Galley Department

The purpose of the cook's ship training programme is to provide an understanding of the cooking theory and a practical guideline on how to apply the theory to a wide range of cooking styles and products in the shipping and cruise industry! Developing a professional ship's cook begins with good knowledge of the ingredients and a cooking practice combined with a familiarity with their various applications onboard ships.

Programme Details

  • Introduction to the cruise line industry.
  • Living and working on board cruise ships.
  • Managing quality services.
  • Sanitation and personal hygiene.
  • Identification and description of the typical kitchen organization on ships, the relevant positions in the food production department and the qualities required to be a successful ship's cook.
  • Comprehension of the importance of providing safe and healthy food, and be familiar with food sanitation procedures aimed to prevent gastrointestinal outbreaks.
  • Understanding how to incorporate nutrition principles into cooking, and to devise a balanced, varied and healthy food.
  • Familiarization with the composition and cooking requirements of meats, poultry, seafood, vegetables and the various cooking ingredients and how to apply them to the day-to-day kitchen tasks and responsibilities.
  • Description of the management, the handling and storing of food onboard ship in order to maximize the cost effectiveness of the operation while preventing food borne diseases.

Executive Chef

Executive Chef

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Executive Sous Chef

Executive Sous Chef

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Sous Chef

Sous Chef

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Chef de Partie

Chef de Partie

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Commis de Cusine

Commis de Cusine

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Galley Utility/Dish Washer

Galley Utility/Dish Washer

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Courses well balanced between theory, practive and individual assessment

Theory

Practice

Individual Exams & Tests

Courses delviered by leading industry experts

Guaranteed job after successful completion of the course with one of our partners

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