Attachment 1 - Course synopsis - final.pdf

ATTACHMENT 1

Course Name: Introduction to Food Service (INTRO)

Course Description:

This 5-day course emphasizes food safety, sanitation, and recipe measurements and conversions. It also addresses the use of galley equipment, cooking utensils, knife handling skills, and salad bar preparation and presentation.

Course Length: 5 Days (40 Hours) Prerequisite Courses and Skills:

Recommendation from Chief Steward, Supply Officer, or MSC N43.

Target Group:

Seats Available:

All personnel new to MSC Food Service Operations and personnel who want to pursue Food Service as a career path.

Location: FLC Building W-143, Naval Base, Norfolk, VA

Topics:

• SERV-SAFE/Sanitation: Fundamentals of Food Safety

• SERV-SAFE/Sanitation: Foodborne Illnesses and Personal Hygiene

• SERV-SAFE/Sanitation: Purchasing, Receiving, Storing

• SERV-SAFE/Sanitation: Preparing, Cooking, Serving

• SERV-SAFE/Sanitation: Principles of HACCP System

• SERV-SAFE/Sanitation: Methods and Procedures

• Tri-Service Food Code: Food Safety Requirements

• Basic Measurements and Conversions

• Recipes: Analysis and Conversion

• Equipment and Utensils

• Salad Bar Preparation and Presentation

Tests/Quizzes: Comprehensive Written Examination

Grading: To receive a passing grade, you must earn a total of 85 points or higher (85%) on the Comprehensive Written Examination and a minimum total of 80 points (80%) in the course.

Remarks: *Points are deducted for being absent, late, and failing to complete homework, participate in galley work and clean-up, and complete projects

Course Name: Basic Culinary Techniques (BASIC) Course Description: This 10-day course emphasizes hands-on food preparation methods and techniques.

Course Length: 10 Days (80 Hours) Prerequisite Courses and Skills:

Successful completion of Intro to Food Service course for all MSC Food Service personnel. For Supply Utilityman: Recommendation from Supply Officer, Chief Steward, or MSC N43.

Entry/Intermediate Level Food Production Personnel: Assistant Cooks, 2nd Cook, Cook-Bakers, or Supply Utilityman.

Experienced Food Production Managers: Chief Cooks, Steward Cooks and Chief Stewards must successfully complete prior to attending Advanced Culinary Training.

Topics:

• Basic Culinary Techniques Course Overview

• Basic Definitions and Measurements

• Overview of Healthy Cooking Principles

• Healthy Cooking Methods and Techniques

• Basic Recipe Conversion

• Galley Worksheet and Requisition Forms

• Knife Skills

• Sanitation and Safety

• Nutrition

• Baking Recipes and Techniques

• Plastic Removal in Maritime Environment

• Basic Meat Cuts

• Truth in Menu Management – Legal Requirements

Tests/Quizzes:

Week One in Progress Examination: 50 points Week Two Final Written Examination: 100 points Week Two Final Performance Examination: 150 points

Grading:

The course has a total of 300 points. Under the pass/fail grading system, students must achieve both of the following scores:

• A combined minimum score of 213 points or higher (85%) on the Final Written Examination

(100 points) and the Final Performance Examination (150 points)

• A minimum course score of 240 points (80%)

Remarks: *Points are deducted for being absent, late, and failing to complete homework, participate in galley work and clean-up, and complete projects

Course Name: Advanced Culinary Techniques (ADV) Course Description: This 10-day course emphasizes Food Service management procedures.

Course Length: 10 Days (80 Hours)

Prerequisite Courses and Skills:

This course is for those personnel who are not a permanent Chief Stewards or who have not been appointed to fill a Chief Steward billet.

Satisfactory completion of Basic Culinary Techniques or evidence of an equivalent level of knowledge, skills, and abilities is required for enrollment in Advanced Culinary Techniques.

MSC N43 is the approving authority for attendance in this course.

Chief Stewards, Steward Cooks, Chief Cooks, Assistant Cooks, 2nd Cooks, or Cook-Bakers.

Supply Utilityman must have met the prerequisites and have a high recommendation from Supply Officer or Chief Steward.

Topics:

• Overview of Advanced Culinary Techniques

• Healthy Cooking: Definitions and Measurements

• Standardized Recipes: Analysis and Conversions

• Food Preparation Worksheet: NAVSUP Form 1090

• Sanitation and Safety

• Food Item Request/Issue Document: NAVSUP Form 1282

• Baking Methods and Techniques

• Advanced Cooking Methods and Techniques

• Recipe Writing

• Applied Nutrition for Menu Planning

• Truth in Menu Management

• Menu Writing

• Receipts, Inspection, and Stowage of Subsistence

• Plastic Removal in Maritime Environment

Tests:

Week One in Progress Examination: 50 points Week Two Final Written Examination: 100 points Week Two Final Performance Examination: 150 points

The course has a total of 300 points. Under the pass/fail grading system, students must achieve both of the following scores:

• A combined minimum score of 213 points or higher (85%) on the Final Written

Examination (100 points) and the Final Performance Examination (150 points)

• A minimum course score of 240 points (80%)

Remarks: *Points are deducted for being absent, late, and failing to complete homework, participate in galley work and clean-up, and complete projects

Course Name: Baking Methods and Techniques (BAK) Course Description: This 10-day course is designed to teach hands-on baking methods and techniques.

Course Length: 10 Days (80 Hours)

Prerequisite Courses and Skills:

Completion of one of the following courses: (1) MSC Basic Culinary Techniques (2) the military equivalent of this course, or (3) an equivalent commercial culinary course; a minimum of six (6) months experience producing bakeshop products; a working knowledge of measurements, recipe conversions, and the function of ingredients used in the baking process; and the ability to use basic baking scales and other baking equipment. Personnel should also be familiar with daily requisitioning of food items to support bakery assignments.

Experience level required for Food Production Personnel:

Assistant Cooks, 2nd Cook, or Cook-Baker.

Topics:

• Introduction to Baking Methods and Techniques

• Formula Measurements and Conversions

• Bakeshop Sanitation and Safety

• Baking Ingredients

• Bakeshop Processes: Mixing and Baking - and Special Conditions

• Bakeshop Tools and Equipment

• Dietary Concerns in Baking

• Basic Doughs: Yeast Doughs

• Basic Doughs: Breakfast Breads and Pastries

• Basic Doughs: Quick Breads

• Desserts: Cookies

• Desserts: Cakes and Frostings

• Advanced Techniques: Cake Decorating

• Desserts: Pies

• Advanced Techniques: Dessert Sauces and Fruit & Low-Fat Dessert

Tests/Quizzes:

Four Unit Quizzes 40 points Two Practical Performance Examinations 120 points Comprehensive Practical Performance Examination 90 points Mid-Term Examination 50 points Final Written Examination 100 points

The course has a total of 400 points. Under the pass/fail grading system, students must achieve both of the following scores:

• A combined minimum score of 264 points (85%) on the Final Written Examination and the three Practical Performance Examinations

• A minimum course score of 320 points (80%). This score is calculated by adding the scores of the four Quizzes, the Mid-Term Examination, the Final Written Examination, and the three Practical Performance Examinations

Remarks: *Points are deducted for being absent, late, and failing to complete homework, participate in galley work and clean-up, and complete projects

Course Name: Food Safety and Sanitation (SERVSAFE) Course Length: 4 Hours Course Description This 4 Hour Course is focused on Food Safety and DoD Tri-Service Sanitation

Prerequisite Courses and Skills:

Required annually for personnel working in Food Service.

Training also provided in the Introduction to Food Service Course.

All Food Service and Supply Utility personnel except those personnel that maintain a SERVSAFE Manager's certificate.

N/A

Location: Virtual Course

Topics: This course introduces personnel to food safety and sanitation and teaches the basic knowledge for preventing Foodborne Illnesses.

Food Service Topic 1.1 Food Safety and Sanitation Food Service Topic 1.2 Using Thermometers and Keeping Temperature Logs Food Service Topic 1.3 Inspection and Storage of Food Food Service Topic 1.4 Food Prep and Serving Food Service Topic 1.5 Cleaning and Sanitizing

Tests/Quizzes: N/A Grading: This course introduces personnel to food safety and sanitation and teaches the basic knowledge for preventing Foodborne Illnesses.

Course Name: Shipboard Culinary Training Course (SCTC)

This 5-day course is a combination of basic nutrition and hands-on food preparation techniques designed to incorporate menu planning, menu management, healthy recipes, sanitation, safety, procurement requirements, and quality customer service. This course provides managers and cooks the opportunity to implement these procedures, methods, and techniques under the guidance of Certified Executive Chefs and Dietician provided by the Contractor. The course is provided onboard to the four (4) vessels who are winners of the yearly Captain David M. Cook Award. If a winning ship declines the training, the Government reserves the right to name another ship to receive the training.

Course Length: 5 Days (Hours TBD)

Prerequisite Courses and Skills:

Provided to winners of yearly Military Foodservice Excellence Award. The course can also be provided onboard other ships requiring additional training when requested by the ship, subject to availability of funding.

Target Group: MSC Entry/Intermediate Cooks and Food Production Managers

Location:

Onboard select MSC (CIVMAR Manned) ships that have won the annual Captain David M.

Cook Military Foodservice Excellence Award.

Topics:

The Shipboard Culinary Training Course (SCTC) is a combination of basic nutrition and hands-on food preparation techniques designed to incorporate menu planning, menu management, healthy recipes, sanitation, safety, procurement requirements, and quality customer service. The course provides managers and cooks the opportunity to implement these procedures, methods, and techniques under the guidance of Certified Executive Chefs (CECs).

Tests/Quizzes: N/A

Shipboard Training POC:

Requests for Shipboard Culinary Training Course (SCTC) POC:

Jerry Holley, MSC Food Service (FS) Operations’ Manager (N43) Email: Jerry.j.holley@us.navy.mil Email: Jerry.Holley@navy.smil.mil Direct – 757-443-1471

DSN – 312-646-1471

Course Name: Storekeeper Basic (SKB) Course Description: This 15-day course teaches basic supply principles.

Course Length: 15 Days (120 Hours) Prerequisite Courses and Skills:

Recommendation from Supply Officer, Placement Officer, or MSC N41. Requires basic computer skills due to hands-on computer lab work and a variety of automation programs.

Target Group:

Seats Available:

Entry Level Supply Personnel

12 (more if virtual or alternate classroom)

Locations:

EAST COAST: A Street, Building SP 312, Classroom, 169-C, Norfolk, VA WEST COAST: 140 Sylvester Rd., Building 122, San Diego, CA

Topics:

Basic Supply principles designed for entry-level supply personnel covering the basic knowledge required to perform the duties of an Assistant Storekeeper:

• Introduction to Storekeeper Basic Course

• Supply / MSC Organization

• Supply Publications

• MSC Appropriations and Fund Codes

• Material Identification Numbers

• CARGO, FedMall, and GSA Catalogs

• Configuration Management Overview/ShipCLIP

• LogiQuest and Naval Logistics Library

• Introduction to Hazardous Material Control and Management (HMC&M) Program

• Repairable Item Management

• Inventory Management

• Material Outstanding File (MOF)

• Stock Records and Selected Item Management (SIM)

• Storeroom Issues

• Partial Issues, Not-in-Stock (NIS) and Not Carried (NC)

• MILSTRIP

• Requisition Control / Operating Target (OPTAR)

• Casualty Reports (CASREPS)

• Requisition Status

• Introduction to Requisition Follow-Ups, Modifications and Cancellations

• Basic Receipt and Stowage Procedures

• Continuous Monitoring (CM) Program (CMP)

Tests/Quizzes:

Examination 1 25% of your overall grade Examination 2 35% of your overall grade Examination 3 40% of your overall grade

Students must achieve a minimum final score of 85%. This score is the total of the scores from three weekly written examinations that are weighted as listed above. These three examinations will include both paper and pencil questions and Storekeeper scenarios.

Course Name: Supply Configuration Management (SCM) Course Description: This 10-day course teaches supply and configuration management principles.

Course Length: 10 Days (80 Hours)

Prerequisite Courses and Skills:

Successful completion of SK Basic course. E4 and above military experience in supply within the last 5-years may be substituted for completion of Storekeeper Basic Course. Requires basic computer skills due to hands-on computer lab work and a variety of automation programs.

Assistant Storekeeper, Yeoman Storekeeper, Junior Supply Officer, or Supply Officer

12 (more if virtual or alternate classroom)

Locations:

EAST COAST: A Street, Building SP 312, Classroom, 169-C, Norfolk, VA WEST COAST: 140 Sylvester Rd., Building 122, San Diego, CA

Topics:

Supply management principles:

• Introduction to Supply and Configuration Management

• Supply System Organizations

• Appropriations and Accounting

• Configuration Management Overview

• Material Identification

• LogiQuest and Naval Logistics Library

• Cargo, GSA Catalogs and FedMall

• Continuous Monitoring (CM) Program (CMP)

• Introduction to Repairables

• Inventory Management

• Stock Record Card

• Issues/Requisitions

• MILSTRIP Procedures

• Casualty Reports (CASREPS)

• Status: Follow-Ups, Modifiers, and Cancellations

• Material Obligation Validation (MOV)

• Operational Risk Management (ORM)

• Open Purchase

• Government Commercial Purchase Card Program

• ShipCLIP Configuration Feedback

• Inventory Procedures

• Receipts

• Discrepancy Reports (SDR/PQDR)

• Transfer Excess Material

• Electronic Retrograde Management System (eRMS)

• Surveys

• Supply Effectiveness/End of Month Reports

• Aviation Pack-Up Kits (PUK)/AIMS

Tests/Quizzes:

Examination 1 50% of your overall grade Examination 2 50% of your overall grade

Students must achieve a minimum final score of 85%. This score is the total of the scores from two weekly written examinations that are weighted as listed above.

Course Name: Shipboard Configuration and Logistics Information Program (ShipCLIP) Course Description: This 10-day course is a hands-on, computer-based course in which students learn to use ShipCLIP to perform daily supply functions. ShipCLIP runs aboard each vessel and provides shipboard engineering and supply personnel with a ship specific reference tool for retrieval of critical configuration, logistics, inventory, and technical information.

Course Length: 10 Days (80 Hours) Prerequisite Courses and Skills:

Successful completion of Supply Configuration Course or E4 or higher military experience within the last five years in Supply. Requires basic computer skills, hands-on computer lab work and a variety of automation programs.

Locations: EAST COAST: A Street, Building SP 312, Classroom, 169-C, Norfolk, VA

WEST COAST: 140 Sylvester Rd., Building 122, San Diego, CA Topics: Hands-on, computer based ShipCLIP practical exercises to perform Supply and Configuration

Management functions:

• Introduction to ShipCLIP

• MILSTRIP Procedures

• ShipCLIP Ship and User Maintenance

• ShipCLIP OPTAR Allocation and Fund Codes

• ShipCLIP Stock Records & Initial Orders

• ShipCLIP Configuration Queries

• ShipCLIP Material Requests (Dept Requests-Issues)

• ShipCLIP Material Receipts (Transmitting MILSTRIP, Cancellations, & Processing Receipts.)

• ShipCLIP Non-Standard Requisitions

• ShipCLIP Fuels / Commodities

• ShipCLIP Inventory Control/Surveys

• ShipCLIP Configuration Feedback

• ShipCLIP Reports

• ShipCLIP Tutorial

Tests/Quizzes: Practical Examination 100% of your overall grade

Students must achieve a minimum final score of 85%. The score on the Practical Examination is the student’s final score for the course.

Course Name: Food Service Management-ShipCLIP (FSM-ShipCLIP)

Course Description: This 10-day course is a hands-on and computer course (20% lecture/80% lab) that teaches personnel how to utilize the automated Food Service Management (FSM) system.

Course Length: 10 Days (80 Hours) Prerequisite Courses and Skills:

Basic knowledge of foodservice operations or general recordkeeping. Should possess basic computer skills.

Chief Steward, Chief Cook, Steward/Cook, Yeoman Storekeeper, Junior Supply Officer, or Supply Officer

EAST COAST: A Street, Building SP 312, Classroom, 169-C, Norfolk, VA WEST COAST: 140 Sylvester Rd., Building 122, San Diego, CA

Topics:

Hands-on, computer-based FSM-ShipCLIP practical exercises, incorporating all facets of the record keeping system in the day-to-day operations which are performed by the Chief Steward/Steward Cook.

• Overview of FSM-ShipCLIP Course

• Food Services Publication Familiarity

• Overview of Modules: Introduction to FSM-ShipCLIP

• Menus: Cycle Menus

• Meal Planning: NAVSUP Form 1090

• Meal Planning: NAVSUP Form 1282

• Reports: NAVSUP Form 338

• Meal Planning: Ration Credits

• Meal Planning: Sale of Meals

• Administration: Cash Deposits

• Meal Planning: Acceptability/ Daily Wrap-up

• FSM-SHIPCLIP EXAMINATION ONE

• Inventory Audits/Food Items: Inventory Audit Control/NAVSUP Form 335

• Requisitions/Administration/Reports: Procurement and Requisitioning

• Requisitions/Reports: Receipts

• Expenditures/Administration: Sale of Subsistence

• Expenditures/Administration: Transfers of Subsistence

• Expenditures/Reports: Surveys and Loss Without Survey

• Inventory Audits/Food Items/Reports: Wall-to-Wall and Relieving Inventories

• Reports: NAVSUP Form 1359

• Closeout: Records Closeout and Returns

• Reports: Relieving Afloat Procedures

Tests/Quizzes:

Examination 1 25% of your overall grade Examination 2 25% of your overall grade Comprehensive Final Performance Exam 50% of your overall grade

Students must achieve a minimum final score of 85%. This score is the total of the scores from the three examinations that are weighted as listed above. The examinations include both paper and pencil questions and FSM-ShipCLIP scenarios.

Course Name: Combat Logistics Force Module (CLF)

This 5-day course teaches the inventory and financial module within ShipCLIP used for event processing, requirements processing, and day-to-day receipt and issue transactions for Navy Working Capital Fund (NWCF)/Defense Working Capital Fund (DWCF) CARGO commodities.

Course Length: 5 Days (40 Hours) Prerequisite Courses and Skills:

Successful completion of SCM and ShipCLIP courses. Requires basic computer skills due to hands-on computer lab work and a variety of automation programs.

EAST COAST: A Street, Building SP 312, Classroom 169C, Norfolk, VA WEST COAST: 140 Sylvester Rd., Building 122, San Diego, CA

Topics:

Hands-on, computer-based course utilizing the CLF-ShipCLIP Module to process CLF Load Management transactions:

• Introduction to CLF Module

• Dashboard Familiarization and Administration

• Replenishment: Requisitions and Receipts

• Event Management

• Continuous Monitoring (CM) Program (CMP)

• Expenditure of Materials

• CARGO Fuels

• Inventory Management

• Forms / Reports / Queries

• Event Manual Processing

Tests/Quizzes: Final Comprehensive Examination 100% of your overall grade

Students must achieve a minimum final score of 85%. The score on the Final Comprehensive Examination is the student’s final score for the course.

Course Name: CORRECTIVE MAINTENANCE LOGISTICS SYSTEM – CLF MODULE (CMLS-CLF MODULE)

This four (4)-day course is a performance-based, student-centered, “hands-on” 32-hour computer-based course designed to provide the student the knowledge, skills, and abilities required to employ the CMLS module effectively in support of the Global Stock Control (GSC) and Combat Logistics Officer (CLO) shore-side functions worldwide in support of CLF order fulfillment and sustainment operations for Combat Logistics Force (CLF) Load Management Concept of Operations (CONOPS) globally. This will be offered 3-4 times per year approximately once every 3-4 months.

Course Length: 5 Days (32 instructional Hours; 08 hours setup/access) Prerequisite Courses and Skills:

Students should understand CLF operations. Requires basic computer skills due to hands-on computer lab work and a variety of automation programs.

Required for MSC shore-side Civilian, Military, and Reserve Component Military.

Optional, but not required, for shipboard Yeoman Storekeeper, Junior Supply Officer, or Supply Officer personnel.

20 (more if virtual or alternate classroom) Locations: EAST COAST: Emprise Corporation, 600 Independence Parkway, Suite 102, Chesapeake, VA

Topics:

Hands-on, computer-based course utilizing the CMLS-CLF Module to process and analyze CMLS Load Management transactions:

• Introduction to CMLS-CLF Module

• Load Management Administration

• Order Fulfillment: Loading/Allocating Requirements and Creating Events

• Replenishment: Requisitions and Receipts

• Expenditures and Processing of Material/Fuels

• Inventory Management/Conducting Audits

• Reports

• Manual Event Processing

Students must achieve a minimum final score of 85%. This score will be the score attained on the Final Comprehensive Examination, which consists of a written examination and a practical performance examination.

Course Name: Hazardous Material Coordinator (HAZMAT) Course Description: This 4-day courses teaches the Hazardous Material Control and Management (HMC&M) program as outlined in Office of the Chief of Naval Operation (OPNAV) and Commander, Military Sealift Command’s Ship’s Maintenance System (SMS) instructions.

Course Length: 4 Days (32 Hours) Prerequisite Courses and Skills:

Recommendation from Supply Officer, Placement Officer or MSC N41 or must have passed SCM.

Requires basic computer skills due to hands-on computer lab work and a variety of automation programs.

Target Group: Assistant Storekeeper, Yeoman Storekeeper, Junior Supply Officer, and Supply Officer Locations: EAST COAST: A Street, Building SP 312, Classroom 169C, Norfolk, VA

WEST COAST: 140 Sylvester Rd., Building 122, San Diego, CA

Topics:

This course meets requirements of COMSCINST 5100.17C and incorporates latest ISM/SMS procedures for Hazardous Material Coordinators. Attendees are given instruction and practical experience in the use of web-based Hazardous Material Information Resource System (HMIRS):

• Continuous Monitoring (CM) Program (CMP)

• Pollution Prevention

• Hazardous Material Control & Management Program (HMC&M)

• HMC&M Program Administration

• Safety Data Sheets (SDS)

• Hazardous Material Information Resource System (HMIRS)

• Hazardous Material Labeling

• Hazardous Material Procurement and Receipt

• Hazardous Material Inventory Management

• Hazardous Material Shelf Life Management

• Hazardous Material Handling, Use, and Disposal

• Hazardous Material Emergencies and Responses

Tests/Quizzes: Comprehensive Final Examination 100% of your overall grade

Students must achieve a minimum final score of 85%. This score will be the score attained on the Comprehensive Final Examination. Successful completion of this course is required for appointment as a Hazardous Material Coordinator aboard an MSC ship.

Course Name: Supply Officer Refresher Course (SORC)

This 5-day course serves as a refresher reinforcing skills learned in other courses and provides hands-on refresher training in the use of ShipCLIP. This course is designed to ensure Supply Officers (SUPPOs) and Junior Supply Officers (JSOs) can demonstrate the knowledge required to perform all required functions onboard any MSC CIVMAR manned ship as defined in MSC policies/instructions.

Course Length: 5 Days (40 Hours) Prerequisite Courses and Skills:

Experience as MSC SUPPO or Junior SUPPO (JSO) and have successfully completed SKB, SCM, HAZMAT, CLF, and FSM-ShipCLIP courses. Requires basic computer skills due to hands-on computer work and a variety of automation programs. Currently required every 5 yrs for shipboard personnel.

Target Group: MSC Supply Officer and Jr. Supply Officer

Locations:

EAST COAST: A Street, Building SP 312, Classroom 169C, Norfolk, VA WEST COAST: 140 Sylvester Rd., Building 122, San Diego, CA

Topics:

A comprehensive review of the functions and requirements of an MSC Supply Officer. Students will gain up-to-date knowledge and skills that are required to operate a successful supply operation, including in-depth knowledge of the Husbanding Support Provider process and the ability to perform essential tasks using the ShipCLIP system:

• Overview of Supply Officer Refresher Course

• Guest speakers from various subject areas applicable to MSC

• Command Structure and Organization

• Common Instruction and Policy

• Common Technology Systems and Web Access

• Supply Department Operations

• Continuous Monitoring (CM) Program (CMP)

• ShipCLIP

• Configuration Management

• Procurement

• Husbanding Support Provider

• End Use Financials

• CLF Fleet Communications and Execution

• CLF Load Management

• CLF Cargo and Bunker Fuel Operations

• Hazardous Material

• Exchange Location Operations

• Food Service Operations

• Depot Level Repairables (DLRs) and the Electronic Retrograde Management System (eRMS)

Tests/Quizzes: Pre-test

This course is a seminar-style course with no formal or graded assessments. The Pre-test, class discussions, review questions, practical exercises, and instructor observation will serve as informal measures of student knowledge and abilities to master the learning objectives.

Students must meet the following requirements for successful course completion:

1. Demonstrate background knowledge on the SORC Pre-test

2. Attend and participate in all presented course topics

3. Complete all Practical Exercises to demonstrate an ability to perform tasks, which are like those required aboard ship.

Course Name: Cargo Fuels’ Management & Accountability (CFMA)

This 1-day course teaches the proper inventory and accounting actions that apply to DWCF owned cargo fuel (F76/JP5). Course covers all types of receipts, issues, determinable gains/losses, surveys and EOM reporting. Course provides information related to the use of the ShipCLIP Fuel Measurement Log/Tool introduced in the ShipCLIP 4.1.1.1 CLF Module.

Course Length: 1 Day (8 Hours) Prerequisite Courses and Skills:

Successful completion of SCM and ShipCLIP courses. Requires basic computer skills to execute afloat, but not for the class.

Assistant Storekeeper, Yeoman Storekeeper, Junior Supply Officer, Supply Officer, Cargo Officers, Assistant Cargo Officers, CLO/Area Command N4s, Shore side GS/CACI personnel

12 or more Shipboard

SHIPBOARD: Any/All CIVMAR-Operated ships (Primary Instruction Platform) EAST COAST ASHORE: A Street, Building SP 312, Classroom 169C, Norfolk, VA WEST COAST ASHORE: 140 Sylvester Rd., Building 122, San Diego, CA

Topics:

A comprehensive seminar style 6-hour PowerPoint face-to-face interactive course related to the policy, procedures, and actions required in cargo fuel management and accountability afloat. Students will gain up to date knowledge and skills related to proper and timely cargo fuel accountability including End-of-Month (EOM) reporting.

• Introduction to Cargo Fuels

• Policy, Procedures, Instructions

• ShipCLIP 4.1.1.1. Fuel Measurement Tool/Log

• CLF, ESB Platforms

• Cargo Fuels onboard Test Lab Functions

• Inventory & Accountability Management

• Cargo Fuel Quality impacts on Accountability

• Receipts, Issues, Transfers, Shipments, Offloads

• Determinable Gains/Losses & Surveys

• EOM Reporting (DD 1348-8)

• Continuous Monitoring (CM) Program (CMP)

• Test – 20 Questions

Students must achieve a minimum final score of 85%.

The score on the Final Comprehensive Examination is the student’s final score for the course.

Instructor will do a review of missed questions for student(s) not passing final exam.

Course Name: ShipCLIP Medical Training

This course provides trainees with knowledge and skills required to successfully navigate and use key components of the ShipCLIP Medical Module in support of the Medical Services Officer (MSO) duties.

This will include use of Authorized Medical Allowance List (AMAL) and Authorized Dental Allowance List (ADAL) inventory, report retrieval, and other medical management functions.

Course Length: 1-day, five-lesson course

Prerequisite Courses and Skills:

Requires basic computer skills for the course and to execute program functions when afloat. Trainees should have an understanding of the responsibilities of the supply functions unique to the MSC Medical Department and MSO, including knowledge of policies and procedures concerning afloat medical equipment and supplies.

Medical Services Officers (MSOs), Medical Department Representatives (MDRs), and Supply Storekeeper personnel

N/A Locations: Online

Topics:

A comprehensive, five-lesson course designed to provide knowledge and skills to navigate and use key components of the ShipCLIP Medical Module. The course offers training in:

• Key personnel responsibilities

• Authorized Dental Allowance List (ADAL)

• Authorized Medical Allowance List (AMAL)

• Dashboard functions

• Stock record maintenance

• Medical inventory management

• Report retrieval

• Report and data analysis

Tests/Quizzes: Interactive assessment activities 100% of overall grade

Trainee must achieve a final score of 100% by completing all five lessons containing interactive, formative assessment activities and practical exercises.

Trainee will be guided through the assessments and exercises with embedded prompts, hints, and correct answers, as needed, to reach 100% accuracy.