Ships` Catering NCIII (Ships` Cooks) - Written and Practical Assessment

The evaluation program aims to determine the present level of knowledge, understanding, and skills of ship’s cooks 

Evaluation Outcome/s:

• Determine the level of competency of the ship’s cook by identifying their strengths and training needs:
• •   Preparing Nutritionally – and Health – Balanced Calendar Menu
  •  Demonstrating Practical Cookery
  •  Practicing Food Safety, Sanitation, and Hygiene
  • Observing Workplace Health and Safety Practices
  • Implementing Waste Management and Disposal System
  • Supervising/Administering Galley Area
• Recommend training/s to enhance the knowledge, understanding, and skills in the identified area/s that need improvement.