Hard Skills
AdvancedCulinary ArtsThe ability to prepare, cook, and present high-quality meals using various techniques and ingredients suitable for maritime environments.
AdvancedFood Safety and HygieneAdherence to international standards for food handling, storage, and sanitation to prevent foodborne illnesses on board.
IntermediateProvisioning and Inventory ManagementPlanning and managing food supplies, estimating quantities for long voyages, and maintaining inventory levels under budget constraints.
IntermediateNutrition and Menu PlanningDesigning balanced menus that meet the dietary requirements and cultural preferences of a diverse crew.
IntermediateMaritime Emergency ResponseKnowledge of fire safety, abandon ship procedures, and basic first aid specific to the galley and vessel environment.