Shipboard Stewarding & Maritime Familiarization

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:

1. Introduction to Food Safety and Hygiene
2. Impact of Food-Borne Illness
3. Safe Working Procedure on Galley and Mess Hall
4. Food Safety Hazards and Contamination
5. Food Preservation, Storage and Temperature Control
6. Personal Hygiene
7. Good Housekeeping
8. Hazards Analysis and Critical Control Point (HACCP)
9. Garbage Management System
10. Knife Handling Skills