Ships Cook according to MLC 2006

Course Description – Ship’s Cook (MLC 2006)

The Ship’s Cook (MLC 2006) course has been developed to prepare professionals for performing galley and catering duties on board merchant vessels, in compliance with the requirements of the Maritime Labour Convention (MLC 2006).

The training provides knowledge in nutrition, menu planning, food hygiene and safety, stock management and provisioning, cooking techniques in a maritime environment, and occupational safety procedures. Participants acquire practical skills to prepare balanced and safe meals, ensuring the well-being of the crew and compliance with international standards applicable to onboard food services.

Upon completion of the course, trainees will be able to organise, manage, and operate galley services on ships, ensuring high standards of food quality, hygiene, and operational efficiency.

---

Technical Information

---

Target Audience

• Maritime professionals who wish to work as Ship’s Cook
• Candidates preparing for their first embarkation in maritime catering
• Onshore cooks wishing to transition into the maritime sector
• Shipowners and shipping companies needing to comply with MLC 2006 requirements

---

Prerequisites

• Minimum education level equivalent to the 9th grade
• Basic Safety Training Certificate (recommended)
• Medical fitness for sea service (Seafarer Medical Certificate)
• No previous maritime cooking experience required

---

Total Course Duration

28 Hours (Theoretical and Practical)