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SERIES

Catering Onboard Ship Series Series of 10 items

Healthy food is a vital part of all seafarers’ welfare on board. When crews eat a balanced and nutritious diet, they are more contented, more productive and less likely to have accidents. MLC 2006 regulations have laid down new catering standards for food and drinking water on board vessels, ensuring suitable quantity, quality, nutritional value and variety is available that is prepared and served in hygienic conditions.

The Catering on Board Ship Series addresses the new MLC 2006 regulations and aims to help improve the standard of catering on board by emphasising the importance of food safety, the relationship between diet and health and by motivating cooks to plan and produce ealthier
and more varied meals, while making good use of the provisioning budget.

Each part in this series is accompanied by an electronic workbook which highlights key learning points and contains information on further resources as well as assessment questions. Where appropriate, printable recipes are also provided.

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Basic Soups, Stocks and Sauces - Part 7

This programme explains to cooks how to make basic stocks, soups and sauces including the five so-called ‘mother’ sauces that underpin much international cuisine, plus their derivatives. Featured recipes are shown in detail to illustrate the cooking methods, utensils and ingredients used; full recipes are provided in the accompanyingworkbook. Regulations addressed Maritime... Learn More

Stock Code: 1166| Formats Available: CBT (STANDARD LEVEL), VIDEO, BOOK

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Bread, Pastry and Basic Puddings - Part 10

The final part shows how to make bread (yeast and non-yeast, oil-rich, butter-rich, sweet, wholemeal, flavoured), basic pastry and other popular varieties of pastry and, finally, desserts. The types of bread demonstrated address different religious, cultural and dietary requirements. How yeast works to make dough rise is explained. As with... Learn More

Stock Code: 1205| Formats Available: BOOK, CBT (STANDARD LEVEL), VIDEO

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Dry Heat Cooking Methods - Part 9

Part 9 demonstrates the dry heat cooking methods for meat, seafood, poultry and vegetarian food: baking, roasting, grilling and shallow frying. Recipes are shown that illustrate the basic principles of dry heat cooking methods and these and more recipes are included in the accompanying workbook Regulations addressed Maritime Labour Convention (MLC) 2006 Standard... Learn More

Stock Code: 1168| Formats Available: VIDEO, CBT (STANDARD LEVEL), BOOK

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Healthy Eating Guidelines - Part 4

This part educates the crew about sensible eating (and drinking) choices. The overall message is one of freshness, balance and moderation in eating a diet made up all the food groups. The risks of not eating healthily are explained, ranging from serious illnesses (such as cardiovascular disease, diabetes and certain... Learn More

Stock Code: 1163| Formats Available: VIDEO, BOOK, CBT (STANDARD LEVEL)

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Kitchen Equipment - Part 6

Under MLC 2006, the ship must be supplied with adequate equipment for the catering department. This programme shows the standard kitchen equipment items that are needed in the galley, how to use them safely and effectively and how to maintain them. Different types of knives are shown, along with demonstrations... Learn More

Stock Code: 1165| Formats Available: CBT (STANDARD LEVEL), BOOK, VIDEO

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Management and Record Keeping - Part 3

In this programme, cooks learn how to manage their tasks effectively and to make the best use of everyone’s time. All routines and operations including hours of rest must be documented, not only to comply with MLC 2006 but also to stay on top of the workload. Documents include the... Learn More

Stock Code: 1162| Formats Available: VIDEO, BOOK, CBT (STANDARD LEVEL)

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Menu Planning and Cost Control - Part 2

This programme helps the cook to prepare in advance, so that they have what they need on board. It shows how to plan a varied menu that is healthy and nutritious and meets the crew’s cultural, religious, medical and individual needs and preferences, including those working at night. Recommendations are... Learn More

Stock Code: 1161| Formats Available: BOOK, VIDEO, CBT (STANDARD LEVEL)

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Product Knowledge - Part 5

Part 5 will increase cooks’ knowledge of food products (such as meat, fish, vegetables, fruit, starch, grains, pulses, national products, herbs and spices). The aim is to encourage cooks to create more varied menus, to increase efficiency and cost-effectiveness through, for example, understanding how cheaper cuts of meat can be... Learn More

Stock Code: 1164| Formats Available: CBT (STANDARD LEVEL), VIDEO, BOOK

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The Galley Inspection - Part 1

This programme emphasises the fact that good hygiene in the galley is enforced by law and shows the Master (or the assigned senior officer) what to look for during a galley inspection to detect inadequate hygiene, attire, record keeping and stock rotation. It is their responsibility to inspect the galley,... Learn More

Stock Code: 1160| Formats Available: VIDEO, CBT (STANDARD LEVEL), BOOK

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Wet Heat Cooking Methods - Part 8

In this part, the cook is taken through each of the wet heat cooking methods for meat, seafood, poultry and vegetarian food: braising, boiling, poaching, steaming and stewing. Recipes are demonstrated that illustrate the basic principles of wet heat cooking methods and these and more recipes are included in full... Learn More

Stock Code: 1167| Formats Available: CBT (STANDARD LEVEL), VIDEO, BOOK

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Crisis Communications - You & the Media

Most ships'officers, at some time in their working lives will find themselves facing the press. In this video training package, senior officers are offered practical advice on how to handle relations with the media. The amount of interest shown by the public in marine emergencies, particularly if environmental pollution or loss... Learn More

Stock Code: 573| Time: 19 minutes |

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Cyber Security At Sea Training Course

The shipping industry has recently been alerted to the impact that cyber threats have had on businesses of all sizes around the world. These very real threats have come in the form of high-profile ransomware and other computer system breaches, that could severely affect the safety of any company's crew,... Learn More

Stock Code: 1298|

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Pricing (Online Subscription): Standard £140.00

Offshore Helideck Inspections

The helideck on offshore installations is a safety critical area and it must always be fit for use. To ensure that the relevant criteria are met an inspection, a regime for helidecks in the UK sector has been established by the Health and Safety Executive.The condition of every deck served... Learn More

Stock Code: 655| Time: 18 minutes |

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Offshore Supply Safety

The objective of this training package is to improve the safety on vessels involved in offshore supply operations. The programme is divided into five modules dealing with the practical aspects of each operation. It can be watched in its entirety or each module can be viewed separately, for instance, as... Learn More

Stock Code: 1102|

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SERIES

Food Safety at Sea Series of 4 items

There are many hazards on board ship but hazardous food is one of the easiest to avoid. The four part Food Safety at Sea Series considers the risks that food poses to seafarers on all types of ship, as well as passengers on cruise ships and ferries, and how best they can be avoided.

Target Audience
Ships' Masters, senior officers and all catering crew

Main Topics

Four Main Kinds of Food Contamination
Delivery, Storage, Preparation and Cooking
Personal Hygiene
Pest Control and Cleaning

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Delivery, Storage, Preparation and Cooking

This training package explains best practice in food suppliers, storage, preparation and cooking. It emphasises that suppliers must be reputable and that products must be in date. It details how food must be stored secure from pests and maintained at correct temperatures, and that different foods need different preparation methods,... Learn More

Stock Code: 992| Time: 23 minutes | Formats Available: VIDEO, CBT (STANDARD LEVEL), BOOK

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Hazards and Controls

This training package illustrates the four principal hazards of food contamination: pathogenic bacteria, physical objects, chemicals and allergenic substances. All could cause sickness or injury, affecting crew efficiency and passenger comfort, even risking ship safety in extreme cases. All are easily avoidable by following the correct control measures. The other... Learn More

Stock Code: 991| Time: 27 minutes | Formats Available: VIDEO, BOOK, CBT (STANDARD LEVEL)

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Personal Hygiene

This training package emphasises that the most important way to avoid food related illnesses is diligent personal hygiene and wearing the correct clothing. It provides comprehensive guidance on maintaining a clean routine and advice on appropriate attire. Target Audience Ships' Masters Senior officers All catering crew Main Topics ... Learn More

Stock Code: 993| Time: 17 minutes | Formats Available: VIDEO, CBT (STANDARD LEVEL), BOOK

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Pest Control and Cleaning

This training package describes the measures required to prevent pests gaining access to galleys and storage areas and details the thorough cleaning and sanitizing procedures necessary in food areas to prevent contamination. Target Audience Ships' Masters Senior officers All catering crew Main Topics Four Main Kinds of Food... Learn More

Stock Code: 994| Time: 16 minutes | Formats Available: VIDEO, CBT (STANDARD LEVEL), BOOK

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Port Security - Know Your Port

The world is now perceived as a more dangerous place, and security has been uppermost within all circles of the Shipping Industry for many years. Recently, terrorists have targeted ships while in port with port workers being threatened and injured. Port Security is therefore paramount. In conjunction with the International Maritime... Learn More

Stock Code: 931| Time: 20 minutes |

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Sea News - Volume 1

This is the first in a series of magazine programmes from Videotel. It brings to you issues and events that effect you and your life at sea. Learn More

Stock Code: 949| Time: 25 minutes |

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Sea News - Volume 2

This is the second in a series of magazine programmes from Videotel. It brings to you issues and events that effect you and your life at sea. Learn More

Stock Code: 961|

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Social Media at Sea - Want to Be Famous

It is a fact today that ships’ crews are much smaller in number than they used to be so there is far less opportunity for social engagement at sea. However, since the use of the internet on board has now become commonplace, there has also been a revolution in the... Learn More

Stock Code: 1218| Time: 18 minutes |

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The Work of the Emergency Response and Rescue Vessel

The video examines the work of the Emergency Response and Rescue Vessel (ERRV) in offshore oil and gas fields. It covers the major procedures that are essential to these vessels’ operations. It reminds the audience that the fundamental task of ERRVs is to save lives. These vessels and the personnel... Learn More

Stock Code: 1219|

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