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INTERNATIONAL CUISINE

INTERNATIONAL CUISINE

Target Audience

This course provides chefs cooks and galley staff, with knowledge and skill covering  international cuisines and meal preparation. The course provides knowledge of the history of different countries’ cuisines, as well as common eating customs. The course also involves the practical techniques and discipline of mise en place, food safety, sanitation, hygiene and galley organisation.

Course Content

On successful completion of this course, delegates will be able to:

  • Identify the key ingredients used in various national cuisines
  • Prepare and cook a variety of authentic national cuisine dishes
  • Observe religious aspects of food preparation 
Entry Standards

All catering candidates as per vessel assignment and crew nationality.

Facilities

Classroom, galley, bakery.

Teaching Method

Lectures, practical exercises.

Guidelines

MLC 2006, HACCP, USPH, Code of Safe Working Practices (COSWP) and BSM  Procedures.

Course Duration

2 days.

Assessment

Written and practical exams.

Certification

Course certificate upon successful completion.

Venue

This course is offered regularly in MTC Manila. Please contact your local Crew Service Centre for the next available course.