US Army Training Center - Yearbook (Fort Bragg, NC)

Page 101 text:

WUHH Clearing duds from range lnduciion Station. Phermacf Regional I-'ospltal Supply Room, Personnel Center Regional Hospital Laboraiory. Ralzioning Board, Post Head quarters.

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Automotive repair. FUHT BRASS Maintaining targets, Range Control Section OFfice of information and Educa- tion Bran ch. Electrical Communications Section, Post Headquarters. Being outfitted, Reception Center. Blocking range roads.

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NUl'LllVl'xlUN Officer class receiving instructfon. OFFicers learning to cook dehydrated foods. B!-XHEHS fl ll Ellllli SIIHIJUI. The Bakers and Cooks School at Fort Bragg, a Fourth Service Command installation, opened in March, 1941, under the supervision of Major Ormond K. Cummings, who was sent here from Fort MacArthur, California, ex- pressly for that purpose. Major Cummings served as the first Commandant of the School and continued in that ca- pacity until October, 194-3, at which time he was appointed Post Food Supervisor for Fort Bragg. He was succeeded at that time by Lieutenant Conrad A. Knowles. Lieutenant Knowles continued in the capacity of Commandant of the school until January, l944, at which time Captain Sidney M. November was appointed Commandant. Captain No- vember held that position until October of 1944. ln October, 1944-, the Fourth Service Command School for Bakers and Cooks at Fort Bragg, its mission having been accomplished, was closed. While in operation an average enrollment of from 350 to 500 students was main- tained at the School. These students came not only from the various units stationed at Fort Bragg and other in- stallations within the Fourth Service Command, but many of them came from other Service Commands as far west as Enlisted men learning 'co dehydrate foods. the Pacific Coast. During this period the school graduated more than 750 officers, ranging in rank from Second Lieu- tenants to Colonels, more than 2,000 Mess Sergeants, and about 8,000 student cooks. During the past year and a half, in addition to the many hundreds of mess sergeants and student cooks that have been graduated from the school, more than 2,000 officers and enlisted men have completed the comprehensive courses in dehydrated foods. Up until the time it was closed, the Bakers and Cooks School at Fort Bragg was recognized as one of the largest and top-ranking schools of its type, not alone in the Fourth Service Command, but in the United States. ln the many overseas movements of troops during the past three years, there have been included a large number of men who have graduated from this school. These men have served as a nucleus for bakery companies and messes overseas, and they have been assigned to instruct the men under them in these arts throughout various theaters of operations. Re- ports coming back indicate that the School did a remark- able job during its three and one half years of existence. Some samples of dehydrated foods. ff' as -1- s a n f vgzfb 'f'e x o,,p Q, ,tlflylsui x c x s's '.-3' xxx' fx' 'ts ffxffi n,.!4 ,v,p n,,'s ul, . 'b xe .-