IFS Academy - MAAP - AMOSUPKamaya Pt. Brgy. Alas-asin,Mariveles, Bataan 2105 Philippines

Approved by the Belgian FOD

MLC Cooking Course

10 days course

MLC Cooking Course

Each course will be adapted to the needs and capacity of the trainees and expectations of the principal.

© Written and produced by IFS 2017. Copying this book without the writer’s permission is stricktly forbidden

AUTHORMICHEL PRADOLINIMASTER CHEF

In Cooperation withAll IFS Staff

Welcome Aboard !

TABLE OF CONTENTS

Who we are ................................................................................... 4-6

MAAP - AMOSUP ...............................................................................7

Daily Plan ..........................................................................................8

Kitchen Rules ....................................................................................9

Expectations ...................................................................................10

Teams ..............................................................................................11

Uniform ...........................................................................................12

Theoretical Content .................................................................. 13-14

Practical Content .................................................................... 15-20

Exams ..............................................................................................21

Accreditation ..................................................................................22

Client Testimonials ................................................................... 23-24

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WHO WE ARE

Why choose us over other food services?

WE ARE PASSIONATE ABOUT COOKING

QUALITY FOOD IS OUR HIGHEST PRIORITY

WE ALWAYS VALUE OUR TRAINEES’ SUCCESS

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WHO WE ARE

Michel PradoliniCEO

Ameen Al DossaryHEAD IFS PHILIPPINES

Captain TuñacaoTRAINING DIRECTOR ASTC

1. Management

We have amazing people in our team

Talent and teamwork make a difference; sharing our skills with others makes our duties more satisfying.

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WHO WE ARE

4. Technical Department (Creative / IT, Data Encoders) 5. Trainees

Roberto Dela CruzIT / CREATIVE

Jerick NodaloTRAINEE GALLEY

Remelyn DeldocDATA ENCODER

Felix Tabuloc IIDATA ENCODER

Denie ArticuloDATA ENCODER

Ken Levy DelosoDATA ENCODER

Junnil ReladorTRAINEE GALLEY

Joel Jan AntonioDATA ENCODER

2. Chef and Training Department 3. Admin Department

Jimmy PatinaSENIOR CHIEF COOK INSTRUCTOR

Maristela Raquel FINANCE MANAGER

Mark MendozaASSISTANT INSTRUCTOR

Franshell AdayTRAINEE OFFICE

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MAAP - AMOSUP

MAAP - AMOSUP

Filipino Seafarers’ Union owned by the family Oca

• One of the largest maritime training centers in the world

• 2000 cadets for ship owners worldwide

• 170 km from Manila by road (2 hours by ferry)

• State-of-the-art equipment

• Two campuses: East & West Campus

• A full time doctor is available at all times

•Swimmingpool,footballfield,basketball court, are all at your disposal

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• 06.00 h. : Breakfast preparation +/- 30 persons

• 07.00 h. : Breakfast

• 08.00h. : Theoreticalclass;briefingandmenusetupfortheday.

• 09.00 h. : Kitchen hands on: +/- 30 persons.

Finalgoalistogeteverythingfinishedat11:30h.

• 12.30 h. : Lunch

• 13.30 h. : Until 14.30 h: rest

• 14.30 h. : Theoretical Class

• 16.30 h. : Kitchen hands on

• 18.00 h. : Dinner +/- 30 persons

• 18.30 h. : General cleaning

• Saturday : Pasta and pizza’s

• Sunday : International dishes based on participants’ nationality

DAILY PLAN

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KITCHEN RULES

Hell’s kitchen• Ask for permission when requiring something from stores (for inventory purposes).

• Keep the place tidy and clean, always.

• Wear the appropriate clothing, no jewelry!

• Maintain a high level of personal hygiene.

• Wash your hands every 15 minutes and before working.

• Maintain a high level of safety.

• Make sure portions are just enough for the number of people.

• Accept stressful work (pressure). When somebody shouts, never take it personally.

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EXPECTATIONS

What is expected from you?• English is the language of communication.

• Be positive!

• Interact, be passionate about what you do, and keep on learning!

• Be a team player; respect different cultures and religions!

• Exchange ideas, recipes and experiences.

• Help your colleagues, especially those who lag behind.

• Get the most out of this fantastic opportunity to become a professional cook!

• Show respect for the trainers.

• Follow the house rules!

• Please note:

- We uphold strict personal hygiene rules.

- Everybody has to clean.

- Top-to-bottom cleaning is a must for galley and store rooms.

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TEAMS

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Setting up the teams• The group will be divided into teams.

• The most mature and/or experienced cooks will act as team leaders.

• Each team will represent a mix of cultures, religions, companies and nationalities.

• Two groups of course participants will alternate as cleaning teams.

• Course participants will alternate as breakfast preparation teams daily at 6am.

• Each team will have to bake and/or cook daily.

• IFS uniforms are blue and white.

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Trainees should always wear the proper outfit

Uniforms provided by IFS:• 2 pcs. T-shirts

• 2 pcs. Polo shirts

• 2 pcs. Hats

• 2.pcs. Aprons

What the trainees should bring with them:• Safety shoes

• Chef pants

• Casual clothes

• Nightwear

• Personal toiletries

UNIFORM

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THEORETICAL CONTENT

Chapter 1 : Theory

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1. Why take this course? 2. WhatdoestheCourseCertificatestandfor?3. Safety

- Preventing accidents and injuries - General safety rules- Kitchen equipment- Categories of accidents - Safety points for lifting and carrying

4. Environment 5. Cultural differences in food consumption6. Real stories that took place on board due to foodborne illnesses 7. Exercise: your story 8. Your personal log book 9. Dangerous foodborne illnesses

- Salmonella - Cholera - Legionella - Norwalk virus - E.coli - Botulism - Shigella - Staphylococcus

10. Some important tips11. Hazard Analysis Critical Control Points12. HACCP, how to proceed on board? 13. The most important factors14. Personal hygiene15. A good cleaning / sanitizing plan16. Cleaning and Sanitizing

17. Cleaning agents & sanitizers 18. How to store 19. Refrigerator Control20. How to work with freezers 21. How to keep vegetables and fruits in good shape22. Fresh and frozen vegetables 23. How to handle eggs properly 24. Ship chandlers

- Who are they? - The export label - What are the issues - Suppliers’ tips & tricks - Where to buy and not to buy

25. Cook management26. Food waste management 27. Budgeting and menu planning 28. Let’s try: exercises #1 & #2 29. Menu making and basic planning 30. Exercise: Test your knowledge 31. Do not forget 32. Menu planning33. Exercise: Menu plan 34. How can IFS help you? 35. Cook handover notes36. Provision order37. Provision inventory38. Daily meals

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Chapter 2 : Healthy Food1. What is healthy food?2. What is certainly good?3. What is certainly bad?4. Water5. About nutrition6. Different types of fats

1. Cutting style sample2. Type of preparations3. International names

Chapter 4 : Dictionary

7. What is BMI?8. The effects of too much salt, sugar and fats?9. Gluten10. Food allergy11. About cholesterol?12. High blood pressure and diabetes

THEORETICAL CONTENT

Chapter 3 : Marpol Annex V1. Garbage category2. Garbage table (permitted garbage disposal area)3. Garbage record sample

4. Used oil disposal5. Marpol 73/78 Annex V – Special Areas Map6. Food care in the piracy bunker

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Theoretical handbook, record book, writing pad and pen will be provided.

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PRACTICAL CONTENT

Practical hands-on training

Breakfast:• Egg recipes from around the world

Each training is tailor made, menus depend on the nationalities of the crew (Arabic, Chinese, Idian, Scandinavian, USA, other...) and on what’s available on local markets.

Soups:• Classic Vegetable Soup• Minestrone• Carrot Soup with Carrot Chips - Carrot Chips - Croutons • Tomato Cream Soup• French Onion Soup with Cheese Toast• Pumpkin Soup with Pumpkin Chips• Leek and Ham Soup• Grandmother’s Soup• Broccoli Soup• Mexican Soup• Bisque Soup * Variations on Bisque Soup : - Shrimp Soup - Prawn Soup - Fish Soup - Crab Soup

Starters:• Chicken Curry Salad * Variations on Chicken Curry Salad : - Tropical Chicken Salad - Stuffed Orange with Shrimp Salad - Tomato with Crab Salad - Toast with Meat Salad - Cucumber Stuffed with Salmon Salad - Spicy Chicken Salad• Stuffed Cucumber with Tuna Salad• Liege Salad * Variations on Liege Salad : - German Sausage Salad• American and Russian Egg• Frankfurter Salad• Potato with Smoked Salmon and Sour Cream• Chinese Omelette * Variations on China Omelette : - Farmer’s Omelette• Moussaka• Bruschetta with Mushroom

Please note that menus depend on what’s available on local markets, and on the nationalities of the crew.

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PRACTICAL CONTENT

Main courses:BEEF• Beef and Onion Stew with Mashed Potatoes and

Cucumber Salad * Variations on Beef and Onion Stew : - Flemish Stew - Burgundy Stew• Beef à la mode with Winter Vegetables• Beef Stroganoff with Rice and Green Peas • Beef Kaldereta• Beef Steak with Mushroom Sauce (same as pork steak)• Beef Steak with Pepper Sauce (same as pork steak)• Beef Steak with Bell Pepper Sauce (same as pork steak)

CHICKEN• Chicken Provençale with French style Green Beans

and Sautéed Potatoes and/or Rice * Variations on Chicken Provençale : - Bask style Chicken - Chicken Chorizo • Chicken Kiev with French style Green Peas and

pan-fried Potatoes * Variations on French style Green Peas : - Green Peas Clammart• Chicken stuffed with Mozzarella and Prosciutto

Ham with Mediterranean Potatoes• ChickeninOrangeSaucewithWafflePotatoes * Variations on Chicken in Orange Sauce : - Chicken in Lemon Sauce• Roasted Chicken on a Bed of Vegetables• Chicken with Cashew Nuts and Rice• Chicken Curry with Potatoes • Chicken Tarragon with Italian style Green Beans

and pan-fried Potatoes• Chicken Adobo

LAMB• Lamb Leg in a Crust of Mustard and Spices * Serve with : - Italian style Green Beans in Italian Way and Gratin Dauphinois• Lamb with Vegetable Stew

+/- 30 packs per serving for lunch and dinner if the team is strong enough; 3x cooking for 350 packs.

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PRACTICAL CONTENT

PORK• Pork Blanquet with Crispy Vegetables and• Boiled Potatoes/Steamed Rice • Meatloaf with Spices, Pineapple Sauce and

Potato Croquettes * Variation on Meatloaf :

- Asian Meatloaf • Broccoli Stamppot with Crispy Pork Belly

* Variation on Broccoli Stamppot : - Stamppot Van ”Boerenkool” - Stamppot with Brussels Sprouts - Stamppot with Carrrots - Stamppot with Green Cabbage - Sauerkraut Stamppot = Stamppot with “(Choucroute)”

• Pork Steak with Mushroom Sauce, French Fries, Fresh Mayonnaise and Mixed Salad

• Pork Steak with Pepper Sauce • Pork Steak with Bell Pepper Sauce and Chicory Gratin• Witlof Gratin • Minced Meat Balls in Tomato Sauce and Celery with

Mashed Potatoes * Optional replacement for Tomato Sauce :

- Celery Sauce • Leek and Ham Gratin • Slow Roasted Ham with Honey • Pork Sinigang • Pork Menudo

Main courses:

• Mashed Potatoes• Cucumber Salad • French Green Beans • Sautéed Potatoes • Pan Fried Potatoes• French Green Peas • Mediterranean Potatoes • WafflePotatoes• Italian Green Beans • Oven Tomatoes • Mixed Salad • Dauphinois Potatoes • Gratin Dauphinois • Potato Croquettes • “Real” Fresh French Fries

Side Dishes:

FISH• Portuguese Caldeirada * Variation on Portuguese Caldeirada : - Spannish Fish Pot• Grilled Salmon Fillet with Teriyaki Sauce, Rice and Salad• Salmon Fillet in Papillote with Mousseline Sauce• Grilled Tuna with Garlic Butter, Rice or Steamed Potato

and Oven Tomatoes• Fish Fillet Dugleree• Mixed Salad and Dauphinois Potatoes• Risotto• Fish Sarciado

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PRACTICAL CONTENT

• Provençale Sauce

• Teriyaki Sauce

• Mousseline Sauce

• Bernaise Sauce

• Béchamel Sauce

• Pineapple Sauce

• Mushroom Sauce

• Fresh Mayonnaise

• Pepper Sauce

• Bell Pepper Sauce

• Tomato Sauce

• Celery Sauce

Sauce:

PRACTICAL CONTENT

Course participants will cook for groups of 30 to 350 people.

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• Pasta Carbonara

• Pasta Alla Puttanesca

• Spaghetti Alla Norma

• Pasta Alla Matriciana

• Pasta with Chorizo and Capers

• Pasta with Tuna

• Pasta Bolognese

• Pasta with Ham and Leeks

• Pasta with Chicken and Vegetables

• Pasta with Salmon

• Pasta with Pesto and Parmigiano

• Seafood Pasta with Tomatoes

• Seafood Pasta with Cream

• Seafood Pasta with White Wine or Stock

Pasta:

• Pizza Roman Way • Pizza American Way

Pizza:

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Bread:American Dough • Bacon and Mushroom Bread Roll • Brioche • Burger Buns • Chorizo Bread • Ham and Leek Bread Roll • Onion Bread • Spices and Pine Nuts Bread Roll • Tomato and Mozzarella Bread Roll • Tomato and Olive Bread Roll • Soft Bread Roll and Piccolo Sandwich

PRACTICAL CONTENT

Northern European Dough • French Bread and Palm Bread • European Bread Loafs

(farmers, oval, round form) • Crispy Bread Roll • Rye Bread • No Knead Dough (Northern European) • Baguette Bread and Farmers’ Bread • Focaccia Bread

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2020

Dessert:• Tart Dough • Covered Fruit Tarts and Fruit Pie • Gelfix(usedtocoverfruittarts)• Swiss Couques (long or round) • Speedy Vanilla Pudding • Classic Vanilla Pudding • Savoie Biscuit • Swiss Roll • Boules de Berlin • Cinnamon and Apple Roll • Pâte à Choux• Classic Butter (Tea) Cake • Meringue • Butter Cream • Pancake

* Variations on Pancake : - Pancake Normande - Pancake Suzette - Pancake Mikado

• Sabayon • Bavarois • Panna Cotta • Tiramisu • Muffins• Frangipane Tart (Sailor’s Way) • Donuts • Banana Split • Melba Ice • Ice Cream Fruit Salad • Brasil Ice • Hot Cherriest • Dame Blanche • Ice Nougat with Coulis of Fruit • Leche Flan • Crema Mais • Gelatin • Pinoy Egg Pie

• Apple (Sponge) Cake• Chocolate Mousse • Bread Pudding • Deep Frying Batter for Fruit • Strawberry Coulis (Sailor’s Way) • New York Cheese Cake • Rice Pie • Jam (Mango) • Crumble Pie • Tulipes • Marshmallows • Farmer’s Sweet Rice • Fritters • Crust Dough • Sand Dough • Croissant Dough • French Toast • Pralin • Puff Pastry

PRACTICAL CONTENT

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EXAMS

• ENTRY TEST : Just to check your level of skills

• FINAL EXAM : Last day

• Web-based multiple choice test on MLC requested scoops

• One-week menu making

• Practical cooking exam based on MLC requirements.

• PLEASE NOTE THAT THERE IS A MINIMUM PASSING GRADE FOR THE EXAM !

• Your grade will not be based solely on your skills. The following factors are also taken into account:

- Attitude - Passion - Eagerness to learn

Let’s GO !

What to expect?

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IFS TRAINING ACCREDITATION

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CLIENT TESTIMONIALS

Dear A. V.

Due to a positive feed back we received from our Cooks who undergon training from IFS and the feed back from our crew about improved standard of cooking on board our vessels.

Kindly let me know when will be your next training. We have some of our cooks on holiday which we want to sent for training.

Best regards,Capt. S. Trompeta | ORION

Dear A. V.

Once again, we had received very positive and happy feedbacks from our Masters onboard regarding the performance of our Ship Cook after participating in the IFS training.

Keep up our good work and really appreciated with you and your team effort.

PleasekindlyfinddebriefingresultandevaluationreportofCKF.Aliansyah.

With kind regards,A.L. Eldrianto | Anthony Veder

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Dear A.

Today,FitAliansyahvisitsourofficeafteronboardatCoralStichoandmeetwithPakAnggaandme.

We are also see that he obtains a good appraisal from the Master. The results are :

1. He is a good cook without resulting complains from the Capt. Jansen and Capt. Ardley. As we know,that both of them are the most “hard” and critical captains and CK Fit is able to handle it.

2. He could implement the knowledge from IFS Training during his onboard at Alicia. For your info, duringone and half month, he was handle by himself without any massmen and it is in Christmas season. Itisimpossibletoarrangeandorganizethekitchenwithoutbeingtrainedfirst.

3. Duringhisonboard,hegotavisitfromIFSandhebroughtagoodresults.Nofindingsorcomplainsare appeared and Capt. Jansen is happy for the results. The captain also gave an appreciation to himfor being independently handle the inspectors from IFS and also for his efforts and initiatives to main-tain the stockeeping.

Therefore,wecongratulatehimforhisexcellentjobandmotivatehimtonotsatisfiedandalwaysimprovemore. We still consider what challenges vessel that he will on board. Reverting.

Hopetoinformyousufficiently.

Many Thanks,

S. A. TheresiaSupporting Officer | Anthony Veder

CLIENT TESTIMONIALS

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BELGIAN OFFICE

Bredabaan 569,2170 Merksem, Belgium

SINGAPORE OFFICE

150 Cecil Street #11-01Singapore 069543

PHILIPPINE OFFICE

Kamaya Pt. Rd, Brgy. Alas-asin,Mariveles, Bataan 2105, Philippines www.ifs.be