Course

Course Summary
Credit Type:
Course
ACE ID:
SEAS-0110
Organization's ID:
FSM 207
Organization:
Seafarers Harry Lundeberg School of Seamanship
Location:
Classroom-based
Length:
6 weeks (256 hours)
Dates Offered:
Credit Recommendation & Competencies
Level Credits (SH) Subject
Lower-Division Baccalaureate 3 Food Production
Lower-Division Baccalaureate 1 Computer Concepts
Lower-Division Baccalaureate 3 Culinary Management
This course is recommended for a total of 7 semester hours in the lower-division baccalaureate/associate degree category.
Description

Objective:

The course objective is to enable students to enhance cooking skills and to provide the management and operational skills necessary for successful operation of the stewards department aboard ship.

Learning Outcomes:

  • Leverage the use of a computer while on a voyage aboard a ship
  • Manage a shipboard galley's human and material resources
  • Plan, organize, and provide meals for a crew of a vessel over an extended period of time

General Topics:

  • Maritime topics developed by the International Maritime Organization
Instruction & Assessment

Instructional Strategies:

  • Audio Visual Materials
  • Computer Based Training
  • Discussion
  • Laboratory
  • Lectures

Methods of Assessment:

  • Examinations
  • Quizzes
Supplemental Materials