A Tour of the Naval Culinary School,
then Dine as a Sailor
Culinary Specialist “A” School
Center for Service Support, Learning Site Great Lakes
CSCS (SW) Robert Kroeger, SEL/Leading Culinary Specialist
Friday, October 23rd, 2009
11 AM – 1 PM
(Arrive by 10:30 AM to begin tranferring to the base)
Great Lakes Naval Station
Great Lakes (North Chicago), Illinois
PARKING: Guests will park in the Pass & ID Parking Lot at the Main Gate
PUBLIC TRANSPORTATION: Metra North Line – Great Lakes Station is nearby
BASE ACCESS: Our hosts will provide guests with transportation To/From the Main Gate Parking Lot to the Training Facility
Tour and lunch is limited to 20 people, please reserve.
Every Thursday, 30 students graduate from an intense 22-day course involving 11 days in the classroom, 6 days in the food lab and 5 days in the bake shop. Most arrived never having boiled water. They depart with skills to begin work at U.S. Navy bases, ships and submarines throughout the world.
On each ship, there is one cook per 75 people. Cooks are also trained as emergency medics, firemen and first responders.
This school is operational Monday through Friday from 0600 to 1500. Our visit coincides with their operations. In December, 2010, all Department of Defense services will train their cooks at Fort Lee, Virginia. The opportunity to visit a military culinary school in our region has a narrow window.
Navy Culinary Students in the mock Officer’s Dining Room
For rough weather conditions, Navy uses fryers and griddles mounted into deep wells.