As multicultural crews become increasingly common in the global maritime industry, the ability to prepare diverse cuisines has become a valuable skill for shipboard cooks. Realizing this, UMTC has recently launched specialized training for Chief Cooks focusing on Indian-Filipino cuisines.
This 40-hour course helps UMMS Manning Services participants gain greater knowledge, skills, and confidence as Ship’s Cooks in accommodating the dietary preferences and cultural expectations of seafarers from different backgrounds, leading to improved crew satisfaction and overall well-being onboard.
Indian-Filipino Cuisine Course combines lecture discussions, live demonstrations, peer-to-peer learning, and guided recipe exercises, creating an interactive environment where participants can exchange knowledge and refine their culinary techniques.
Emphasis is placed on food safety, sanitation practices, ingredient identification, and efficient galley operations, essential competencies for culinary professionals working on ships.
Led by Chef Joselito Pante, UMTC Officer-in-Charge of Culinary Training and former Chief Cook on board, trainees participate in hands-on cooking sessions to develop practical expertise in preparing a variety of traditional dishes.
Throughout the training, participants explore the rich culinary traditions of both cuisines, including unique customs, ingredients, flavors, and preparation techniques that define each culinary culture.
By continuously expanding its range of competency-based training programs, UMTC remains dedicated to developing well-rounded maritime professionals and fostering excellence across all aspects of shipboard operations, including the galley, where nourishment, culture, and care come together.
If you're interested in this kind of training, email us at sales@umtc.com.ph or call us at +63 2 8981 6682 loc 2143 / 2128