Ship Cook Certificate Course For Chief Cook
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)
Ship Cook Certificate Course For Chief Cook(SCCC)
(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.
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
