Cook Refresher

Course Description

This course is aimed at existing chief cooks, to refresh cooking and galley management skills. The course covers developing diverse cuisines to increase cooking variety and diversity, including nutritional and dietary management for the crew.

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
  • Review and apply changes in administration and resource management
  • Review and apply changes to the PAL provisioning and accounting system
  • 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

9 months sea service

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

5 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.

Request Information