This course will update you on hygiene, food safety and food preparation on board, including its latest trends and MLC 2006 and HACCP principles.
Topics:
- Hygiene & food safety practices
- Kitchen sanitation
- Workplace safety practices
- MCL 2006 & HACCP principles
Pre-requisites: Qualified ship’s cooks for upskilling
Participants: 5 persons
Duration: 3 days
Methodology: Classroom
This course will provide you with the fundamental knowledge and skills on how to ease your work and make the best use of storage space, while ensuring food hygiene and safety. You will also learn how to create well-balanced menu plans in compliance with nutritional standards, your crew’s need, and your stock level.
Topics:
- Galley management
- Galley cleanliness
- Food hygiene
- Order & stock compliance (inventory)
- Menu structure
- Menu planning
- MLC 2006
- Daily nutrition & wellbeing
- Recipe planning
- Gateway (Garrets software)
Pre-requisites: Qualified ship’s cooks for upskilling
Participants: 10 persons
Duration: 1 day
Methodology: Online
This course is designed for you to acquire knowledge on basic principles and processes of baking bread and pastries through a theoretical and hands-on approach, giving a first-hand baking experience.
Topics:
- Bread & pastry baking principles incl. yeast products and quick breads
- Bread & pastries preparation incl. lean and rich dough productions and quick bread
Pre-requisites: Qualified ship’s cooks for upskilling
Participants: 5 persons
Duration: 5 days
Methodology: classroom
This course is designed for you to advance your theoretical knowledge, practical skills and safe work practises within hygiene, food safety and food preparation on board, including MLC 2006 and HACCP principles. You will learn how to create well-balanced menu plans in compliance with nutritional standards, your crew’s need for specialty cuisine and your stock level.
Topics:
- Food safety, sanitation & hygiene
- Galley management
- Basic baking of bread and pastry
- Nutrition & healthy calendar menu
- Mental health awareness
- Specialty cuisine (Asian, European, Indian, Greek, Turkish, etc.)
- Recipe planning
- Gateway (Garrets software)
Pre-requisites: Qualified ship’s cooks for upskilling
Participants: 10 persons
Duration: 10 days
Methodology: Classroom
This course will update your theoretical knowledge and practical skills on hygiene, food safety, nutrition and food preparation on board, including MLC 2006 and HACCP principles. You’ll also receive hands-on training in cooking techniques, stocktaking and ordering management in Gateway.
Topics:
- Food safety, sanitation & hygiene
- Galley operations
- Hands-on cooking
- Gateway (Garrets software)
Pre-requisites: Qualified ship’s cooks for upskilling
Participants: 10 persons
Duration: 5 days
Methodology: Classroom
This course will provide you with competencies to carry out mess hall and housekeeping services that include basic procedures and equipment for food safety and hygiene, cleaning, table set-up and bedmaking. You will also be able to provide assistance in receiving and storing provisions and supplies.
Topics:
- Housekeeping
- Waste segregation management
- Provisions storing & receiving duties
- Food safety, sanitation & hygiene
- MLC 2006
- Food preparation
Pre-requisites: Qualified ship cooks for upskilling
Participants: 5 persons
Duration: 2 days
Methodology: Online or classroom
With these culinary courses, you will acquire knowledge and skills in preparing dishes for the chosen specialty cuisine allowing you to address the crew nationality in your menu planning.
Choose between:
- Indian cuisine
- Eastern European cuisine
- Asian cuisine
- Greek cuisine
- Turkish cuisine
Pre-requisites: Qualified ship cooks for upskilling
Participants: 10 persons
Duration: 5 days per cuisine
Methodology: Classroom
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