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Hospitality & Culinary Training Courses

The choice of courses; the highly qualified instructors; the latest technology; the Oceanic Training Centre provides our trainees with the finest ingredients for success in the field of the culinary and hospitality industry.

Our training courses are designed to provide the catering crew with the fundamentals of multinational culinary skills, food safety and hygiene principles, galley management and administration, whilst developing the skills and competencies of the ‘front of the house’ crew in the areas of customer service, housekeeping and bar operations.

The theoretical part of our courses is complemented by the practical part, providing best possible learning outcome.

International Cuisine

Our International Cuisine training courses cover a wide range of cuisines ranging from Indian, Italian, Greek, Filipino, Korean, Angolan, Brazilian, Mediterranean, Turkish, Romanian, Croatian, French, Indonesian, Chinese, Danish, Myanmar/Burmese, Lithuanian, Polish to Eastern European cuisine.

The courses are designed to provide the catering crew with the knowledge needed for the preparation of the most popular national dishes and cooking methods, whilst further enhancing their knowledge in menu planning, food culture and culinary habits for each cuisine.

For further information and enrolment please contact us at culinary@oceaniccatering.com

Pastry and Confectionary

Our Pastry and Confectionary trainings offer a number of specialised courses for beginners to experienced catering crew.

The beginners baking course provides basic knowledge for baking and pastry production, whilst an enhanced and advanced course is available for professional and experienced cooks.

The training courses provide the necessary knowledge and skills in selecting baking ingredients according to required use and specification as well as ensuring quality freshness and taste of product.
Experienced catering crew such as professional chefs, can be enrolled in the advanced bakery & pastry enhancement course which will help them acquire skills to produce a wide selection of international baking and pastry goods.

For further information and enrolment please contact us at culinary@oceaniccatering.com

Chef’s Training

Our Chef’s training courses aim towards providing the knowledge and skills required to establish and maintain an efficient and professional galley operation on-board merchant, offshore and cruise vessels.

Our tailored made courses cover a wide range of trainings:

  • Culinary Skill Development Program Level 1 & 2: intended for professional cooks and galley crew, covering the main areas of the chief cook’s field of responsibility including food production, hygiene & safety, and galley administration.
  • Food Preparation and Culinary Arts: intended for aspiring crew wishing to become a cook.
  • Healthy Cooking at Sea: designed for the professional chief cook and messman, covering introduction to a healthful diet.
  • Emergency Cook Training: intended for all food handlers on board commercial vessels covering hot and cold meal production, providing and developing nutritious balanced meals, clean and hygienic work practice and guidelines, food receiving and storage guidelines and basic galley administration.
  • Offshore Cooks Skill Development Program: intended for professional cooks and galley personnel, covering the main areas of the cook’s field of responsibility onboard offshore operations.
  • Advanced Ships Cooks Training: intended for professional ships cooks, this is a hands-on course providing actual training on menu construction and cooking skills.
  • Career Development for Cooks: intended for all cooks dealing with the latest trends in the international culinary industry, nutritional education, HACCP and other fundamentals.
  • Training for Assistant Cooks/Commis de Cuisine: intended for aspiring cooks who wish to work on-board a cruise vessel, covering the main areas of a cook’s field of responsibility including cookery, HACCP, USPH, preparation of nutritionally and healthy-balanced dishes, clean and maintain galley premises.

For further information and enrolment please contact us at culinary@oceaniccatering.com

Messman/Steward Career Development Program

Our “Messman to Chief Cook Career development program” has been developed to provide a blended learning of hands-on and eLearning training, to Messman and Assistant Cooks aiming for a career advancement to Chief Cook.
The program covers the main areas of the chief cook’s field of responsibility including hygiene & safety, food production & galley administration and professional cooking.

Through the eLearning platform, candidates can access a wide range of self-learning material such as menus, recipes, cooking videos and many more.

For further information and enrolment please contact us at culinary@oceaniccatering.com

Food Safety & Hygiene

Food handlers have an ethical responsibility to safeguard food so that it does not cause illness or harm. It is the responsibility of every food handler to ensure that food is not only tasty but also safe.

People are a common source of pathogenic bacteria, so everyone who works with food must have the highest possible standards of personal hygiene and personal habits to avoid contaminating food.

Our Food Safety & Hygiene training courses cover a broad range of areas:

  • Messman/Steward Skill Development & Advanced Programs: designed in compliance to the guidelines set by the MLC 2006.
  • Galley Utility Training: intended for professional food handlers who are interested in working as galley utility on international trading cruise vessels.
  • Hygiene & Food Safety (HACCP): covering food safety and hygiene, preparation cooking and serving processes, facilities cleaning, sanitizing, pest management and HACCP principles.
  • Healthy Seafarer Information Program: raising awareness and prevention of diseases acquired on board or while traveling, effects of alcohol, cigarettes, consumption of drugs and consequences of stress on well-being.
  • US Public Health & Vessel Sanitation Training: intended for all service personnel on board cruise vessels.
  • Skill Development Program for Yacht Steward: designed to enhance the knowledge, skills of stewards in housekeeping services, as well as providing food and beverage service on board a yacht or super yacht.
  • MLC 2006 for Catering Personnel: intended for all food handlers on board commercial vessels.
  • Cadetship Program in the Oceanic Training Centre: intended for future Stewards and Messman.

For further information and enrolment please contact us at culinary@oceaniccatering.com

Customer Service Training

Our Customer Service training courses are designed to develop the skills and competencies of the ‘front of the house’ crew in the fields of:

  • Customer Service: designed to advance the skills, knowledge and attitudes in providing effective customer service.
  • Waiter & Dining Staff: intended for professional food and beverage attendants.
  • Cruise Specific Introduction Seminar: for new hires who are assigned to a specific cruise vessel.
  • Housekeeping Training: designed to enhance the knowledge, skills and attitude of housekeeping staff in housekeeping services, preparing guest’s rooms, providing valet/butler service, laundering linen and guest’s clothes, cleaning premises and equipment in accordance with industry standards.
  • Bar Training: designed to enhance the knowledge, skills and attitude of a bartender/ barkeeper in cleaning bar areas, operating bar, preparing and mixing cocktails, non-alcoholic concoctions, hot drinks and provide wine service in accordance with company standards.

For further information and enrolment please contact us at culinary@oceaniccatering.com

Administration Courses

Our Administration Courses for the catering crew cover a wide range of training areas:

  • Catering Management for Ships Cooks: providing the catering crew with the knowledge and skills to effectively manage the galley operations, while developing their skills in menu planning, stock management and provisions ordering.
  • Catering Administration and Reporting Procedures: developing the skills required to perform victualling procedures and perform proper reporting and budgeting on commercial vessels.
  • Advanced Kitchen Mathematics and Calculations: providing the catering crew with the skills and knowledge for recipe costing and menu planning.
  • Theoretical Training for Catering Personnel: covering the main areas of the cook’s field of responsibility on board offshore operations, including food production, hygiene, workplace safety, and galley administration.

For further information and enrolment please contact us at culinary@oceaniccatering.com

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