No.3-TR(10)/98-Orientation TRAINING CIRCULAR NO.

OF 2012 Subject :

23.02.2012

Orientation Course for Catering Personnel qualified Diploma /Degree in Catering revised guidelines

The issue of availability of catering crew was deliberated with the Shipping Industry and it was felt that there is ample scope of employment, for the candidates having Degree / Diploma in Hotel Management, in merchant ships, cruise shipping and passenger liners. It was opined, in consultation with Industry that these candidates need not undergo full term Pre-sea Course since they already acquired Degree / Diploma in subjects having catering specialization. Accordingly, a new course viz. Orientation Course for Catering Personnel qualified Diploma /Degree in Catering, was introduced vide Training Circular No.7 of 2006 dated 5th April, 2006. However, it is realised that there were certain anomalies in course curriculam prescribed therein. 2. In view of the above, therefore, in supersession of Training Circular No.7

of 2006, it has been decided that such candidates need to undergo a familiarisation and orientation course as per the syllabus indicated Annex-I and Annex-II prescribed herewith. vide

The total period of the course

including that of the ship visit would be 12 days. The STCW basic courses, under Chapter VI of the Convention, need to be addressed separately for eligibility of issuance of a CDC to such trainees. 3. The existing approved training institutes which are presently conducting

the 6 months Certificate Course in Maritime Catering, would be permitted to Page 1 of 10

conduct the additional Orientation Course for the candidates who have completed a Degree /Diploma in Hotel Management or similar hospitality for which details have been prescribed under appropriate headings in Annexure-I.

4.

The candidates will be eligible for issuance of CDC in the category of

Catering [Saloon] Rating on successful completion of the above Orientation course.

5.

This issues with the approval of the Director General of Shipping & Ex-Officio Additional Secretary to the Govt. of India.

[ Mahua Sarkar ] Dy. Director General of Shipping To, 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. DGS approved maritime training institutes INSA /FOSMA /MASSA All Academic Councils The Shipping Master, Mumbai/Kolkata /Chennai INDOS CELL, Nau Bhavan Building, Mumbai 400001. NA CS Crews Branch Computer Cell Guard File

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ANNEX-I COURSE FRAME WORK ORIENTATION COURSE FOR CATERING PERSONNEL

AIM There is ample scope of employment for such candidates who are qualified in Hotel Management in Merchant Navy, Passenger ships, Cruise Lines and as these candidates have already acquired Degree / Diploma in subjects having Catering Specialization, it may not be required for them to undergo full term CCMC (Certificate Course in Maritime Catering) or other Pre Sea Courses covering such subjects, however it would be desirable that these candidates undergo an orientation course for the specific jobs requirement onboard vessels. OBJECTIVE To spread awareness about equal and challenging hospitality related job opportunities that are available at sea amongst young Hotel Management Graduates, Diploma holders. To encourage Hotel Management Diploma holder and Graduates to seek employment by providing mandatory STCW courses and specific job related familiarisation and training in Maritime Operations. To qualify candidates to apply for Indian CDC which is mandatory for employment for those candidates who fulfil the criteria of its issuance. TARGET GROUP This course is intended for Hotel Management Graduates & Diploma holders who fulfil the eligibility criteria for selection

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QUALIFICATION AND ELIGIBILITY OF CANDIDATES Age : Candidates should be in the age between 18 to 25 years. Qualification 1. The candidates should have scored a minimum of 40% marks in English language at 10th or 12th standard examination. 2. Medical fitness certificate from DG Approved doctor. 3. Candidates who have completed a Degree / Diploma in a discipline which encompasses any of the following or similar streams from a UGC / DEC recognized University, State technical Boards or AICTE: Hotel Management / Hospitality/ Catering / Maritime hospitality / culinary arts/ Hotel / Hospitality & Tourism The duration of such course shall be minimum of three years. Duration of the Course The course shall be of 12 days duration. Course Intake The course shall be conducted by the institutes once in three months (Maximum 4 batches a year) and the maximum intake capacity would be limited to 20 candidates in a batch. Teaching Faculty Qualified Master Mariners, Diploma Holders or Graduates in Hotel Management having at least 3 years of teaching or industry experience, M.B.B.S graduates, Petty officers retired from Indian Navy. Examination

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Every candidate is required to attend 90% of the lectures and practical and score at least 40% marks in theory and practical to pass the final evaluation conducted by the training institute.

ANNEX-II COURSE SYLLABUS ORIENTATION COURSE FOR CATERING PERSONNEL COURSE OUTLINE
Sr. No. 1. 2. 3. 4. 5. 6. 7. 8. 9. Subject Area Familiarization and Orientation Knowledge of Shipping & Shipping Industry Security awareness as on STCW 2010 Nursing & ships hospital Hygiene and Food Safety Nutrition Fire prevention and Firefighting in Galley Stores- Voyage Planning and Victualling Ship Visit Teaching Hours Theory 16 22 08 02 04 02 02 04 08 0 02 06 2 1 1 Practical

10. Galley familiarization 11. Examination

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Total Grand Total

70 80 Hrs

10

DETAILED TEACHING SYLLABUS

Sr. No. 1. 1.1 ship 1.2 Ship Board Organization 1.3 Roles and responsibilities of Chief Cook / GS/ Catering Officer onboard a ship 2. 1.4Galley safety Knowledge of Shipping Industry 2.1 Merchant Ship Types and their functions & Shipping 22 Subject Area Familiarization and Orientation Elementary Navigation and ship) Terms defining position and 16 direction of the ship Terms defining movement of the knowledge of Seamanship Teaching Hours Theory Practical

Parts of Ship (General layout of

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2.2Functions of D. G. Shipping, MMD, SEO, Port Health, Dock Customs, Safety Immigration, Instructor 2.3Merchant shipping act 2.4Signing on / off offences against discipline 2.5Official Log Book, Mates log book 2.6Articles of Agreement 2.7Personal documents - Passport, CDC 2.8IMO, SOLAS, STCW 95, ISM Code, Port State Control. 2.9MARPOL (Environmental Pollution 3. Control Garbage disposal) Awareness on safety and security 3.1Maritime security terms and definitions including elements that may relate to piracy and armed robbery. 3.2International Maritime Security Policy and responsibilities of governments, companies and persons 3.3Maritime security levels and their impact on security measures and procedures aboard ship and in port facilities 3.4Security reporting procedures 3.5Security related contingency plans 3.6Techniques used to circumvent security measures 3.7Recognition of potential security threats including elements that 08

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4.

5.

may relate to piracy and armed robbery. 3.8Recognition of weapons, dangerous substances and devices and awareness of the damage they can cause. Safe custody of knifes 3.9Handling security related information and security related communications 3.10 Training drill and exercise requirements under relevant conventions, codes and IMO circulars, including those relevant for anti piracy and anti- armed robbery. Nursing basics 4.1Introduction 4.2Body temperature, Blood Pressure 4.3Pulse rate 4.4Respiration rate 4.5Bed baths, Bed sores 4.6Feeding patient in bed 4.7Bodily functions of bed patients 4.8Bowel movement 4.9Breathing difficulties 4.10 Fluid balance Hygiene and Food Safety 5.1Need and importance of Hygiene and cleanliness on board 5.2Personal hygiene code and its practice 5.3Signs of food spoilage in different categories of food 5.4Temperature control 5.5Safe food handling and good working habits in galley

02

04

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6.

7.

8.

9. 10.

Nutrition 6.1Basic Nutrients functions, sources 6.2Importance of balanced diet on board and legal provisions as per MS act. 6.3Modern day concerns- Cholesterol, Sodium, Dietary fibers, use of food colours. Firefighting in Galley 7.1Fire prevention in galley 7.2Firefighting appliances in the galley a. Portable b. Fixed installations c. CO2 Flooding system in the galley 7.3Sequence of action incase of a fire Stores- Voyage Planning and Victualling 8.1Displays monthly provision report 8.2Explains monthly food costing 8.3Exercise on monthly food costing 8.4Food Cost control 8.5Factors to be considered while preparing a provision order 8.6Provision ordering exercise Ship Visit Galley familiarization visit Equipment familiarization Control Switches, safe working practices, Guard rails, anti skid mats.

02

04

08 hrs

06

Rough weather precautions Cold room doors, alarms, precautions

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12.

Examination

2 hrs 2 hrs Sub Total 70 hrs. 10 hrs Grand Total 80hrs

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