Section 1-5

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Scope and Application

1.1 Purpose

  1. To give effect to the provisions of the following International Labour Conventions: Food and Catering (Ships’ Cook) Convention, 1946; and Certification of Ships’ Cooks Convention, 1946.
  2. Compliance with the Canadian regulatory requirements under the Canada Shipping Act, 2001 for the carriage of a duly certificated ships’ cook.

1.2 Scope

  1. To provide individuals with an understanding of the duties of a cook associated with the marine environment on board ships.
  2. To provide adequate training for developing the knowledge, skills and attitudes necessary to achieve success and gainful employment as a ships’ cook.

1.3 Effective date

  1. This document enters into force on the day the Canada Shipping Act, 2001 come into force.

Course Pre Requisites

2.1 General

  1. Physical fitness
    1. Trainees must meet the provincial Health Act requirements.
  2. Education Standard
    1. Applicants to meet institute, establishment or employers entry requirements.

2.2 Course Approval Conditions (General)

  1. Location
    1. Access to the course location to be easy and suitable
  2. Environment and Facility
    1. Suitable teaching environment, kitchen to have government approval.
  3. Equipment
    1. Compliance with the detailed equipment requirements prescribed in this document for a class of 12.
  4. Course Content
    1. Compliance with the detailed course content as prescribed in this document.
  5. Course Duration
    1. A total of 710 hours. comprising of 550 hours of theoretical and practical training and an additional 160 hours of specific practical training.
    2. Candidates seeking admission to the course who have completed a minimum of 3 months galley related sea service may undergo course pre-entry test conducted by the school which may include basic arithmetic. Candidates who pass the test may be accepted into a shorter course of a minimum 360 hours duration. Courses may vary between 360-710 hours depending on the assessment made by the school.
  6. Main Instructor Qualifications
    1. Approved main instructor to hold:
      1. A Ships’ Cook Certificate/or a certificate with Interprovincial chef de cuisine seal or Canadian Federation of chef de cuisine or equivalent, with appropriate one month sea service.
      2. Teaching qualifications acceptable to Transport Canada.

Equipment Requirements

3.1 General

  1. Following minimum equipment is required for a class of 12.

3.2 Major Cooking Appliances

  1. Bake and roast oven, electrical
  2. Hot top burners, individual and griddle electrical
  3. Broilers, Capacity
  4. Deep fat fryer, electric, double basket
  5. Toaster operation
  6. Micro-wave oven operation
  7. Freezer/Refrigerator

3.3 Mechanical Kitchen Appliances

  1. Meat slicer
  2. Food mixer
  3. Food grinders
  4. Dishwashing machine

3.4 Kitchen smallware

  1. Cutting implements two per student to include
    1. peeling knife
    2. paring knife
    3. boning knife
    4. French knife
  2. Pots - Pans - Strainers
  3. Serving utensils
  4. Baker’s hand equipment
  5. Cutting board
  6. Knife sharpeners

Course Curriculum

4.1 General

  1. Fundamental Requirements
Subjects Allocated time in hours
a. Personal Hygiene
b. Galley and storage area sanitation
c. Dish sanitation
d. Menu Planning
e. Purchasing and storage
f. Recipes 30
g. Stocks and soups 30
h. Sauces 30
i. Butchering knowledge (Minimum) 15
j. Preparation and cookery of meat 20
k. Preparation, cooking and serving of fish 40
l. Fruits 15
m. Nutrition 30
n. Vegetables fresh and frozen 50
o. Desserts
p. Cookies, cakes and flour mixtures
q. Baking
r. Flour, bread and rolls
s. Micro Wave Cooking 15
t. Sousvide Cooking 5
u. Garbage handling and disposal 10
v. Job Safety 15
Total 550

4.2 Additional Practical Training Requirements

Subjects Allocated time in hours
a. Deep fry cooking 120
b. Egg Cookery (Breakfast) 30
c. Sandwich making 10
Total 710

4.3 Desirable Attitudes

  1. Students to acquire following desirable attitudes during training.
    1. Willingness to follow instructions
    2. Co-operation with fellow workers
    3. Proper employer/employee relationship
    4. Safety consciousness
    5. Personal conduct and neatness
    6. Discipline


5.1 General

  1. Personal hygiene
  2. Galley and Storage Area Sanitation
  3. Dish Sanitation

5.2 Purpose

  1. To provide knowledge of basic rules, sanitation code and Health Act, and skills required to establish and maintain procedures relating to hygiene and sanitation which will result in an environment suitable for food storage, preparation and maintenance of good housekeeping.

5.3 Training Objective 1

  1. Demonstrate through assigned tasks necessity for enforcement of personal hygiene and dangers of not conforming to the requirements.

5.4 Enabling Objectives

  1. Demonstrate appropriate dress requirements
  2. Provide accepted check list for personal hygiene
  3. List procedures required to maintain a sanitary environment
  4. Describe the diseases which way develop in unsanitary conditions

5.5 Training Objective 2

  1. Provide instruction and demonstrations in the correct procedures for receiving, handling and storage of food including maintenance of galley and equipment in compliance with sanitation requirements.

5.6 Enabling objectives

  1. Identify conditions which encourage rodents and insects. Methods of detecting their presence and preventive measures.
  2. Provide instructions in the correct handling of food, maintenance of correct temperatures for storage and destruction of refrozen and damaged cans.
  3. Identify proper use of cleaning aids, detergents and disinfectants.
  4. Instruct correct procedures for operation, cleaning and maintenance of galley and equipment.
  5. Identify the conditions for the elimination of infectious food-borne diseases.

5.7 Training Objective 3

  1. Demonstrate through assigned tasks ability to maintain effective dish sanitation.

5.8 Enabling Objectives

  1. Demonstrate correct operation and maintenance of dishwashers to ensure sanitation, use of detergents and additives.
  2. Identify types of harmful chemical changes caused by bacteria and the conditions bacteria need to multiply.
  3. Provide instructions in recognition of food poisoning from improper cleaning.

5.9 Evaluation

  1. Theory test on hygiene and sanitation
  2. Practical tasks designed to evaluate hygiene and sanitation procedures in galley and storage areas.

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