AIMS:
To provide newly joining and existing ship's cooks, galley assistants, and catering personnel with the foundational knowledge, practical skills, and regulatory awareness required to safely and competently perform galley duties aboard ships, in compliance with the Maritime Labour Convention 2006 (MLC 2006), STCW-related catering guidance, and international food safety standards including HACCP.
OBJECTIVES:
By the end of this course, participants should be able to:
- Understand the role, responsibilities, and standard of conduct expected of cook and galley personnel aboard ship.
- Apply basic food safety and hygiene principles, including HACCP, to shipboard food handling.
- Operate galley equipment safely, including under conditions of vessel motion and confined space.
- Store, handle, and prepare food safely across the full voyage cycle, including extended storage periods.
- Recognise and respond to fire, injury, and other galley-specific safety hazards.
- Understand relevant maritime regulations governing food, catering, and crew welfare (MLC 2006).
- Maintain basic hygiene, sanitation, and housekeeping standards in the galley and food storage areas.
- Communicate effectively within the catering department and with the wider crew.
COURSE CONTENT:
- Introduction to the Maritime Catering Department
- Regulatory Framework for Maritime Catering (MLC 2006)
- Introduction to Food Safety and HACCP
- Personal Hygiene and Galley Sanitation
- Safe Food Storage and Provisioning
- Safe Food Preparation and Cooking
- Galley Equipment Safety and Maintenance
- Galley Health, Safety, and Emergency Response
- Waste, Water, and Environmental Compliance
- Basic Menu Planning and Nutrition
Modules: 10
Skill Level: Advanced
Course Duration: 2 Days
AIMS:
This course aims to provide trainees with the essential knowledge, practical skills, and professional attitude required to perform the duties of a General Steward onboard ships safely, efficiently, and in compliance with international maritime standards.
The course is designed to:
- Develop a strong foundation in galley operations and hygiene practices
- Ensure awareness of food safety and HACCP principles
- Build competency in shipboard safety, emergency response, and first aid
- Promote understanding of environmental protection and MARPOL compliance
- Instil discipline, teamwork, and professional conduct required for life at sea
By the end of the course, trainees will be prepared to contribute effectively to the catering department and overall ship operations, while maintaining high standards of safety and hygiene.
OBJECTIVES:
The objectives of this course are to enable trainees to:
- Operational Objectives
- Understand the role and responsibilities of a General Steward onboard
- Assist the Chief Cook in basic food preparation and galley operations
- Maintain the cleanliness of the galley, mess room, and equipment
- Apply proper food storage and handling techniques (FIFO, temperature control)
- Safety Objectives
- Identify shipboard hazards and fire risks, especially in the galley
- Demonstrate correct use of fire extinguishers (PASS method)
- Understand abandon ship procedures and life-saving appliances
- Apply basic first aid techniques for burns, cuts, and injuries
- Hygiene & Food Safety Objectives
- Maintain personal hygiene standards as per maritime requirements
- Prevent cross-contamination in food handling
- Understand and apply HACCP principles
- Maintain cleaning schedules and temperature records
- Environmental Objectives
- Segregate waste as per the Garbage Management Plan
- Comply with MARPOL regulations for pollution prevention
- Maintain Garbage Record Book entries accurately
- Prevent pest infestation through proper hygiene and storage
- Professional Development Objectives
- Follow the chain of command and shipboard discipline
- Demonstrate effective communication skills in English
- Show cultural awareness and teamwork in a multinational crew
- Maintain a professional attitude and time management
COURSE CONTENT:
- Introduction to Food Safety and Hygiene
- Impact of Food-Borne Illness
- Safe Working Procedure on Galley and Mess Hall
- Food Safety Hazards and Contamination
- Food Preservation, Storage and Temperature Control
- Personal Hygiene
- Good Housekeeping
- Hazards Analysis and Critical Control Point (HACCP)
- Garbage Management System
- Knife Handling Skills
Modules: 10
Skill Level: Beginner
AIMS:
To provide seafarers, ship cooks, and catering personnel with the knowledge and practical skills required to safely handle, prepare, store, and serve food onboard ships while maintaining high standards of hygiene, nutrition, safety, and compliance with international maritime regulations.
OBJECTIVES:
Upon successful completion of this course, participants will be able to:
- Understand kitchen operations, menu planning, and food cost control.
- Apply safe working practices in the galley environment.
- Promote workplace safety and occupational health.
- Prepare healthier meals and accommodate special dietary requirements.
- Identify and prevent food-borne illnesses.
- Maintain food hygiene standards during storage, preparation, and serving.
- Demonstrate proper personal hygiene practices.
- Plan nutritionally balanced menus for crew members.
- Respect religious and cultural dietary requirements.
- Apply essential galley housekeeping practices.
- Manage ship-generated garbage in accordance with MARPOL requirements.
- Understand the principles of HACCP (Hazard Analysis and Critical Control Points).
- Explain the relevance of MLC 2006, MARPOL, STCW, and SOLAS to catering operations.
- Provide basic first aid for common galley injuries.
- Respond effectively to galley fire emergencies.
- Organize and manage galley operations efficiently.
- Supervise catering staff and maintain administrative records.
- Promote food safety and kitchen safety onboard.
- Support crew health through healthy meal planning.
COURSE CONTENT:
- Kitchen operations, costs and menu planning
- Safe working practices
- Workplace safety and health
- Healthier foods and special diets
- Prevention of food-borne disease
- Food hygiene
- Personal hygiene
- Nutrition and health balanced menus
- Religious and cultural aspects
- Other basic skills
- Good housekeeping
- Marpol garbage management
- Hazard analysis and critical control points (haccp)
- What is mlc 2006, marpol, stcw, solas
- Basic first aid in galley
- Basic firefighting in galley
- Galley organization
- Galley administration, management and supervision
- Food hygiene & kitchen safety
- Healthy food onboard merchant ships
Modules: 20
Skill Level: Beginner
Course Duration: 1 Day
AIMS:
- To ensure the safe, efficient, and effective operation of shipboard catering services.
- To maintain high standards of food safety, quality, and hygiene aboard ships.
- To optimize inventory management and reduce food wastage through efficient stock rotation and planning.
- To foster a professional, well-trained catering team capable of meeting the diverse needs of crew and passengers.
OBJECTIVES:
- Develop Routine Systems: Establish regular routines for updating inventory records, conducting equipment checks, and ensuring food safety standards are consistently met.
- Provide Comprehensive Training: Ensure all catering personnel are trained in inventory management, food safety, and stock rotation procedures.
- Utilize Technology: Implement digital tools for real-time inventory tracking, temperature monitoring, and data-driven decision-making to streamline operations.
- Effective Meal Planning: Plan ahead based on historical data and voyage-specific needs, anticipating food requirements and dietary preferences.
- Maintain Organizational Efficiency: Keep the galley and storage areas organized, ensuring easy access to supplies and compliance with safety regulations.
- Promote Teamwork: Foster a collaborative environment where all catering personnel work together to maintain a high level of service.
COURSE CONTENT:
- The Basis of Inventory Control
- The Role of Inventory Management
- Objectives for Inventory Control
- Reasons for the Current Stock
- First In, First Out (FIFO)
- Managing the Inventory
- Just-in-Time Management
- Safety Stocks
- Setting the Right Stock Levels
- Forecasting Demand
- The Supply Chain and Logistics Approach to Inventory Management
- Individual Action Plan
- Key Components of Maritime Catering Stock Management
- Practical Tips for Ships’ Cooks and Catering Personnel
- Teacher: AIMS MARITIME
Modules: 14
Skill Level: Beginner
Course Duration: 2 Days
- Understanding MARPOL Annex V Requirements: Familiarize participants with the regulations governing the prevention of marine pollution by garbage from ships.
- Skill Development for Garbage Management: Equip participants to create, implement, and manage a Garbage Management Plan (GMP) onboard vessel.
- Promoting Environmental Awareness: Encourage environmentally responsible behaviour to minimize the impact of ship-generated waste on marine ecosystems.
- Ensuring Regulatory Compliance: Ensure participants comprehend and comply with international and local garbage disposal regulations.
OBJECTIVES:
- Comprehend MARPOL Annex V Scope: Understand which vessels are subject to Annex V regulations and garbage discharge prohibitions
- Classify Ship-Generated Waste: Identify categories of waste (plastics, food waste, operational waste) according to MARPOL Annex V guidelines.
- Implement a Garbage Management Plan: Develop and execute GMP in line with the specific requirements for vessel operations
- Maintain Records and Reporting: Accurately record garbage discharges and ensure proper documentation for inspections.
COURSE CONTENT:
- Introduction to Shipboard Garbage Management
- Garbage Management Plan (GMP)
- Types of Shipboard Garbage
- Garbage Record Book (GRB)
- International Regulations and Standards MARPOL Annex V requirements
- Garbage Disposal Methods
- Environmental and Operational Impacts
- Role of Crew and Shore-Based Personnel
- Inspection and Compliance
- Teacher: AIMS MARITIME
Modules: 9
Skill Level: Beginner
AIMS:
- Ensure compliance with MLC 2006 Regulation 3.2 related to food and catering on board ships.
- Promote high standards of food safety and personal hygiene among crew members.
- Enhance knowledge of food storage, stock control, and environmental protection in catering operations.
- Improve overall health and safety in catering environments on board ships.
OBJECTIVES:
- Understand the importance of Advanced Food Safety and Hygiene in preventing food-borne illnesses.
- Explain the relevant food laws and regulations applicable to the maritime industry.
- Identify common food safety hazards and methods to control contamination.
- Implement effective food preservation, storage, and temperature control practices.
- Maintain high standards of personal hygiene in catering operations.
- Ensure catering premises are kept hygienic and safe.
- Apply Hazard Analysis and Critical Control Point (HACCP) principles to manage food safety risks.
- Implement garbage management systems in compliance with environmental regulations.
COURSE CONTENT:
- Introduction to Food Safety and Hygiene
- Impact of Food-Borne Illness
- Understanding Food Law
- Food Safety Hazards and Contamination
- Food Preservation, Storage, and Temperature Control
- Personal Hygiene
- Hygienic Premises
- Hazard Analysis and Critical Control Point (HACCP)
- Garbage Management System
Modules: 9
Skill Level: Advanced
Course Duration: 2 Days
AIMS:
To equip maritime students (deck/catering cadets, ship cooks, catering officers, and future food safety supervisors on board) with the knowledge and practical skills to design, implement, monitor, and audit a HACCP-based food safety management system aboard ships, in compliance with international maritime regulations (MLC 2006, IMO/ISM Code, and flag/port state requirements).
OBJECTIVES:
By the end of this course, students should be able to:
- Understand the principles, history, and regulatory basis of HACCP and its application to shipboard catering.
- Identify biological, chemical, physical, and allergenic hazards specific to food storage, preparation, and service at sea.
- Conduct hazard analysis and determine Critical Control Points (CCPs) for shipboard food operations.
- Establish critical limits, monitoring procedures, corrective actions, verification, and record-keeping systems.
- Apply HACCP principles within the constraints of limited galley space, rough weather, long voyages, and variable provisioning.
- Relate HACCP practice to statutory maritime instruments (MLC 2006 Reg 3.2, ISM Code, SOLAS provisioning, Port State Control inspections).
- Prepare documentation for audits, inspections, and food safety management system reviews.
COURSE CONTENT:
- Introduction to Food Safety and HACCP
- Regulatory Framework for Maritime Food Safety
- The Seven Principles of HACCP
- Hazard Analysis in the Shipboard Context
- Determining CCPs and Critical Limits
- Monitoring, Corrective Action, and Verification
- Documentation and Record Keeping
- Personal Hygiene and Galley Sanitation
- Water, Waste, and Provisioning Management
- Audits, Inspections, and Continuous Improvement
- Teacher: AIMS MARITIME
Modules: 1
Skill Level: Advanced
Course Duration: 2 Days
AIMS:
- Ensure compliance with MLC 2006 Regulation 3.2 related to food and catering on board ships.
- Promote high standards of food safety and personal hygiene among crew members.
- Enhance knowledge of food storage, stock control, and environmental protection in catering operations.
- Improve overall health and safety in catering environments on board ships.
OBJECTIVES:
- Understand the importance of food safety and hygiene in preventing food-borne illnesses.
- Explain the relevant food laws and regulations applicable to the maritime industry.
- Identify common food safety hazards and methods to control contamination.
- Implement effective food preservation, storage, and temperature control practices.
- Maintain high standards of personal hygiene in catering operations.
- Ensure catering premises are kept hygienic and safe.
- Apply Hazard Analysis and Critical Control Point (HACCP) principles to manage food safety risks.
- Implement garbage management systems in compliance with environmental regulations.
COURSE CONTENT:
- Introduction to Food Safety and Hygiene
- Impact of Food-Borne Illness
- Understanding Food Law
- Food Safety Hazards and Contamination
- Food Preservation, Storage, and Temperature Control
- Personal Hygiene
- Hygienic Premises
- Hazard Analysis and Critical Control Point (HACCP)
- Garbage Management System
- Teacher: AIMS MARITIME
Modules: 9
Skill Level: Beginner
Course Duration: 1 Day
AIMS:
The Ships Cook Training Program is designed to equip individuals with the essential culinary, safety, and management skills required to excel as ships' cooks in the maritime industry. The overarching aim is to ensure that ships' cooks are proficient in preparing nutritious, culturally sensitive, and safe meals while adhering to international maritime regulations, including MLC 2006.
OBJECTIVES:
The objective of the Ship Cook Training Program is to develop skilled and professional ship cooks capable of preparing safe, nutritious, hygienic, and culturally diverse meals for crew members on board ships. The program aims to provide trainees with practical culinary knowledge, food safety awareness, galley management skills, and an understanding of international maritime standards, including MLC 2006, to ensure efficient catering operations and the well-being of seafarers at sea.
COURSE CONTENT:
- Introduction to Indian/Continental/Filipino/Italian & Bakery cuisines
- Practical Indian/ Continental/Filipino/ Italian & Bakery cuisines
- Introduction to Food Safety & Hygiene
- Impact of Food-Borne Illness
- Understanding Food Law
- Food Safety Hazards and Contamination
- Shipboard Pest Control
- Food Preservation, Storage and Temperature Control
- Personal Hygiene
- Galley Safety
- Menu Preparation
Modules: 20
Skill Level: Intermediate
Course Duration: 4 Days
