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COOK REFRESHER

COOK REFRESHER

Target Audience

This course aimed at existing chief cooks, to refresh cooking and galley management skills. The course covers developing diverse cuisines to increase cooking variety and diversity, including nutritional and dietary management for crew.

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
  • Review and apply changes in administration and resource management 
  • Review and apply changes to the PAL provisioning and accounting system
  • 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

9 months sea service

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

 5 days 

Assessment

 Ongoing assessments / weekly written exammination

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