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TZID:Asia/Manila
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DTSTART:20000101T000000
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BEGIN:VEVENT
UID:20261029T030615Z - 66518@as234a.odoo.com
DTSTART;TZID=Asia/Manila:20260312T103000
DTEND;TZID=Asia/Manila:20260313T103000
CREATED:20261029T030615Z
DESCRIPTION:<a href="https://umtc.com.ph/event/ships-catering-nciii-ships-c
 ooks-written-assessment-193">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 by
  identifying their strengths and training needs: - Preparing Nutritionally
  – and Health – Balanced Calendar Menu - Demonstrating Practical Cooke
 ry - 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 enh
 ance the knowledge\, understanding and skills on the identified area/s tha
 t need improvements. Entry Standard/s:Candidates applying for Competency A
 ssessment 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 - T
 rained and been Certified under Ship’s Catering Services NC II or Commer
 cial Cooking NC II or Cookery NC II or Commercial Cooking NC III with vali
 d National Certificate (NC) Duration: 2 hours
DTSTAMP:20261029T030615Z
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-193">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 of
  ships’ cook by identifying their strengths and training needs: - Prepar
 ing Nutritionally – and Health – Balanced Calendar Menu - Demonstratin
 g Practical Cookery - Practicing Food Safety\, Sanitation and Hygiene - Ob
 serving Workplace Health and Safety Practices - Implementing Waste Managem
 ent and Disposal System - Supervising/Administering Galley Area Recommend 
 training/s to enhance the knowledge\, understanding and skills on the iden
 tified area/s that need improvements. Entry Standard/s:Candidates applying
  for Competency Assessment and certification must undergo: Written Examina
 tion only are: - Completed the promulgated Ships Catering NC III (Ships’
  Cooks) Training Program as aligned to MLC 2006 Paragraphs 3 and 4 of Stan
 dard A.3.2 or - Trained and been Certified under Ship’s Catering Service
 s NC II or Commercial Cooking NC II or Cookery NC II or Commercial Cooking
  NC III with valid National Certificate (NC) Duration: 2 hours
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