Ships’ Cook Certificate – Secrets de Cuisine syllabus
Taken from the website at http://www.secretsdecuisine.fr/en/mca-ships-cook-certificate/ here is the syllabus:
Syllabus
As per MSN 1846 annex 2 the syllabus is the following :
Written exam syllabus
Health and safety in catering in the maritime industry
- Understand the importance of health and safety in the maritime industry
- Be able to identify hazards in the catering workplace onboard ship
- Understand how to control hazards in the workplace
- Understand how to maintain a healthy and safe workplace
Kitchen operations, costs and menu planning
- Describe the organisation of a kitchen
- Plan and prepare menus for catering operations
- Demonstrate awareness of basic costs associated with the catering industry
- Apply the basic calculations used in catering operation
Applying work place skills
- Be able to maintain personal presentation
- Be able to work effectively with co workers customers and colleagues
- Be able to prepare for a job application
- Be able to produce a plan to develop skills
Healthier foods and special diets
- Understand how to plan and provide special diets
- Outline current governement nutritional guidelines for healthy diets
Cultural and religious catering requirements
- Undersatnd how to plan and provide dietary requirement for people from different cultural and religious backgrounds
Dietary requirements of shift workers
- Understand how to plan and provide the dietary requirements for shift workers
Practical exam for cookery
Prepare and cook soups ans sauces
- Prepare and cook stocks
- Prepare and cook soups
- Prepare and cook sauces
Prepare and cook fruit and vegetables
- Prepare fruit and vegetables
- Cook fruit and vegetables
Prepare and cook meat and offal
- Prepare meat and offal
- Cook meat and offal
Prepare and cook poultry
- Prepare poultry
- Cook poultry
Prepare and cook fish and fish and shellfish
- Prepare fish and shellfish
- Cook fish and shellfish
Prepare and cook rice, pasta, grains and egg dishes
- Prepare and cook rice
- Prepare and cook pasta
- Prepare and cook grains
- Prepare and cook eggs
Practical exam for pastry and bakery
Prepare and cook desserts and puddings
- Prepare hot and cold desserts and puddings
- Demonstrate how to cook and finish hot and cold desserts and puddings
Prepare and cook bakery products
- Prepare paste, biscuits, cake and sponge products
- Cook and finish paste, biscuits, cakes and sponge products
- Prepare fermented dough
- Cook and finish fermented dough products
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