Catering Competence Enhancement

The Competence Enhancement Program seeks to enhance competencies of existing catering crew to reach international standards.

 

To ensure the best individual training, all crew will go through a one week position specific assessment and training program. Here, students will undergo practical and theoretical training in housekeeping and galley responsibilities. Moreover, they will go through interviews, practical as well as written exams. Based on the assessment, an individual training plan will be recommended for their competence enhancement and career development. 

 


 COURSE DETAILS

  • Individual crew assesment of existing competence level.
  • Individual career development plan.
  • Customized competence enhancement training.
  • Competence examination upon completion of modular based training program. 

Competence Enhancement Program Courses


 

CA 101 TRAINING & ASSESSMENT FOR MESSMAN

 

This is a compulsory course for all new and existing Messman or Stewards of OSM Maritime Services Inc. This course will allow trainees to immerse themselves in a simulation catering facility under the leadership of seasoned expatriate Chief Stewards and Catering Professionals.


Students will apply the latest housekeeping, food safety and hygiene practices and execute their tasks in accordance to international maritime standards. The practical side of the course will include demonstrations and hands on experience in laundry, dishwashing, cleaning, storekeeping, waste management and pest control procedures guided under Good manufacturing practices (HACCP). The theoretical part of the training is focusing on food handling – safety and hygiene practices and includes the SAFE STEPS and CLEAN CARE certification of ECOLAB.


The competency assessment outcome will guide the trainee and his employer on potential competency gaps that can be addressed with a training and development plan within OSM Maritime Services Inc.

 


 

CA 102 TRAINING & ASSESSMENT FOR COOKS/CHIEF COOKS

 

This is a compulsory course for all new and existing cooks / second cooks / chief cooks of OSM Maritime Services Inc. This course will allow trainees to immerse themselves in a simulation galley under the leadership of seasoned expatriate Chief Stewards and Culinary Professionals.


Students will learn how to operate, maintain and clean state of the art galley equipment. Apply the latest food safety and hygiene practices and execute their tasks in accordance to international maritime standards.


The practical side of the course will include the introduction of old and new recipe and menu ideas and its precise execution for the academy’s discerning lunch patrons.
During production, proper product handling, cooking methods and good manufacturing practices (GMP/HACCP) are strictly implemented and monitored.


The theoretical part of the training is focusing on food & beverage service standards, food handling – safety and hygiene practice and includes the SAFE STEPS and CLEAN CARE certification of ECOLAB.


The competency assessment outcome will guide the trainee and his employer on potential competency gaps that can be addressed with a training and development plan within OSM Maritime Services Inc.

 


 

CA 102 TRAINING & ASSESSMENT FOR CHIEF STEWARDS

 

This is a compulsory course for all new and existing chief stewards of OSM Maritime Services Inc. This course will allow trainees to immerse themselves in a simulation catering environment under the leadership of seasoned expatriate Chief Stewards and Culinary Professionals.


Students will apply the latest housekeeping, food safety and hygiene practices and execute their tasks in accordance to international maritime standards. The practical side of the course will include motivational team building and leadership activities. Introduce efficient requisition; production management and inventory control practices. Furthermore the course offers exposure to new menu ideas and technical application for cooking and presentation. During production, proper product handling, cooking methods and good manufacturing practices (GMP/HACCP) are strictly implemented and monitored.


The theoretical part is focusing on basic knowledge in international food, nutrition and health. It introduces methods and tools for convenient menu and requisition planning as well as Recipe / Menu costing tools.


The course includes a comprehensive competency assessment process based partly on the trainees technical work performance at the training academy, a written exam, competency assessment and behavioral assessment.

 

The competency assessment will guide the trainee and his employer on potential competency gaps that can be addressed with a training and development plan within OSM Maritime Services Inc.

 


 

CA 201 BASIC FOOD SAFETY AND HYGIENE

 

Anyone handling food and drink within the catering sector must be trained in Food Safety and Hygiene and apply it to their work. This course is aimed for all new and existing Stewards / 2nd cooks / Chief Cooks/ Chief Stewards of OSM Maritime Services Inc. who handle food and drinks as part of their everyday or occasional working routines.


Upon completion of this program trainees will have an understanding of a wide range of key food safety issues, including the three main types of food safety hazards, their sources and methods of control. 


Trainees will know the correct temperatures needed for storage and food handling activities from delivery to consumption, and be aware of common food pests and how to control them, along with the principles of cleaning and disinfection and how these apply to the workplace. The training course is subject to a final written exam.

 


 

CA 202 BASIC HOUSEKEEPING

 

This is a compulsory course for new and existing stewards of OSM Maritime Services Inc. There is a direct correlation between a clean, neat, and orderly workplace and a safe, successful organization. The trainee will learn about the value and benefits of good housekeeping practices to the organization, its environment and people.


The course will teach essential personal housekeeping habits and responsibilities and identify housekeeping hazards and how to eliminate them to avoid workplace accidents. It includes basics on general cleaning methods and techniques, sanitation procedures and safe handling of common cleaning agents.


It furthermore introduces international waste management standards and a lecture on proper facilitation of laundry including fabrics, linen and beddings.

 


 

CA 203 CATERING BASICS

 

This is a compulsory training for existing stewards, cooks, chief cooks and chief stewards of OSM Maritime Services Inc. It is an introduction to the culinary profession during which trainees master the basic skills involved in becoming a cook.
Trainees will start the course through an introduction on the evolution and the influential cycles of international cooking. They will be introduced to the environment of a galley; organization, premises, equipment and tools, as well as specific jargon. The theoretical part will be completed through presentations, identification and differentiation of products (meat, poultry, game, aquatic products, aromatics, spices, dairy products, pasta, eggs) in terms of quality, various criteria, labeling and supply networks.


Moreover, through practical demonstrations and immersion in the galley, trainees will learn about basic technical moves, basic cooking principals and methods, cold kitchen basics, international soups and stocks and sauces and basic baking, pastry and dessert making.  The training is based on multi-cultural food trends and influences and includes computerized recipe and costing documentation exercises.

 


  

CA 204 CATERING ADVANCED

 

This is a compulsory training for existing cooks, chief cooks or chief stewards of OSM Maritime Services Inc. It is an introduction to the culinary profession during which trainees master the basic skills involved in becoming a chief cook. Trainees will start the course with an introduction to nutritional elements of food and learn how to compose a healthy meal. They are introduced to basic menu writing principals and learn how to create a balanced menu plan.


From the menu development stage, the trainees will learn how to plan productions. The lecture will include recipe writing, recipe costing as well as pricing methodologies. This is followed by principals on procurement and inventory management as well as fundamentals in budget management. The main focus of the theory segments however will be built around international cuisines and advance pastry applications. The theory is aligned with daily galley work immersion where international dishes are demonstrated and integrated into the menu deliverables of the day.


The training is based on multi-cultural food trends and influences and includes computerized recipe and costing documentation exercises as well as a comprehensive introduction to Microsoft work sheets and document processing.