The Paul Hall Center For Maritime Training Advisory Board 2017

New Galley Operations

Assessments include: Stateroom cleaning, ServSafe Food Handler, Time Management, Mise en Place (Organization), Knife skills, Basic Starch Cookery, Emulsions, Basic Drink Production, and Culinary Math.

They also include -Table Maintenance and -Salad Production

New Advanced Galley Operations

Level 1 Computer Training

Inventory Control

First In/First Out
Monitoring Wellness Recipes

Introduction to Wellness Implementation

Leadership and Teamworking Skills

Sanitation

Practical Assessments

New Chief Steward

Individual Assessing

INDIVIDUAL ASSESSING
PORTIONS

Practicals

Baking

Second Level of Computer Training

Menu development in Accordance with Wellness

FOODCO TRAINING TOOLS
KNOWLEDGE, SKILL AND UNDERSTANDING IN LINE WITH OTHER DEPARTMENTS

reSPONSIBILITY, aCCOUNTABILITY, AND cOMMUNICATION

TIME MANAGEMENT, ALLOCATING, ASSIGNING AND PRIORITIZING RESOURCES ON BOARD AND ASHORE, COST CONTROL, RECEIVING, DECISION MAKING SKILLS.

Appreciate
Terms of Service Privacy Policy Report Abuse

Report Abuse

If you feel that this video content violates the Adobe Terms of Use, you may report this content by filling out this quick form.

To report a Copyright Violation, please follow Section 17 in the Terms of Use.