Ship's Cook Certificate Assessment

Full details of the Ships Cook Certificate (SCC) at Tante Marie Culinary Academy can be found on our main SCC information page here.

The course outline information, below, is the same information contained within the Course Outline accordion tab on the SCC information page:

The preparation and assessment is run over 4/5 days and we offer flexibility to omit elements where Accredited Prior Learning applies.

This assessment forms part of the application to the Maritime Coastguard Agency for full Ship’s Cook Certification. Applicants will additionally need to complete the other requirements as specified under MSN1846.   

The Course is primarily an assessment of skills in a practical kitchen. There are elements of theory that are covered using pre-course learning through access to our Virtual Learning Environment (VLE) including online support from the Course Leader.

Eligibility and Application Process

In order to be eligible to complete this assessment candidates must:

- be aged 18 years or over
- have a proven track record of work experience in a professional kitchen
- hold a professional cookery qualification at Level 2 for UK (Tante Marie can advise OR see MCA MSN 1846 for a list of acceptable prior qualifications)
- have a proven track record/portfolio of skills that can be cross-referenced to course requirements
- have competent spoken and written English and numeracy skills, including using a calculator

Tante Marie also requires Candidates to produce a short current CV and covering letter outlining the reasons for wishing to undertake this qualification and to provide us with an insight into your professional cooking competencies and aspirations.  This will better enable us to factor the Assessment Days to your specific needs, and therefore these must be submitted to us as part of the initial application process, along with scanned copies of any relevant qualifications or documentation.

How to Prepare for this Course – The Tante Marie Virtual Learning Environment (VLE)

Candidates should recognise that this is an assessment of skills not a teaching course. It is advised that candidates carefully read the Learning Outcomes and Assessment criteria within the MCA document, MCA MSN 1846, as outlined in Annex 1 & 2.

It is important that you identify any areas or skill sets of which you are unsure. This is necessary as any one of the Assessment Criteria may come up either in the written Food Safety or Theoretical Examinations or on the days of Practical Kitchen Assessments.

At Tante Marie Culinary Academy we recognise the fact that some subject areas are new, and some skills may not be familiar, even to experienced chefs. Therefore we have created a Virtual Learning Environment (VLE) which, after registration, will allow Ship’s Cook Certificate candidates online access to many useful videos, tutorials, etc., in order to refresh skills and gain knowledge. Access to the VLE is available for 6 months when the course fee is paid, and is an invaluable resource for prospective candidates.

To further facilitate your qualification requirements, there will be compulsory elements of offsite VLE assessments and tests by the Tante Marie Course Leader, before you can sit the examination or complete the practical assessments in the Culinary Academy in Woking. These elements will further help you to identify any areas with which you are unsure and help you with valuable feedback.

Areas which will be covered will include the relevant MCA requirements, namely:

- Health and Safety
- Kitchen Operations, costs and menu planning
- Dietary Requirements of Shift Workers
- Applying work place skills
- Cultural and Religious Requirements
- Healthier Foods and Special Diets

What does the Tante Marie Culinary Academy Assessment involve?
(Please note that this is an indicative timetable ONLY as each course is individually tailored to the candidate’s particular requirements and pre-existing levels of Certification).

Typically, the course will consist of:

For the Kitchen-based assessments candidates will be expected to present themselves in suitable clean Chef Uniform, with own knives etc. Personal presentation and working practices will be factored into the overall Assessment.

What subjects are covered?

The following learning outcomes will be covered within the Kitchen Practical Assessment and, in addition, some of the criteria will have been be covered in the theoretical examination. Full details of criteria detailed in MCA MSN 1846 Annex 2.

 In short the Key Food Knowledge and preparation areas to be covered in both theoretical written examination and practical assessment will be:

- Prepare and cook soups and sauces
- Prepare and cook fruits and vegetables
- Prepare and cook meat and offal
- Prepare and cook poultry
- Prepare and cook fish and shellfish
- Prepare and cook rice, pasta, grains and egg dishes
- Prepare and cook desserts and puddings
- Prepare and cook bakery products
 

The Practical Assessments:

The 2 days of Practical Assessment are designed to assess a range of skills encompassed in the learning outcomes.

Full details of the range under each Learning Outcome (L.O.) are detailed within MCA MSN 1846 Document, Annex 1 & 2.

The whole range will not be covered under this assessment, however candidates must be prepared for all Learning Outcomes (L.O’s) as details of the required food preparation and presentation will not be released until the day of assessment. Furthermore, learning outcomes may be combined holistically into one required dish - for example a starter using shellfish with a velouté sauce would cover three L.O.’s: (Starter, shellfish and sauces). Likewise a dessert using fruits either as part of the recipe or as a garnish will combine two L.O.’s: (dessert and fruit).

1st Practical Assessment: Soups, starters, meats, fish, poultry and vegetables

Candidates will be provided, the day before, with a menu for assessment. In the first 30 minutes candidates will produce a time plan outlining the order of dishes to be prepared, timings for presentation of each dish and how they will ensure food safety based on HACCP.
They will prepare, cook, finish, serve and evaluate each dish under assessment conditions. The assessor will confirm the ranges covered and if competency has been demonstrated. The Chef Assessor may ask additional verbal questions to ensure knowledge and competency in the skills assessment module.

Candidates will be allowed to take breaks during the assessment according to their own time management skills. Any breach of safe food practices or health and safety working practices will result in failure of the assessment.

2nd Practical Assessment: Pastry, bakery and dessert

Candidates will be provided, the day before, with a menu for assessment. In the first 30 minutes, candidates will produce a time plan outlining the order of dishes to be prepared, timings for presentation of each dish and how they will ensure food safety based on HACCP.

Candidates will be assessed on hot and cold desserts, fermented goods, bread and pastry.
All competencies and food preparation requirements for assessment can be found in MCA MSN 1846 Document, Annex 2.

On Completion
Tante Marie will provide successful candidates with a recognized Assessment Award (and Level 2 Food Safety Certification, if applicable,) to submit to the Maritime Coastguard Agency (MCA). Candidates must complete the Application for UK (MLC) Ship’s Cook Certificate of Competency (SCC) using application form MSF4395 (available on our VLE). Please note that this Certificate of Competency and Level 2 Food Safety Certification will constitute part of the MCA certification and applicants will also need to comply with the additional requirements as outlined in MCA MSN1846 Section3.