Lt. Col. Cameron A. Leiker, Headquarters Command Battalion commander, Col. Laura J. Richardson, FMMC Garrison Commander and Karen Halverson converse with Master Sgt. John Vick, Master Sgt. Jaime Green and Master Sgt. Clayton A. Cooper Jr., enlisted aides, during a dinner provided by enlisted aides in training at Spates Community Club Tuesday evening.

In keeping with the requirements of the training to deliver quality service to senior military officials, Tim Heagy, an instructor for Front Range Training and Consulting, guided the servicemembers Tuesday through preparing lunch and dinner for special guests.

Enlisted aides taking the course included Master Sgt. Jaime Kuzio and Staff Sgt. Chris Clohessy, of the National Guard Bureau, Staff Sgt. Danielle Relyea, 8th Air Force Command, Barksdale Air Force Base, La., and Staff Sgts. Christian Price and Barton Beatty, food operations sergeants for the Army.

Tuesday’s training for the aides included a lecture and demonstration on dining, etiquette and table-setting, followed by the enlisted aides putting into practice what they learned. Lectures and training included menu development and how to use the resources at hand. This quickly proved useful when the electricity went out at the club. Students pooled their knowledge and resources and came up with a solution. Within minutes, the students coordinated with other enlisted aides on the installation to finish grilling the meal at an alternate site and returned to the club with the entrÈe for lunch.

As a team, the enlisted aides worked to prepare and serve a delicious lunch menu starting with chilled cucumber soup with wasabi-avocado cream served with a variety of dinner rolls. The main entrÈe included grilled salmon salad with Mandarin ginger vinaigrette and ended with glazed lemon Bundt cake topped with vanilla bean ice cream.

Nancy Wyatt, special guest and spouse of the director of the Air National Guard, Air Force Lt. Gen. Harry Wyatt III, and other guests were busy discussing how beautiful the lunch turned out to be and how great the enlisted aides did.

‘‘The salmon was cooked just right, and I am extremely happy with the service I received here today,” Wyatt said.

The enlisted aides pulled together again to prepare and serve a superb dinner menu starting with an appetizer of stuffed roasted vegetable portabella with Sicilian sauce followed with chilled cucumber soup with avocado cream and a crisp garden salad. The main entrÈe included apple stuffed chicken roulade served with roasted garlic mashed potatoes and prosciutto-wrapped asparagus and ended with a molten lava cake with strawberry coulis.

After dinner and during dessert, Karen Halverson, special guest and spouse of Maj. Gen. David Halverson, director of Force Development in the Office of the deputy chief of staff, G-8, mentioned how delicious the cake tasted. Other invited guests including Col. Laura J. Richardson, commander of the Fort Myer Military Community, added their own positive feedback.

In the nearby distance the enlisted aides could hear their guests and their comments. The aides nodded their heads and smiled as they took pride in their accomplishments.

‘‘The class was really great,” Beatty said. ‘‘What I learned most from the class is it’s good to have everyone from all branches [of service] work together because we learn a lot from each other.”

Heagy taught us from start to finish how to provide those we work for with quality service, Beatty said.

Richardson and guests also took time after dinner to thank the enlisted aides for their service and to offer them helpful advice leading them on their way to becoming successful enlisted aides to senior officials of the U.S. military.

The FMMC commander and the other five guests graded the efforts of the enlisted aides by completing a survey. This review of their work covered service and presentation rather than quality and taste of the meals.

‘‘Thank you for this great experience,” Richardson said. ‘‘I truly enjoyed it. Now if you take what you have learned here and apply it to all your future assignments, I can say with certainty that you will be successful.”

There are only about 80 enlisted aides out of 11,000 ‘‘92G” — food service personnel — in the Army.

Master Sgt. John Vick, one of the elite 80 and an earlier graduate of this professional household management training, said the course covers everything.

‘‘My passion in this small bubble we’re working in is training,” Vick said.

‘‘This course provides a joint perspective and allows all branches to come together to share their knowledge and experience. Students are able to conduct practical exercises and come together with one standard.”

A graduation ceremony will mark the end of the course today in the Consolidated Operations Center, Fort Myer’s Bldg. 417, Room 110, at 1 p.m.