This intensive course is intended for Messman, Mess Steward, Galley Utility and Assistant Cook positions with seagoing experience, aiming for carrier advancement. This comprehensive course combines job formation in our training facility and continued practical shipboard training conducted by assigned Chief Cooks but supervised and guided by experienced Executive Chef of Oceanic Catering ashore.

It provides knowledge and skills required to develop and facilitate a carrier to Chief Cook. It covers the main areas of the Chief Cook’s field of responsibility: Hygiene & Safety, Food Production and Galley Administration. The main focus is on Professional Cooking.

Practical cooking assessments will help to identify training needs and help foster a profound professional foundation.