Title Complementary Vocational Onboard-Career for Catering-Personnel
Project Number 2009-1-CY1-LEO05-00462
Project Type Transfer of Innovation
Marketing Text The project was inspired by the urgent need for developing and setting normative regulations for ships cook training by maritime industry legislative bodies. It resulted in the development of a new training and competence verification tool that could be used for hotel and catering personnel to become ship’s cooks and further develop a career at sea. Further results were a website for dissemination purposes, an E- learning self-supporting software and the Bernhard Schulte Shipmanagement Maritime Training Centre (BSM-MTC) e-cookbook.
Specific training for ships cooks has become increasingly important and this need has been aroused by the fact that the number of personnel on board has been shrinked and there are no general regulations regarding their training. This project has set define standards of competence for ship's cooks and has developed a new training and competence verification tool that could be used for hotel and catering personnel to become ship’s cooks and further develop a career at sea.
With the usage of the E- learning self-supporting software and the BSM-MTC e-cookbook, you will become a more skillful cook and obtain qualification standards for cooks aboard ships.
This project specifically deals with this critical issue and sets normative regulations for ships cook training by maritime industry legislative bodies. Increasing emphasis was placed on private owned cooking centers mostly operated by the maritime industry management stakeholders.
This was mainly achieved by enriching the already existing International Cooking Certificate (ICC) syllabus by a “maritime” module. Even though the ICC already corresponds largely with the core curriculum presently applied at maritime cooking centers the lessons that have been complemented are provisioning, menu planning, hygiene, and ship safety subjects. Overall, the project sets a standard for maritime catering in terms of food hygeine, victualling, storing and safety and essential input to MLC2006 compliance of relevance to maritime administrations across Europe and beyond.
Description Essential input to MLC2006 compliance of relevance to maritime administrators across Europe and beyond. Sets a standard for maritime catering in terms of food hygiene, victualing, storing and safety.
Open and distance learning
Recognition, transparency, certification
Accommodation and Food Service Activities
Human Health and Social Work Activities
Other Service Activities
transparency and certification
open and distance learning
program or curricula
Product information Published information will be disseminated via web and seminar.