The presentation can be presented in 1 format: MP4 (4.8Gb - Duration - 1h44m).
 
INDEX
1. Course introduction
2. Minimum requirements for ships’ cooks
3. Division of responsibilities and obligations
4. Competencies for ships’ cooks
5. Food hygiene
6. Suggestions of good practices
 
The purpose of this course is to provide knowledge and guidance to those who may be designated to perform the duties and responsibilities of a ship’s cook on board merchant ships. 
In order to keep the training programme up to date in future, it is essential that users provide feedback. New information will provide better training for any person conducting in-service assessment of competence of seafarer on board. 
Within the course plan, the course designers have indicated their assessment of the time that should be allotted to each learning area. However, it must be appreciated that these allocations are arbitrary and assume that the trainees have fully met all the entry requirements of the course. 
Trainees must have the opportunity to practice Catering and Housekeeping tasks independently and develop such skill which would provide them job opportunities ashore after a few years of sea service. The training standards should be such as to allow career development opportunities towards Diploma and eventually a Degree programme for candidates desiring to progress in the field.
To use this course, the instructor should review the course plan and detailed syllabus, taking into account the information provided under the entry standards specified in the course framework. 
The instructor should also identify any academic knowledge, skills or technical training which participants may not have previously acquired. By analysing the detailed syllabus and the academic knowledge required to allow training in the technical area to proceed, the instructor could design an appropriate pre-entry course, or alternatively, include the elements of academic knowledge required to support the technical training elements concerned at appropriate points with in the course. 
Adjustment of the course objectives, scope and content may also be necessary if a national and/or industry requirement obliges the participants completing the course to undertake duties which differ from the objectives specified in the STCW Code and MLC which are set out the course.
 
This course is aimed at training the prospective seafarer in culinary arts which would enable the trainee to serve onboard ships as an assistant to the Ship’s Cook, and House Keeping and Food & Beverage Service.
 
These guidelines have been carefully framed to achieve this objective and therefore only those institutes which fulfill these guidelines will be approved to impart pre sea training for Certificate Course in Maritime Catering.
 
A trainee successfully completing this course will be able to: 
Prepare commonly served Indian, and international dishes independently. 
Apply the concepts of Nutrition, health and Hygiene together with budgetary and costing aspects of catering operations. 
Undertake food and beverage service operations 
Attend to the cabin cleaning and other associated work of Housekeeping 
Maintain highest standards of safe working practices, protection of environment, security of the ship and personnel on board. 
Assist in other ship board duties of mooring the vessel and emergencies on board. 
Perform duties with diligence and care of all persons on board.