Ships Cook Certificate

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Introduction

This blended course is a mandatory requirement for all chefs on UK-registered commercial vessels operating more than 60 miles offshore and with 10 or more seafarers on board.
The start date is a suggested guide to start your online Packs.

This course takes roughly 16 weeks to complete, if you need to complete within a quicker timescale this can be discussed with the tutor.

Ships Cook Timetable

Learning is blended, and the in person assessment dates are set as per shown on the website. You will be required to attend our Stranraer Campus in person on the assessment dates only.

Course code

OSCC

Location

Stranraer Campus

Price

£695.00

Entry Requirements

In order to qualify as a ships cook and to satisfy MSN 1846 (M) MLC 2006 Food and Catering Ships’ Cook and catering staff notice, the cook must:

Be at least 18 years of age

Have attended an approved course and have at least 1 month of sea service as second cook or cooks assistant OR hold an appropriate cookery qualification (e.g. City And Guilds 706 1, 2 or 3; S/NVQ 2 or 3; or equivalent qualification) and not less than 1 month sea service; OR have at least 12 months working in a catering establishment and not less than 1 month sea service

Have passed an approved examination for ships cooks. It is recommended that ships cooks have also completed appropriate food hygiene training.

Sea experience should be recent and needs to be evidenced, normally using the discharge book. Other proof of service could be accepted.

Additional Entry Requirements

None

Course Content

There are two Flexible Revision Packs within the course, which you should complete and return for marking and feedback. You will then be asked to complete a Tutor Assignment, which is timed and should be completed under ‘exam’ conditions and again returned for marking.

To assist you with completing the written assessments and the written and practical exams you will need to have the following two books:

  • Practical Cookery 14th Edition: 50 years of Practical Cookeryby David Foskett, Neil Rippington, Patricia Paskin and Steve Thorpe.
  • The Theory of Hospitality and Catering for levels 3 and 4 by David Foskett; Patricia Paskin; Neil Rippington and Andrew Penning

On successful completion of these exams a college certificate will be issued which should be sent to the MCA using the application form MSF4395. Candidates will also need to send copies of pre-qualifications requested on the form.

if you have any questions please contact Tony Budde buddet@dumgal.ac.uk

Assessments

The final two day exam is both Theory and Practical and is based at the Stranraer Campus.

Course Contact Details

E: Shortcourses@dumgal.ac.uk
T: 01387 734199

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