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Pre-Sea Program

Certificate Course in Maritime Catering (CCMC)

A 6-month D.G. Shipping approved course training candidates for catering roles on merchant ships.

Fees

₹2,10,000

Duration

Duration

6 months

Fees

Fees

₹2,10,000

Approval

Approval

Directorate General of Shipping (DGS), Government of India

Notice

System Upgradation Notice

Due to upgradation of DGMA to the new eNavik module, there will be a delay in attendance updates and certificate generation. Inconvenience regretted.

Quick Facts

Fee
The Certificate Course in Maritime Catering (CCMC) fee at Eurotech Maritime Academy, Kochi is ₹2,10,000.
Duration
6 months
Eligibility
Passed the 10th Std from a recognized board with minimum 40% marks with Science and Math's as subjects; minimum 40% marks in English subject either in 10th or 10+2 standard. Age limit: 17.5 to 25 years for general-category candidates, with higher limits for OBC, SC/ST and women.
Approval
Approved by the Directorate General of Shipping (DGS), Government of India.

Course Overview

Course Details

This course provides comprehensive training in maritime catering, focusing on food safety, hygiene, galley operations, and housekeeping. It prepares candidates for roles such as General Steward, Chief Steward, and Chief Cook on merchant vessels.

Program Features IconKey Program Features

    • D.G. Shipping approved curriculum
    • Hands-on training in galley operations and housekeeping
    • Experienced faculty with industry background
    • On-campus workshops and practical training
    • Structured career progression path

Program Features IconLearning Outcomes

    • Proficiency in maritime catering operations
    • Understanding of food safety and hygiene standards
    • Readiness for onboard responsibilities in the saloon department

Required documents IconRequired Documents

    • Certificate of Medical Fitness
    • Passport
Program Features Icon
Document Submission

Upload documents during application or via your student profile after enrollment.

Eligibility Criteria

Program Features IconKey Program Features

Pass in 10th Standard from a recognized board

Minimum Marks:

  • Minimum 40% aggregate marks in 10th Standard
  • Minimum 40% in English (either in 10th or 12th Standard)

Note:

Candidate must be medically fit for sea service as per DG Shipping norms. Passport is mandatory before course commencement

Program Features IconAge Limit

Minimum Age Limit: 17.5

Maximum Age Limit:

Male:

General - 25 years
OBC (NCL) - 28 years
SC/ST - 30 years

Female:

General - 27 years
OBC (NCL) - 30 years
SC/ST - 32 years

Note:

The reference date for calculation of the age will be 2025-08-01.

Program Features IconMedical Examination

Eye-Sight:

Unaided vision of 6/18 in each eye; no visual aids permitted.

Eye Health:

Normal color vision; no squint or eye disease.

Physical Fitness:

Candidates must meet the physical standards as per M.S. Medical Examination of Seafarers Rules, 2000.

Admission Process

  • 1

    Application Submission

    Complete the online application form on the Eurotech Maritime Academy website.

  • 2

    Document Verification

    Submit all required documents for verification.

  • 3

    Medical Examination

    Undergo medical fitness examination by a DGS-approved doctor.

  • 4

    Fee Payment

    Pay the course fee as per the payment schedule.

  • 5

    Course Commencement

    Join the course on the specified commencement date.

Ready to Begin Your Application?

Start your journey towards a rewarding career in marine engineering

Program Structure

The Certificate Course in Maritime Catering (CCMC) is a 6-month residential pre-sea training program designed to equip candidates with the knowledge and practical skills required to serve in the catering department aboard merchant vessels. The course combines classroom theory, practical lab sessions, and mandatory STCW safety training to prepare students for real-world shipboard hospitality roles.

Career Path

  • 1

    General Steward

    Entry-level catering crew member responsible for assisting in food service and cleaning duties in the galley and accommodation areas.

  • 2

    Assistant Cook

    Assists the cook in preparing meals, maintaining kitchen hygiene, and organizing stores.

  • 3

    Cook

    Prepares meals as per menu, manages provisions, and ensures hygiene standards are met onboard.

  • 4

    Chief Cook

    Head of the catering team onboard; oversees galley operations, supervises stewards, manages inventory, and ensures compliance with food safety.

  • 5

    Catering Officer

    Manages all aspects of the ship’s hospitality and catering services, supervises catering staff, and ensures crew well-being through quality service.

Shore-Based Career Opportunities

After gaining sea experience and higher certifications, CCMC graduates can transition to shore-based roles in various sectors.

  • Cruise Line Hospitality

    Managing food and beverage services on cruise ships.

  • Hotel and Restaurant Management

    Overseeing kitchen operations and staff.

  • Catering Services

    Planning and executing catering for events and institutions.

  • Maritime Training Institutes

    Training aspiring maritime catering professionals.

Who takes this course

For candidates aged between 17.5 and 25 (up to 27 for degree or diploma holders) who have passed 10th standard with Science and Mathematics and the required marks in English, and want to build a career in maritime catering.

After the course

Graduates go on to sign on as General Steward or Assistant Cook, progressing with experience to Cook, Chief Cook and Catering Officer roles onboard; the training also supports shore-side roles in cruise-line hospitality, hotel and restaurant management, and catering services. Candidates who only need a shorter orientation can instead consider the academy's Orientation Course for Catering Personnel (OCCP).

Questions

Questions about Certificate Course in Maritime Catering

The fee, duration, eligibility and approval stated here are the same figures shown above; ask the admissions team about anything the page does not cover.

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