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Maritime Cooking

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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.

Course Details

Duration 120 hours
language English
Students 1-20

Course Features

  • Lectures 0
  • Quizzes 0
  • Duration 10 weeks
  • Skill level All levels
  • Language English
  • Students 0
  • Assessments Yes