Ship's cooks are in demand, so there's no better time to get the specialized training you need to be a cook in the marine industry.
Add to your skillset by taking this Transport Canada-approved certification that prepares you for a culinary career at sea.
- Marine first aid and safety
- Emergency duties on a ship
- Galley management
This program is designed for graduates of NSCC's Culinary Skills or Culinary Management.
Funding is available for women and Indigenous peoples who have been accepted into or completed the Culinary Skills or Culinary Management program and are continuing to Ship's Cook.
To help meet the marine industry demand and diversify the workforce, the federal government is providing $2.5 million in bursaries for women and Indigenous peoples.
- As a woman or Indigenous person, you may qualify for a $5,000 annual bursary for your education. View funding details
As an Indigenous person, you are automatically considered for additional funds (up to $10,500) to help with living expenses.
You apply for funding after you've been accepted to or completed the Culinary Skills or Culinary Management program.
- Due to COVID-19 and global capacity restrictions on vessels, securing sea placements may be a challenge. This will improve as the economy re-opens. To accommodate additional time needed to secure sea placements, the duration of your program may be extended. NSCC continues to work with the marine industry to identify sea placement opportunities.
- You complete a 30-day work placement at sea as a member of a ship's culinary team on board Canadian or international vessels. You put into practice the skills and knowledge you've acquired during the program.
- International students must find a work placement on board a foreign vessel as a Canadian Passport/Permanent Resident Card is required to sail on Canadian vessels. Once you secure your work placement, we'll coordinate details with your employer.
Students must take the Marine Advanced First Aid, MEDSTCW Basic Safety, Vessel Personnel with Security Responsibilities and Shipboard Galley courses to satisfy Transport Canada's requirements to work as a ship's cook.
Program delivery may be subject to change based on Public Health guidelines.
- Successful completion of all courses in the NSCC Culinary Skills certificate or Culinary Management diploma programs with the exception of the Work Experience course.
- Work Experience will be completed in tandem with the Ship's Cook Seagoing Service course.
- A Marine Medical certificate is required prior to the start of the program. For more information, visit Transport Canada.
- Additional program requirements include a valid Canadian Passport with Canadian document number and a clear Criminal Record check.
Tuition is valid for the 2021-22 academic year. Program costs and fees (textbooks, supplies, etc.) are additional.
Tuition, fees and program costs
In addition to annual tuition, there are program costs (books, tools, etc.) and student fees for college services, health and dental plans, your student association and parking.
View detailed program fees page(s). Please note that amounts on these pages are meant for planning purposes only. They don't represent final amounts owing.
- The marine industry, including the offshore industry, is significantly understaffed in this area. Cooks who are trained and certified in both culinary skills and marine duties are in high demand.
- Upon successful completion of all requirements toward this Transport Canada-approved program, you're eligible to write the Transport Canada exam for the Ship's Cook certifications.
Courses may include
These are some of the courses offered in this program. It is not a complete list and courses are subject to change in advance of the academic year.
COOK 2999 - Seagoing Service
The seagoing service component provides the learner with the opportunity to apply new skills and concepts appropriate for positions within their occupation.
COOK 3050 - Shipboard Galley
This course builds upon the skills acquired in the Culinary Arts program by preparing learners to understand the complex dynamics of cooking at sea.
MARI 1086 - Vessel Personnel with Security Responsibilities
This course is intended to provide the knowledge required for seafarers with designated security duties in connection with a Ship Security Plan (SSP) to perform their duties in accordance with the requirements of Chapter XI-2 of SOLAS 74 as amended, the ISPS Code and Section A-VI/6 and Table A-VI/6-2 of the STCW Code, as amended.
MEDC 1811 - Marine Basic First Aid
This course provides learners with the knowledge and skills necessary to recognize an emergency, provide appropriate first aid at the scene, notify emergency medical services and promote a safety oriented life style for the prevention of accidents. This course meets the requirements for first aid training as set out by Transport Canada and Workplace Occupational Health and Safety.
MEDC 1821 - STCW Basic Safety
This course provides all Seafarers with the basic understanding of the hazards associated with the Marine Environment and their own vessel; the prevention of shipboard incidents, including fire and procedures for abandonment. It provides Seafarers with the knowledge necessary to raise and react to alarms and to deal with emergencies. The course will ensure that all Seafarers are able to provide assistance in fire and abandonment in emergency situations. It will provide Seafarers with the knowledge and skills which will enable them to assist in their own survival and rescue. The course content meets Standards of Training and Certification of Watchkeeping Seafarers, MED with respect to STCW Basic Safety (MED BST). This course also aligns with Transport Publication 5562 of the Transport Canada certification standard for officer cadets.
MEDC 2812 - Marine Advanced First Aid
This course provides learners with the knowledge and skills necessary to recognize an emergency and apply immediate advanced first aid in the event of an accident or illness on board. This course meets the requirements of first aid training as set out by Transport Canada and Workplace Occupational Health and Safety.