The cooks course content has both practical and knowledge components.
We cook every day, this includes:
- baking
- hot and cold dressings
- hot and cold desserts
- soups and sauces
- preparing and cooking protein dishes (meat, chicken and fish)
- preparing vegetarian dishes
- vegan dishes
- how to use canned foods efficiently
- and a few other things like galley cleaning procedures(chemicals), knife skills..etc..
The theory part consists of:
- Good housekeeping and safety
- Emergency procedures and fire precautions
- Occupational health and safety
- Risks assessment
- Environmental responsibilities
- Fire precautions
- Safe movement on board a ships/vessel
- Food preparation and handling
- General health and hygiene
- Food storage
- Principles of food hygiene
- Cross contamination
- food spoilage and micro-organisms
- and a few other aspects referring to considerations like religion and illness or health restrictions ie diabetes ..
course duration 5 weeks
learners per class 8
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