CCMC Full Course

Course Description: DG Approved CCMC (Certificate Course in Maritime Catering)

The full syllabus for Catering and Housekeeping for Merchant Ships Vol-1 and Vol-2 under the Board of Examination for Seafarers Trust (CCMC) covers all essential theory and practical topics expected for seafarers entering the Catering and Housekeeping stream. The syllabus below follows an official structure and includes the required Personal Development, Ship Knowledge, Safety, Housekeeping, and Catering modules as referenced in current syllabi and training resources.

Personal Development

• Personal Development Notes

  • Self-awareness, communication skills, leadership traits, time management, stress management, teamwork, positive attitude.

• Personal Development SET 1

  • SWOT analysis, self-esteem, motivation (internal & external), interpersonal relationships, body language, problem-solving, conflict management.

• Personal Development SET 2

  • Character building, physical and mental development, moral values, discipline, service orientation, cultural awareness.

Basic Ship Knowledge

• Notes

  • Types and parts of merchant ships, terminology, basic ship layout, use of shipboard equipment, onboard safety guidelines.

• MCQ

  • Multiple-choice questions covering ship types, parts, terminology, safety protocols, and basic marine practices.

General Shipboard Safety and Health

• Principles of shipboard safety

• Emergency procedures

• PPE and hazard management

• Health and hygiene practices

Hand Tool and Measuring Instruments

• Identification, use and care of basic hand tools

• Measuring instruments and calibration procedures

• Safe handling and maintenance practices

Legislation, Catering and Housekeeping (Vol-2)

Chapter 1: Introduction to Housekeeping

• Definition, objectives, and importance of housekeeping on ships

• Organization of housekeeping staff

Chapter 2: Familiarization with Housekeeping Techniques

• Cleaning materials, equipment and their usage

• Methods for cleaning cabins, public areas, washrooms, and galley spaces

Chapter 3: Housekeeping Practices

• Daily, weekly and periodic cleaning routines

• Linen and bed making procedures

• Pest control and waste management in accommodation areas

Chapter 4: Laundry Operation

• Laundry equipment and operation

• Sorting, washing, drying, ironing and folding linen

• Stain removal techniques and laundry safety

Chapter 5: Introduction to Maritime Catering and Housekeeping

• Role and importance of catering staff onboard

• Relationship between catering, housekeeping, and ship operation

Chapter 6: Hygiene and Food Safety

• Personal hygiene and grooming

• Food contamination – types, sources, control

• Food handling and storage procedures

• Cleaning and sanitizing food preparation areas

Chapter 7: Garbage Management

• Shipboard waste types and handling

• MARPOL regulations for garbage

• Proper segregation, storage and disposal methods

Chapter 8: Safe Working Practices – MCQs

• Multiple-choice questions on safe working practices, risk assessment, emergency action and incident reporting

Chapter 9: Introduction to Cooking

• Principles of cooking onboard

• Kitchen and galley arrangements

• Safety and hygiene in the galley

Chapter 10: Culinary Terms

• Definitions of essential culinary terminology

• Use of kitchen tools and equipment

Chapter 10: Introduction to Raw Materials

• Major food groups – selection, sanitary handling, storage

• How to check the fish for freshness

• Fish varieties, cuts of fish

• Poultry and meat basics – selection, preparation and safety checks