Course details
Course description
There are two Flexible Revision Packs within the course, which you should complete and return for marking and feedback. You will then be asked to complete a Tutor Assignment, which is timed and should be completed under exam conditions and again returned for marking. To assist you with completing the written assessments and the written and practical exams you will need to have the following two books: Practical Cookery, 12th Edition: 50 years of Practical Cookery by John Campbell, David Foskett, Neil Rippington, Patricia Paskin The Theory of Hospitality and Catering for levels 3 and 4 by David Foskett and Patricia Paskin with Cersrani; Rippington; Weeks; Pennington and Hambleton. Please note: The Theory of Catering 11th Edition by Ceserani and Kinton which is out of print now may still be used instead of the The Theory of Hospitality and Catering. If your tutor assignment is of a suitable standard you will then be invited to attend the College campus for 2 days when you will undertake two practical exams and a theory exam. On successful completion of these exams a college certificate will be issued which should be sent to the MCA using the application form MSF4395. Candidates will also need to send copies of pre-qualifications requested on the form.
This Online course is a mandatory requirement for all chefs on UK-registered commercial vessels operating more than 60 miles offshore and with 10 or more seafarers on board. Learning is online, and the assessment is face to face at an arranged time.
Entry requirements
In order to qualify as a ships cook and to satisfy the Merchant Shipping Notice No. M.1846 'Certificates of Competency as Ships Cooks' the cook must:
be at least 18 years of age
have attended an approved course and have at least 1 month of sea service as second cook or cooks assistant OR hold an appropriate cookery qualification (e.g. City And Guilds 706 1, 2 or 3; S/NVQ 2 or 3; or equivalent qualification) and not less than 1 month sea service; OR have at least 12 months working in a catering establishment and not less than 1 month sea service
have passed an approved examination for ships cooks. It is recommended that ships cooks have also completed appropriate food hygiene training.
Sea experience should be recent and needs to be evidenced, normally using the discharge book. Other proof of service could be accepted.