Career Course : Culinary Arts : Career in Culinary Arts – Galley Assistant Familiarization Program

Career in Culinary Arts – Galley Assistant Familiarization Program

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Career in Culinary Courses

  1. Career in Culinary Arts
  2. Bachelor of Catering Technology & Culinary Arts (BCT & CA)
  3. Post Graduate Diploma in Culinary Arts
  4. Certificate Course in Food Production and Patisserie
  5. Diploma in Cruise Galley Operations
  6. Galley Assistant Familiarization Program
  7. Ready for Excellence Program

Career in Culinary Arts – Galley Assistant Familiarization Program

The hallmark of any great cruise is its cuisine. Every cruise line company is always on the look out for trained, skilled and hard working individuals for their galley operations. Keeping in mind this demand for trained personnel the CAI in association with P & O & Princess Cruises offers a 3 Months Commis Trainee /Assistant Cook Trainee Program which caters to this International demand. Candidates are trained in cruise-simulated kitchens maintaining United States Public Health standards.

  1. Three Months Assistant Cook Trainee Program
  2. Three Months Trainee Commis Program

Eligibility / Selection :

  • Candidate should be minimum 21 years of age on or before the date of completion of the course.
  • A pass in Senior Secondary Certificate (SSC) with English as edium of instruction.
  • Candidates completing SSC in language other than English should demonstrate competency in English.
  • Minimum experience of six months in Food / Culinary Industry / Allied areas is necessary.
  • The candidate should submit photocopies of all relevant certificates along with the application.

Enrollment :

  • An admission notification is published in leading national dailies by the respective companies
  • 6 Batches consisting of 30 candidates are enrolled in the month of June based on their performance in the overall selection process.
  • Candidates fulfilling the entry criteria will be called for a written test/ group discussion and personal interview at Fleet maritime services office at Mumbai.

Application form can also be downloaded from our website & the filled in Application form has to be sent to the academy’s office which will be forwarded to the Mumbai office.

Commencement of Batches :

Batch I & II June to August.
Batch II & IIISeptember to November.
Batch III & IVDecember to February

( 6 Batches Per Academic Year Will Be Enrolled By The P&O Princess Manning Office In Mumbai ). All candidates will have to enroll themselves by paying full-prescribed fee and submitting relevant photo copyies of Original Certificates after completing all the formalities at Mumbai office.

Certification :

After successful completion of 3 months familiarization program the candidate will have to undergo a certification examination to be conducted by IACT&CA in all the subjects listed in the curriculum. A minimum of 50% marks is mandatory in each subject for the Academy to recommend the candidate for on board positioning.Re-examination will be conducted for candidates failing to score the required percentage. Failing to pass the second time, a final makeup opportunity will be given along with the main examinations of the next batch. The candidate will loose the opportunity for employment if the he fails to clear the second makeup certification exam.

Syllabus / Curriculum :

Food & Beverage Production :

The food service Industry plays a crucial role in cruise line catering to the needs of ever demanding guests on a 24-hour basis. The cuisine is International and the trends of presentation are synchronized with present European and American styles of presentation. The candidates are familiarized with the basics of International cuisine and the fundamentals of preparing foods in various sections of a modern cruise line kitchen. Candidate learns to prepare each course and plate them with special focus on safe food handling procedures.

Hygiene & Sanitation :

To familiarize the student and make them understand with principles of food microbiology, important food borne diseases, standards that are enforced by regulatory agencies, & applied measures for the prevention of food borne diseases and other micro biological problems. Additionally students are acquainted with the Hazard Analysis Critical Control Point (HACCP) system which is the most effective approach to food safety, which when properly devised and implemented provides high assurance that food borne disease outbreaks & food spoilage will not occur.

Module Overview / Scheme of Instruction :

S.NoName of the SubjectPeriod / weekMax. Marks
TheoryPracticalsSessionalMain Exam
        TheoryPracticalsTheoryPracticals
1Basic Food and Beverage Production 4825257575
2Bakery and Patisserie3825252525
3Hygiene and Sanitation4425252525
 Total11 2075 75225225
 Grand Total     600
  • A candidate has to score a minimum of 50% marks in each subject for the certification.
  • A candidate with less than 50% marks in Sessionals will not be allowed to appear for the Certification Examination.

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Career in Culinary Arts – Bachelor of Catering Technology & Culinary Arts (BCT & CA) – Post Graduate Diploma in Culinary Arts – Certificate Course in Food Production and Patisserie – Diploma in Cruise Galley Operations – Culinary Arts Galley Assistant Familiarization Program

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