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First Maritime Place
Ships’ Catering NC III (Ship’s Cooks)
Course Description
This
course is designed to enhance the knowledge, skills and attitudes of ship’s
cooks in compliance with the Maritime Labor Convention (MLC) 2006 Standard
A3.2 and approved ILO guidelines on the training of ship’s cooks. This covers
competencies that a person must achieve in managing all galley operations,
including both the procurement of supplies and practical food production in
compliance with national and international requirements for the duration and
nature of the ship’s voyage. It also includes competencies in serving proper
quantities of quality nutritious food that fulfills cultural, religious and
hygiene requirements including storing and handling food hygienically.
Must
be physically and mentally fit as per STCW ‘78, as amended
N/A