Ship Hotel Cruise Institute of the Philippines

Ship Hotel Cruise Institute of the Philippines is an institution accredited by TESDA that offers Technical and Vocational Education and Training Programs (TVET) under the Technical Education and Skills Development Authority (TESDA) and the Commission on Higher Education (CHED).

SHIP is a partner of TESDA in the conduct of competency assessments for the qualifications Ships Catering Services NCI, Ships Catering Services NCII, Bread and Pastry Production NCII and Cookery NCII. SHIP was selected as the competency assessment center for the students of Genting Star Academy, Benigno Aquino High School, Fort Bonifacio High School, Datamex, Chi-Es, MICARS and also to walk-in candidates from ship manning companies and other schools wanting to get a national certificate. The center supports TESDA National TVET Competency Assessment and Certification (NATCAC) Program which is a FREE competency assessment and certification with the objective to enhance the competitiveness and productivity of workers and to upgrade the qualification of existing workers, trainers and assessors to a higher level of qualification.

Ship Hotel Cruise Institute of the Philippines

Address: 22nd Flr., BDO Plaza, Paseo de Roxas cor. Makati Avenue, 1227 Salcedo Village, Makati City, Philippines
Telephone Number: 892-8280; 894-3270
Website: http://www.ship.com.ph

TESDA Approved Programs

Here is the list of available TESDA registered programs and short courses offered in “Ship Hotel Cruise Institute of the Philippines” in the City of Makati.

List of Tesda Courses Offered / Registered Programs

Course Authorized	Duration
Bread and Pastry Production NC II	141 hours
Cookery NC II	316 hours
Ships’ Catering NC III (Ships’ Cooks)	160 hours
Ship’s Catering Services NC I	50 hours

SHIP offers courses that are competency based. This means that each course follows a standard structure to ensure that the trainee is able to perform his task creditably according to set industry standards.

The elements applied to the courses we offer are the following: course title and purpose, nominal duration, level of certification, summary of learning outcomes, assessment criteria, contents, training delivery and assessment method.

All courses offered are TESDA accredited (Technical Education and Skills Development Authority, a governing body that oversees vocational courses throughout the country).

At the end of each course, the trainee is issued a certificate leading to a national assessment. The end product is a national competency certificate.

Cruise Ship Skills Improvement Training

CRUISE UTILITY COURSE (SHIP’S CATERING SERVICES NCI) (TVET Number: WTR201413051018)

80 hour course that covers core competencies on dish washing, glass and cutlery cleaning, pot-washing, de-liming, general cleaning procedures, safe food handling, and vessel sanitation, waste management and pest management. It also include ship board familiarization, safe handling of cleaning chemicals, safe working practices and personal hygiene and sanitation. Actual ship board standards are used in the training. Students are required to undergo mandatory assessment as a requirement for graduation. This course is open to students who are at least College Level, 22 years old and above, with good moral character, can communicate well in English language both oral and written and physically and mentally fit as per MLC2006 Regulation 1.2 – Medical Certificate.

ENGLISH FOR SEAFARERS 1 (TVET Number: NTR0713051086)

Is a 3 day comprehensive English language training course designed for seafarers who have elementary understanding of English. It combines detailed language input with extensive practice of language skills within an authentic maritime context. It includes key language focus on vocabulary and grammar and key activity focus on listening, phonology, speaking and writing with topics / functions using onboard activities of seafarers.

Schedule: Monday to Wednesday; 8:00 am to 5:00 pm; 3 days
Students can choose between 4-week course or a 2-week course.
Uniform, ingredients, baking manual and recipes will be provided.
Monday to Friday, 8:00 am to 5:00 pm

FOOD SAFETY CLEANING AND SANITATION (TVET Number: NTR0713051085)

Is a 3-day course on food safety management, employee health communicable diseases and symptoms; employee cleanliness hygiene practices; food condition and sources; food receiving condition; food protection; equipment, utensils and linens cleaning and sanitizing; food storage and preparation; food holding temperature and times; ware-washing equipment maintenance and operation; laundry procedures; solid and liquid waste disposal procedures; integrated pest management and outbreak prevention and management procedures (based on CDC VSP).

Schedule: Monday to Wednesday; 8:00 am to 5:00 pm; 3 days
One week theoretical lessons and actual housekeeping hands-on.
Training Manual included in training fee.
Monday to Friday, 8:00 am to 5:00 pm for 1 week.

SHIP’S CATERING SERVICES NCII (TVET Number: WTR201313052270)

An 80 hour course designed to enhance the knowledge, skills and attitude of Chief Cooks of commercial ships on the preparation, production and service of international first courses (soups, salads and appetizers), main courses, breads and desserts, breakfast items and specialty cuisines. It also includes competencies such as workplace professionalism, hygiene, health and nutrition, menu planning, provisioning, galley maintenance, pest management and waste management. Students are required to undergo mandatory assessment as a requirement for graduation. This course is open to students who have at least 3 months relevant sea service, at least College Level, can communicate well in English language both oral and written and physically and mentally fit as per MLC2006 Regulation 1.2 – Medical Certificate.

• Three days lecture discussion
• Six days actual cooking – international and ship specific specialty cuisines
• One day written and practical evaluation
• Uniform, ingredients, manual and recipes will be provided

Schedule: Monday to Friday; 8:00 am to 5:00 pm; 2 weeks
One week theoretical lessons and actual dining service hands-on.
Manual and Training shirt included in training fee.
Monday to Friday, 8:00 am to 5:00 pm for 1 week.

SHIP’S CATERING SERVICES NCI (TVET Number: WTR201413051018)

50 hour course designed to equip individual with skills, knowledge and attitudes required in rendering catering services in accordance with industry standards. It covers core competencies in providing mess hall services; perform housekeeping services as well as providing assistance in receiving and storing provision and supplies. Students are required to undergo mandatory assessment as a requirement for graduation. This course is open to students who are at least High School Graduate, 18 years old and above, with good moral character, can communicate well in English language both oral and written and physically and mentally fit as per MLC2006 Regulation 1.2 – Medical Certificate.

• Six days lecture discussion and hands – on
• Course handout will be provided

Schedule: Monday to Friday and Monday, 8:00 am to 5:00 pm for 6 days
Monday to Friday, 8:00 am to 5:00 pm.

COOKERY NCII (TVET Number: WTR201413052141)

A 316 hours course that covers core competencies in cleaning and maintaining kitchen premises, preparing stocks, sauces and soups, appetizers, salads and dressings, sandwiches, meat dishes, vegetable dishes, egg dishes, starch dishes, poultry and game dishes, seafood dishes, desserts and prepared foods. It also includes competencies in communication, teamwork, professionalism, occupational health and safety procedures, workplace hygiene, food safety practices and customer service. The course is a combination of theoretical lessons and actual cooking of international dishes with on-the-job training at The Commodore’s Table and at Laiya Coco Grove. Uniform, ingredients, manual and recipes are provided to the students

Schedule: Monday to Wednesday; 8:00 am to 5:00 pm; 3 days
Monday to Friday, 8:00 am to 5:00 pm for 3 days.

BREAD & PASTRY PRODUCTION NCII (TVET Number: WTR201413052142)

A 141 hours course designed to enhance the knowledge, skills and attitudes of the trainees on the preparation, portioning, plating and decorating of bakery and pastry products, gateaux, cakes and tortes and petit fours. The course combines theoretical and practical lessons with on-the-job training in partner establishments. Students are required to undergo mandatory assessment as a requirement for graduation. This course is open to students who are at least High School Graduate, 18 years old and above, with good moral character, can communicate well in English language both oral and written and physically and mentally fit.

• 4 weeks course combined theoretical and practical activities
• Uniform, ingredients, baking manual and recipes will be provided

Schedule: Monday to Wednesday; 8:00 am to 5:00 pm; 3 days

• Three days lecture discussion.
• Six days actual cooking – international and ship specific specialty cuisines.
• One day written and practical evaluation .
• Uniform, ingredients, manual and recipes will be provided.

Monday to Friday, 8:00 am to 5:00 pm for 2 weeks.

HOUSEKEEPING NCII (TVET Number: NTR0413050061)

Is a 40 hour course that cover core competencies on setting up equipment and trolleys, making-up beds, cleaning and clearing up rooms, disposing garbage and using chemicals properly, proper handling of guests property, and correct procedure in laundering guests’ laundry items. It also includes competencies on occupational, health and safety and preparing dry and wet cleaning agents and chemicals.

• One week theoretical lessons and actual housekeeping hands-on.
• Training Manual included in training fee

Schedule: Monday to Friday; 8:00 am to 5:00 pm for 1 week

• Six days lecture discussion and hands – on.
• Course handout will be provided.
  Monday to Friday, 8:00 am to 5:00 pm for 6 days.

F & B SERVICES NCII (TVET Number: NTR0413050061)

Is a 40 hour course that cover core competencies on dining tools and equipment identification, napkin folding, table set up, styles of service, service sequence, cuisine familiarization, non-alcoholic beverage service and coffee service. It also includes competencies on hygiene procedures, safety practices, and effective customer service.

• One week theoretical lessons and actual dining service hands-on.
• Manual and Training shirt included in training fee

Schedule: Monday to Friday; 8:00 am to 5:00 pm for 1 week

Basic Requirements for TESDA Courses:

• At least 18 years of age
• At least High School Graduate
• Copy of NSO Birth Certificate
• With good moral character
• Undergone a pre-training assessment
• Can communicate both orally and in written form

Training Fees and Schedule

The cost of training and tuition fees may vary depending upon the specific course of interest and the school offering the training. Training centers also may have slightly different syllabus to teach to students in a class.

For inquiries, tuition fees, enrollment procedures, class schedule and other concern, it would be better that you visit their school/training center and inquire for other documents they may need.

Location and Contact Information

For further information, please contact the school directly at telephone number 892-8280; 894-3270. You can also visit Ship Hotel Cruise Institute of the Philippines. The assessment center is located at 22nd Flr., BDO Plaza, Paseo de Roxas cor. Makati Avenue, 1227 Salcedo Village, Makati City, Philippines.