Project Objective
For ships’ cooks there is no generally accepted competence certificate for the acquired knowledge and skills, at least none that can be achieved in all States following the same rules and criteria. Such a certificate would greatly help to put aside many of the existing problems and obstacles to mobility and to employability. The project aims to close this gap. The final result will be a training tool which will enrich the learning portfolio of maritime and cooks training/educational enterprises and lead to an internationally accepted standard of competence.
Sea-chefs envisages to have an impact on both the improvement of ship’s catering staff training, help to eliminate job discrimination in the hotel and restaurant sector and to implement an Europe-wide approved certificate of vocational competence.
The delivery of the project special work packages are designed to further cross industry collaboration. It is planned to arrange an international workshop in Limassol (WP IV) and a final conference in London (WP VIII). The project will make use of translational elements of galley expertise and transform these into a consistent and effective training tutorial for teachers and trainers working in cooking schools ashore and will deliver a certificate acknowledged all over Europe, answering the 21st century challenge of a global labour market.
Schedule of Workpackages
| 2009 | 2010 | 2011 | |||||||||||||||||||||||
| 10 | 11 | 12 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | ||
| 1. Management of project (incl. quality management) | MSG | ||||||||||||||||||||||||
| 2. Stocktaking and analysis of present cook training activities | ENT | ||||||||||||||||||||||||
| 3. Development of model course (theory / practice) | BSM | ||||||||||||||||||||||||
| 4. Correlation with ICC as “Ship’s Cook” module | MSG | ||||||||||||||||||||||||
| 5. Arrangement of an International Work Group in Limassol | BSM | ||||||||||||||||||||||||
| 6. Conversion of the training module into an E-learning tool | GSL | ||||||||||||||||||||||||
| 7. Composition of user orientated manuals and guidelines | GSL | ||||||||||||||||||||||||
| 8. Implementation, testing and evaluation of “Ship’s Cook” training module | BSM | ||||||||||||||||||||||||
| 9. Dissemination & exploitation incl. dissemination conference at London | ML | ||||||||||||||||||||||||
Outcomes
The new certificate will enable bearers to provide proof of qualifications and skills clearly and easily anywhere in Europe in the wider terms of the Europass
Exactly as in the overall standard for any maritime training, the STCW ´95 Convention, the approach of the SEA-CHEFS project is to describe the qualifications aimed for more in terms of learning outcomes than in strict syllabi. Thus the training and certification programme for sea chefs will be built up by transferable units of learning outcomes which also recognise any existing prior learning or qualifications the candidates have achieved in formal, informal and non formal contexts.