(London) 4 November 2016 Leading UK culinary academy Tante Marie is delighted to announce they are to launch the Assessment in Marine Cookery. A vital component of the Ship’s Cook Certificate of Competency now required for all chefs of specified UK-registered commercial vessels via an in-person evaluation, the assessment will cover all existing and newly-introduced practical and theoretical aspects of the certification as stipulated by the Maritime and Coastguard Agency (MCA).

During the assessment, chefs will undertake a series of theoretical examinations covering all current mandatory elements, from Kitchen Operations and Food Handling to the cultural, religious and shift work catering and dietary requirements introduced by the MCA in June 2014.  Tante Marie’s experienced teachers will also practically assess candidates on competency in planning, preparing, cooking and presenting a specified range of ingredients and dishes. Additionally, Tante Marie are able to offer in-house mandatory Food Safety Level 2/3 qualifications – now required for all offshore food-handling staff.

Prior to the final assessment, students will also uniquely benefit from a series of useful tutorials, videos and quizzes available on a brand new online Virtual Learning Environment (VLE), purpose-built for the qualification.  As well as enabling chefs of differing ability levels the chance to learn or fine tune the key learning requirements, the VLE is a fantastic tool for those unable to attend on-shore training modules.

With over 60 years’ experience in culinary training, Tante Marie Culinary Academy is one of the UK’s leading cookery schools and offers a host of professional qualifications taught within state-of-the-art, well-appointed modern kitchens. The Academy is ideally located in the centre of Woking, Surrey, close to mainline rail and airport connections and just 20 minutes from central London. Graduates of the school’s prestigious Tante Marie Cordon Bleu Diploma have become established as some of the world’s most highly-trained culinary professionals, many of whom are working in the maritime industry, such as Bradley Van Rooyen, chef on MY The Wellesley http://mythewellesley.com/