SHIP COOK CULINARY SKILLS TRAINING

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:

1. Introduction to Indian/Continental/Filipino/Italian & Bakery cuisines
2. Practical Indian/ Continental/Filipino/ Italian & Bakery cuisines
3. Introduction to Food Safety & Hygiene
4. Impact of Food-Borne Illness
5. Understanding Food Law
6. Food Safety Hazards and Contamination
7. Shipboard Pest Control
8. Food Preservation, Storage and Temperature Control
9. Personal Hygiene
10. Galley Safety
11. Menu Preparation