What is the Marine Cook Program?
This program is a 39-week program which will prepare students for careers as marine cooks, working in an offshore environment. Students are required to complete all aspects of the course curriculum as well as the Marine Emergency Duties (MED) segment, and a 28-day work term (sea-time) which involves working in the galley of an offshore commercial vessel. This program is designed to meet the ever-growing demand for professionals within the food service industry, with an emphasis on the offshore environment.
What are the entrance requirements?
Applicants to this program must possess one of the following: A Provincial High School completion, or equivalent, or Grade XI Public Examination pass, or equivalent, or Adult Basic Education graduation certificate, or Persons 19 years of age or older who do not meet the educational prerequisites for this program may be considered on an individual basis under the Mature Student Clause.
What topics and certifications are covered in the program?
Cooking includes appetizers, salads, soups, sandwiches, main dishes, side dishes, meat, poultry, fish, shellfish, pasta, and vegetables. Baking includes breads, rolls, pies, cakes, cookies, squares, and desserts.
Other training includes galley safety, hygiene, and sanitation; food preparation; quality assurance and control; food presentation and serving; menu planning; and budgeting, purchasing, and inventory control.
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