| 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 |
Ship’s Cook – MLC Reg 3.2 para 3 (previously Efficient Cook)
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
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.