Two Illinois Soldiers become food service specialists

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SPRINGFIELD, IL (06/10/2016)(readMedia)-- Two Illinois Army National Guard Soldiers and nine Soldiers from other states' National Guard units graduated from the 129th Regional Training Institute's Food Service Specialist (92G) qualification course at the Illinois Military Academy on Camp Lincoln in Springfield, Illinois March 28.

Sgt. 1st Class Alberto Colon of Mundelein, Illinois, a Soldier with Headquarters and Headquarters Company, 108th Sustainment Brigade based in Chicago, and Pfc. Matthew Merrifield of Pana, Illinois, a Soldier with E Company, 634th Brigade Support Battalion based in Decatur, Illinois, will all return to their units as food service specialists.

Colon was recognized as the honor graduate for phase one, achieving a 98.5 percent grade point average over the two-week phase.

During the four-week, two-phase course, Soldiers are trained on food safety, cooking techniques, field and garrison feeding equipment, and field and garrison feeding operations, including how to operate a dining facility. To graduate, Soldiers must complete a total of 340 hours of instruction in both phases as well as five written exams and two hands-on evaluations.

Cutline 1: Sgt. 1st Class Alberto Colon of Mundelein, Illinois, a Soldier with Headquarters and Headquarters Company, 108th Sustainment Brigade based in Chicago, graduated from the 92G Food Service Specialist Military Occupational Specialty Transition course June 9 at the Illinois Military Academy on Camp Lincoln in Springfield, Illinois. Colon was recognized as the phase one honor graduate and was presented a coin and certificate. (U.S. Arm photo by Sgt. 1st Class Bryan Spreitzer, Illinois National Guard Public Affairs)

Cutline 2: Pfc. Matthew Merrifield of Pana, Illinois, a Soldier with E Company, 634th Brigade Support Battalion based in Decatur, Illinois, graduated from the 92G Food Service Specialist Military Occupational Specialty Transition course June 9 at the Illinois Military Academy on Camp Lincoln in Springfield, Illinois. During the four-week, two-phase course, Soldiers are trained on food safety, cooking techniques, field and garrison feeding equipment, and field and garrison feeding operations, including how to operate a dining facility. (U.S. Arm photo by Sgt. 1st Class Bryan Spreitzer, Illinois National Guard Public Affairs)