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.
Just £800.00 (inc VAT)
for a space, the 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 2025
2025 Dates:
- February 12th & 13th 2025 - FULLY BOOKED
- March 12th & 13th 2025 - LIMITED SPACES AVAILABLE
- April 9th & 10th 2025
- May 21st & 22nd 2025
- June 11th & 12th 2025
- July 2nd & 3rd 2025
- August 6th & 7th 2025
- September 10th & 11th 2025
- October 8th & 9th 2025
- November 5th & 6th 2025
Please note: these dates are subject to change.
The Maritime & Coastguard Agency (MCA) Ship’s Cook Competency Course
The 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 one of our award-winning chefs. Entier’s Executive Chef Orry Shand, National Chef of the Year 2025 and Manager of the Scottish Culinary Team and Entier's Head Chef Andrew Clark, North-east Chef of the Year 2024.
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.