COURSE OUTLINE This course is modular and consists of the following: Local Knowledge and Regulations Seamanship Boat Handling Emergency Situations Passenger Safety Prevention of Pollution Electronic Aids to Navigation Weather Regulations for Preventing Collision at Sea Chartwork Legal Responsibilities towards Passengers and Seafarers Basic Knowledge of Vessel Construction and Stability Engineering Knowledge COURSE REQUIREMENTS … Continue reading BOAT MASTER GRADE II
Category: Courses
SECURITY AWARENESS
COURSE OUTLINE This course is modular and consists of the following: Maritime Security Policy Security Responsibilities Threat identification, Recognition and Response Ship Security Actions Emergency Preparedness, Drills and Exercises COURSE CERTIFICATE Upon successful completion of all training requirements, you will receive a certificate from the Institute COURSE EVALUATION After completion of this course, a written… Continue reading SECURITY AWARENESS
BASIC TRAINING – RE-VALIDATION
COURSE OUTLINE This course is modular and consists of the following: Personal Survival Techniques (Basic) Personal Safety & Social Responsibility Fire Fighting & Fire Prevention (Basic) Elementary First Aid COURSE CERTIFICATE Upon successful completion of the course through written examination and skills testing, candidates will receive a certificate in accordance with Section A-V1/1 Paragraph 2 of the… Continue reading BASIC TRAINING – RE-VALIDATION
BASIC TRAINING
COURSE OUTLINE This course is modular and consists of the following: Personal Survival Techniques (Basic) Personal Safety & Social Responsibility Fire Fighting & Fire Prevention (Basic) Elementary First Aid COURSE CERTIFICATE Upon successful completion of the course through written examination and skills testing, candidates will receive a certificate in accordance with Section A-V1/1 Paragraph 2 of the… Continue reading BASIC TRAINING
MERCHANDISING OF FISH
COURSE OUTLINE A review of the various fish species and products used in the trade in Trinidad & Tobago. Fish and Fishery Products Spoilage and Measures of Control. Handling and Storage Practices for Fish. Managing the Seafood Counter.
QUALITY ASSURANCE & QUALITY CONTROL FOR FISH & FISHERY PRODUCTS
COURSE COMPONENTS: Review the principles and processes governing the preparation of chilled, frozen, and cured fishery products An examination of the hazards associated with the processing of tropical fish and the process of deterioration in these species Introduction to the current system of Quality Assurance in Fish & Fishery Products Preparation of Standard Sanitary Operating… Continue reading QUALITY ASSURANCE & QUALITY CONTROL FOR FISH & FISHERY PRODUCTS
FISH HANDLING & VESSEL SANITATION FOR FISHING VESSEL OPERATORS
COURSE OUTLINE Sanitation Requirements and Procedures Aboard Vessels Introduction to Fish Science – basic Fish Spoilage Causes and Controls Fish Quality Determination by Sensory Methods Fish Handling Aboard Vessels (Theory) Fish Handling (Practicum) Finfish identification (basic)
FISH PROCESSING TECHNOLOGY
COURSE OUTLINE Module 101 – Fin Fish Handling and Processing – 30 hours Module 102 – Salt Curing and Drying of Fish – 60 hours Module 103 – Smoking of Fish – 60 hours Module 104 – Shellfish Handling and Processing – 60 hours Module 105 – Fish and Shell Fish Marinades Technology – 30… Continue reading FISH PROCESSING TECHNOLOGY
FIN FISH HANDLING AND PROCESSING – MODULE 101
COURSE OUTLINE Introduction to Fish Science – basic Fish Spoilage Causes and Controls Freezing of Finfish The factors which influences the quality of seafood Sanitation & Food Hygiene Practices in fish establishments Preparation of various market forms of finfish Packaging of fishery products Merchandising of Fish – basic techniques