Tante Marie Culinary Academy to offer Assessment in Marine Cookery for Ship’s Cook Certificate of Competency
Tante Marie Culinary Academy to
offer Assessment in Marine Cookery
for Ship’s Cook Certificate of Competency
in line with new MCA legislation
For full information visit their website at http://www.tantemarie.co.uk/ships-cook-certificate
Leading UK culinary academy Tante Marie is delighted to announce they are to launch the Assessment in Marine Cookery. A vital component of the Ship’s Cook Certificate of Competency now required for all chefs of specified UK-registered commercial vessels via an in-person evaluation, the assessment will cover all existing and newly-introduced practical and theoretical aspects of the certification as stipulated by the Maritime and Coastguard Agency (MCA).
During the assessment, chefs will undertake a series of theoretical examinations covering all current mandatory elements, from Kitchen Operations and Food Handling to the cultural, religious and shift work catering and dietary requirements introduced by the MCA in June 2014. Tante Marie’s experienced teachers will also practically assess candidates on competency in planning, preparing, cooking and presenting a specified range of ingredients and dishes. Additionally, Tante Marie are able to offer in-house mandatory Food Safety Level 2/3 qualifications – now required for all offshore food-handling staff.
Prior to the final assessment, students will also uniquely benefit from a series of useful tutorials, videos and quizzes available on a brand new online Virtual Learning Environment (VLE), purpose-built for the qualification. As well as enabling chefs of differing ability levels the chance to learn or fine tune the key learning requirements, the VLE is a fantastic tool for those unable to attend on-shore training modules.
With over 60 years’ experience in culinary training, Tante Marie Culinary Academy is one of the UK’s leading cookery schools and offers a host of professional qualifications taught within state-of-the-art, well-appointed modern kitchens. The Academy is ideally located in the centre of Woking, Surrey, close to mainline rail and airport connections and just 20 minutes from central London. Graduates of the school’s prestigious Tante Marie Cordon Bleu Diploma have become established as some of the world’s most highly-trained culinary professionals, many of whom are working in the maritime industry, such as Bradley Van Rooyen, chef on MY The Wellesley http://mythewellesley.com/
The Tante Marie Assessment in Marine Cookery will be available from 7th November 2016. For further information or to book an assessment, please email email@example.com
5 thoughts on “Tante Marie Culinary Academy to offer Assessment in Marine Cookery for Ship’s Cook Certificate of Competency”
Good news for chefs who have quals that match what MCA will accept as Accredited Prior Learning..
Tante Marie outlines on their website what options are open to chefs. You might only have to pay £240 to just do the written exam if your quals and level 2 hygiene cert are in order and acceptable to MCA
All details and costs can be found on Tante Marie website at http://www.tantemarie.co.uk/ships-cook-certificate
Accredited Prior Learning If you already hold a valid UK Ship’s Cook Certificate under the Merchant Shipping (Certificate of Ship’s Cooks) Regulations 1981 or hold professional chef qualifications, the MCA may accept these as evidence of Accredited Prior Learning and you may only need to complete certain elements in order to apply for your SCC.
for more detailed information on what MCA accept for APL please refer to MCA MSN 1846 or contact Tante Marie to find out more
I am a Swiss trained qualified Chef, I need a Ships Cook Certificate can you please advise on how I go about obtaining one.
Does my qualification give me some credits towards the course or do I just do am exam?
Dale, contact the Swiss Maritime Authority firstly via https://www.eda.admin.ch/smno/en/home.html
I went to Tante Marie and find the assessment is a great tool to screen Chef, to remind all food handler to take food safety seriously,whilst planning menus taking into account of shift workers dietary requirements, Special religious diet requirements, working out food cost using imperial and metric measurement. This takes me back to school days. I thoroughly enjoyed the whole process. Chef Inn
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