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.
On successful completion of this course, delegates will be able to:
All catering candidates as per vessel assignment and crew nationality.
Classroom, galley, bakery.
Lectures, practical exercises.
MLC 2006, HACCP, USPH, Code of Safe Working Practices (COSWP) and BSM Procedures.
Written and practical exams.
Course certificate upon successful completion.
This course is offered regularly in MTC Manila. Please contact your local Crew Service Centre for the next available course.