The SHIPS' CATERING NC III (SHIPS’ COOKS) Qualification consists of
competencies that a person must achieve in managing all galley operations,
including both the procurement of supplies and practical food production in
compliance with the national and international requirements for the duration and nature of the voyage. It also includes competencies in serving proper quantities of quality nutritious food that fulfills cultural, religious and hygiene requirements including storing and handling food hygienically.
This Qualification is packaged in compliance with Maritime Labour
Convention (MLC) 2006 Standard A3.2 and Approved ILO Guidelines on The
Training of Ships’ Cooks.
- Teacher: Chef Marklyn A. Penazo