Ship’s Cook course according to MLC 2006 Regulation 3.2

Ship’s Cook course is designed in accordance with the Maritime Labour Convention (MLC) 2006 Regulation 3.2. This regulation pertains to food and catering, mandating key requirements to ensure the provision of high-quality food and drinking water for seafarers onboard a ship. It requires that all ships carrying fifteen or more crew members and staying at sea for over three days must have a qualified cook on board.

This course targets individuals intending to work as cooks on maritime vessels. It covers various aspects like cooking techniques, menu planning, dietary needs, food safety measures, storage practices, cultural diversity in cuisine, and catering management.

On completion of the course, participants are expected to be well-versed with all necessary skills required for cooking and serving nutritious meals in a safe and hygienic manner while adhering to varying dietary requirements of multi-national crews.

Ship Cook Online Course

Ship’s Cook course according to MLC 2006 Regulation 3.2 online course. The aim of this course is to provide participants a comprehensive approach to the fundamentals of Cooking, Food Safety Management and galley Health and Hygiene procedures. Ship cook requirements typically include a combination of culinary skills, maritime knowledge, and personal attributes.

What is the role of a ship’s cook? As per the Maritime Labour Convention (MLC) 2006, ship cooks play a crucial role in ensuring the health and well-being of the crew onboard. MLC 2006 Section 3.2 outlines the requirements for the ship cook, which includes their qualifications, training, and experience. These requirements aim to ensure that the ship cook is equipped with the necessary skills and knowledge to prepare and serve safe and nutritious meals that meet the dietary needs of the crew.

According to MLC 3.2, a ship cook should have the following knowledge and skills:

1. Knowledge of cooking techniques, culinary arts, food hygiene, and safety regulations to prepare and serve meals safely and efficiently.
2. Understanding of different dietary requirements, including religious and medical needs, to prepare meals that meet the crew’s nutritional needs.
3. Ability to plan and order provisions to ensure that sufficient quantities and varieties of food are available throughout the voyage.
4. Familiarity with food storage and preservation techniques to prevent spoilage, waste, and contamination.
5. Knowledge of the operation and maintenance of galley equipment, including stoves, ovens, grills, and refrigerators.

Ship’s Cook Course Highlights:

• Understand how to apply high-level practical cookery onboard.
• Identify safe methods of food preparation, preservation and serving.
• Comprehend galley operations under the latest health and hygiene standards and principles.

Legislation & References: 

• Maritime Labour Convention (MLC), 2006, Regulation 3.2 and the Code Guidelines on the training of ships’ cooks: The Guidelines on the training of ships’ cooks are intended to provide supplementary practical information and guidance to flag States that can be reflected in their national laws and other measures to implement Regulation 3.2 and the Code of the MLC, 2006.

Duration: 16 h

Who should attend: Chief Cook and Messman

Approval: ABS

Relevant courses include: Food Safety and Health and Hyigene