(INDIAN / CONTINENTAL / FILIPINO / ITALIAN / BAKERY)

This course fulfils the requirement of Resolution ADM No-068. 2013, Regulation 3.2, Rule A 3.2 in according to Maritime Labour Convention (MLC) 2006 and covers the following topics.

• Health and safety in catering in the maritime industry.
• Kitchen operations, costs and menu planning.
• Healthier foods and special diets.
• Dietary requirements of shift workers.
• Prepare and cook fruit and vegetables.
• Prepare and cook meat and meal.
• Prepare and cook fish and shellfish.
• Prepare and cook rice, pasta, grains, and egg dishes.
• Prepare and cook dessert and pudding.
• Prepare and cook bakery products.

Duration: 10 days