Courses

chef, smell, cook
Cookery NC II
This course is designed to enhance the knowledge, skills and attitudes that a person must achieve to clean kitchen areas, cook/pre- pare hot, cold meals and desserts for guests in various food and beverage service facilities.
hotel, guest room, new
Ships' Catering NC I
This course is designed to enhance the knowledge, skills and attitudes of Stewarding in accordance with industry standards. It covers core competencies such as perform mess hall service, perform housekeeping service and providing assistance in receiving and storing provision and supplies.
hotel room, romantic encounter, date
chefs, cooking, kitchen
Ships' Catering NC III
This course is designed to enhance the knowledge, skills and attitude of SHIPS’ CATERING NC III (SHIPS’ COOKS) in accordance with industry standards . This covers competencies that a person must achieve in managing all galley operations, including both the procurement of supplies and practical food production in compliance with the national and international requirements for the duration and nature of the voyage. It also includes competencies in serving proper quantities of quality nutritious food that fulfills cultural, religious and hygiene requirements including storing and handling food hygienically.