This course was designed to train Chief Cooks / Cooks of merchant vessels in accordance with the requirements of MLC 2006.
An 80 hour course designed to enhance the knowledge, skills and attitude of Chief Cooks of commercial ships on the preparation, production and service of international first courses (soups, salads and appetizers), main courses, breads and desserts, breakfast items and specialty cuisines. It also includes competencies such as workplace professionalism, hygiene, health and nutrition, menu planning, provisioning, galley maintenance, pest management and waste management.
- Three days lecture discussion
- Six days actual cooking - international and ship specific specialty cuisines
- One day written and practical evaluation
- Uniform, ingredients, manual and recipes will be provided.
Monday to Friday; 8:00 am to 5:00 pm; 2 weeks
January 7 to 18, 2013
February 4 to 15, 2013
March 4 to 15, 2013
April 8 to 19, 2013
May 6 to 17, 2013
June 3 to 14, 2013
*Fee subject to change without prior notice
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