The Chief Cook is responsible for ensuring that all food served on board is nutritionally balanced, suited to the crew’s needs and provides value for money for the company. This course covers the design of a well-balanced menu, guidance on cooking efficiently and economically, as well as the importance of good administration and stock control. Included in the course are 16 cooking videos and 140 recipes.

  • Galley
  • All vessels
  • 1.5 hours
  • Oceanic Catering
  • MLC 2006