Cooking class is a class group that prepares meals (including breakfast, Chinese food, dinner, evening meal, picnic, holiday meal, special meal, etc.). For everyone in an army. Their task is to provide services for army chiefs, soldiers, the sick and wounded, etc.

Services provided:

1, feeding staff

The task of the caterer is to go out to buy food according to the menu every day and purchase rice, noodles, grain and oil, soy sauce, vinegar, sugar, salt and other main and non-staple food materials;

2. Chef

3, breeder

The task of the breeder is to build one or several pens to raise sows, pigs and piglets, and to use the surplus grain in the army's life and the vegetables and fruits obtained from the army's labor during the rest time to raise a large number of finished pigs for the army to eat, so as to improve the army's life and enhance its combat effectiveness.

From a long-term point of view, the growth height and career extension length of the cooking team post are far greater than that of the general combat team. Faced with various opportunities in the process of becoming a soldier, or facing the transfer of non-commissioned officers and meritorious service, soldiers in logistics posts are often at the "leadership" level.