Ships Cook Certificate
Learning is online, and the assessment is face to face at an arranged time.
• 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
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, 12th Edition: 50 years of Practical Cookery by John Campbell, David Foskett, Neil Rippington, Patricia Paskin
• The Theory of Hospitality and Catering for levels 3 and 4 by David Foskett and Patricia Paskin with Cersrani; Rippington; Weeks; Pennington and Hambleton.
Please note: The Theory of Catering 11th Edition by Ceserani and Kinton which is out of print now may still be used instead of the The Theory of Hospitality and Catering.
If your tutor assignment is of a suitable standard you will then be invited to attend the College campus for 2 days when you will undertake two practical exams and a theory exam. 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.
Course Contact Details
T: 01387 734199