Maritime Cooking

After successful completion of the course trainee:

•  Explains the requirements of the ship’s cook;
• Distinguishes responsibilities and duties assigned to personnel on board;
• Reviews the legislative requirements governing the maritime sector;
• Plans preventive measures to prevent diseases caused by food;
• Determines the possibilities of considering religious and cultural aspects
  while preparing dishes;
• Uses English language terminology
• Describes the safety and labor hygiene rules in the galley;
• Plans and describes waste management rules in the food block on the ship

Entry Standards for admission to training course are:

• Qualification of the art of culinary and / or equivalent qualification; And / or
• “Ship cook” and / or “board staff” certificate (issued by the Maritime
  Transport Agency); And/or
• Cooks’ second stage professional qualification under the Georgian legislation
  and at least one-year experience of working in a wide variety of
  kitchen; And / or
• Cooks’ fourth and fifth stage Professional qualification under the Georgian
  legislation