This intensive course is intended aspiring persons who wish to become a cook. It covers the main areas of a Cook’s field of responsibility: Cookery, HACCP, Preparation of Nutritionally – and Health-Balanced
Calendar Menu, clean and maintain kitchen premises.

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

All course participants will go through final examination and will be able to pass the Cookery NC2
assessment.