Course catalogue

This course is to gain knowledge of wet heat cooking methods.

1. Wet Heat Cooking Methods

a. Cook a Fillet of Salmon using the “Poaching” cooking method.

b. Cook vegetables using the “Boiling” cooking method.

c. Cook Fish en Papillote using the “Steaming” cooking method.

d. Cook Beef Short Ribs using the “Braising” cooking method.

e. Cook small cuts of meat using the “Stewing” cooking method

This course is to gain knowledge of baking bread and pastries.

1. Bread and Pastries

a. Lean Dough - Baguette 

i. Define a lean dough

ii. Know the properties of the ingredients used.

iii. Practice the types of kneading in preparing a baguette. 

iv. Know when the dough is ready for proofing or when the gluten has already formed.

v. Know when the different stages of proofing and the number of minutes for each step.

vi.    Know when the bread is already done with the correct texture and color.

b. Sweet Dough – Cinnamon Roll

i. Define a sweet dough

ii. Identify the ingredients and follow the procedure in making a cinnamon roll.

iii. Knead the dough using the techniques shown in the presentation and know when the gluten has formed.

iv. Know the different kinds of yeasts and its action on breads.

v. Prepare and bake a cinnamon roll using the recipe and the techniques learned in the presentation.

c. Pastries – Cream Puff and Éclair

i. Know the two components of cream puff – the choux pastry and the filling

ii. Prepare and bake a choux pastry using the ingredients and techniques from the presentation.

iii. Prepare the vanilla pastry cream filling using the ingredients and the techniques from the presentation.

iv. Fill the cream puff and éclair with the vanilla pastry cream filling and present on a pastry plate.

d. Pastries – Tartlets

i. Make a sweet tart dough (pate sucree) using the techniques presented in the video

ii. Prepare fillings for tartlets and know the correct consistency

iii. Prepare and present fruit tartlets.

e. Quick bread – Scones

i. Identify the mixing technique to achieve the desired consistency

ii. Explain the effect of cold ingredients in the batter

iii. Identify the leavening agent used for the mixture

iv. Prepare and bake scones using the techniques presented in the video

This course is to gain knowledge of dry heat cooking methods.

Learning Objectives:

1. Dry Heat Cooking Methods

a. Cook a Salmon en Croute using the “Baking” cooking method.

b. Cook a whole chicken using the “Roasting” cooking method.

c. Know how to prepare a chicken for roasting.

d. Grill a steak using the “Grilling” cooking method. 

e. Cook a Fish fillet using the “Shallow Frying” cooking method.

This course is to gain knowledge of various food products.

Objective:

Planning a varied, healthy and nutritious menu, looking into the 5 course food groups of a healthy meal and ingredients for specific dietary needs.

Learning Objectives:

1. Product Knowledge, Nutrition, and Dietary Needs of Individuals

a. Increase knowledge of products used in specialty cuisines

b. Identify the types of grains and in what cuisine they are used for.

c. Explain the five core groups of a healthy meal.

d. Explain the macronutrients and micronutrients and identify the food sources. 

e. Design a meal for specific dietary needs.

f. Differentiate Halal from Kosher

This course is to gain knowledge of stocks and soups.

1. Stocks and Soups

a. Stocks

i. Prepare a Vegetable stock Sauce using the recipe and techniques learned in the module.

ii. Prepare a Chicken Stock Sauce using the recipe and techniques learned in the module.

iii. Prepare a Fish Stock Sauce using the recipe and techniques learned in the module.

b. Soups

i. Identity the principles in making a cream soup and apply it in preparing, cooking and presenting a Cream of Broccoli Soup and a Cream of Mushroom Soup

ii. Identity the principles in making a clear and hearty soup and apply it in preparing, cooking and presenting a Minestrone Soup and a Chicken Broth Soup

1. Sauces

a. Sauces

i. Prepare a Bechamel Sauce using the recipe and techniques learned in the module.

ii. Prepare a Velouté Sauce using the recipe and techniques learned in the module.

iii. Prepare a Tomato Sauce using the recipe and techniques learned in the module.

iv. Prepare a Hollandaise Sauce using the recipe and techniques learned in the module.

v. Know the variations or derivatives of a Hollandaise Sauce

vi. Prepare an Espagnole sauce using the recipe and techniques learned in the module.

This course is a course containing menu planning and cost control for seafarers onboard vessels. 

The goal is to ensure healthy and varied menu onboard. 

Objective:

Menu planning key factors, such as type of menus, economics, time, equipment, food selection, culture and special needs.

Learning Objectives:

1. Menu Planning and Cost Control

a. Explain the key factors in menu planning.

b. Identify food prohibitions affecting menu planning

c. Explain the structure of a menu plan.

d. Plan a menu using the daily recommendations of the MyPlate Nutrition Guide

e. Explain the composition of a “healthy eating plate”

f. Make a menu plan for a theme related specialty day.

g. Apply appropriate cost controls to menu planning.

h. Explain the factors that affect victualing cost.

i. Identify the three categories of provisions.

j. Explain the two ordering systems of provisions.

k. Identify the receiving standards of food products

This course is to gain knowledge.

1. Learn to work effectively by following the schedule, including allotted time for preparation, mise en place, cooking, serving, cleaning up and sanitizing, and organizing the galley.

2. Maintain galley cleanliness by following a schedule that includes guides on what to clean, when, who will clean, and how to clean.

3. Identify and learn to record or log time and temperature controls such as Food Cooked to Order Temperature Monitoring Log, Cooling Log, Cold PHF Storage Temperature Log, PHF Receiving Monitoring Log, and food thawing log.

This course is to gain knowledge about the Ebola virus.

Learning Objectives:

1. To explain what Ebola is and how the virus spreads and what its symptoms are.

2. This program is designed to be a timely reminder of the dangers of Ebola, and how it could affect ships scheduled to visit affected ports.

3. To learn how crew members can protect themselves.

4. To know what Masters, Ship Owners, and Managers can do to help crew members safe from harm.

5. Tom emphasize the importance of following strict health protection guidelines.

This course is to gain knowledge about Vegetable Oil.

Learning Objectives:

1. To learn how to effectively and efficiently handle and stow vegetable oil

2. To know the hazards of handling and carrying vegetable oil cargo on tanker ships