(INDIAN/CONTINENTAL/FILIPINO/ITALIAN/BAKERY)
This course is a requirement (as of August 2014) for all Chef/Cooks on board charter yachts with 10 crew or more to have a Ship’s Cook Certificated crew member onboard at all times. This is the result of changes in the law brought about by the Maritime Labour Convention (MLC 2006). The assessment provides a way for all chefs to have their skills objectively assessed in a controlled environment. The purpose of the assessment is to verify that a candidate can cook correctly and safely across a specified range of techniques and foodstuffs.
- Health and safety in catering in the maritime industry
- Kitchen operations, costs and menu planning
- Applying work skills
- Healthier foods and special diets
- Cultural and religious catering requirements
- Dietary requirements of shift workers
- Prepare and cook soups and sauces
- Prepare and cook fruit and vegetables
- Prepare and cook meat and offal
- Prepare and cook fish and shellfish
- Prepare and cook rice, pasta, grains, and egg dishes
- Prepare and cook desert and pudding
- Prepare and cook bakery products
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