Course List

ILO/MLC  Training

The ILO/MLC Convention establishes seafarers’ rights to decent conditions within almost every area of their working and living environments and includes such aspects as employment agreements, minimum age requirements, hours of work or rest, payment of wages, paid annual leave, repatriation at the end of contract, onboard medical care, the use of licensed private recruitment and placement services, accommodation, food and catering, health and safety protection, accident prevention and seafarers’ complaint handling.

Due to their necessity in the sound operation of the shipping industry, the main objectives and key concepts of the Convention should be carefully outlined.

In this regard, our Training Center offers courses that aim to consolidate the insight of trainers into said Convention and ensure better quality and consistency in inspection systems worldwide.



The aim of this course is to provide Officers of vessels with the required information to comprehend the requirements of the Maritime Labour Convention (MLC) 2006 for their working and living conditions onboard. The trainees will be informed of the following:

  • Background to the MLC requirements,
  • Application of the ILO/MLC,
  • Detailed description of operational requirements,
  • Flag State Responsibilities,
  • Links with existing regulations,
  • Implementation issues,
  • Best Management Practices,
  • Port State Control procedures,
  • Analyze how to properly digest MLC requirements.


The aim of this course is the promotion of a proper standard of food supply and catering service. It applies to crews of sea-going vessels, whether publicly or privately owned, which are engaged in the transport of cargo or passengers for the purpose of trade.

Trainees will be informed of : (a) the framing and enforcement of regulations concerning food and water supplies, catering, and the construction, location, ventilation, heating, lighting, water system and equipment of galleys and other catering department spaces on board ship, including store rooms and refrigerated chambers; (b) the inspection of food and water supplies and of the accommodation, arrangements and equipment on board ship for the storage, handling and preparation of food; (c) the detailed provisions on inspections which shall be carried out at sea by the master, or an officer specially deputed for the purpose by him, including a complaints mechanism.


The aim of this course is to provide trainees with a comprehensive approach to the fundamentals of Cooking, Food Safety Management, galley Health and Hygiene procedures, and to ensure that the Ship’s Cook is equipped with the necessary skills and knowledge to prepare and serve safe and nutritious meals that meet the dietary needs of the crew.

On completion of this course, trainees will be able to:

  • Understand how to apply high-level practical cookery onboard,
  • Identify safe methods of food preparation, preservation and serving, and
  • Comprehend galley operations under the latest health and hygiene standards and principles.