The Ships’ Cook Certificate is a mandatory requirement for all chefs on commercially registered vessels operating more than 60 miles off shore with 10 or more seafarers or crew on board. This qualification is run in accordance with the requirements of MLC to confirm that candidates have the necessary skills and knowledge to then apply to “flag” for the “Ship’s Cook Recognition Certificate” and replaces the previous Merchant Shipping (Certificate of Competency as Ship’s Cooks) Regulations (1981).

Ship’s cooks may qualify at the age of 18 with a minimum of one month at sea.

To be eligible for the Ship’s Cook Certificate, applicants are required to have completed Standards of Training, Certification, and Watchkeeping (STCW) basic safety courses and hold a current Seafarer’s Medical Certificate.

This course is aimed at all chefs, from experienced chefs already working on board a vessel who need to update their certification to chefs with solid industry experience who are just starting their onboard career.

The JOE GLOBAL NAUTICAL CATERING Ship’s Cook Certificate Assessment takes place over two full days and includes both an ongoing cooking assessment in our dedicated assessment galley and a theory exam.

The fee for this course does include (if required) your Food Safety Level 3 certification and also the Ship’s Cook Certificate. The Ship’s Cook Certificate Assessment can also be taken as a stand-alone course.

On completion of the Ship’s Cook Certificate Assessment, we, together with the candidates, will complete the application forms, to ensure that all information is correct, before submitting the application and all required documents to ADMIN for validation. JOE GLOBAL take’s care of the application process for you from start to finish.

Course Location​
All onshore courses take place at our dedicated training premises, but they can also be run on board your yacht, vessel, or other location at a time and place to suit you and your crew.

Course Content

A number of learning outcomes will be covered within the galley practical assessment, and, in addition, some of the criteria will also be covered in the theory assessment.

The key food knowledge and preparation areas to be covered in both the theoretical written examination and the practical assessment will cover the preparation and cooking of:

• Health and
• Safety at Sea
• HACCP
• Marpol
• PPE
• Galley Management
• Menu Planning
• Crew Dietary Requirements
• Cultural and Religious Prerequisites
• Allergies
• Nutrition types, including healthier foods and special diets
• Signage: colors and meaning
• Fire.