Course catalogue

Who is the course for?

This course is for all deck officers and crew expected to undergo a SIRE 2.0 inspection.

Is previous experience required?

No previous experience is required to complete this course.

How will the course benefit me?

The course will benefit shipboard personnel by providing them with an understanding of the items covered in the Cargo and Ballast Operations section of the SIRE 2.0 inspection.

How will the course benefit my company?

The course will benefit companies by providing evidence of training in the compliance with inspection protocols and standards expected by chapter 8 of the SIRE 2.0 inspection.

What standards are referenced in the course?

• The Ship Inspection Report (SIRE) 2.0 Programme

• The International Safety Guide for Oil Terminals and Tankers (ISGOTT)

Is there an assessment? 

Yes, there is an exam with 2 attempts and a 70% pass mark.

Who is this course for?

All personnel employed on a vessel with lifeboats that have release systems.

Is previous experience required?

No previous experience is necessary to complete this course. 

How will this course benefit me?

This course will give learners an awareness of lifeboat release and retrieval systems, including how the equipment is operated and maintained correctly and safely.

How will this course benefit my company?

​The course will ensure that learners are following best practice as detailed in national and international legislation and company procedures.

What standards are referred to in this course?

The International Safety Management (ISM) Code

The International Convention for the Safety of Life at Sea (SOLAS)

The International Life-Saving Appliance (LSA) Code

The International Convention on Standards of Training, Certification and Watchkeeping for Seafarers (STCW)

Is there an assessment?

Yes

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