Description
The Galley Crew Professional Bundle equips maritime hospitality personnel with the essential food safety, hygiene, and culinary skills required to work in shipboard kitchens and service areas. This bundle includes:
- Ship’s Cook Training (MLC 2006 Regulation 3.2)
- Food Safety Level 1 – HACCP
- Food Safety Level 2 – HACCP
- Food Safety Level 3 – HACCP
- Messman / Steward Maritime Hospitality Training
Together, these courses ensure that galley crew members meet international standards for food handling, hygiene, and onboard service, in compliance with MLC 2006, STCW, and flag state requirements. Ideal for cruise ships, merchant vessels, and superyachts, this bundle supports both new entrants and experienced crew seeking professional development or refresh training.
At a Glance
Approval: Liberia Who is it for:
- Messmen, stewards, cooks, galley crew
- Cruise ship and superyacht hospitality staff
- Catering and food service personnel onboard vessels
Accepted by: All flags that accept IMO white‑list approved training
Compliance: MLC 2006 Regulation 3.2, STCW, HACCP standards Delivery: 100% online, available 24/7 Duration: Approximately 25–30 hours total
Eligibility: Newcomers and experienced crew
Prerequisites: Passport or seafarer ID
Certificate Provided: Digital PDF (stamped hard copy available upon request)
Certificate Validity: Lifetime
Competences Gained
Upon completion of the bundle, learners will be able to:
Food Safety & Hygiene
- Understand foodborne risks and prevention
- Apply hygiene protocols in galley environments
- Comply with HACCP principles and onboard safety procedures
- Handle food, equipment, and waste safely
Ship’s Cook Training
- Prepare meals in accordance with MLC 2006 standards
- Understand nutritional balance and dietary needs
- Apply safe cooking and storage practices
- Operate galley equipment professionally
Messman / Steward Training
- Deliver professional hospitality service onboard
- Maintain cleanliness and hygiene in crew and passenger areas
- Assist in food preparation and service
- Communicate effectively with multicultural teams
Legislation & References
International Standards
- MLC 2006 Regulation 3.2
- HACCP Principles
- STCW Code (where applicable)
- IMO Guidelines for Food Safety and Hygiene
- Flag State requirements for galley crew certification







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