Here are the typical Course Objectives and Description:

Course Objectives:

Upon successful completion of the Shipboard Catering Management course, participants will be able to:

Plan and Organize Catering Operations: Develop comprehensive catering plans, menus, and service schedules tailored to various ship types, crew sizes, and voyage durations, considering international dietary requirements and cultural preferences.

Manage Provisions and Inventory: Implement efficient systems for procuring, storing, inventorying, and managing food, beverage, and catering equipment supplies to minimize waste and ensure cost-effectiveness.

Ensure Food Safety and Hygiene: Apply advanced principles of food safety, HACCP (Hazard Analysis and Critical Control Points), and international maritime health regulations (e.g., MLC 2006) to maintain impeccable hygiene standards in the galley and dining areas.

Lead and Manage Catering Personnel: Effectively supervise, train, motivate, and manage catering staff, assigning tasks, monitoring performance, and fostering a positive and productive work environment.

Control Costs and Budgets: Develop and manage budgets for the catering department, monitor expenditures, implement cost-saving measures, and prepare financial reports.

Maintain Galley Equipment: Understand the operation and basic maintenance requirements of various galley equipment to ensure their safe and efficient use and identify common malfunctions.

Address Nutritional Needs: Plan meals that meet the nutritional requirements and dietary restrictions of seafarers, promoting health and well-being on board.

Implement Waste Management: Develop and execute strategies for efficient waste segregation, reduction, and disposal within the catering department, adhering to environmental regulations.

Handle Emergency Situations: Respond effectively to catering-related emergencies, such as power failures, equipment breakdowns, or food contamination incidents.

Ensure Compliance: Understand and comply with all relevant national and international maritime regulations pertaining to shipboard catering and welfare.


Course Description:
 

The Shipboard Catering Management course is an intensive program designed for experienced ship's cooks, chief stewards, catering officers, or those aspiring to leadership roles within a vessel's catering department. This course delves into the intricate details of managing a ship's entire food and beverage service, moving beyond the fundamentals of culinary skills to encompass administrative, logistical, financial, and personnel management aspects.

Participants will explore best practices in menu planning, provision procurement and control, advanced food safety and hygiene protocols (including HACCP implementation), and waste management specific to the maritime environment. A significant portion of the course focuses on leadership and human resource management within the catering team, covering topics such as staff training, performance evaluation, and conflict resolution. Furthermore, the curriculum addresses financial management, budgeting, and cost control strategies to ensure the economic viability of the catering operation. Emphasis is also placed on understanding and complying with international maritime conventions, particularly the Maritime Labour Convention (MLC 2006) concerning crew welfare and provisions. Through theoretical instruction, case studies, and practical exercises, candidates will develop the strategic thinking and operational expertise required to effectively and efficiently manage a modern shipboard catering department.