CCMC - Marine Engineering - C V Raman Global University

Overview

The Certificate Course in Maritime Catering equips students with essential skills for working in shipboard catering. It covers culinary techniques, food safety, nutrition, and the challenges unique to maritime settings.

Students learn to prepare and serve meals considering limited resources, space constraints,and diverse dietary needs of crew members. Menu planning, provisioning, and hygiene standards compliant with maritime regulations are emphasized.
Practical training in galley operations and culinary skills ensures graduates are ready for the demands of catering at sea. Soft skills like teamwork, communication, and adaptability in multicultural environments are also emphasized.

Upon completion, students are prepared for entry-level roles in maritime catering aboard cruise ships, cargo vessels, and offshore platforms. They contribute to the efficient operation and crew well-being at sea.

Program Educational Objectives (peo’s)

PEO1
Technical Competence: Graduates will demonstrate proficiency in culinary techniques, food safety regulations, and nutrition principles relevant to maritime environments. They will be capable of effectively planning and preparing meals considering the challenges of limited resources, space constraints, and varying dietary requirements of crew members aboard ships.
PEO2
Operational Skills: Graduates will possess the necessary skills to manage galley operations efficiently. This includes understanding provisioning, storage practices, and maintaining high standards of hygiene in compliance with maritime regulations. They will be prepared to contribute to the seamless functioning of catering services on various types of vessels.
PEO3
Professional Adaptability: Graduates will exhibit adaptability and resilience in multicultural and dynamic maritime environments. They will be skilled in effective communication, teamwork, and leadership, enabling them to collaborate efficiently with diverse teams and respond adeptly to the demands of shipboard catering.
PEO4
Career Advancement: Graduates will be prepared to enter entry-level positions within maritime catering departments aboard cruise ships, cargo vessels, offshore platforms, and other maritime settings. They will contribute to the overall operational efficiency and crew well-being through their culinary expertise and adherence to industry standards.
PEO5
Ethical and Professional Responsibility: Graduates will understand and adhere to ethical standards and professional responsibilities relevant to the maritime catering industry. They will demonstrate integrity, respect for safety protocols, and a commitment to promoting a positive work environment aboard ships.
PEO6
Continuous Learning and Development: Graduates will recognize the importance of lifelong learning and professional development. They will be motivated to stay updated with industry trends, technological advancements, and best practices in maritime catering, fostering a commitment to ongoing self-improvement and career growth.

Program Specific Outcomes (Pso's)

PSO1
Culinary Expertise: Graduates will demonstrate proficiency in culinary techniques applicable to maritime catering, including food preparation, cooking methods, and presentation. They will be capable of preparing meals that meet nutritional requirements, accommodate dietary restrictions, and optimize resources available aboard ships.
PSO2
Food Safety and Hygiene: Graduates will understand and apply food safety principles and hygiene practices specific to maritime environments. They will ensure compliance with maritime regulations governing food handling, storage, and sanitation to maintain crew health and safety.
PSO3
Menu Planning and Provisioning: Graduates will be able to plan menus suitable for maritime settings, considering factors such as voyage duration, crew preferences, and nutritional balance. They will also understand provisioning processes to ensure adequate food supplies throughout the voyage.
PSO4
Operational Management: Graduates will possess the skills to manage galley operations effectively. This includes inventory management, equipment maintenance, and coordination with other shipboard departments to ensure smooth functioning of catering services.
PSO5
Interpersonal and Communication Skills: Graduates will demonstrate effective communication skills necessary for interacting with diverse crew members, supervisors, and suppliers. They will also exhibit teamwork and leadership abilities to collaborate efficiently within shipboard environments.
PSO6
Adaptability and Problem-Solving: Graduates will exhibit adaptability to the unique challenges of maritime catering, such as fluctuating sea conditions, limited space, and varying crew schedules. They will demonstrate the ability to solve problems creatively and make sound decisions under pressure.
PSO7
Ethical and Professional Conduct: Graduates will uphold ethical standards and professional conduct expected in the maritime industry. They will prioritize safety, respect confidentiality, and promote a positive work environment aboard ships.
PSO8
Continuous Learning and Development: Graduates will recognize the importance of ongoing professional development in enhancing their skills and knowledge. They will engage in lifelong learning to stay updated with industry trends and advancements in maritime catering practices.

SYLLABUS

Total duration of the Course

Sl.No	Subject	Theory Hrs (L)	Practical’s / Skill Hours (P)	Total Contact	Weeks
1	General ship knowledge and safety, Personal Skills	52	36	88	2
2.1	Cookery, Hygiene and Nutrition	200	316	516	12
2.2	House Keeping	21	94	115	3
2.3	Food and Beverage Service	31	91	122	3
3	Mandatory STCW Courses and Ship Visit	0	0	0
	A Proficiency in Survival Techniques (TC 31 of 2004)	10	5	15
	B Elementary First Aid (TC 30 of 2004)	10	5	15
	C Fire Prevention and Fire Fighting	13	5	18
	D Personal Safety and Social responsibility (TC 5 of 2005)	18	0	18
	E Ship visits	4	16	20
	Sub total	55	31	86	2
4	Revision / Assessment ( Internal and External)	40	42	82	2
	TOTAL	399	610	1009	24
5	Holidays / Passing out / etc				1
	Total weeks				25

Laboratories

Eligibility Criteria

1.1	Entry standards (to be verified by the Institute)
1.1.1.	Academic standards: 1. X th Standard pass from government recognized board with subjects English, Mathematics & Science with 40 % aggregate. English 40% in X th / XII th OR 2. XII th Standard (any stream) pass from government recognized board with 40 % aggregate. English 40% at X th or XII th but with subjects English, Mathematics & Science at X th . OR 3. Pass in 2 year ITI course (Fitter / Machinist / Mechanic / Welder / Turner) approved by DVET / NCVT; with minimum 40% aggregate marks in final year of ITI & minimum 40% in English in X th / XII th .
1.1.2.	Age limit: Minimum age 17½ years and maximum age 25 years on the date of commencement of course. Institutes shall comply with DGS Order no.4 of 2014, dated 10.04 for relaxation in upper age limit belonging to SC/ST candidates.
1.1.3.	Physical standards: As per Merchant Shipping (Medical Examination) Rules, 2000 and Merchant Shipping (Medical Examination) Amendment Rules, 2016 as amended from time to time.