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.