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  • Sun 8 Sep - Tue 10 Sep 2019 Show session dates/times
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    • Mon 9 Sep 2019
      09.00-17.00
    • Tue 10 Sep 2019
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  • Wed 23 Oct - Fri 25 Oct 2019 Show session dates/times
    • Wed 23 Oct 2019
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    • Thu 24 Oct 2019
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    • Fri 25 Oct 2019
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Assessment in Marine Cookery
Assessment in Marine Cookery
Assessment in Marine Cookery

We are pleased to announce that Leiths will be taking over delivery of the Assessment in Marine Cookery from Tante Marie Culinary Academy, with assessments planned at Leiths from May 2019 onwards.

Leiths will be running the exact same assessment format as Tante Marie, including a classroom-based Level 2 Award in Food Safety in Catering for those who need it. This will enable successful candidates to apply to the MCA for their Ships’ Cook Certificate, subject to the MCA's certification criteria.

The fee for this course does not include the Food Safety Level 2. This can be included, as an additional day, for a fee of £50. This extra day will be on Wednesday 19th June (for the June assessment). Simply click ‘book now’ and then tick the box to add this on.

Please note the MCA will no longer accept online or ‘in-house’ Food Safety Certification. These qualifications must be attained through an accredited provider with a physical supervised examination. If you have already done this, you do not have to repeat it with us, but please bring your certificate with you when you attend the Assessment in Marine Cookery.

Course content Assessment in Marine Cookery

The Assessment in Marine Cookery – the Ships’ Cook Assessment – is a vital step in achieving the compulsory Ships’ Cook Certificate of Competency.

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

Students will work through the course using an online ‘Virtual Learning Environment’ (VLE) before taking an in-person assessment at a Leiths. This structure allows students to gain the accreditation they need as quickly and simply as possible, to ensure compliance with MLC 2006. Online teacher support is available through the VLE.

Course Outline Assessment in Marine Cookery

Preparation and assessment is run over three to five days.

This assessment forms part of the application to the Maritime Coastguard Agency for full Ships’ Cook Certification. Applicants will additionally need to complete the other requirements as specified under MCA MSN 1846, which can be found here.

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).

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 1: Afternoon

Theory 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

This is a 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%.

Once all candidates have completed the theory assessment, they will receive a briefing on kitchen orientation and skills.

Candidates will then be issued with the recipes on which they will be assessed, enabling them to prepare for the assessment.

Candidates will be permitted use of these recipes and any notes during the assesment.

Day 2

One day practical kitchen-based assessment in:

  • Pastry
  • Bakery
  • Desserts

The outcome of assessment by Leiths chef assessors will be determined as ‘Competent’ or ‘Not Competent’.

Day 3

One day practical kitchen-based assessment in:

  • Soups
  • Starters
  • Meats
  • Fish
  • Poultry
  • Vegetables

The outcome of assessment by Leiths chef assessors will be determined as ‘Competent’ or ‘Not Competent’.

Day 4

Food Safety Level 2.

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

This can be added on to the main course for an additional fee of £50 - the option will come up when you click ‘book now’.

NOTE: The MCA does not accept online Food Safety training or in-house training certificates as valid. If a current, valid certificate is not held, this qualification must be attained in person at Leiths.

1 hour examination of 30 multiple choice questions.

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

Day 5 (if required)

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

Please note: Students will only need to attend Day 5 if they need to resit an element of the assessment. We suggest anyone travelling a long way to Leiths factors this day in when booking trains or flights.

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 are detailed within MCA MSN 1846 Document, Annex 1 and 2, which can be found here.

The whole range will not be covered under this assessment, however candidates must be prepared for all Learning Outcomes 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 Learning Outcomes (starter, shellfish and sauces). Likewise a dessert using fruits either as part of the recipe or as a garnish will combine two Learning Outcomes (dessert and fruit).

1ST 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, which can be found here.

2ND PRACTICAL ASSESSMENT: SOUPS, STARTERS, MEATS, FISH, POULTRY AND VEGETABLES

Candidates will be provided with a menu for assessment the day before. 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. This will be done in their own time, the night before.

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.

ON COMPLETION

Leiths School of Food and Wine will provide successful candidates with a recognised 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 the 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 MSN 1846, Section 3, which can be found here.

Eligibility and Application Process Assessment in Marine Cookery

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 U.K. Level 2. See MCA MSN 1846 for a list of acceptable prior qualifications; it can be found here.
  • 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 the MCA MSN 1846 (M) and MCA MIN583 (M) (https://www.gov.uk/government/publications/min-583-mlc-food-catering-recognised-qualifications) documents carefully. These list the requirements for eligibility and previous accreditation and qualifications.

If you meet these requirements, please go ahead and book online, but do ensure you bring your CV and a covering letter (explaining how you meet the requirement) when you join us on the day. We will also require valid photographic proof of identity, such as your passport, and your Level 2 Food Safety Certificate, unless you have paid the additional fee to take this at Leiths.

Once your fees are paid you will receive online access to the Virtual Learning Experience (VLE).

Preparing for the course Assessment in Marine Cookery

Candidates should recognise that this is an assessment of skills not a teaching course. It is advised that candidates read the Learning Outcomes and Assessment Criteria within the MCA document, MCA MSN 1846, which can be found here.

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 Leiths School of Food and Wine, we recognise that some subject areas are new and some skills may not be familiar, even to experienced chefs. Therefore we offer access to 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. Online teacher support is available.

To further facilitate your qualification requirements, there will be compulsory elements of offsite VLE assessments and tests by the Leiths Course Leader before you can sit the examination or complete the practical assessments at Leiths in London. 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 Assessment in Marine Cookery


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, which can be found here. 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 ships’ cooks do not apply to ships which:

  • only operate within 60 miles of a safe haven, and
  • ordinarily operate with fewer than ten 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 (refer to MCA MSN 1846 which can be found here) 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 Leiths, the Level 2 Food Safety Certificate can be incorporated within the Assessment in Marine Cookery for an additional £50 fee. Simply click ‘book now’ and then tick the box to add this on.

WHAT IF I’M ALREADY QUALIFIED OR HAVE VALID FOOD HANDLING LEVEL 2 CERTIFICATION?

If you already hold a professional chef’s 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).

HOW DO I APPLY?

Please read the MCA MSN 1846 (M) and MCA MIN531 (M) documents which list the requirements for eligibility and previous accreditation and qualifications. If you meet the requirements, please go ahead and book online.

When you attend the course, please bring a copy of your CV and a covering letter, outlining your past experience and reasons for undertaking the course, as well as valid photographic ID and your original Level 2 Food Safety Certificate, unless you are taking it alongside the Assessment in Marine Cookery. Once your fees are paid you will receive online access to the 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 Level 2 Food Safety Certificate (unless you are taking it alongside the Assessment in Marine Cookery)
  • Your own clean chef’s uniform, apron, protective head/beard covering
  • Your own knives for the days of the kitchen-based assessments
  • Pen and notebook

Lunch will not be provided, however you will be able to eat what you have prepared, alternatively, Leiths is situated just off the Askew Road where there are numerous restaurants and coffee shops.

WHAT WILL BE PROVIDED?

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

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

NEED ADVICE ABOUT A PROFESSIONAL COURSE? CALL +44 (0)20 8749 6400

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