Assessment in Marine Cookery

Tante Marie Culinary Academy is pleased to announce that we are now providing the Assessment in Marine Cookery – the Ship’s Cook Assessment – a vital step in achieving the compulsory Ship’s Cook Certificate of Competency.

This course is ideally suited to experienced chefs who are already working on-board a vessel and need to update their certification, or to chefs who have solid industry experience and are looking to begin a career at sea.

The Tante Marie Culinary Academy is based in central Woking, just a 20 minute train ride from London, Waterloo. Our state-of-the-art facilities combined with our online ‘Virtual Learning Environment’ (VLE) means our Academy is the ideal place to gain the accreditation you and your crew need, as quickly and simply as possible, to ensure compliance with MLC 2006.

Fees£1,000
DaysMonday - Friday
Time9:00 AM - 5:00 PM
Duration4 Days

* Subject to our annual fee review in April of each year, in accordance with our Terms and Conditions of Enrolment

Course Summary

For new and existing chefs looking to gain the compulsory, Ship’s Cook Certificate of Competency. This assessment is run over 4 to 5 days and offers flexibility to those with Accredited Prior Learning.

Tante Marie Culinary Academy is pleased to announce that we are now providing the Assessment in Marine Cookery – the Ship’s Cook Assessment – a vital step in achieving the compulsory Ship’s Cook Certificate of Competency.

This course is ideally suited to experienced chefs who are already working on-board a vessel and need to update their certification, or to chefs who have solid industry experience and are looking to begin a career at sea.

The Tante Marie Culinary Academy is based in central Woking, just a 20 minute train ride from London, Waterloo. Our state-of-the-art facilities combined with our online ‘Virtual Learning Environment’ (VLE) means our Academy is the ideal place to gain the accreditation you and your crew need, as quickly and simply as possible, to ensure compliance with MLC 2006.

What is the Assessment in Marine Cookery?

The Ship’s Cook Certificate is a mandatory requirement for all chefs on UK-registered commercial vessels operating more than 60 miles offshore and with 10 or more seafarers on board. This qualification replaces the previous Merchant Shipping (Certificate of Ship’s Cooks) Regulations 1981.

Ship’s cooks may qualify from the age of 18 and minimum sea time has now been reduced from 5 years to one month. To be eligible for the Ships’ Cook Certificate, applicants are required to have completed Standards of Training Certification, Watchkeeping (STCW) basic safety courses and hold a current Medical Fitness Certificate. Therefore this assessment is only part of the overall certification process.

The new culinary training has encompassed cultural, religious and shift worker catering and dietary requirements, and Food Safety in catering. Additionally ALL crew who handle food are required to hold the minimum of Level 2 Award in Food Safety in Catering. (Supervisors and Head Chefs are strongly recommended to hold a Level 3 Certificate in Supervising Food Safety).

Please note that the MCA will no longer accept on-line or ‘in-house’ Food Safety Certification. These qualifications must be attained through an accredited provider with a physical supervised examination. Tante Marie will provide Food Safety Level 2 and HACCP training as part of the course, with online access to our Virtual Learning Experience (VLE) after registration and in advance of course commencement.

If you already hold a valid UK Ship’s Cook Certificate under the Merchant Shipping (Certificate of Ship’s Cooks) Regulations 1981 or hold professional chef qualifications, the MCA may accept these as evidence of Accredited Prior Learning and you may only need to complete certain elements in order to apply for your SCC.

 

This table gives you an example of which course is best suited to you depending on your existing experience and qualifications, and the fee structure of the courses we are offering:

Qualification HeldAssessment RequiredCost (inclusive of VAT)
No accredited qualificationsFull 4 day prep and assessment including 1 day Food Safety Level 2£1,000
Just Food Safety Level 24 day prep and assessment£950
Professional Cookery (accredited qualification as below)1 day written exam and 1 day Food Safety Level 2£345
Professional Cookery (accredited qualification as below) and Level 2 Food SafetyJust written exam£240
City & Guilds 7062Pastry prep and assessment (2 days) and 1 day Food Safety Level 2, ½ day or evening written exam£845
City & Guilds and Food Safety Level 2Pastry prep and assessment (2 days) ½ day or evening written exam£740

The above is a guideline only. For more detailed information or advice please refer to MCA MSN 1846 or contact Tante Marie.

Course Outline

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.

Subjects Covered

A number of Learning Outcomes (L.O.) will be covered within the Kitchen Practical Assessment and in addition, some of the criteria will also be covered in the theoretical examination. Full details of criteria can be found 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

 

A typical course schedule will consist of:

Day 1Food Safety Level 2.

This is compulsory unless a current, valid certificate is produced.

NOTE: The MCA does not accept online Food Safety training or in-house training certificates as valid. If this is the case then this qualification must be attained in person at Tante Marie Culinary Academy.

1 hour examination of 30 multiple choice questions.

The required pass mark is 20/30 (67%).

Day 2: MorningTheory assessment examination covering:

  • Kitchen operations, costs and menu planning
  • Applying work place skills
  • Healthier foods and special diets
  • Cultural and religious catering requirements
  • Dietary requirements of shift workers
Written examination which has a total of 60 questions:40 multiple choice and 20 marks for written answers, consisting of 5 questions worth 4 marks each.

The required pass mark is 70%.

Day 2: AfternoonKitchen orientation and skills in the main kitchen.
Day 3One day practical kitchen-based assessment in:

  • Soups
  • Starters
  • Meats
  • Fish
  • Poultry
  • Vegetables
The outcome of assessment by Tante Marie chef assessors will be determined as ‘Competent’ or ‘Not Competent’.
Day 4One day practical kitchen-based assessment in:

  • Pastry
  • Bakery
  • Desserts
The outcome of assessment by Tante Marie chef assessors will be determined as ‘Competent’ or ‘Not Competent’.
Day 5

(if required)

Time allocated for resit and/or re-assessment of theoretical or practical assessment.

Please note: This is an indicative timetable only. Each course is tailored to the candidates’ particular requirements and pre-existing levels of certification.

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 with a menu for assessment the day before. In the first 30 minutes of assessment, candidates will be required to 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 then prepare, cook, finish, serve and evaluate each dish under assessment conditions.

The Chef Assessor will confirm the ranges covered and if competency has been demonstrated. Candidates may be asked 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 with a menu for assessment the day before. In the first 30 minutes of assessment, candidates will be required to 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 Culinary Academy 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.

Eligibility and Application Process

In order to be eligible for 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

To apply, please read carefully the MCA MSN 1846 (M) and MCA MIN531 (M) documents which list the requirements for eligibility and previous accreditation and qualifications. Then contact Tante Marie Culinary Academy and we can give you further advice on course availability and fee structure for the elements of the course that you will need to attend in order to gain your Assessment in Marine Cookery.

As part of the application process we will need an online copy of your CV and covering letter, outlining your past experience and reasons for undertaking the course as well as scanned copies of your previous qualifications. We can also advise you on which day/s of the course you will need to attend. Once your fees are paid you will receive online access to the Tante Marie Virtual Learning Experience (VLE).

 

Preparing for the course

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 candidates online access to many useful videos and tutorials in order to refresh skills and gain knowledge. Access to the VLE is available for 6 months after 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

 

FAQ’s

What is the Assessment in Marine Cookery?

The Assessment in Marine Cookery verifies that a candidate has been assessed by an accredited organisation and proves competency in the learning outcomes in Annexes 1 and 2 of MCA MSN 1846. It replaces the Merchant Shipping (Certificate of Ship’s Cooks) Regulations 1981, which have been revoked. It sets out the minimum training requirements for all ship’s cooks and catering staff. New training prerequisites take religious requirements and practices into account as they pertain to food as well as duration and nature of the voyage.

The requirements relating to ship’s cooks do not apply to ships which:

  • only operate within 60 miles of a safe haven, and
  • ordinarily operate with fewer than 10 seafarers on board.

How can I avoid the Assessment in Marine Cookery and can I do it online?

Whilst the Maritime and Coastguard Agency will accept certain qualifications as Accredited Prior Learning (see below or refer to MCA MSN 1846) these qualifications do not meet the required Learning Outcomes in their entirety. All chefs will have to be assessed in person to ensure all Learning Outcomes are met and that they meet the minimum standards.

In addition, the MCA do not accept any online qualifications (including Food Safety Level 2). Any chef and crew involved in the processing, preparation and handling of food for others need to hold a valid Level 2 Food Safety Certificate. At Tante Marie, the Level 2 Food Safety is incorporated within the Assessment in Marine Cookery.

What if I’m already qualified or have valid food handling level 2 certification?

If you already hold a professional chef qualification you may not need to do the full Assessment in Marine Cookery training course. The MCA accepts certain qualifications as Accredited Prior Learning. To read more about what your Accredited Prior Learning means about your Assessment in Marine Cookery, please refer to MCA MSN 1846 (M) and MCA MIN531 (M)  or email us.

What does the Food Safety and HACCP Training at Tante Marie entail and how much will it cost?

Level 2 Award in Food Safety
This course is ideal for anyone working in a food handling role. Anyone working on board or about to start a career on board should hold a Food Safety Level 2 award. This 1-day, MCA-required, and approved course can be delivered in our Woking base.

  • Duration: 1 day
  • Assessment: 1 hour multiple-choice test (20/30 required)
  • Pre-requisites: None
  • Progression: Level 3 Food Safety and Level 3 HACCP
  • Cost: £105+VAT for UK based training

Level 3 Award in Supervising Food Safety in Catering (QCF)
This course is well-suited to anyone working in a supervisory, leadership or management position where food is handled. The Level 3 Award is required for the Cayman Island Flagged Vessels’ Assessment in Marine Cookery.

  • Duration: 3-day’s tuition or distance learning and 1-day tuition
  • Assessment: 60-question multiple-choice question examination 2 Hours (40 correct to pass)
  • Pre-requisites: None. However, it is strongly advised that candidates hold the Level 2 Award and a reasonable level of numeracy and literacy
  • Cost: £395+VAT

How do I apply?

Please read carefully the MCA MSN 1846 (M) and MCA MIN531 (M) documents which list the requirements for eligibility and previous accreditation and qualifications. Then contact Tante Marie Culinary Academy and we can give you further advice on course availability and fee structure for the elements of the course that you will need to attend in order to gain your Assessment in Marine Cookery.

As part of the application process we will need an online copy of your CV and covering letter, outlining your past experience and reasons for undertaking the course as well as scanned copies of your previous qualifications. We can also advise you on which day/s of the course you will need to attend. Once your fees are paid you will receive online access to the Tante Marie Virtual Learning Experience (VLE).

What do I need to bring with me?

On the first day of your course you will need to provide:

  • Valid photographic proof of identity, such as your passport
  • Original certificates of previous qualifications (if these are to be taken as exemption from some of the assessments)
  • Your own clean chef’s uniform, apron, protective head/beard covering
  • Your own knives for the day(s) of the kitchen-based assessments
  • Pen and notebook

Lunch will not be provided, however as Tante Marie is centrally located in the main shopping area of Woking there are several places to obtain food within a very short distance.

What will be provided?

Tante Marie Culinary Academy will provide all the recipes and ingredients needed to complete the cooking elements and will also provide you with any advice and online help prior to in-house assessments.

Graduate Success Story

Tantri Suryaningrum

Tantri Suryaningrum

Previous role: Advertising account manager
Course attended: Intensive Cordon Bleu Diploma, 2012
New career: Sous Chef, El Kabron Restaurant, Bali
Career earnings: £32,000 per annum

Tantri had a career in advertising in Indonesia. She never really loved her work, but did love food and dreamt of a career following her dream. She enrolled on our Intensive Cordon Bleu Diploma to fast-track herself into her real passion. Tantri is now Pastry Sous Chef at one of the most exclusive restaurants in Bali.

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