Ships' Catering NCIII (Ships' Cooks) - Written Assessment
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Ships' Catering NCIII (Ships' Cooks) - Written Assessment
The evaluation program aims to determine the present level of knowledge, understanding, and skills of ships’ cooks.
Assessment Outcome/s:
- Determine the level of competency of ships’ cook by identifying their strengths and training needs:
- Preparing Nutritionally – and Health – Balanced Calendar Menu
- Demonstrating Practical Cookery
- Practicing Food Safety, Sanitation and Hygiene
- Observing Workplace Health and Safety Practices
- Implementing Waste Management and Disposal System
- Supervising/Administering Galley Area
- Recommend training/s to enhance the knowledge, understanding and skills on the identified area/s that need improvements.
Entry Standard/s:Candidates applying for Competency Assessment and certification must undergo:Written Examination only are: - Completed the promulgated Ships Catering NC III (Ships’ Cooks) Training Program as aligned to MLC 2006 Paragraphs 3 and 4 of Standard A.3.2 or - Trained and been Certified under Ship’s Catering Services NC II or
Commercial Cooking NC II or Cookery NC II or Commercial Cooking NC III
with valid National Certificate (NC)
Duration: 2 hours |