752X - Food Service Technician CWO

Designator Description


Chief warrant officers (Food Service) are officer technical specialists in the field of food service and administration of messing activities afloat and ashore. They direct and administer messing and berthing activities; interpret department and NAVSUPSYSCOM regulations and determine policies and procedures to be followed. The general areas of responsibility include receipt, issue, storage and preservation of subsistence items; administration of financial and operational controls of mess operations; auditing; and rendering of financial returns; and management of various food service operations. They employ a broad knowledge of proper budgeting and fiscal policies, management accounting, progress and statistical reporting, menu and nutritional planning, subsistence handling and storage, and sanitation requirements and techniques. They may serve as, but are not limited only to serving as, supply division officers in various operational and staff billets.

 

Voluntary Education

Voluntary Education

In addition to obtaining certifications in your field, voluntary education is another way to enhance job performance. Options for voluntary education include:

For help in making informed choices on schools, education programs, and using tuition assistance, see:


You can use the Engage My Career Tool on MilGears to enter personalized information to learn about degree programs related to your training and experience and next steps towards pursuing a degree.

Collateral Duty / Out of Rate Assignments

Navy collateral duties/out of rate assignments play a vital role in the day-to-day operations and duties that Officers and Enlisted Sailors perform. Certifications and licenses are also available in these collateral duties/out of rate assignments, so please go to the Collateral Duty/Out of Rate Assignments search feature (under the Navigator) and explore more opportunities to get certified.

Opportunities Related to Academic Degrees

Out of rate or designator requests for exam funding for credentials related to an earned academic degree or a semester course may also be funded if it can be directly related to an industry certification or state license.

For example, if you have a degree in Human Resources but are serving as a Culinary Specialist, you can get funding for a Professional in Human Resources (PHR) certification.

If the completed degree is not in the Sailor's Joint Service Transcript (JST), the Sailor must provide proof of completion with the Voucher Request Form, OPNAV 1500/57 for funding approval. The requested credential must be included on the Navy COOL website, and the Sailor must meet all other eligibility requirements.

As with any credential, you must meet all other eligibility criteria and the certification or license vendors' requirements.

Opportunities for Prior Rate or Designator Sailors

If you have cross-rated or redesignated, you now are eligible for certifications and licenses mapped to your prior rating or designator. The “Navy Bucks” icon on the Navy COOL page for your previous position/rate indicates which certifications and licenses may be funded.

As with any credential, you must meet all other eligibility criteria and the certification or license vendors' requirements.

Opportunities Related to Off-Duty or Command-Sponsored Training

If you can document that you have completed an on- or off-duty training course that fully prepares you for a civilian certification or license, you may now be eligible to have the credential exam funded.

For example, if you took a Command-sponsored Emergency Medical Technician course, you may be eligible for funding for an EMT Basic credential.

The requested credential must appear on Navy COOL, although it does not need to show the Navy Bucks icon to be funded.

College course completion must be annotated in your Joint Service Transcript. Formal off-duty or command-sponsored training should be visible in your Electronic Training Jacket (ETJ). In lieu of an ETJ entry (where training cannot be entered into the ETJ) you will need to submit some form of, proof of completion (a certificate of completion from the course/training is sufficient). If neither of the previously mentioned methods of validating proof of completion are available, then a command correspondence (such as a command letter, memo, or PG-13 form) describing the training along with the OPNAV 1500/57 Professional Certification and Licensing Voucher Request (COOL Voucher Request Form).

As with any credential, you must meet all other eligibility criteria and the certification or license vendors' requirements.

Opportunities for Navy Reservists

If you are a Navy Reservist, officer or enlisted, you may now be eligible for funding for credentials related to your civilian occupation. The certification or license must have relevance to the needs of the Navy, and must appear on Navy COOL, although it does not need to show the Navy Bucks icon to be funded.

To validate your civilian occupation, you will need a screen shot from Navy Standard Integrated Personnel System (NSIPS) showing the Civilian Occupational Code. Please send the NSIPS screenshot with your OPNAV 1500/57 Professional Certification and Licensing Voucher Request (COOL Voucher Request Form).

In lieu of NSIPS documentation you may also submit a command endorsed and executed NAVPERS 1070/613 (PG-13) Administrative Remarks form noting your civilian occupation along with your OPNAV 1500/57 Professional Certification and Licensing Voucher Request (COOL Voucher Request Form). You must sign the PG-13.

As with any credential, you must meet all other eligibility criteria and the certification or license vendors' requirements.

Prior Other-Service Occupation

If you are Navy (Active or Reserve), you may now be eligible for funding for credentials related to prior other-Service (Army, Air Force, Marine Corps, Coast Guard) occupation. The certification or license must have relevance to the needs of the Navy, and must appear on Navy COOL, although it does not need to show the Navy Bucks Navy Bucks icon icon to be funded.

To validate your prior other-Service occupation, you will need to provide Navy COOL with a document (e.g. DD-214; or Military Service School completion certificate; or other document) showing your other-Service occupation. Please send the document (scanned & emailed) with your OPNAV 1500/57 Professional Certification and Licensing Voucher Request (COOL Voucher Request Form).

As with any credential, you must meet all other eligibility criteria and the certification or license vendors' requirements.

Credentials Earned & Maintained Prior to Joining the Navy

If you are Navy (Active or Reserve), you may now be eligible for funding for credentials that were earned, and maintained, prior to entering the Navy. The certification or license must have relevance to the needs of the Navy, and must appear on Navy COOL, although it does not need to show the Navy Bucks Navy Bucks icon icon to be funded.

To validate your earned & maintained credential, you will need to provide Navy COOL with a scanned or emailed document (e.g. credential certificate document, screenshot from your credential dashboard, digital badge, etc…) showing the credential earned and maintained. Please send the document (scanned & emailed) with your OPNAV 1500/57 Professional Certification and Licensing Voucher Request (COOL Voucher Request Form).

As with any credential, you must meet all other eligibility criteria and the certification or license vendors' requirements.

This is an official U.S. Navy websiteUpdated: February 26, 2021
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Click here to go to Food Safety Manager Certification (FSMC) COOL Snapshot page.

Renewal Period: 5 years

The National Registry of Food Safety Professionals (NRFSP), Food Safety Manager Certification (FSMC) is designed to evaluate the knowledge and skills of entry-level food managers. Targeted at restaurant and commercial food service managers, wait staff, chefs, bartenders and cooks, this certification is an essential part of promoting food safety culture. Candidates must pass a written exam.
Click here to go to Certified Professional - Food Safety (CP-FS) COOL Snapshot page.

Renewal Period: 2 years

The National Environmental Health Association (NEHA), Certified Professional - Food Safety (CP-FS) credential is for professionals whose primary responsibility is the protection and safety of food. The CP-FS, who is employed in any retail food environment, can be a quality control or assurance manager, facility manager, food-safe chemical supplier, or regulatory inspector/investigator.  Candidates must demonstrate the ability to conduct facility plan reviews, assess hazard analysis and critical control points (HACCP) plans or other risk-based food safety programs, examine and practice sanitation standard operating procedures for safety and efficacy, and know about causes and prevention of foodborne illnesses. Candidates must pass a written exam.

Click here to go to Certified Chef de Cuisine (CCC) COOL Snapshot page.

Renewal Period: 5 years

The American Culinary Federation (ACF), Chef de Cuisine (CCC) certification validates a chef's working knowledge of culinary nutrition, food safety and sanitation, and supervisory management. The CCC certification shows employers that a Certified Chef de Cuisine has reached a benchmark of skills and culinary experience with high standards for food preparation. Candidates must meet academic and work experience requirements. Candidates must pass a written and practical exam.
Click here to go to Certified Culinarian (CC) COOL Snapshot page.

Renewal Period: 1 year

The American Culinary Federation (ACF), Certified Culinarian (CC) credential validates the culinary competency of professionals working in the food service industry. Certified Culinarians must demonstrate working knowledge of nutrition, food safety and sanitation, and supervisory management. Candidates must meet a combination of experience and education requirements. Candidates must pass a written and practical exam.
Click here to go to Certified Culinary Educator (CCE) COOL Snapshot page.

Renewal Period: 5 years

The American Culinary Federation (AFC), Certified Culinary Educator (CCE) credential is for an advanced-degree culinary professional who is working as an educator in an accredited postsecondary institution or military training facility. A CCE is responsible for the development, implementation, administration, evaluation and maintenance of a culinary arts or foodservice management curriculum. Candidates must meet a combination of education and experience requirements. Candidates must pass a written and practical exam.
Click here to go to Certified Executive Chef (CEC) COOL Snapshot page.

Renewal Period: 5 years

The American Culinary Federation (ACF), Certified Executive Chef (CEC) certification is aimed at chefs who display leadership and excels in managing and motivating employees. A CEC is a skilled, professional chef who manages the kitchen and has demonstrated the knowledge necessary to ensure a safe and pleasurable dining experience by preparing food that is delicious, nutritious and safe to eat. In addition to culinary responsibilities, other duties include budget preparation, payroll, and maintenance, controlling food costs and maintaining financial and inventory records. Candidates must meet academic and experience requirements. Candidates must pass written and practical exams.
Click here to go to Certified Executive Pastry Chef (CEPC) COOL Snapshot page.

Renewal Period: 5 years

The American Culinary Federation (ACF), Certified Executive Pastry Chef (CEPC) certification is aimed at a pastry chef who is a department head, usually responsible to the executive chef of a food operation or to the management of a pastry specialty firm. A CEPC has supervisory responsibility as well as administrative duties. Candidates must meet education and work experience requirements. Candidates must pass a written and practical exam.
Click here to go to Certified Master Chef (CMC) COOL Snapshot page.

Renewal Period: 5 years

The American Culinary Federation (ACF), Certified Master Chef (CMC) certification is designed to identify those chefs and inform the public of individuals who have demonstrated mastery of culinary competence and expertise through education, experience, knowledge, and skills consistent with the master chef level. Candidates must hold a current ACF Certified Executive Chef (CEC) certification or Certified Culinary Educator (CCE) certification with special permission. Candidates are required to meet educational and experience requirements to be eligible for the CMC certification exam. Candidates must pass practical exams.
Click here to go to Certified Pastry Culinarian (CPC) COOL Snapshot page.

Renewal Period: 1 year

The American Culinary Federation (ACF), Certified Pastry Culinarian (CPC) certification is for entry level culinarians within a pastry foodservice operation who are responsible for the preparation and production of pies, cookies, cakes, breads, rolls, desserts or other baked goods. CPCs demonstrate skills and culinary experience with high standards for food preparation and working knowledge of culinary nutrition, food safety and sanitation, and supervisory management. To obtain the CPC certification, candidates must meet the education requirement, work experience requirement, and mandatory course requirement. Candidates must also pass both a written exam and a practical exam.

Click here to go to Certified Sous Chef (CSC) COOL Snapshot page.

Renewal Period: 5 years

The American Culinary Foundation (ACF), Certified Sous Chef (CSC) is recommended for chefs who are second in command to the head chef in a kitchen, overseeing the kitchen in the chef's absence and meeting high standards of food hygiene and professionalism. CSCs demonstrate knowledge of culinary nutrition, supervisory management and food safety and sanitation. Candidates must meet a combination of education and experience requirements. Candidates must pass a written and practical exam.
Click here to go to Certified Working Pastry Chef (CWPC) COOL Snapshot page.

Renewal Period: 5 years

The American Culinary Federation (ACF), Certified Working Pastry Chef (CWPC) credential validates the skills and culinary competancy of the experienced pastry chef working in the food service industry. CWPCs demonstrate knowledge of culinary nutrition, food safety and sanitation, and supervisory management standards. Applicants must meet a combination of education and experience requirements. Applicants must pass a written and practical examination.
Click here to go to Food Safety and Quality Auditor Certification (CFSQA) COOL Snapshot page.

Renewal Period: 3 years

The American Society for Quality (ASQ), Food Safety and Quality Auditor Certification (CFSQA) is for food safety professionals. CFSQAs examine, question, evaluate and report on a food system's adequacy and deficiencies using a variety of methodologies and tools. CFSQAs assess system elements and report on how successfully it meets the criteria for management and control of process safety. Candidates must meet education requirements. Candidates must pass a written exam.
Click here to go to Certified Culinary Administrator (CCA) COOL Snapshot page.

Renewal Period: 5 years

The American Culinary Federation (ACF), Certified Culinary Administrator (CCA) is an advanced credential for executive-level chefs responsible for the administrative functions of running professional food service operations. Candidates for the CCA demonstrate proficiency in culinary knowledge, human resources, operational management, and business planning. CCA candidates must meet educational, experiential, and training requirements. Candidates for the CCA are required to have a prerequisite ACF certification; eligible prerequisites are the Certified Chef de Cuisine (CCC), the Certified Executive Chef (CEC), or the Certified Executive Pastry Chef (CEPC). CCA candidates are required to submit a written narrative and pass exams.
Click here to go to Personal Certified Chef (PCC) COOL Snapshot page.

Renewal Period: 5 years

The American Culinary Federation (ACF), Personal Certified Chef (PCC) certification is aimed at the chef who is engaged in the preparation, cooking and serving of foods on a "cook-for-hire" basis. PCCs demonstrate knowledge of menu planning, marketing, financial management and operational decision-making. Candidates must meet a combination of education and experience requirements. Candidates must pass a written and a practical exam.  
Click here to go to Personal Certified Executive Chef (PCEC) COOL Snapshot page.

Renewal Period: 5 years

The American Culinary Federation (ACF), Personal Certified Executive Chef (PCEC) certification is for an advanced chef who is engaged in the preparation and management of foods on a "cook-for-hire" basis. PCECs have knowledge of menu planning, marketing, financial management and operational decision making. Candidates must meet education and experience requirements. Candidates must pass a written and practical exam.
Click here to go to Certified Food Safety HACCP Manager (CFSHM) COOL Snapshot page.

Renewal Period: 5 years

The National Registry of Food Safety Professionals Certified Food Safety HACCP Manager (CFSHM) measures the level of food safety comprehension of workers in the retail and manufacturing industry who must follow HACCP plans. This certification is intended for workers in facilities such as food manufacturing, processing plants, food packing, and warehouses storing food for human consumption. A Certified Food Safety HACCP Manager should be able to perform the following functions: Conducting preliminary activities, conducing hazard analyses, establishing detailed control measures, conducting verification activities, conducting operational implementation activities, and conducting continuous improvement activities. There are no education or experience requirements to sit for the exam.
Click here to go to Certified in Food Safety Supplier Audits (CFSSA) COOL Snapshot page.

Renewal Period: 2 years

The National Environmental Health Association (NEHA), Certified in Food Safety Supplier Audits (CFSSA) credential is a mid-level certification for professionals who are responsible for conducting foreign or domestic risk-based facility audits against internationally recognized food safety standards. CFSSAs mitigate risk, promote food safety, and support consumer confidence in the food supply. Candidates must meet education and experience eligibility requirements to earn the CFSSA. Candidates must also take and pass a written exam.
Click here to go to Certified in Comprehensive Food Safety (CCFS) COOL Snapshot page.

Renewal Period: 2 years

The National Environmental Health Association (NEHA), Certified in Comprehensive Food Safety (CCFS) credential is an intermediate-level certification for experienced food safety professionals. CCFSs manage and evaluate food safety plans, food facilities, and food production processes throughout the food supply chain; these professionals work in retail, manufacturing, food service distribution companies, and other food industry settings within the private sector. CCFSs conduct risk assessments, observe and train staff, assess physical facilities, and assure that corrective measures are implemented to control hazards and prevent foodborne illness. CCFSs demonstrate expertise in manufacturing and processing areas; serve in regulatory and oversight roles including, food safety management and compliance positions. Candidates must take and pass a written exam.
Click here to go to Certified Foodborne Outbreak Investigator (CFOI) COOL Snapshot page.

Renewal Period: 2 years

The National Environmental Health Association (NEHA), Certified Foodborne Outbreak Investigator (CFOI) credential is an intermediate-level certification for food professionals who assess foodborne illness risks. CFOIs utilize environmental health principles and food safety knowledge in collaboration with outbreak response partners. Professionals who pursue the CFOI include Environmental Health Specialists, Food Safety Specialists, Epidemiologists, Public Health Officers, Health Inspectors, and Quality Assurance Managers. CFOIs identify contributing factors and antecedents to foodborne illness, implement control measures to prevent the spread of foodborne illness and protect the public from foodborne illness. Candidates must take a written exam.

In Demand

This certification is considered in demand. The U.S. Department of Labor sponsored CareerOneStop's analysis indicates the certification is frequently mentioned in online job postings.

Click for external link to CareerOneStop's Credentials Center.

Navy Bucks

Credential voucher or reimbursement for credential exam, re-certification, or maintenance fee has been approved for payment through the Navy's Credential Program Office. To get a voucher request form, click Menu at the top of any page, then click "2 Complete Voucher and Apply" under Credentialing Steps.

GI Bill®

Reimbursement for exam fees has been approved for payment through the GI Bill.

Note: GI Bill approval data is updated quarterly. For the latest information, visit the WEAMS Licenses/Certifications Search page. Make sure to select "Both" in the LAC Category Type drop-down before searching.

Click to go to the external link for GI Bill licensing and certification information.

Some

Credential is related to some tasks associated with the duties of the rating (at least one critical task but less than 80%)

Most

Credential is directly related to most of the major duties associated with the rating (at least 80%)

Other

Credential is related to this military occupation, but is more advanced or specialized and therefore will likely require additional education, training, or experience

High

Highly attainable: Credential is related to the duties performed within the military occupation, the minimum education requirement = HS or less and/or minimum experience = 2 years or less experience and no additional requirements.

Medium

Moderate ease of attainment: Credential is related to the duties performed within the military occupation, the minimum education requirement = Associate's and/or prerequisite and/or minimum experience = more than 2 years and less than 10 years of experience.

Low

May be difficult to attain: Credential is related to the duties performed within the military occupation, the minimum education requirement is a Bachelor's degree, and/or minimum experience is 10 or more years.

Most – Tasks in these careers match most duties of the military job or specialty (approximately 80% or greater)
Some – Tasks in these careers match some duties of the military job or specialty (greater than 20% but less than 80%)
Bright Outlook – new job opportunities are very likely in the future for this job

Registered Apprenticeship

An apprenticeship program is registered with the U.S. Department of Labor. Go to the Apprenticeship Finder and enter career path or location to find apprenticeship opportunities.

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Bright Outlook – new job opportunities are very likely in the future for this job

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Bright Outlook – new job opportunities are very likely in the future for this job

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