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TZID:Asia/Manila
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DTSTART:20000101T000000
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BEGIN:VEVENT
UID:20261029T004744Z - 87728@as234a.odoo.com
DTSTART;TZID=Asia/Manila:20260925T070000
DTEND;TZID=Asia/Manila:20260925T170000
CREATED:20261029T004744Z
DESCRIPTION:<a href="https://umtc.com.ph/event/ships-catering-nciii-ships-c
 ooks-written-assessment-191">Ships&#39\; Catering NCIII (Ships&#39\; Cooks
 ) - Written Assessment</a>\nThe evaluation program aims to determine the p
 resent level of knowledge\, understanding\, and skills of ships’ cooks. 
 Assessment Outcome/s: Determine the level of competency of ships’ cook b
 y identifying their strengths and training needs: Preparing Nutritionally 
 – and Health – Balanced Calendar Menu Demonstrating Practical CookeryP
 racticing Food Safety\, Sanitation\, and Hygiene Observing Workplace Healt
 h and Safety PracticesImplementing Waste Management and Disposal System Su
 pervising/Administering Galley Area Recommend training/s to enhance the kn
 owledge\, understanding\, and skills in the identified area/s that need im
 provement. Entry Standard/s: Candidates applying for Competency Assessment
  and certification must undergo: Written Examination only: Completed the p
 romulgated Ships Catering NC III (Ships’ Cooks) Training Program as alig
 ned to MLC 2006 Paragraphs 3 and 4 of Standard A.3.2 or Trained and been c
 ertified under either of the following:Ship’s Catering Services NC IICom
 mercial Cooking NC II or Cookery NC IICommercial Cooking NC III with a val
 id National Certificate (NC) Assessment Duration: 2 hours
DTSTAMP:20261029T004744Z
SUMMARY:Ships' Catering NCIII (Ships' Cooks) - Written Assessment
X-ALT-DESC;FMTTYPE=text/html:<a href="https://umtc.com.ph/event/ships-cater
 ing-nciii-ships-cooks-written-assessment-191">Ships&#39\; Catering NCIII (
 Ships&#39\; Cooks) - Written Assessment</a>\nThe evaluation program aims t
 o determine the present level of knowledge\, understanding\, and skills of
  ships’ cooks. Assessment Outcome/s: Determine the level of competency o
 f ships’ cook by identifying their strengths and training needs: Prepari
 ng Nutritionally – and Health – Balanced Calendar Menu Demonstrating P
 ractical CookeryPracticing Food Safety\, Sanitation\, and Hygiene Observin
 g Workplace Health and Safety PracticesImplementing Waste Management and D
 isposal System Supervising/Administering Galley Area Recommend training/s 
 to enhance the knowledge\, understanding\, and skills in the identified ar
 ea/s that need improvement. Entry Standard/s: Candidates applying for Comp
 etency Assessment and certification must undergo: Written Examination only
 : Completed the promulgated Ships Catering NC III (Ships’ Cooks) Trainin
 g Program as aligned to MLC 2006 Paragraphs 3 and 4 of Standard A.3.2 or T
 rained and been certified under either of the following:Ship’s Catering 
 Services NC IICommercial Cooking NC II or Cookery NC IICommercial Cooking 
 NC III with a valid National Certificate (NC) Assessment Duration: 2 hours
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