on Education recommends semester hour credits be awarded in the vocational certificate and lower-division associate's/bachelor's degree categories for courses taken in this rating on food preparation, kitchen operations, sanitation and hotel management.
ASVAB: VE + AR = 89