THE SHIPS COOK CERTIFICATE IS CURRENTLY ONLY AVAILABLE IN FORT LAUDERDALE. It is not available in Europe at the moment, but please watch this space for updates or contact the training team to discuss your needs.
It is a requirement (as of August 2014) for all Chef/Cooks on board charter yachts with 10 crew or more to have an MCA Ship’s Cook Certificated crew member onboard at all times. This is the result of changes in the law brought about by the Maritime Labour Convention (MLC 2006).
UPCOMING DATES for the Ship’s Cook Assessment - Fort Lauderdale :
The assessment provides a way for all chefs to have their skills objectively assessed in a controlled environment.
The purpose of the assessment is to verify that a candidate can cook correctly and safely across a specified range of techniques and foodstuffs.
There will be no attempt to grade candidates on artistic skill beyond that normally expected of a working cook; it is not a competition.
• Minimum 18 years of age
• 1 year of sea service as a chef/cook or 1 year of experience as a chef or cook on land and 1 month of sea service.
Course Duration: 3 days.
1 day review followed by a 60 question written assessment (passing grade minimum 70%)
1 day practical assessment in soups, starters, meats, fish, poultry and vegetables (passing grade minimum 65%)
1 day practical assessment in pastry, bakery and deserts (passing grade minimum 70%)
1 day review and written assessment, 2 days practical assessment
Written and Practical Assessments
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