Marlins Catering & Hygiene CBT

Catering

The Catering course includes 16 cooking demonstration videos and over 140 recipes from various ethnic cuisines to enable Cooks to prepare meals for mixed nationality crews. The course is intended to familiarise Chief Cooks with the following procedures and concepts:

• cooking efficiently & economically
  
• designing a well balanced menu
  
• the various cooking methods
  
• accurate stock controls
  
• ordering, receiving & storing
  
• temperature control.
  

Hygiene

Food handlers have an ethical responsibility to safeguard food so that it does not cause illness or harm. Galley workers are directly responsible for ensuring that the food served onboard is not only tasty but also safe.

This course covers:

• the importance of personal hygiene and a hygienic environment
  
• high risk foods and how pathogenic micro-organisms can cause food poisoning
  
• how contamination occurs and how to prevent them
  
• cleaning & disinfecting in a food service operation
  
• pest control and preventive practices
  
• the HACCP principles
  
• dealing with an epidemic outbreak
  
• safety practices to avoid accidents or injuries in the workplace.