Ref-Ship Cook Certificate Course (RSCCC)
Catering Training Course are:
- Ship Cook Certificate Course (SCCC)
- R. Ships Cook Certificate Course (RSCCC)
- Cookery Certificate Course
- Cookery Classes (For Fresher)
- Cookery Classes (For Saloon Rating)
- Laundryman Training Course for Ship
- Food Hygienic Courses
- Advance Food & Hygienic Courses
- Food Handling Certificate Courses
- Advance Food Handling Certificate Courses
- Cook Trade Test Course
- Mess Man/Stewart Trade Test/GS
- Hazards Analysis & Critical Control Point (HACCP)
- Housekeeping Training Program (HTP)
- Housekeeping Training Program (HTP)
Ref-Ship Cook Certificate Course (RSCCC)
The Refresher course of Ship Cook certificate course for all Chef/Cooks on board charter yachts with 10 crew or more to have Ship’s Cook Certificated crew members 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.
COURSE OBJECTIVE:
- 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
