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Scope:
The Culinary Fundamental for the Maritime Steward is a
classroom and galley-based course that is designed for Maritime
Galley Cooks and Stewards. This course is intended to give the
Cook/Steward culinary fundamental knowledge covering food
science, culinary math, recipe and food cost, tools and
equipment, knife skills, ingredients, produce, fruits, herbs, mise-
en-place, stocks, sauces, soups, vegetables, starches, salad and
salad dressings, and sandwiches.
This course covers the following subjects:
Objective:
The objective of this course is to provide the necessary
competencies to ensure the Cook becomes a qualified member
of a Steward Department through knowledge and understanding
of Culinary Fundamentals.
Entry Standards:
This course is open to maritime cooks with knowledge in food
safety and sanitation.
The Culinary Fundamental for the Maritime Steward is a
classroom and galley-based course that is designed for Maritime
Galley Cooks and Stewards. This course is intended to give the
Cook/Steward culinary fundamental knowledge covering food
science, culinary math, recipe and food cost, tools and
equipment, knife skills, ingredients, produce, fruits, herbs, mise-
en-place, stocks, sauces, soups, vegetables, starches, salad and
salad dressings, and sandwiches.
This course covers the following subjects:
- Food Science Basics
- Culinary Math
- Recipes and Food Costs
- Tools and Equipment
- Knife Skills
- Dairy, Eggs, and Dry Goods
- Fresh Produce
- Basic Mise-en-Place
- Stocks, Sauces, and Soups
- Vegetables and Starches
- Salad and Salad Dressings
- Sandwiches
Objective:
The objective of this course is to provide the necessary
competencies to ensure the Cook becomes a qualified member
of a Steward Department through knowledge and understanding
of Culinary Fundamentals.
Entry Standards:
This course is open to maritime cooks with knowledge in food
safety and sanitation.
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