Presentation on theme: "92G On the Job Training Program"— Presentation transcript:
192G On the Job Training Program ACES 92G Accreditation92G On the Job Training Program“A New Look at an Old Program”14 Nov 2008
2PURPOSETo provide information to TRADOC on the concept for a new food service OJT program.
3BACKGROUND Began approximately 5years ago Cook commercial certification briefingPersonal project of CW4 Longstaff / WO1 Buchanan / CW4 BiddleCertification vs educationIdentify the benefits of training for 92GsAligns them with a professional organization focused on their MOSApprenticeship/Education/CertificationImmediately defines the 92G as a trained professional, not just a “cook”CostApprenticeshipTuition AssistanceCreate a program that trains a cook from Initial Entry Training to retirement (Life-cycle)Create a program that energizes Food Service training and trainers.
4CONCEPT (1 of 2)Create a program that re-invents and validates the current OJT programUse military specific tasksProvide an end-state (goal) for trainees removing the endless training of identical tasksProvide a tool that allows supervisors to see what and where Soldiers have been trainedLink training to tangible benchmarksSpecific hours for each taskHands-on training linked to “lab” work for academic classesCompletion of areas directly linked to college course completionProvides certificate of training for each area’s completed (great for files and personnel records)Link training to educationEach “task” tied to an academic goal and specific course10 level training linked to AS degree30/40 level training linked to BS degree100% TA / TRADOC funded
5CONCEPT (2 of 2)Create a program that encourages training for both the trainer and traineeProgram can be self paced/accelerated based on trainee goals and motivationEngages the trainer; becomes a part of their training/educationCreate a program that is deployable and transferableProgram must be able to “PCS” with the SoldierProgram must be able to be accessed anywhere in the world (DTMS)Easy to manageDoes not create additional workPre-printed forms for kitchenEasy access and data input (search) with DTMSProvide on-line tools for Soldiers thatProvide material that tells the Soldiers how and why they are being trainedAllow Soldiers to print records at any stage in trainingProvide Soldiers a “road map” for achieving educational goals
6MANAGEMENT OF THE PROGRAM Uses current OJT tracking sheetsForms on-lineAmerican Culinary Federation Approved program100% on-lineTracks progress (status bars)Provides instant data on areas Soldiers need additional trainingManagers issued passwords by Installation Food Program ManagerManagers in-put dataSoldiers can view records but cannot manipulate dataFood Advisors can access records to verify and validate trainingIdentify Qualified Trainers in each DFACCannot be a junior NCO in DFACMust meet on-line criteriaApplication
7DEPLOYABLE/TRANSERABLE Program is designed to “move” with the SoldierTrainer determines the location of Soldier for training (working)Must “release” Soldier from database before new assignment can begin training processProvides hard copy as well as digital on-line records for SoldiersField and deployment training is included in the programField feeding and sanitationSoldiers can continue academic courses while deployed (hands on can be completed at another time)
8AS DEGREE PROGRAM (Associate of Science – Culinary Skills) AARTS, ERB, NCOER, and certifications will be used to assign earned college credits in general education, electives, or major concentration courses where applicable.General Education CoursesCommunication creditsGeneral Education Electives creditsHumanities creditsMathematics/Natural Science creditsSocial and Behavioral Sciences creditsTotal GE Credits: creditsMajor Concentration CoursesFoodservice credits*Introduction to Foodservice and Hospitality 3 credits*Sanitation and Food Safety credits*Procurement and Issuing for Foodservice Managers 3 credits*Introduction to Cooking credits*Introduction to Baking creditsBreakfast and Pantry credits*Advanced Cooking and Garde Manger creditsAdvanced Baking and Pastries creditsMenu Development and Controls creditsFood and Beverage Services creditsNutritional Cooking credits*Supervision and Management creditsInternship On-the-job-Training creditsTotal Major Concentration creditTotal Credits credits* Core Culinary Courses
9BS DEGREE PROGRAM (Bachelors of Science – Culinary Management) Required General Education Courses for MajorHuman Resource Management creditsManagement Systems and Controls creditsMarketing Management creditsBusiness Writing and Communications 3 creditsMacro-economics creditsMicro-economics creditsBusiness Computers creditsUpper Division Major Concentration CourseFoodservice creditsAdvanced Foodservice Operations creditsHuman Resource Developmentin Hospitality and Foodservice creditsQuality Managementin Hospitality and Foodservice creditsFoodservice Accounting creditsLegal and Ethical Issuesin Hospitality and Foodservice Operations 3 creditsInternational Cuisine creditsBuffets and Catering creditsBeverage Service and Controls creditsMenu and Facility Design creditsTotal Credits
10CONCLUSIONThe current OJT program in the food service field is outdated and antiquated.A program must be created that validates the training that is mandated by regulation in the dining facilities and provides motivation to the trainee to be trained as well as motivation to the trainer to conduct the training.Food Service personnel are motivated by educational benefits and all of our OJT is being lost because it is not linked to an educational system.Linking our OJT program to college degree programs that are managed and validated on the job is a “new look” at this old program.