Page 16 - Flaming Cauldron – Issue 56
P. 16
ACC ASSOCIATION NEWSLETTER
Food Services Training Wing Update
by Capt JM ‘Chalky’ Wilson-White RLC, Technical Training Officer, FSTS(L)
Food Services Training Wing (FSTW) has encompasses the re-training of stewards to equip
undergone a significant amount of change over them with the skills to work as chefs which is
the last couple of years. The Royal Navy (RN) has known as project UNIFY. In order to facilitate RN
now ‘come on board’, making FSTW a truly Whole training, a new Realistic Working Environment
Force training unit. The last Army Chief Instructor, (RWE) was built within Worthy Down. This was
Lt Col ‘Fletch’ Fletcher, retired from the Army in built on the side of FSTW and simulates the layout
early 2020, marking the end of an era. Fletch’s ten- of a ship’s galley, complete with Captain’s Cabin
ure was unique; both in that he was the only Late and Wardroom. It provides a fantastic facility
Entry Officer to hold the post of Chief Instructor for the RN trainees to practice both cooking and
at FSTW, and also for the fact that he was ending defence engagement serials.
his career in the same place where he started it as Food Services Training Squadron (Air) –
an apprentice many years before. The organisation FSTS(A) is the RAF team which supports all
of FSTW reflects a true Tri-service training organ- elements of training within FSTW as well as sin-
isation. FSTW is now led by the Commanding gle service training requirements. The Air Ground
Officer, Cdr Gary Manning RN, who is also head Steward apprenticeship replaced the Steward role
of Naval Training at Worthy Down. and is delivered across several sites. After com-
Food Services Training Squadron (Land) – pleting the tri-service Defence Chef Basic (DCB)
FSTS(L) conducts all elements of training for course, RAF chefs deploy to RAF Wittering to
Army chefs within FSTW. Current courses include, complete their field catering training. FSTS(A)
Defence Chef Basic (17 weeks), Chef Class 1 (11 also manage the training of RAF Reservists within
weeks), Production Supervisor (4 weeks), Unit FSTW.
Catering Manager (4 weeks) and the Food Service The last 9 months have proven challenging for
Warrant Officer course (2 weeks). All courses a variety of reasons. The impact of lockdown was
attract either a civilian apprenticeship or another keenly felt in FSTW where the announcement
civilian qualification as well as being endorsed by that all Army training must cease was met with
the Institute of Hospitality. The squadron is headed initial disappointment. This was however short
up by an RLC Major who is currently supported by lived as the requirement for basic chef training to
the Technical Training Officer (LE Captain) and continue, meant instructors from all three Services,
Senior Military Instructor (Chef WO1). and not forgetting our civilian instructors, were
Food Services Training Squadron (Maritime) pressed into service delivering the Defence Chef
– FSTS(M) delivers training to all personnel work- Basic course. The HQ set about implementing new
ing within the catering services branch of the fleet, Sgt Ryland-Gasher received safe systems of work to allow training priorities to
including the Royal Fleet Auxiliary. This currently his Commendation be delivered without risking the health of trainers
PAGE 16 SECRETARY@ACCASSOCIATION.ORG | WWW.ACCASSOCIATION.ORG
