Maritime Trailblazer Apprenticeship Standard - 30 May 2014

OccupationCatering rating

Role profileAcatering rating works as a member of the hospitality/hotel services department on board ships and vessels of different types and sizes, preparing, cooking and baking various dishes and vegetables,including fish, poultry, meat and dough products, dessertsand buffets,for passengers and/or crew.

A catering rating will work a shift rota, as determined by the vessel operations, often working alongside other ratings and seafarers from a range of different nationalities. Customer service is an important part of a catering rating role, along with a range of safety duties and responsibilities.

Duration

The training for a catering rating will need to include a period of time being taught basic seafarer safety and food preparation and cookery skills and related underpinning knowledge and theory, interspersed with application of these skills during onboard practice to comply with international and national seatime requirements. Coupled with required periods of leave, it is expected that minimum completion time of the apprenticeship will be 24 months(including sea time).

Qualifications and certification

  • Level 2 Award in Maritime Studies (STCW) - which includes regulatory fire-fighting, first aid, survival in the water, safety and social responsibility
  • Level 2 Award in Food Safety in Catering
  • Level 2 Foundation Certificate in HACCP
  • Level 2 Award in IT User Skills
  • Level 2 Diploma in Professional Cookery

Knowledge, Understanding and Skills

i)customer service operations

ii)food preparation and cookery, including:

  • stocks, soups and sauces;
  • fruit, vegetables and potatoes;
  • meat and offal;
  • poultry;
  • fish and shellfish;
  • rice, pasta, grain and egg dishes;
  • sweets and pastry products;
  • bakery products;
  • sandwiches and salads

iii)prepare a hot and cold buffet counter

iv)foodand provision receipt and storage procedures, quality and quantity checks

v)storeroom preparation, hygienic stock storage and stock rotation

vi)stocktaking procedures

vii)catering accounting system and management records

viii)understanding the importance of budgeting and economy

ix)nutrition, healthy eating and menu planning for different dietary and religious requirements and nationalities

x)catering information & legislation

xi)comply with food safety legislation

xii)carry out fire prevention and fire-fighting duties

xiii)administer emergency first aid

xiv)be able to use survival techniques in the water
xv)apply precautions to contribute to the prevention of pollution of the marine environment
xvi)apply occupational health and safety precautions and safe working practices covering a range of activities, situations and procedures, including COSHH
xvii)comply with statutory and industry regulations for safe working on board vessels

Entry requirements

Apprentices will need to be able to pass the medical entry requirements as defined in international regulations (i.e. the ENG1 Seafarer Medical Certificate).

Individual employers will determine their own selection criteria and will need to be confident that potential apprentices have the aptitude and ability to assimilate the learning and develop the required practical skills and competences,and to work in a multicultural environment on board a vessel, which may be away from home for extended periods of time.

Level

This is a Level 2, intermediate apprenticeship.

Review

This standard will be reviewed in 3 years.

May 2014