Course

Course Summary
Credit Type:
Course
ACE ID:
SEAS-0109
Organization's ID:
FSM 203
Organization:
Seafarers Harry Lundeberg School of Seamanship
Location:
Classroom-based
Length:
12 weeks (272 hours)
Dates Offered:
Credit Recommendation & Competencies
Level Credits (SH) Subject
Lower-Division Baccalaureate 3 Culinary Nutrition
Lower-Division Baccalaureate 3 Meat Cookery
Lower-Division Baccalaureate 3 Soups, Stocks, and Sauces
Lower-Division Baccalaureate 3 Food Safety
Lower-Division Baccalaureate 3 Kitchen Fundamentals
This course is recommended for a total of 15 semester hours at the lower-division baccalaureate/associate degree category.
Description

Objective:

The course objective is to train non-rated galley personnel for duties as Chief Cook.

Learning Outcomes:

  • Plan menus based on nutrition and wellness, plan and manage food storage inventory, cook, serve, store a variety of foods
  • Ensure proper sanitation of food, tools and galley equipment
  • Lead and manage other galley personnel

General Topics:

  • Planning
  • Sanitation
  • Proper storage
  • Portion control
  • Cooking flavoring techniques
  • Fundamentals of nutrition
  • Wellness. exericse
Instruction & Assessment

Instructional Strategies:

  • Audio Visual Materials
  • Classroom Exercise
  • Laboratory
  • Learner Presentations
  • Lectures
  • Practical Exercises

Methods of Assessment:

  • Examinations
  • Performance Rubrics (Checklists)
  • Presentations

Minimum Passing Score:

70%
Supplemental Materials