PART 1 GENERAL
Chapter 1 Personal Development
Chapter 2 Basic Ship Knowledge
Chapter 3 General Ship Board Safety and Health
Chapter 4 Hand Tools and Measuring Instruments
PART 2
2.1 Food Production
Chapter 1 Introduction to Maritime Catering and House Keeping
Chapter 2 Hygiene and Food Safety
Chapter 3 Garbage Management
Chapter 4 Safe working practices
Chapter 5 Introduction to cooking
Chapter 6 Culinary Terms
Chapter 7 Introduction to Raw Materials
Chapter 8 Preparation of Ingredients
Chapter 9 Methods of Cooking Foods
Chapter 10 Popular Cuisines
Chapter 11 Menu Planning
Chapter 12 Food Costing
Chapter 13 Receiving and Storage
Chapter 14 Nutrition
Chapter 15 Cookery Practical
2.2 House Keeping
Chapter 1 Introduction to Housekeeping
Chapter 2 Familiarization with housekeeping techniques
Chapter 3 Housekeeping Practices
Chapter 4 Laundry Operation
2.3 Food and Beverage Services
Chapter 1 Introduction
Chapter 2 Familiarization of Service Equipment
Chapter 3 Food and Beverage Service Practical
Chapter 4 Beverages
Chapter 5 Napkin Folds
Chapter 6 Kitchen stewarding