WHO SHOULD ATTEND:
| Certified Cooks, Stewards, Staff working/handling with food |
SCOPE:
| Applicable to experienced Chefs and professionals in the food industry and/or those involved in Galley, Messing & Hotel services onboard merchant marine vessels. increase awareness regarding the requirements & up-to-date implementation practices in Catering, Food Production, and Food Hygiene best working practices as implemented in the commercial/cruising marine environment, by optimally combining theoretical with hands-on practical applications & principles |
DURATION:
| 2 Days |
