Overview:
The Ship’s Cook assessment is a mandatory step to demonstrate your culinary skills and knowledge in accordance with the Maritime Labour Convention (MLC) standards.
The Assessment is a practical and theoretical evaluation conducted over two days. It verifies that you meet the necessary competencies to work as a cook on vessels operating more than 60 miles offshore with 10 or more crew members.
It’s important to note that the Ship’s Cook Assessment is not a training course but an evaluation of your existing skills and knowledge. Therefore, adequate preparation is essential.
Throughout the assessment, you will be evaluated on various aspects, including health and safety at sea, HACCP principles, galley management, menu planning, and the ability to cater to diverse dietary requirements
Prerequisites:
To be eligible for the Ship’s Cook Assessment, you must:
Be at least 18 years old
Hold a valid ENG1 medical fitness certificate (or equivalent)
Have completed the STCW basic safety training courses
Possess a recognized Food Safety Certificate (Level 3 for Cayman Islands flag, Level 2 for UK MCA)
Have relevant culinary qualifications or experience, such as:
UK Level 2 cookery qualification and 1 month’s sea service as a cook
One year’s cooking experience in a shoreside kitchen plus 1 month’s sea service as a cook
One year’s sea service as a ship’s cook
Fishing Cook Certificate and at least 1 month’s sea service
These requirements ensure that candidates have both the theoretical knowledge and practical experience necessary for the role .
Duration:
The assessment takes place over two days and includes a combination of written examinations and practical assessments.