SHIP'S CATERING NC III TRAINING

TVET Number: WTR 201613053129

An 80 hours MLC standard course designed to develop the knowledge, skills and attitude of Chief Cooks of merchant ships on the preparation, production and service of international and nationality specific cuisines. It also includes nutrition, victualling, provisioning, food safety and soft skills such as workplace professionalism, teamwork and time management.
Graduates of this program shall undergo National Qualification Assessment with a third-party Assessor in order to get a National Competency Level III Certificate (NCIII).

FAQ:

- 80 hour Training
- Inclusive of ingredients and free use of uniform
- Minimum Number of Trainees: 5
- Maximum Number of Trainees: 15

Trainee Requirements:

- Must be High School graduate
- Must have completed Basic Training (BT), Ship Security Awareness and Seafarers with Designated Security Duties (SSA/SDSD) Training
- Must have at least 3 months relevant sea service or / graduate of Bachelor of Science in Hotel and Restaurant Management (BSHRM) or Completed prescribed culinary related course such as Commercial Cooking NCII, Cookery NCII, Commercial Cooking NCIII, Ships Catering Services NCII and Bread and Pastry Production NCII or Work as cook/assistant cook in hotel or restaurant for at least one year as evidenced with Employment Certificate or Holder of TESDA National Certificate for Commercial Cooking NCII or Cookery NCII or commercial Cooking NCIII or Ships Catering Services NCII or Bread and Pastry Production NCII
- Can communicate in English language in both oral and written
- Must be physically and mentally fit to undergo Ships’ Catering NCIII (ships’ Cooks) training program