CHIEF COOK QUALIFICATION COURSE

Target Audience	This course is aimed at existing second cooks in preparation for promotion to Chief Cook. The course provides training indeveloping diverse cuisines including trade tests to increase individuals cooking variety, including nutritional and dietary managementfor crew and overall improvement of cooking and galley management skills.
Course Content	On successful completion of this course, delegates will be able to: Apply practical food safety, sanitation and hygiene Apply vector management Apply prevention measures for food-borne diseases and cross contamination Maintain galley stores, supplies, equipment and facilities Deliver administration, resource management and PAL provisioning and accounting Demonstrate intermediate cooking and baking techniques, preparation of broths, soups, sauces, dips and dressings Prepare specialty appetizers, salads and sandwiches Prepare specialty meals and side dishes Prepare cake products and hot/cold desserts
Entry Standards	At least 12 months sea experience as 2nd Cook
Facilities	Classrooms, galley, bakery, dining room area
Teaching Method	Presentations, lectures, practical exercises, daily work stations
Guidelines	MLC 2006, HACCP, USPH, Code of Safe Working Practices (COSWP) and BSM Procedures
Course Duration	10 days
Assessment	Ongoing assessments / weekly written examinations
Certification	Course certificate upon successful completion of tests and evaluation
Venue	This course is offered regularly in MTC Manila. Please contact your local Crew Service Centre for the next available course