Apprenticeship training course

Maritime caterer (level 2)

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Information about Maritime caterer (level 2)

Helping run hospitality services for passengers and crew on ships.

• Knowledge, skills and behaviours:
  View knowledge, skills and behaviours

  Knowledge

  • 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

  Skills

  • 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

  Behaviours

  • In emergencies, apprentices are expected to follow orders immediately, safely and in a calm manner whilst being prepared to challenge apparent uncertain or unsafe practice.
  • In normal working conditions, maritime caterers are required to:
  • follow safe working practices including those covering enclosed
  • do what is necessary to manage their own and colleagues’ fatigue
  • carry out their duties efficiently to the best of their ability
  • comply with company rules and procedures
  • work as part of a team to encourage others and engender team spirit
  • be considerate towards fellow seafarers, particularly
  • those who need to sleep whilst others are awake
  • in being punctual when joining their vessel, returning from shore leave, and reporting for working shifts and safety-related duties
  • in use of shared facilities
  • in terms of equality, diversity and respect for other cultures
  • take precautions to prevent pollution of the marine
• Apprenticeship category (sector): Catering and hospitality
• Qualification level: 2; Equal to GCSE
• Course duration: 24 months
• Maximum funding: £6,000 ; Maximum government funding for ; apprenticeship training and assessment costs.

View more information about Maritime caterer (level 2) from the Institute for Apprenticeships and Technical Education.