Course Description:

This course is designed to upgrade and refresh the management level and skill of a Chief Steward, Chief Cook, 2nd Cook and Messman potential for promotion in Catering Management.

The course modules will touch on proper food handling and personal hygiene guided by HACCP, Principles and Preparation in Vegetable, Meat, Poultry and Fish Cookery, Familiarization of Cooking Terms and Kitchen Equipment and Utensils, Proper Table Set – Up and Napkin Folding, Tips and Consideration in proper Menu Planning, Cooking Methods, Unit Conversion and Manual Computation of Victualing Rate.

The modules enumerated below shall be given appropriate time allocation both for lecture or theoretical preparation in a compiled handbook.

Course Outline: 

    • Proper Hygiene and Sanitation / HACCP
    • Awareness in Food Preparation
    • Culinary Terms and Kitchen Equipments
    • Table Set-Up and Napkin Folding
    • Menu Planning
    • Victualing

Candidates: Open for messman, 2nd cook, chief cook, chief steward. with a minimum numbers of                      (5) participants and with a maximum numbers of (15) participants.

Course Duration: 3 Days

Courses Inclusion:

    • Handouts / Training Materials
    • Souvenir Item and Snacks
    • Training Certificates with Digital Picture