Auxiliary Culinary Assistance
Andrew C Crowley
Cynthia Chaimowitz
Pam Thompson
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Doug Hoffman
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Doug Hoffman2026-03-06 11:37:592026-03-06 11:38:04TEMPORARY UNIFORM POLICY
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Doug Hoffman
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Doug Hoffman2026-02-26 11:36:182026-03-06 11:39:50Migration of All Non-Proctored Tests From NTC to Auxiliary Online Classroom
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Doug Hoffman
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Doug Hoffman2026-02-24 14:34:512026-02-24 14:34:57It’s Time for Spring Training
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Doug Hoffman
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Doug Hoffman2026-02-03 22:15:252026-02-20 09:58:41ALAUX 009/26Miss cooking for your kids? We have the perfect opportunity for you.
The Auxiliary Culinary Assistance program is looking for members interested in cooking to be trained and qualified to serve at local Coast Guard stations, at CG Change of Commands, VIP events and aboard cutters in their galleys as the need arises. The Coast Guard is short personnel and the Auxiliary is being asked frequently to assist.
The program began post 9/11 in 1st Southern to support the Gold side. In 2006, AUXCHEF was officially established as a National program and 5th Southern took the lead in developing the program. In 2013, the name was changed to AUXFS and then to AUXCA for Culinary Assistance.
Training consists of 20-22 hours of classroom, hands on practical training and PQS completion within 1 year. A health screening form, a Hep. A shot and booster. This can be provided at a CG health clinic.
Current SOP requires completed Core Training, Annual Sanitation Training and Intro to Risk Management. Effective 2019, AUXCA will be required to complete 12 hours of support to USCG units.
Annual Sanitation Training and testing can be found from the Auxiliary Learning and Testing Centers page
If you are interested in AUXCA, please fill out the linked registration form and send it to Andy Crowley, DSO-CA at crowley.andy@gmail.com.
