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the Joint Culinary Center of Excellence (JCCoE) and U.S. Adherence to Production Schedule and SOPS [Standard
Army Quartermaster School (USAQMS) for evaluation. Operating Procedures]; Adherence to Recipes; Assembling/
These nominees are evaluated early in the year by teams Measuring/Weighing; Progressive Cooking; Salads and Dress-
of judges provided by the USAQMS and the NRA, which ings/Pastries; Starches and Vegetables; Preparation of Left-
then select the first-place winners and runners-up. overs; Proper Service Temperatures; and Food Palatability.
Judges evaluate team performance in the Connelly This category of the evaluation assesses whether culi-
competition using measureable results impacting readi- nary teams follow fundamental kitchen procedures, from
ness and go-to-war skills to select the winners in each all items on the production schedule being prepared and
category. Garrison evaluation encompasses two complete served for the designated meal to the disposition and uti-
meals, breakfast and lunch, prepared in a 24-hour period lization of leftovers. Temperatures are checked for all food
and examines all facets of operation, with the greatest items prior to serving, as well as for steam tables/hot food
emphasis placed on food quality and customer acceptance. tables and cold bars. —Continued

GARRISON
The evaluator checklist for Garri-
son competition comprises 11 separate
categories, each containing a set of
criteria. Point value for the criteria
varies by category. Teams can earn
up to 180 points in the Training/
Supervision category, where each of
the nine criteria is scored from 1 to
20 points. Maximum score is 15 in
the Headcount Procedure category,
which comprises three criteria, each
scored at from one to five points.
A final, overall score is determined
by adding the points earned in each of
the 11 category ratings. The maximum
score possible a team can earn from
each judge is 1,000 points.
Dining Facility Administration is
worth 105 points, with teams scored
from one to 15 points on each of seven
criteria: Dining Facility Records File;
Food Requisition Procedures; Dining
Facility Account Status; Preparation/
Use of Production Schedule; Sensi-
tive/High-Dollar Item Disposition;
Consolidation/Posting of Headcount
Data; and Food Protection Program.
Evaluators in this category ex-
amine specific procedural aspects of
dining facility operation. They verify
that administrative records are main-
tained as according to AR 30-22, TM
4-41.12, AR 25-400-2 Army Records
Information Management System and
the Army Food Management Infor-
mation System End Users’ Manual,
and that monthly earnings and ex-
penditure records are accurate and
up to date.
In the Food Preparation and Qual-
ity category, a total of 200 points can
be earned as judges rate the teams
from one to 20 points on each of 10
criteria: Effective Menu Adjustment;
GOVERNMENT FOOD SERVICE • MAY 2017 41