Ships Cook Certificate & Marine Cookery Assessment Update from MCA
Ships Cook Certificate (SCC) and the Marine Cookery Assessment:
There is still much debate, confusion and misinformation amongst the yacht chef community as to what the Ship’s Cook Certificate and Marine Cookery Assessment entails and who it is relevant to or not.
The confusion relates to who the SCC and Assessment applies to and whether chefs with a culinary training or chef apprenticeship background and relevant yacht chef experience as well as the right sea time will have to sit the Marine Cookery Assessment in order to attain the SCC.
“Due to the continued requests for information and advice from chefs who are contacting me on a daily basis I launched a website called www.shipscookcertificate.co.uk specifically aimed at trying to offer the latest information to chefs on the topic of SCC, the Marine Cookery Assessment and Food Safety” Efrem Leigh says.
“The site features any of the latest updates from The MCA, Secrets de Cuisine, South Tyneside College and The PYA as well as articles and feedback from chefs who have done the Marine Cookery Assessment themselves and who want to share their experiences with other chefs.”
Having just spoken directly with The MCA in the UK Efrem has the latest update from them in which they stated the following by email on 25th June 2015:
(1) Existing ships cooks – those holding both Part 1 and Part 2 Ships’ Cooks Certificate of Competency or a recognised equivalent as listed in MSN 1846 an MOD Ships’ Cooks are not required to undertake further Cooks training – however they will need to complete Food Hygiene/Safety, STCW Basic Training and Security Awareness if they have not already done so. Some existing Ships’ cooks may have 5 years sea service as a cook in lieu of their Part 1 .
(2) Otherwise qualified cooks – those holding at least a Level 2 City & Guilds qualification will be required to complete the Assessment in Marine Cookery before applying for a UK MLC Ships’ Cook Certificate of Competency. Under the previous regulations (Certification of Ships’ Cooks Regulations 1981) this was a pre-requisite for entry to the Ships’ Cook course which was comprised of 2 parts each lasting 6 weeks. In addition to passing the Marine Assessment holders of these qualifications will also need to complete Food Hygiene/Safety, STCW Basic Training and Security Awareness.
(3) Holders of qualifications at a higher level – i.e. UK Level 4 or above will need to supply documentary evidence (i.e. their course syllabus) that the course they have qualified in meets or exceeds the learning outcomes of Annex 2 in MSN 1846. They should then send a copy of the syllabus they completed to the MCA to verification that they can apply for the MLC Ships’ Cook COC without the need to take any further catering examinations. Holders of these qualifications will also need to complete STCW Basic Training, Security Awareness. If they can demonstrate the course also included Food Safety/Food Hygiene – it may not be necessary to complete further examination in this area. This will be checked when the course syllabus is submitted for verifying.
(4) Holders of non-UK issued qualifications are advised to do one of the following:
(i) Apply to the Maritime Authority from where their qualifications were issued for that country’s Ships’ Cook Certificate of Competency. Under the MLC signatories are required to recognise MLC Ships’ Cook Certificates as equivalent to one issued under their own regulations;
(ii) Pass the UK Assessment in Marine Cookery before applying for the UK MLC Ships’ Cook
The list of recognised food safety/food hygiene courses and approved bodies/provider is published in MIN 479. The course and examination must be completed at a centre approved by the chosen provider No online courses are accepted.
For further information on anything related to the SCC or Marine Cookery Assessment chefs should contact The MCA directly in the UK by email to email@example.com
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How many portions of each food item/dish is required to pass the practical assessment?
THEY HAVE HAD 5 DISHES TO PREPARE BETWEEN 0930 AND 1330 AT SECRETS DE CUISINE WHEN I VISITED BUT WOULD RECOMMEND YOU ASK THEM DIRECTLY.