Guidelines saloon rating course

1. Course Details

The course aims to train prospective seafarers in culinary arts and related skills to serve onboard ships as assistant to the Ship’s Cook and in departments of House Keeping, Food Production & Beverage service.

• Duration: 25 weeks
• Commencement: First working day of January, April, July, or October
• Modular Courses: Four basic modular courses are included in the syllabus

2. Qualifications & Eligibility of Candidates

Candidates must meet the following criteria:

• Academic Standards: Pass with aggregate 40% marks in 10th standard, with minimum 40% in English
• Age Limit: Between 17 and 20 years on the date of course commencement
• Physical Standards: As per M.S. Medical Examination of Seafarers Rules, 2000
• Communication Skills: Adequate ability for communication in spoken and written English

3. Course Intake & Infrastructure Requirements

The sanctioned number of ratings shall be 40 per class, with expansion in multiples of 40. The course intake, expansion of capacity, and fresh approvals shall be governed by orders issued by the Director General of Shipping.

Infrastructure requirements include physical requirements for classrooms, hostels, and other facilities as per DGS Order no. 1 of 2003 and Annexure 7 of this circular.

4. Faculty Requirements

The institute/department shall be headed by a person qualified as a ‘Certified Hospitality Educator (CHE) or possess a Diploma in Hotel Management and Catering Technology from an Institute of Hotel Management (IHM) recognized by the National Council with minimum five years experience in teaching in department of food production.

Minimum faculty on full-time employment of the Institute for this course shall be one Diploma Holder in Hotel Management and Catering Technology from IHM recognized by the National Council having teaching experience of at least two years in Department of Food Production, and at least two instructors having five years experience as Chief Cook/Ship’s Cook or three years Training experience in training Saloon Ratings in an institute approved by DG of Shipping to conduct Saloon Ratings Course.

5. Evaluation & Monitoring

The Institute shall have in place a system for continuous evaluation during the course of training to ensure that the candidates have achieved the desired level of education & skills. The structure of periodical & final examination is stipulated in Annexure 3 & 3A.