This intensive course is intended for professional cooks. It covers the main areas of the Chief Cook’s field of responsibility: Cookery, HACCP, Preparation of Nutritionally – and Health-Balanced Calendar Menu and Supervision/Administration of Galley operations.

It provides knowledge and skills required to establish and maintaining an efficient and professional galley operation onboard commercial vessels. Theoretical and practical hands on training and cooking
provide best possible learning result.

All course participants will go through final examination.