CULINARY FACILITIES
MAIN GALLEY KITCHEN
A training kitchen equipped with essential food production equipment designed to train students in a fast-paced à la carte service setting that will refine both their production and plating skills with utmost detail on food safety and product quality.
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TRADE TEST KITCHEN
An assessment kitchen fitted with electric hot plate stoves and ovens is intended to imitate a fully functional ship's galley. This kitchen serves as the battlefield for both seasoned cooks and trainees to showcase their skills and talent in a time-controlled environment simulating shipboard galley operations.
Related Courses:
- Nutritionally and Healthy Balanced Calendar Menu
- Turkish Cuisine
- Ships` Cook Apprenticeship Training Program
NC3 KITCHEN
Designed for upgrading courses, our most modern, state-of-the-art kitchen facility showcases 7 individual cooking stations, each equipped with individual chillers, ovens, and toolboxes packed with tools and kitchen gadgets vital to a ship’s cook. This kitchen also features the acclaimed Rational 5-senses smart combi-oven and a state-of-the-art Junior Lev retarder proofer.
Related Courses:
- Asian Cuisine
- Nutritionally and Healthy Balanced Calendar Menu
- Turkish Cuisine
- Ships` Catering NC III (Ships` Cook)
- Ships` Cook Apprenticeship Training Program
INTERNATIONAL KITCHEN
This practical training kitchen is an exact replica of a ship's galley featuring electric hot plate stoves and ovens. It emphasizes learning the fine arts of International Cuisine.
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BAKING AREA
Our Baking and Pastry kitchen houses both fundamental and advanced equipment necessary to function as a training kitchen and a commercial baking production facility.
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MESSHALL AREA
The food service dining hall of the Culinary Training Department features two sections showcasing buffet and ala carte service in an environment that mélanges a ship's crew mess and a fine casual restaurant.
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STEWARDING AREA
A fully functional hotel deck featuring 16 upscale hotel rooms of 3 categories (Single, Double, and Suite rooms) designed to serve as accommodations for high-ranking officers and a training ground for students to perform the fundamental aspects of stewarding.
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INTERNATIONAL LOUNGE
This lounge, which has a seating capacity of 16, serves the trainees' delicious creations from the European Kitchen.
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