International Cuisine

Course Description

This course provides chefs cooks and galley staff, with knowledge and skills covering international cuisines and meal preparation. The course provides knowledge of the history of different countries’ cuisines, as well as common eating customs. The course also involves the practical techniques and discipline of mise en place, food safety, sanitation, hygiene and galley organization.

Course Content

After 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
  • Identify various food-borne diseases and bacteria
  • Identify prevention measures for food-borne diseases
  • Prevent cross-contamination
  • Observe food hygiene procedures
  • Observe personal hygiene regimes
  • Observe food storage, thawing and refrigeration
Entry Standards

All catering candidates as per vessel assignment.

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

2 days

Assessment

Written and practical examinations.

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.

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