Center for Service Support Learning Site San Diego (CSSLSSD) instructors conducted Culinary Specialist Records Keeper (CSRK) course Mobile Training Team (MTT) events in Pearl Harbor, Hawaii, and Bangor, Washington, recently to provide training to the submarine community in various areas of records keeping and familiarity with the Food Service System (FSM3). CSRK MTT was a joint collaboration between the CSS Team, Navy Food Management Team (NFMT), COMSUBGRU 9, and COMSUBPAC HI.
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Students learn record keeping during a Mobile Training Team event. (Photo by CSC(SW) Julius V. Velazco)
During this first-of-its-kind MTT course, CSSLSSD instructors taught students procedural steps for various forms in the FSM3 system, and the importance of correctly putting information in the system. Students also learned how to navigate the system, properly manage their assigned unit, and have a better understanding of each of the categories and subcategories. During the course in Pearl Harbor, NFMT Hawaii FSM Analyst Chris Scholl provided insights into the FSM3 system in regards to validating inventories, requisitions, receipts, and the NAVSUP Form 1282.
Culinary Specialist First Class Pena, one of the students and a former Aviation Mechanic (AM), expressed his appreciation to CSSLSSD instructors for providing thorough CSRK training. “Before this class, I had very little knowledge in regards to the FSM3 system and now I have a better understanding on how the system works,” said CS1 Pena. He further stated that being in AM rating before, this is something new to him and that he is happy that he was given the opportunity to learn more about the rating and records keeping.
CSSLSSD graduated a total of 30 mission-ready Sailors from various submarine commands and the Arleigh Burke Class destroyer, USS Paul Hamilton (DDG 70).
To mark this achievement for the culinary specialist submarine community, graduation was held at the Balao-class submarine USS Bowfin (SS 287) monument and at the Sturgeon-class submarine USS Parche (SSN 683) monument.
CSS and its learning sites provide Sailors with the knowledge and skills needed to support the fleet’s warfighting mission. More than 300 staff and faculty work hand-in-hand with the fleet and are dedicated to ensure training is current and well executed on behalf of 10,000 Sailors who graduate from CSS courses annually in the administration, logistics and media communities.
By Chief Culinary Specialist (SW) Julius V. Velazco, CSSLSSD Culinary Specialist Instructor