MLC Training - Ship’s Cook Competency Course
Maritime & Coastguard Agency (MCA) Ship’s Cook Competency Course delivered by the only MCA approved training centre in the North of Scotland.
MCA websiteAimed at all seafarers with proven experience in the industry with an appropriate food hygiene certificate but no formal cookery qualifications, the Ship’s Cook Competency course will provide a formal qualification to work across sea-bound vessels internationally.
At just £600 inc VAT for a space, our course provides excellent value for money, with trainees benefiting from our high-end training facilities and the knowledge of our highly qualified assessor.
Course Dates for 2024
- September 18th & 19th 2024
- October 23rd & 24th 2024
- November 27th & 28th 2024
The Maritime & Coastguard Agency (MCA) Ship’s Cook Competency Course
Is designed for all chefs and cooks on board commercial sea bound vessels and the certificate is legally required in accordance with the Marine Labour Convention (MLC 2006). Providing objective assessment of a chef’s skills in a controlled environment, the Entier course verifies chefs attending can cook correctly and safely across a range of techniques, using a variety of foods.
Bespoke Training Academy
Entier’s training academy in Westhill is the only Marine Coastguard Agency (MCA) approved centre in the North of Scotland. Delivered in a bespoke training kitchen, attendees will benefit from accredited training in a modern, state of the art facility where they can showcase their skills and complete their qualification.
Assessment delivered by professionals
The Ship’s Cook Competency course, delivered over 1.5 days, includes a practical assessment and theory exam assessed by Entier’s Executive Chef Orry Shand, Scottish Chef of the Year 2019-2021 and Captain of the Scottish Culinary Team. This will offer candidates an approved certificate and qualification to work on sea bound vessels internationally.
The assessment is thorough and covers food and knife health & safety, healthier diets, allergens & food intolerance and requires attendees to produce a 3-course meal in 3 hours followed by a nautical cook’s theory assessment.
Testimonials
"Fantastic 2 days. Thank you Orry, very good instructor."
"Orry gave a very organised well-run course. It is highly beneficial."
"Fantastic facilities, tutor was informative, all Entier staff were welcoming and friendly. Great course, all aspects were informative and enjoyable 10/10."
"I found the training really interesting especially the revision of the HACCP. Ali MacSween was also a great trainer throughout the course and including a Mystery Basket part, which was good fun."
"Good training kitchen, Great teacher!"
