Duration:

20 Days

Entry Requirements:

None

Additional Requirements:

A fully equipped galley is available to assist with the practical component.

Accreditation:

Accreditation through SAMSA. STCW 78 as amended in 2010 with the Manila amendments. In compliance with MLC

STCW Code:

MLC Reg 3.2 para 3

Efficient Cook – MLC Reg 3.2 para 3

Course Description: This is a SAMSA certified course for those working on board ships. The course is in compliance with the MLC requirements. Whether you are preparing to sail as a cook on STCW or STCW-F vessel or starting out as a Junior Cook or Steward, this is the course for you. Our fully fitted kitchen and experienced cooks will step by step take you through the course and have you cooking a 3-course meal in no time. This course will get you cooking on board a ship, instil those principals needed to prepare meals that are healthy and maintaining a high level of hygiene while doing the job.

Important: PPE Not included!

Duration:

20 Days

Entry Requirements:

None

Additional Requirements:

A fully equipped galley is available to assist with the practical component.

Accreditation:

Accreditation through SAMSA. STCW 78 as amended in 2010 with the Manila amendments. In compliance with MLC

STCW Code:

MLC Reg 3.2 para 3

R14,200.00

SKU: N/A Categories: ,

Topics include cooking, budgeting, stores management, and how to create substantial meals using minimal tools and a lean pantry. We also focus on personal hygiene, cooking hygiene, and safety in the kitchen. This is a must for every cook.

Learning Objectives: The SAMSA matrix prescribes that the learner should have the following knowledge and practical skills at the end of the course identify and apply:

  • Personal and food hygiene
  • General galley safety
  • Stock control
  • Disposal of garbage
  • Food storage and food preparation to ensure a balanced diet
  • Tasks that will require practical demonstration include baking, cooking all meats, fish and poultry.
  • This shall include full preparation of all meals, from soup as a first course to desert.

 

Disclaimer: * Prices quoted are PER PERSON ** Lecture/On-Site Courses may be cancelled or rescheduled if minimum course numbers are not met. *** All prices are subject to change without notice. Whilst every effort is made to provide you with the most accurate, up-to-date information, occasionally an item may be incorrectly priced or a price may require updating due to circumstances outside of our control or if changes or improvements are implemented.