Baking and Pastry

Course Description

This course is aimed at Cooks and Chefs, the course provides knowledge and skills covering advanced baking and pastry techniques, as well as crew welfare, galley safety, menu construction taking account of dietary needs and cultural and religious aspects of the crew. The course also covers hygiene and sanitation, food safety, budgeting, stock control and garbage management.

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
  • Prepare bread products
  • Prepare hot and cold desserts
  • Prepare cake products
  • Prepare pastry products
Entry Standards

All catering candidates wishing to advance their skills.

Facilities

Classroom, galley, bakery.

Teaching Method

Lectures, practical exercises.

Guidelines

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

Course Duration

10 days

Assessment

Knowledge and practical assessments.

Certification

Course certificate upon successful completion.

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.

Request Information