Ship Cook Certificate Course For Chief Cook (SCCC)

(INDIAN/CONTINENTAL/FILIPINO/ITALIAN/BAKERY)

This course is a requirement (as of August 2014) for all Chef/Cooks on board charter yachts with 10 crew or more to have a Ship’s Cook Certificated crew member onboard at all times. This is the result of changes in the law brought about by the Maritime Labour Convention (MLC 2006). The assessment provides a way for all chefs to have their skills objectively assessed in a controlled environment. The purpose of the assessment is to verify that a candidate can cook correctly and safely across a specified range of techniques and foodstuffs.

COURSE OBJECTIVE:

1. Health and safety in catering in the maritime industry
2. Kitchen operations, costs and menu planning
3. Applying work skills
4. Healthier foods and special diets
5. Cultural and religious catering requirements
6. Dietary requirements of shift workers
7. Prepare and cook soups and sauces
8. Prepare and cook fruit and vegetables
9. Prepare and cook meat and offal
10. Prepare and cook fish and shellfish
11. Prepare and cook rice, pasta, grains, and egg dishes
12. Prepare and cook desert and pudding
13. Prepare and cook bakery products

COURSE DURATION : 12 DAYS