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Ships Cook Certificate? What you need to know!
I have tried to gather enough info to help chefs on various flagged yachts. feel free to ad your input and info you have received so we can share with other chefs. Thanks. Efrem at YachtChefs.com
For UK and EU flagged vessels under MCA ….
MSN 1846 (M) Maritime Labour Convention, 2006: Food and Catering: Ship’s Cooks and Catering Staff
This is the document relating to UK flagged vessels under MCA
This notice provides information on the requirements of the MLC relating to Ship’s Cooks and Catering Staff
Key relevant extracts from this:
2.1 A qualified ship’s cook must be carried on all ships when the total crew consists of 10
seafarers or more on-board (including the master or skipper).
3. Certificate of competency as a ship’s cook [Regulation 38]
3.1 To be eligible to be issued with a UK (MLC 2006) Ship’s Cook Certificate an applicant has to meet the following requirements:
3.1.1 be at least 18 years of age;
3.1.2 have completed a minimum of one month sea going service in any capacity;
3.1.3 have completed training in accordance with the learning outcomes and assessment criteria set out in Annex 1 and Annex 2;
3.1.4 have completed the following Standards of Training Certification and Watchkeeping (STCW) basic safety courses
– Personal Survival Techniques (STCW Code A-VI/1-1)
– Fire Prevention and Fire Fighting (STCW Code A-VI/1-2)
– Elementary First Aid (STCW Code A-VI/1-3)
– Personal Safety and Social Responsibility (STCW Code A-VI/1-4)
– Security Awareness
3.1.5 hold a current Seafarer Medical Fitness Certificate (ENG 1) or equivalent
Ok, they basically want you to adher to having received training on –
FOOD SAFETY IN CATERING
HEALTH AND SAFETY IN CATERING IN THE MARITIME INDUSTRY
KITCHEN OPERATIONS, COSTS AND MENU PLANNING
APPLYING WORK PLACE SKILLS
PREPARE AND COOK SOUPS AND SAUCES
PREPARE AND COOK FRUIT AND VEGETABLES
PREPARE AND COOK MEAT AND OFFAL
PREPARE AND COOK POULTRY
PREPARE AND COOK FISH AND SHELLFISH
PREPARE AND COOK RICE, PASTA, GRAINS AND EGG DISHES
PREPARE AND COOK DESSERTS AND PUDDINGS
PREPARE AND COOK BAKERY PRODUCTS
HEALTHIER FOODS AND SPECIAL DIETS
CULTURAL AND RELIGIOUS CATERING REQUIREMENTS
DIETARY REQUIREMENTS OF SHIFT WORKERS
HOW: either via the 2 ½ day conversion course (only Bluewater currently offers this) or the full ships cook training as delivered by those listed at
Current holders of MCA or MOD Ships Cook Certificate’s can fill out a form in Annex 3a to get approval.
Annex 3b needs clarifying as to who can actually use this form to get exemption.
we know what size vessels this elates to, experience, age, STCW, ENG to hold and now for the ships cook certificate…
4. Application for UK (MLC 2006) Ship’s Cook Certificate of Competency.
4.1 Application for the issue of a UK (MLC 2006) Certificate of Competency should be made
to the address at the end of this notice using application form MSF4395.
6. Recognition of existing Ship’s Cooks certificates of competency (Regulation 39)
6.1 A Ship’s Cook’s Certificate issued or recognised under The Merchant Shipping (Certificate
of Ship’s Cooks) Regulations 1981 will continue to be recognised for a period of 5 years from
the date when the MLC Minimum Requirements Regulations come into force unless it is
suspended or cancelled in accordance with Section 62 of the Merchant Shipping Act.
Regulation 40: Training requirements for catering staff and other persons processing
food in the galley. The training requirements are set out in Annex 1 of this Notice. An
exemption under regulation 37(3) may only be issued if there is someone on board who
satisfies the training requirements in Annex 1 (see paragraph 2.2 of this notice).
- 2) From: Maritime and Coastguard Agency
- History: Published 15 July 2014
Recognised Food hygiene or Food safety in catering qualifications.
- See document MIN479 relating to which qualifications are valid for this.
- MIN 479 (M) Maritime Labour Convention, 2006: Food & Catering – Recognised qualifications in food hygiene or food safety in catering for Ship’s Cooks and others processing food in the galley
So you need to get your L2 or L3 food hygiene/safety course certificates and check the course number is listed on the pdf above….
or if you want to take either course ….
For City and Guilds 2 and 3 see Food Safety in Catering/Healthier Food and Special Diets (7150)
The Award in Food Safety in Catering/Supervising Food Safety in Catering can help you meet the minimum requirements laid down by the EU (European Union) to work within a food environment.
The Award in Healthier Food and Special Diets will enable the learner to understand food rectrictions required by many differing individuals, from a dietary need to a religous need.
Information on these courses can be found at http://www.cityandguilds.com/qualifications-and-apprenticeships/hospitality-and-catering/hospitality-and-catering/7150-food-safety-in-cateringhealthier-food-and-special-diets#tab=information&acc=level2
See Bulletin 146 Ships Cook http://www.bahamasmaritime.com/includes/tng/pub/tNG_download4.php?KT_download1=a26da343172a97e78e1b93113a3e40ed
Cayman Island Vessels
SHIP’S COOK CERTIFICATES, MLC –‐ UK MSN 1846 vs Cayman Islands Requirements
“MACI will accept a recognized chef on the basis of their experience and standing as
a ships’ cook in compliance with A3.2.3 provided they have a certificate in food hygiene.”
Chefs can use form MSF 4395 Rev 07/14 to apply for certificate of competency.
Isle of Man Vessels
For Isle of Man current information see MLN 3.2 Food and Catering (Rev.0)
See Part 1 in this document which refers to more than 6 crew!
Holders of Parts 1 and 2 Ships Cook Certificate of Competency do not need to complete the Assessment in Marine Cookery
For those who want to complete the whole course in full:
Part 1 Ships’ Cook Certificate of Competency
Part 2 Ships’ Cook Certificate of Competency
Colleges offering the P1 and P2 course include:
- South Tyneside College see http://www.stc.ac.uk/content/marine-college/ships-cook-certificate-competency-part-1 and http://www.stc.ac.uk/content/marine-college/ships-cook-certificate-competency-part-2