Maritime Cooking

Training Program covers the requirements of the STCW Convention.

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.

In order to enter into the presented course, trainee must represent:

• 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;
• Seamen’s book or Civil passport or ID;
• Medical Certificate.