1. Introduction to Shipboard Catering

• Roles and responsibilities of a ship cook.
• Overview of galley operations and equipment.
• Importance of maintaining a well-organized and efficient galley.

2. Food Preparation and Cooking Techniques

• Basic culinary skills, including chopping, cooking methods, and presentation.
• Preparation of a variety of meals, including breakfast, lunch, dinner, and special diets.
• Techniques for managing portion sizes and meal planning.

3. Food Safety and Hygiene

• Principles of food safety and hygiene.
• Procedures for safe handling, storage, and preparation of food.
• Prevention of foodborne illnesses and contamination.
• Cleaning and sanitizing procedures for galley equipment and utensils.

4. Nutritional Requirements and Meal Planning

• Understanding nutritional needs for different types of diets (e.g., balanced diets, special dietary needs).
• Planning meals to meet dietary requirements and preferences.
• Managing food supplies and minimizing waste.

5. Galley Management and Organization

• Inventory management and stock control.
• Ordering and receiving supplies.
• Maintaining records and documentation related to food preparation and inventory.

6. Emergency Procedures and First Aid

• Basic first aid for common kitchen injuries.
• Procedures for handling and reporting accidents in the galley.
• Emergency response for fire and other incidents in the galley.

7. Compliance with Maritime Regulations

• International Maritime Organization (IMO) requirements for shipboard catering.
• Compliance with Maritime Labour Convention (MLC) regulations regarding food and accommodation.
• Understanding and adhering to relevant health and safety regulations.

8. Cultural and Dietary Considerations

• Catering to diverse cultural and dietary preferences.
• Handling special dietary requirements and food allergies.
• Providing balanced and appealing meals for a multicultural crew.

9. Practical Training and Assessments

• Hands-on training in food preparation and cooking techniques.
• Practical exercises in meal planning, inventory management, and galley organization.
• Assessments to evaluate competence and readiness for shipboard catering duties.

Practical Training Components

• Cooking Exercises: Practical sessions for preparing and cooking various types of meals.
• Galley Operations: Training in the use and maintenance of galley equipment.
• Hygiene and Safety Practices: Hands-on practice with cleaning, sanitizing, and managing food safety.

Learning Outcomes

Upon completion of the Ship Cooks course, participants should be able to:

• Prepare and cook a variety of meals to high standards.
• Manage galley operations efficiently and safely.
• Ensure food safety and hygiene are maintained at all times.
• Plan and manage meals to meet nutritional requirements and dietary preferences.
• Handle inventory and supplies effectively.
• Respond appropriately to emergencies and first aid situations in the galley.

Certification

Participants who successfully complete the Ship Cooks course typically receive a certificate of proficiency, which is often required for positions as ship cooks and for compliance with international maritime regulations.

Conclusion

The Ship Cooks course is essential for maritime professionals responsible for food preparation and catering on board vessels. It ensures that participants are equipped with the culinary skills, knowledge of food safety, and management abilities needed to provide high-quality meals and maintain a well-organized galley. The course emphasizes practical training and adherence to safety and hygiene standards, which are crucial for successful shipboard catering.