New Zealand Gazette – 1938 – No. 36

Page 1141

✨ Naval Regulations Modifications



MAY 19.] THE NEW ZEALAND GAZETTE. 1141

Modifications and Additions, &c.—continued.

No. Rating. Heading (Col. 4 of K.R., App. XVII, Part I). Substitute or add to Instructions which appear in King’s Regulations, Appendix XVII, Part I.
124 Petty Officer (O.S.) Cook
Petty Officer Cook (S.)		 (C) Substitute “The syllabus for the examination for the rating of Petty Officer Cook will be that in force in the Royal Australian Navy. The subjects and maximum marks will be as follows: Soup, 20 marks; fish, 30 marks; joint or entree, 30 marks; vegetables (two), 30 marks; sweet, 20 marks; savoury, 20 marks; bread and cake making (including oral), 20 marks; punctuality, neatness, and economy, 10 marks; oral examination on Manual of Naval Cookery and on General Mess procedure, 20 marks: total, 200 marks. At least 60 per cent. of marks in each subject and an aggregate of 160 are required to qualify.”
(D) Substitute “At the Naval School of Cookery by the Accountant Officer borne for victualling duties and the officer borne as Instructor in Cookery. For re-examinations, after failure at the School of Cookery, ratings should be examined afloat by two Accountant Officers not below the rank of Paymaster Lieutenant Commander.”
(F) Substitute “The examination for Petty Officer Cook will take place after a four weeks’ advanced course at a Naval School of Cookery. Ratings who fail in the professional examinations are to be put back for varying periods not exceeding twelve months, but Leading Cooks will not be eligible for a second course. Leading Cooks should, if otherwise eligible, be nominated for the course as soon as convenient after being advanced to that rating.”
125 Leading Cook (O.S.)
Leading Cook (S.)		 (B) Substitute (i) One year as Cook (O.S.) or Cook (S.); (ii) passed educational Test I; (iii) passed professionally for the rating. Cooks (S.) are not to take this examination until they have undergone a twelve weeks’ course at a School of Cookery and have completed two years’ man’s service, one of which shall have been in a seagoing ship.”
(C) Substitute “For syllabus of examination, see No. 124 (C), but at least 50 per cent. of marks in each subject and an aggregate of 150 marks must be obtained to qualify for Leading Cook (O.S.) or (S.).”
(D) Substitute “Two Accountant Officers not below the rank of Paymaster Lieutenant Commander, but if examined at a Cookery School after course, the Accountant Officer borne for victualling duties and the officer borne as Instructor in Cookery.”
126 Cook (O.S.)
Cook (S.)		 (F) Add “After being advanced, Cooks (O.S.) or Cooks (S.) will be sent as opportunity offers to a School of Cookery for a twelve-weeks’ course of instruction. (See No. 125 (B) (iii).)”
127 Assistant Cook (S.)
Assistant Cook		 (A) Substitute “Captain of Training Establishment.”
(B) For “Director of Naval Recruiting” substitute “Naval Board.”
(D) Substitute “Accountant Officer of the Training Establishment.”
(F) Substitute “On entry, Assistant Cooks will undergo disciplinary course and new entry technical course in the Training Establishment. They will be on probation until completion of technical course and examination and are confirmed, when they will be selected according to (a) requirements, (b) suitability, and (c) individual preference for specialization either as Cooks for ships’ galleys and bakeries (to be designated Assistant Cooks (S.)) or as Cooks for Officers’ galleys (to be designated Assistant Cooks (O.)). They will be regarded as not available for draft to sea service until they have passed the examination at the conclusion of the technical course.”
Cook (Officers) .. NOTE.—The entry of Officers’ Cooks, 4th Class, and transfer to that rating from Assistant Cook ceased in the New Zealand Division as from 31st December, 1936.
129 Officers’ Cook, 1st Class (O.S.)
Petty Officer Cook (O)		 (C) Substitute “The syllabus for the examination for the rating of Officers’ Cook, 1st Class, or Petty Officer Cook (O.), will be that in force in the Royal Australian Navy. The subjects and maximum marks will be as follows: Soup, 20 marks; fish, 20 marks; joint or entree, 25 marks; vegetables (two), 20 marks; sweet and ices, 25 marks; savoury, 20 marks; confectionery and cakes, 20 marks; punctuality, neatness, and economy, 20 marks; oral examination, 30 marks: total, 200 marks. Ratings will be examined professionally and orally from ‘Manual of Naval Cookery’ (B.R. 5) and ‘Cookery for Every Household’ (B.R. 6A). At least 60 per cent. of marks in each subject and an aggregate of at least 170 marks will be required to qualify for Officers’ Cook, 1st Class (O.S.), or Petty Officer Cook (O.).”


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✨ LLM interpretation of page content

🛡️ Modifications and Additions to King's Regulations for New Zealand Ratings (continued from previous page)

🛡️ Defence & Military
Naval Regulations, Ratings, Cookery, Examination, New Zealand Division