GLAM Yachting Day – 9th September 2021- Cannes
September 14, 2021Glam Yachting, Global Logistics & Management, is a new interactive platform which offers dedicated and customized services […]
Here are the latest stats on the assessment to date. Thanks to Cedric at Secrets de Cuisine for providing this information:
Main reasons for failure:
ANALYSIS OF FAILURE REASONS:
1. A majority of qualified chefs passed the exam at first attempt however the % of failure is mainly due to a lack of theoretical knowledge related to the maritime industry ( Health and Safety in maritime environment, MARPOL, cultural and religious requirement and specific diet for shift workers, food costs and provisioning)
2. Surprisingly more failures occurred during the savory assessment than pastry assessment for various reasons such as time management, lack of practice in several aspects of basic cookery, like de-boning a simple cut of meat, or fish filleting for example. Not being successful in one technical aspect of the assessment does not generate an overall failure. Those candidates that did not pass this module had numerous unsuccessful aspects to their assessment.
As an example :
Fillet a sea bass – Technique not mastered at all, fillets are damaged and there is a lot of flesh left on the bone
Prepare and cook a sea bass fillet – Fish served with bones and scales left, overcooked and not seasoned.
Make an hollandaise sauce – Split and sabayon technique not mastered properly.
Overall – Dish not correct to serve to the final consumer (for instance crew members)
3. Language and understanding has been an issue for 3 of the candidates and lead to a failure in written exam (paper dictionary is allowed during the assessment)
4. The mini prep course has been a great help for candidates qualified and unqualified alike however some of them were too far off the mark.
After the exam an appraisal has taken place and further training and work experience recommend to the candidate.