Chief Cook Qualification

Course Description

This course is aimed at existing second cooks in preparation for promotion to Chief Cook. The course provides training in developing diverse cuisines including trade tests to increase individuals cooking variety, including nutritional and dietary management for crew and overall improvement of cooking and galley management skills.

Course Content

On successful completion of this course, delegates will be able to:

Understanding of Toolbox Meetings / daily briefings and Permit to work systems
Application of safe working practices in the galley, bakery and stock control
Apply practical food safety, sanitation and hygiene
Apply vector management
Apply prevention measures for food-borne diseases and cross contamination
Maintain galley stores, supplies, equipment and facilities
Deliver administration, resource management and PAL provisioning and accounting
Demonstrate intermediate cooking and baking techniques, preparation of broths, soups, sauces, dips and dressings
Prepare specialty appetizers, salads and sandwiches
Prepare specialty meals and side dishes
Prepare cake products and hot/cold desserts

Entry Standards

At least 12 months sea experience as 2nd Cook

Facilities

Classrooms, galley, bakery, dining room area

Teaching Method

Presentations, lectures, practical exercises, daily workstations

Guidelines

MLC 2006, HACCP, USPH, Code of Safe Working Practices (COSWP) and BSM Procedures

Course Duration

10 days

Assessment

Ongoing assessments / weekly written examinations

Certification

Course certificate upon successful completion of tests and evaluation

Venue

This course is regularly offered by our Maritime Training Centres.

If you are a BSM seafarer, please contact your local Crew Service Centre (CSC) to learn about the next available course dates.

For new seafarers and companies, please click on the ‘Request Information’ button below, fill and submit the online form. One of our team members will contact you as soon as possible.