Chief Cook (water transportation)

1. WORK PROCESS 
2. CHIEF COOK (water transportation)
3. O*NET/SOC CODE: 35-1011.00 RAPIDS CODE: 1053 
5. ON-THE-JOB TRAINING
7. APPROX. HOURS
8. 1. Vessel Familiarization
9. 16
10. Basic Seamanship (6)
11. Personal Safety & Responsibility (3)
12. Emergency/Disaster Preparedness (1)
13. Vessel Familiarization Tour (6)
15. 2. Vessel Operations and Maintenance
16. 29.5
17. Reporting Aboard, Vessel Safety and Sea Projects (6)
18. Basic Marlinespike Seamanship (4.5)
19. Basic Deck Operations and Maintenance (4)
20. Bridge Operations and Watch standing (4)
21. Valve Maintenance (3)
22. Paints and Coatings (5)
23. Fueling Operations and Environmental Procedures (3)
25. 3. Galley Familiarization
26. 9
27. Equipment Identification (1)
28. Knife Basics (2)
29. Breakfast Cookery (2)
30. Salad Preparation (2)
31. Breads/Review (2)
33. 4. First Aid & Cardio-Pulmonary Resuscitation (CPR)
34. 11
35. Breathing Emergencies (2)
36. Adult CPR (4)
37. First Aid (3)
38. Practical Evaluations (2)
40. 5. Apply Skills of Basic Fire Fighting
41. 9
42. Breathing Apparatus Practical (1)
43. Practical Exercises and Drills (8)
45. 6. Apply Skills of Water Survival
46. 26
47. Propulsion Systems (10)
48. Lifeboat Equipment (1)
49. Types of Davits (9)
50. Launching Procedures for Life Rafts (2)
51. Using the Life Raft (2)
52. Survival Methods (1)
53. Signaling (1)
55. APPROX. HOURS
57. 7. Physical Education
58. 35
59. Strength Training (11)
60. Calisthenics (17)
61. Cardiovascular Endurance (6)
62. Teamwork and Safety (1)
64. 8. Duties and functions of storeroom
65. 330
66. Receiving, issuing, storage, and care of refrigerators, foods,
67. And, other supplies and participation in relative record work
69. 9. Vegetable station
70. 500
71. Preparation and cooking of vegetables
73. 10. Fried foods
74. 500
75. Preparation and cooking of foods which are customarily fried
77. 11. Meat cutting and preparation of poultry, seafood, and fish
78. 560
79. 12. Cold meat station
80. 555
81. General functions of the cold-meat department, sandwiches,
82. breading, garnishes, buffets, appetizers, decorating, and
83. ornamental work
85. 13. Roast, cook, and broil
86. 560
87. Roasting of meats, garnishing, and making meat gravy
88. Broiling of all meats, fish, seafood, and fowl
90. 14. Pastry cook
91. 860
92. Fundamental pastry work
93. Basic bread and roll work

94. TOTAL HOURS

    8000

95. RELATED TECHNICAL INSTRUCTION
96. CHIEF COOK (water transportation)
97. O*NET/SOC CODE: 35-1011.00 RAPIDS CODE: 1053
98. PHASE I (TWELVE-WEEK VOCATIONAL CURRICULUM)
99. APPROX. HOURS
100. 15. Shipboard Sanitation
101. 20
102. 16. Galley Familiarization
103. 12
104. 17. First Aid & Cardio-Pulmonary Resuscitation (CPR)
105. 10
106. 18. Basic Fire Fighting
107. 21
108. 19. Industrial Relations I.
109. 20
110. 20. Water Survival
111. 34
112. 21. Vessel Familiarization
113. 42
114. 22. Vessel Operations and Maintenance
115. 17.5
116. 23. Physical Education
117. 5
118. 24. Social Responsibilities
119. 27

120. TOTAL HOURS

     208.5

121. Phase III (Specialized Steward Department Training)
122. 1. Introduction
123. 2
124. 2. Measurements
125. 1
126. 3. Recipe Conversion
127. 4
128. 4. Ingredients and their functions
129. 2
130. 5. Basic Mixing Methods
131. 4
132. 6. Steps of Yeast Dough Production
133. 3
134. 7. Controlling Fermentation
135. 3
136. 8. Cakes
137. 3
138. 9. Pies
139. 2
140. 10. Practical Examination
141. 6
142. 11. Review/examination/course critique
143. 2

144. TOTAL HOURS

     32