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Apprenticeship training course

Maritime caterer (level 2)

Helping run hospitality services for passengers and crew on ships.

Qualification level
2
Equivalent to GCSE.
Typical duration
24 months
Apprenticeship category
Catering and hospitality
Maximum funding
£6,000
Maximum amount government will fund
for apprenticeship training.
Skills
Skills an apprentice will learn
  • menu planning to provide a balanced diet for the crew and passengers taking account of the endurance of the fresh produce on board, the ship’s endurance to stay at sea and the nutritional well- being of all crew members who must eat as part of a central ‘messing’ model over an extended period, as well as to provide for different dietary, cultural and religious requirements, shift patterns and night- time working
  • menu costing, catering accounting system and management records
  • understanding the importance of budgeting and economy
  • food and provision receipt and storage procedures, quality and quantity checks and maximization of space to increase the endurance of the vessel
  • storeroom preparation and management, hygienic stock storage and stock rotation to ensure safe working practices on board a vessel
  • stocktaking procedures and the use of basic software and IT skills to support this
  • apply precautions to contribute to the security of the vessel and prevention of pollution of the marine environment including safe disposal of garbage and food waste and the restrictions of waste in line with MARPOL (Marine Pollution) regulations
  • food preparation and cookery, with regard to situational awareness of working onboard a vessel (i.e. a moving environment subject to weather conditions) – to stocks, soups and sauces (hot & cold), fruit and vegetables, meat and offal, poultry, fish and shellfish, rice, pasta, grain and egg dishes, sweets and pastry products (hot and cold desserts), dough and bakery products, sandwiches and salads
  • prepare a hot and cold buffet counter; present and serve a meal
  • comply with current hygiene and food safety legislation
  • be able to use manual and electrical food-preparation and cooking equipment and machinery safely and correctly, including safe and correct use of knives and other safety critical equipment and machinery within the onboard
  • understanding the foundation of customer service and ability and willingness to deliver outstanding customer service to crew and external passengers
  • carry out fire prevention and fire-fighting duties in line with prescribed vessel muster arrangements
  • administer emergency first aid in the event of an accident or incident
  • be able to use survival techniques in the water
  • apply occupational health and safety precautions and safe working practices covering everyday life on board, including COSWP2 and COSHH3 and drugs and alcohol policies
  • comply with statutory and industry regulations for safe working on board vessels and with particular regard for entering and working in enclosed spaces.
  • understanding the hazards and procedures involved in working in enclosed

Full information on Maritime caterer (level 2) is available from the Institute for Apprenticeships and Technical Education.

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