This self-paced course is designed to present a basic, general overview of the duties of a Coast Guard Third Class Subsistence Specialist. The course provides basic information necessary to perform food preparation and food service tasks using various types of food service equipment and utensils. The course contains 16 illustrated reading assignments, each consisting of learning objective(s), introduction, information sheets, and self-quiz with answers. The course covers the following topics: sanitation and safety; food service utensils and equipment; armed forces recipe service; meats; poultry and seafood; cooking and carving procedures for meat, poultry, and seafood; vegetables, fruits, soups, salads, sauces, and gravies; sandwiches and beverages; functions of food materials in baking; quick breads, cakes, cookies, and pies; yeast-raised products; food presentation; Coast Guard dining facility policy and organization; food inspection; food storage; and services. Appendixes to the course materials include a glossary, food services hand tools list, food preparation hints, and pamphlet review quiz with answers. (KC)