This is a 3-day assessment only with no taught coursework. It is suitable for experienced chefs who need to update their certification, or for chefs who have onboard a vessel experience (professional cookery certification is desirable however not mandatory) and wish to apply for a career offshore.
This assessment forms part 2b of the application to the Maritime Coastguard Agency for full Ships’ Cook Certification. Please read the MCA MSN 1846 Guidelines for additional requirements before you apply.
Minimum entry requirements
Students were previously required to hold a professional cookery qualification at UK Level 2. This is no longer a requirement, just a recommendation. Students’ cooking will be assessed to this level, but previous professional experience may be sufficient to meet this standard.
Additional selection requirements
You should include:
- A copy of your CV.
- A copy of any Cookery Certificates.
- Food Hygiene Certificate completed in the last five years.
- You must have competent spoken and written English and numeracy skills, including use of a calculator.
WHAT YOU STUDY
This is a 3-day assessment only with no taught coursework.
In line with the MCA MSN 1846 Guidellines the coursework will include understanding knowledge of the following:
- Health and safety.
- Kitchen operations, costs and menu planning.
- Dietary requirements of shift workers.
- Applying workplace skills.
- Cultural and religious requirements.
- Healthier foods and special diets.
- 1 theory paper – 60 minutes.
- 4 practical cookery assessments – 3 hours per lesson.
Associate Dean – Culinary Arts
Hospitality & Leisure
190 Cathedral Street G4 0RF
t: 0141 375 8669