SECOND COOK QUALIFICATION COURSE

Target Audience	This course aimed at Messman, the course contains knowledge and skills which would enable messman to be promoted to Second Cook. The course covers standards in the galley and practical application of real shipboard scenarios including galley management andsafety.
Course Content	On successful completion of the course, delegates will be able to: Show an understanding of the catering profession Demonstrate the duties and responsibilities of a Cook Demonstrate practical food safety, sanitation and hygiene Demonstrate vector management, prevention measures for cross contamination Maintain the galley, store rooms, equipment and facilities Apply inventory control including principles of FIFO Prepare basic soups, stocks, sauces, dips and dressings Prepare appetizers, salads and sandwiches (hot, cold and open). Prepare basic meals, side dishes, including International cuisines of our seafarers Take into account religious aspects of food preparation Prepare bread products and hot/cold desserts Apply emergency procedures in galley areas (fire)
Entry Standards	At least 12 months sea experience as Messman.
Facilities	Classroom, galley, bakery and accommodation training areas.
Teaching Method	Lectures, practical exercises, case studies and discussions.
Guidelines	MLC 2006, HACCP, USPH, Code of Safe Working Practices (COSWP) and BSM Procedures.
Course Duration	15 days.
Assessment	Written exams and practical assessment..
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.