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CHIEF COOK QUALIFICATION COURSE

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