Culinary
Inside into Craftsmanship
Parameters of the "Maritime Labour Convention"
-
Education & permanent training
- Kitchen organisation
- personal hygiene
- Kitchen hygiene
- Health & safety - HACCP
- Food storage & care
- Heat transfer
-
Handcraft & motivation
- Meat & fish quality
- International cooking methods
- Seasonal overview
- Awakening senses
- Encouraging attitudes
- Coaching & self-study
-
Exact achievements
- Constant level cooking
- Planning menus
- Taste & flavour
- Cultural & religious food background
- Documentation record
Supplying
Each ship owner is responsible for the provisions of sufficient food & drinking water of suitable quality and appropriate nutrition
being carried on and delivered – in accordance with flag state requirements.
Seafarers are entitled to free victualling not burdened by any charges / hidden discounts.