About the Course

Cruise ships offer numerous dining rooms, buffets, and fast food and specialty restaurants, and they need a large number of chefs and cooks to adequately staff these facilities. Typical positions include executive chefs; executive sous chefs; sous chefs; first, second and third cooks; crew cooks; bakers, pastry chefs and trainees.
The curriculum of this course takes into consideration that ship galleys are similar to hotel kitchens and feature hot and cold sections. You will be trained for the hot section where you will cook grilled foods, fish, soups, pastas, vegetables, meats and side dishes. You will also be trained to work on the cold side of the galley where salads, ice carvings, cold food items and baking and pastries are prepared.
The course starts with basic kitchen skills, kitchen organization and set-up, to food product and knowledge, prep and cooking methods that cover ingredients and recipes, food production, international culinary trends, food science, hygiene and HACCP, USPH standards, and galley safety.

Duration - 1 Year

Modules

Eligibility

This program is suitable for both 10th and 12th standard pass and or for a candidate with other previous studies or work experiences.

Admission Schedule

January [intake]
June [intake]

Requirements for Admission

• Completed application form, available from the Admissions Office or through the web site.
• A copy of the applicant's prerequisite educational qualification certificate
• An Entrance Test and application fee (non-refundable).
• Two (2) passport photographs.
• An interview will be lined up on receiving & verifying the documents with a senior faculty.
• On passing both the aptitude interview and the oral English test successfully you will receive an acceptance letter together with the financial statement and invoice.
• If the senior faculty during the interview and the Oral English test notice weakness in your English skills, you will have to take Alpine Center’s English language skills test.