Available courses

ADVANCE BAKING COURSE

You’re looking to take your baking skills to the next level, consider an Advanced Baking Course. Here are a couple of options:

  1. Advanced Baking Course at Cookery School (London):

    • This eight-week series covers a wide range of techniques, including:
    • The course includes hands-on experience, expert teaching, and the use of sustainably sourced, high-quality ingredients.
    • You’ll leave with the knowledge and understanding to create delicious recipes at home.

BAKING COURSE

BAKING COURSE can provide you with valuable knowledge and skills related to the art and science of baking. Here are some things you might learn in a baking class:

  1. Baking Bread: You’ll delve into the intricacies of bread-making, from understanding different types of yeast to kneading techniques and proofing. 

  2. Baking and Decorating Cakes: In a baking course, you’ll explore cake baking, frosting, and decorating. You’ll learn about cake layers, fillings, and how to create beautiful designs using fondant, buttercream, and other techniques.

  3. Baking Fundamentals: These cover essential skills like measuring ingredients accurately, understanding the role of fats, sugars, and leavening agents, and mastering temperature control in the oven.

  4. Pastry Work: Pastry arts involve creating delicate pastries, tarts, and pies. You’ll learn about different types of pastry dough (such as puff pastry and shortcrust) and techniques for creating flaky, tender pastries.

  5. Measurement and Conversion: Baking requires precise measurements.

BREAD AND PASTRY COURSE

BREAD AND PASTRY PRODUCTION NC II 

Qualification consists of 
competencies that person must achieve to be able to clean equipment, tools and 
utensils and prepare, portion and plate pastries, breads and other dessert items 
to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury 
lines/cruises and other related operations. 
This Qualification is packaged from the competency map of Tourism 
Sector (Hotels and Restaurants) as shown in Annex A.

VICTUALLING COURSE

VICTUALLING COURSE- refers to meal planning and shopping for a passage on board a boat. When at sea, there are no convenience stores, so proper planning is critical for a happy, healthy, and successful time afloat. Here are some key considerations for victualling:

  1. Nutrition: Ensure a balanced diet with protein, vitamins, minerals, and carbohydrates. Hydration is crucial, especially in tropical climates where a crew might drink up to 6 liters of water daily.

  2. Refrigeration: Properly manage refrigeration, as running fridges or freezers require space and fuel. Contingency plans for refrigeration failure are essential.

  3. Fresh Food: Fresh fruit is desirable but has a short shelf life. Consider cooking methods (e.g., gas), utensils (can openers, coolboxes), and other essentials like tea towels and washing up detergent.

  4. Water: Store and manage water efficiently. Consider water purification tablets, water makers, and extra bottled water.

  5. Food Organization: Split food into day bags for longer passages. Keep heavy food and water low in the boat to maintain stability.

FOOD HANDLING COURSE

Food handling is the process of preparing food that is safe for public consumption. Essential to implementing safe food handling is that food handlers receive training on personal hygiene and sanitation, cooking and storing food at appropriate temperatures, and other safe food handling practices. An integral part of food safety, food handling should always be a priority.

GALLEY/KITCHEN SAFETY

Proper Galley/Kitchen hygiene includes Washing your hands when entering the galley or after using the restroom and drying them with disposable towels. Eliminating all spoiled or contaminated food promptly. Clearly labeling food products and storing them at the appropriate temperatures. Cleaning and disinfecting the galley and utensils each day.

FOOD SAFETY

FOOD SAFETY- Foodborne illnesses are usually infectious or toxic in nature and caused by bacteria, viruses, parasites or chemical substances entering the body through contaminated food. Chemical contamination can lead to acute poisoning or long-term diseases, such as cancer. Many foodborne diseases may lead to long-lasting disability and death. Some examples of food hazards are listed below.

FOOD HYGIENE with HACCP

HACCP is an acronym, which stands for Hazard Analysis & Critical Control Point. It is an internationally recognised system for preventing and managing food safety hazards. It looks at the different hazards that could enter food production processes and how these can be controlled and managed to prevent illness and injury to customers. It is a system that can be used throughout the whole supply chain, i.e. from farm to fork.

COOKERY NC II

COOKERY NC II QUALIFICATION  


The COOKERY NC II Qualification consists of competencies that a person 
must achieve to clean kitchen areas, prepare hot, cold meals and desserts for guests 
in various food and beverage service facilities  
 
This Qualification is packaged from the competency map of the Tourism 
Sector (Hotel and Restaurant) as shown in Annex A.

SHIP’S CATERING SERVICES NC I

SHIP’S CATERING SERVICES NC I - Qualification consists of competencies 
that a person must achieve in performing mess hall service, performing 
housekeeping services and providing assistance in receiving and storing 
provisions and supplies. 
This Qualification is packaged from the competency map of the Maritime Sector 
as shown in Annex A and complies with Maritime Labour Convention (MLC)

SHIPS’ CATERING NC III (SHIPS’ COOKS)

COURSE DESCRIPTION: 

             This course is designed to enhance the knowledge, skills and attitude of SHIPS' CATERING NC III ( SHIPS' COOKS) in accordance with industry standards. This covers competencies that a person must achieve in managing all galley operations, including both the procurement of supplies and practical food production in compliance with the national and international requirements for the duration and nature of the voyage. It also includes competencies in serving proper quantities of quality nutritious food that fulfills cultural, religious and hygiene requirements including storing and handling food hygienically.

                 This course is also designed to enhance the knowledge, skills and attitudes of an individual in the field of cooking. To obtain this, all units prescribed for this qualification must be achieved.

TRAINEE REQUIREMENTS:

  • Must be High School Graduate
  • Must have a completed Basic Training (BT), Ship Security Awareness and Seafarers with Designated Security Duties (SSA/ SDSD) Training 
  • Must have at least 3 months relevant sea service or/ Graduate of Bachelor of Science in Hotel and Restaurant Management (BSHRM) or Completed prescribed culinary related courses such as Commercial Cooking NC II , Cookery NC II, Commercial Cooking NC III, Ship's Catering Services NC II and Bread and Pastry Production NC II or Work as cook/assistant cook in  hotel or restaurant for at least one year as evidenced with Employment Certificate or Holder of TESDA National Certificate for Commercial Cooking NC II or Cookery NC II or Commercial Cooking NC III or Ship's Catering Services NC II or Bread and Pastry Production NC II
  • Can communicate in English language both oral and written 
  • Must be physically and mentally fit to undergo Ships' Catering NC III (Ships' Cooks) training program     

        

HOUSEKEEPING NC II

COURSE DESCRIPTION: This course is 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 clothes, cleaning premises and equipment in accordance with industry standards. It covers the basic, core and common competencies in HOUSEKEEPING NC II.

TRAINEE REQUIREMENTS: Candidate/trainee  can communicate in English both oral and written;Physically and mentally fit; With good moral character; and Can perform basic mathematical computation With basic knowledge in internet access and   navigation

 

DURATION: 37 hours – Basic Competencies 18 hours- Common Competencies 400 hours- Core Competencies 100 hours -  Supervised Industry Learning(SIL)/OJT . TOTAL HOURS: 555 Hours