Course Course Summary Section 1 Content Section 1 Content Left Section 1 Content Right Credit Type: Course ACE ID: SEAS-0118 Organization's ID: FSM 103 Organization: Seafarers Harry Lundeberg School of Seamanship Location: Classroom-based Length: 4 weeks (20 hours) Dates Offered: 8/1/2017 - 7/31/2020 9/1/2014 - 7/31/2017 Credit Recommendation & Competencies Section 2 Content Section 2 Content Left Section 2 Content Right Level Credits (SH) Subject Vocational-Certificate 1 Introduction to Cooking Description Section 3 Content Section 3 Content Left Section 3 Content Right Objective: The course objective is to provide students with awareness and the basic skills required for an unlicensed apprentice to work in the Galley aboard a merchant vessel. Learning Outcomes: Identify and cite use of galley equipment Safely cut, chop, and slice foods Assist in meal preparation General Topics: Galley equipment Galley safety Basic food preparation Sanitation Instruction & Assessment Section 4 Content Section 4 Content Left Section 4 Content Right Instructional Strategies: Audio Visual Materials Classroom Exercise Laboratory Lectures Practical Exercises Methods of Assessment: Performance Rubrics (Checklists) Minimum Passing Score: 70% Supplemental Materials Section 5 Content Section 5 Content Left Section 5 Content Right Section 6 Content Section 6 Content Left Section 6 Content Right Button Content Rail Content 1 Page Content