Ship's cook
Since the 7th August 2014, it has been a legal requirement for at least one crew member (Chef/Cook) on board at all times, to hold the MCA Ships’ Cook Certificate of Competency on commercial yachts with 10 or more crew members, in accordance with changes to the law brought about by the Maritime Labour Convention (MLC 2006). The Ship’s Cook CoC is globally recognized, however at this point not all flag states require it. While certain flag states currently choose not to enforce these regulations, gaining the qualification provides greater career enhancement, helping candidates stand out to Captains and Recruiters. The Ship’s Cook Assessment in Marine Cookery is applicable to all cooks/chefs, qualified or not, to have their skills objectively assessed in a controlled environment and awarded the Certificate of Competency after passing a two-and-a-half-day assessment.
The minimum requirements to be eligible for the Ship’s Cook CoC is at least one month sea time and at least 12 months working as a cook/chef (land or sea).
English
From €1550
2 days
Location: Yacht Club de Monaco training center: La Belle Classe Academy
Duration: 2 days
Our training courses and packages do not include accommodation. However, we work closely with a number of partner hotels in Monaco and Beausoleil that offer accommodation. You can consult the list here.
coming soon
The complete course costs €1,550 (which includes the level 3 Food Safety).
If you already hold a Level 3 Food Safety (not older than 3 years ) then the Ship’s Cook Assessment course is €1,250.
The assessment provides a way for all chefs to have their skills objectively assessed in a controlled environment. The purpose of the assessment is to verify that a candidate can cook correctly and safely across a specified range of techniques and foodstuffs.
Health and safety in catering in the maritime industry.
Kitchen operations, costs and menu planning.
Applying work skills
Healthier foods and special diets
Cultural and religious catering requirements
Dietary requirements of shift workers
Prepare and cook soups and sauces
Prepare and cook fruit and vegetables
Prepare and cook meat and offal
Prepare and cook fish and shellfish
Prepare and cook rice, pasta, grains, and egg dishes
Prepare and cook dessert and pudding
Prepare and cook bakery products.
The MCA requires that all food handlers on board hold at least Level 2 certification in food hygiene and safety. We offer both, but the Level 3 Food Safety course is recommended for chefs, as it is more comprehensive in areas such as HACCP, and is aimed at those in supervisory roles. We have included this time- and money-saving course in a package that includes the 2.5-day assessment. The coursework is completed online, at your own pace and on your own time, via a virtual learning environment (VLE). The 90-minute exam takes place at the Secret de Cuisine training center during Ship’s Cook Assessment Week. It is approved by the MCA.