This course is designed to enhance the knowledge, skills and attitudes of ship’s cooks in compliance with the Maritime Labor Convention (MLC) 2006 Standard A3.2 and approved ILO guidelines on the training of ship’s cooks. This covers competencies that a person must achieve in managing all galley operations, including both the procurement of supplies and practical food production in compliance with national and international requirements for the duration and nature of the ship’s voyage. It also includes competencies in serving proper quantities of quality nutritious food that fulfills cultural, religious and hygiene requirements including storing and handling food hygienically.