Laundry Training Program
Course content: Administration of Ship Service Activities. Laundry Organization and Management. Fibers and Fabrics. Extracting and Drying. Flatwork Ironing. Pressing and Finishing. Assembly and Issue. Dry-cleaning and Finishing. Removal of Spots and Stains. Decontaminating and Disinfecting. Portable Laundry Equipment. Duration: 6 days
Chief Cook Course
(INDIAN / CONTINENTAL / FILIPINO / ITALIAN / BAKERY) This course fulfils the requirement of Resolution ADM No-068. 2013, Regulation 3.2, Rule A 3.2 in according to Maritime Labour Convention (MLC) 2006 and covers the following topics. Health and safety in catering in the maritime industry. Kitchen operations, costs and menu planning. Healthier foods and […]
Cookery Classes (Fresher/Saloon Rating)
This course is per requirements under MLC 2006 Regulation 3.2 - Food and Catering - training course, which covers practical cooking, food and personal hygiene, food storage, stock control, environmental protection catering health and safety. Course content: Introduction to cuisines. Practical cuisines. Introduction to Food Safety and Hygiene. Impact of Food-Borne Illness. Understanding Food Law. […]
Food & Hygiene Course
The course fulfils minimum requirements of Resolution ADM No. 068-2013. Regulation 3.2, Rule A3.2 Line B3.2 in according to Maritime Labour Convention (MLC), 2006. General Introduction. Food Poisoning and Food-Borne Disease. Physical Contamination of Food and its Prevention. Food Storage and Temperature Control. Food Preservation. Design and Construction of Food Premises and Equipment.
Messman/ Steward Training
This course is as per requirements under MLC 2006 Regulation 3.2-Food and catering - training course, food and personal hygiene, food storage, stock control and environmental protection and catering health and safety. This course designed to train steward of merchant’s vessels following the requirement of MLC 2006. This course covers the following topics: Introduction to […]
Cook's Trade Test
Ship Cook Trade Test conducted as per company requirement. We manage all cuisine test at our Training Center. Duration: 1 day
Housekeeping Training Program
Course content: Introduction to Housekeeping. Prepare for performing housekeeping operations manually. Clean floors, toilets & bathrooms manually and replenish supplies. Clean furniture, fittings and other vertical surfaces manually. Maintain area neat and tidy. Collect and dispose of waste properly-Garbage Management. Clean pantry and Galley area. Report, record and prepare documentation. Give a positive impression of...
Hazard Analysis & Critical Control Point (HACCP)
Course content: HACCP system-A prevention-based food safety system-Introduction. Principles of the HACCP system. Guidelines for the application of the HACCP system. Application of the HACCP Principles. Duration: 2 days
Advanced Food Handling Course
Course content: HACCP system-A prevention-based food safety system-Introduction. Principles of the HACCP system. Guidelines for the application of the HACCP system. Application of the HACCP Principles. Duration: 2 days
Food Handling Course
The course fulfills the minimum requirements of Resolution ADM No. 068-2013. Regulation 3.2, Rule A3.2 Line B3.2 in according to Maritime Labour Convention (MLC), 2006. General Introduction. Food Poisoning and Food-Borne Disease. Physical Contamination of Food and its Prevention. Food Storage and Temperature Control. Food Preservation. Design and Construction of Food Premises and Equipment.
Advanced Food & Hygiene Course
The course fulfils minimum requirements of Resolution ADM No. 068-2013. Regulation 3.2, Rule A3.2 Line B3.2 in according to Maritime Labour Convention (MLC), 2006. General Introduction. Food Poisoning and Food-Borne Disease. Physical Contamination of Food and its Prevention. Food Storage and Temperature Control. Food Preservation. Design and Construction of Food Premises and Equipment.
Food & Hygiene Course
The course fulfils minimum requirements of Resolution ADM No. 068-2013. Regulation 3.2, Rule A3.2 Line B3.2 in according to Maritime Labour Convention (MLC), 2006. General Introduction. Food Poisoning and Food-Borne Disease. Physical Contamination of Food and its Prevention. Food Storage and Temperature Control. Food Preservation. Design and Construction of Food Premises and Equipment.