Ship cook 4th grade

• peculiarities and organization of seafarers’ nutrition in various navigation conditions;
• recipes and requirements for cooking technology, quality, shelf life, storage conditions, portioning, presentation and distribution of dishes and culinary products requiring medium-complexity culinary processing;
• technology of baking bakery and confectionery products;
• basics of rational nutrition;
• types, properties and methods of processing raw materials and semi-finished products used for preparing dishes and culinary products of medium complexity;
• features of the arrangement, equipment and outfitting of the galley and galley utility rooms;
• structure and rules for the operation of galley equipment and production inventory;
• rules for menu planning, placing food orders, keeping records and preparing inventory reports;
• English language within the scope of qualification;
• basic knowledge of ship structure and equipment.

• prepare and distribute food to the ship’s crew members;
• prepare dishes and culinary products requiring medium-complexity culinary processing;
• prepare cold dishes, appetizers and complex sandwiches; various salads from fresh and boiled vegetables with meat or fish; vinaigrettes; fish under marinade; jellied dishes; natural herring with garnish;
• cook meat, meat-and-bone, fish and mushroom broths; clear, puréed, sweet and milk soups;
• prepare various types of sautéed bases and sauces (tomato, onion, steam, milk, etc.); main courses of meat, fish, vegetables and cereals in boiled, stewed, baked and fried forms (boiled meat, stew, goulash, meatballs, cutlets in sauce, boiled, fried and steamed fish, stuffed vegetables, vegetable and cereal casseroles, etc.); sweet dishes; hot and cold beverages;
• prepare unleavened and yeast dough and products made from it: dumplings, vareniki, pies, cheesecakes, homemade noodles, etc.

• preparing food supply orders and controlling the quality of products delivered to the vessel;
• menu planning and submitting it for approval to the chief mate, and in his absence — to the master of the vessel;
• maintaining cleanliness and order in the galley, galley utility rooms and equipment, galley utensils and refrigerators;
• taking measures for timely receipt and necessary repair of galley equipment and other property;
• baking bakery and confectionery products.

To register for a training course, you must provide copies of the following documents:

1. Ukrainian passport (1st, 2nd, 3d page and registration), or ID card (pages 1 and 2 and extract), or permanent/temporary residence permit;

2. Taxpayer registration number (VAT identification number) / (formerly identification number)

3. Working diploma with confirmation (for cadets: certificate from an educational institution, or cadet ticket, or record book);

4. Seaman’s identity card (1 page and last voyage);

5. Ukrainian passport for travel abroad (1 page);

6. Medical certificate;

6. Photo 3×4.