Maritime Catering Course
This Course is as per requirements under MLC 2006 Regulation 3.2 – Food & catering – training course, food and personal hygiene, food storage, stock control, environmental protection, catering health & safety.
Course Objectives
At the end of this course participants will be guided on following topics:
Advance food safety & hygiene training
Impact of food borne illness
Food safety hazard and contamination
Food preservation, storage & temperature control
Personal hygiene & galley safety
Hazards analysis & critical control point (HACCP)
Kitchen operations, costs & menu planning
Cultural & Religious catering requirements
Garbage management system