Galley operation training - Chief cook and steward
MLC 2006, mentioned as the fourth pillar of international maritime law, entered into force 20th of August 2013. Title 3 in MLC 2006 specifies detailed rules for accommodation, recreational facilities, food and catering. The purpose of the food and catering regulations are to ensure that seafarers have access to good quality food and drinking water provided under regulated hygienic conditions.The background of this distance course is to help the galley staff to fulfil requirements in MLC 2006 A3.2 “catering staff shall be properly trained or instructed for their positions”, and guidelines in B3.2.
On completion of this course you will receive a Course diploma.
Legislation & references
MLC 2006 Regulation A3.2, Standard A3.2 and Guideline B3.2
The objective of this distance course is to give the trainee an introduction to hazards involved in working in a galley and associated spaces and the precautions necessary to avoid them. It will emphasise importance of personal hygiene and cleanliness and the importance of safe and effective food handling related to food poisoning and precautions necessary to avoid them. It will also cover the importance of nutrional and dietary requirements, and the necessity to serve balanced meals.
Chief Cook and Steward
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