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.
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...
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Stock Code: 1166|
Formats Available: CBT (STANDARD LEVEL), VIDEO, BOOK
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...
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Stock Code: 1205|
Formats Available: BOOK, CBT (STANDARD LEVEL), VIDEO
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...
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Stock Code: 1168|
Formats Available: VIDEO, CBT (STANDARD LEVEL), BOOK
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...
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Stock Code: 1163|
Formats Available: VIDEO, BOOK, CBT (STANDARD LEVEL)
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...
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Stock Code: 1165|
Formats Available: CBT (STANDARD LEVEL), BOOK, VIDEO
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...
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Stock Code: 1162|
Formats Available: VIDEO, BOOK, CBT (STANDARD LEVEL)
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...
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Stock Code: 1161|
Formats Available: BOOK, VIDEO, CBT (STANDARD LEVEL)
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...
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Stock Code: 1164|
Formats Available: CBT (STANDARD LEVEL), VIDEO, BOOK
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,...
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Stock Code: 1160|
Formats Available: VIDEO, CBT (STANDARD LEVEL), BOOK
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...
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Stock Code: 1167|
Formats Available: CBT (STANDARD LEVEL), VIDEO, BOOK