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The Ships’ Cook Certificate unlocks some of the most sought-after professions in marine cookery and superyacht cheffing. The three-day Assessment in Marine Cookery, designed for working chefs, is one of four requirements to get your Certificate, and is held at Leiths Culinary School. This page covers everything you’ll need to help you set sail as a qualified marine chef.
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The Ships’ Cook Certificate is a statutory qualification for professional chefs working at sea. It is issued by the Maritime and Coastguard Agency (MCA), not by Leiths. The certificate is a legal requirement for any chef cooking on a UK-registered commercial vessel operating more than 60 miles from shore with ten or more seafarers on board. Four separate requirements must be met before the MCA will issue it.
The MCA requires four things: an accredited Assessment in Marine Cookery, a Level 2 Award in Food Safety in Catering completed with face-to-face training, STCW basic safety courses and a current Medical Fitness Certificate. Each must be completed independently with an approved provider. You are able to complete the Assessment in Marine Cookery at Leiths Culinary School in London. Details of approved providers for the other three are below.
Leiths Culinary School is one of a handful of providers offering the Assessment in Marine Cookery in the UK, and the only one based in central London currently. Over three days, candidates complete a written theory examination and two practical cookery assessments, evaluated against the competency standards set out in MCA MSN 1846. If you pass, you will receive the documentation needed for your MCA certificate application.
Requirement 1: Assessment in Marine Cookery
Complete a recognised three-day cookery assessment at an approved provider. Leiths is among a handful of providers offering the Assessment in Marine Cookery in England, and the only one based in central London currently. Successful candidates receive a Leiths Assessment Award which should be submitted to the MCA as part of a Ships’ Cook Certificate application. Full details of the Assessment are below.
Requirement 2: Level 2 Award in Food Safety in Catering
Candidates for the Ships’ Cook Certificate must hold a Level 2 Award in Food Safety in Catering, completed with face-to-face training. The MCA does not accept online-only certificates. This qualification is available from a range of accredited providers across the UK.
Requirement 3: STCW basic safety training
The STCW basic safety training package comprises four compulsory elements: personal survival techniques, fire prevention and firefighting, elementary first aid and personal safety and social responsibilities. These must be completed at an MCA-approved maritime training centre, where you will receive STCW certificates for each element on completion.
Requirement 4: Medical Fitness Certificate
Candidates require a current Medical Fitness Certificate, also known as a Fit to Work Medical Certificate, issued by an MCA-approved doctor. For vessels operating more than 60 miles offshore, an ENG1 certificate is required. ENG1 medicals are carried out by MCA-approved doctors across the UK.
How to apply for your Ships’ Cook Certificate
Once all four requirements are complete, apply directly to the Maritime and Coastguard Agency for the Ships’ Cook Certificate using application form MSF 4395. Leiths provides guidance on the application process as part of the Assessment in Marine Cookery.
The Assessment in Marine Cookery at Leiths is a three-day practical and theory assessment for working chefs and food professionals. It is primarily an assessment of existing culinary skills and knowledge, not a taught course. Candidates are assessed against the competency standards set out in MCA MSN 1846, Annex 2 and more details can be found below.
Revision notes covering the theory content for Day 1 are sent to candidates following payment. On Day 1, candidates are issued with the recipes for the practical assessments.
Day 1 afternoon: theory assessment
A written examination covering:
• Kitchen operations, costs and menu planning
• Applying workplace skills
• Healthier foods and special diets
• Cultural and religious catering requirements
• Dietary requirements of shift workers
The theory assessment is 45 questions: 40 multiple choice questions worth one mark each and five written answers worth four marks each. The pass mark is 70%. Following the assessment, candidates are briefed on kitchen orientation and issued with the recipes for Day 2.
Day 2: practical assessment (bakery and pastry)
A full-day kitchen assessment covering:
• Pastry
• Bakery
• Desserts
Candidates are provided with their assessment menu on Day 1. All ingredients and equipment are provided. Candidates should bring their own knives if they are able to travel with them.
Day 3: practical assessment (main cookery)
A full-day kitchen assessment covering:
• Soups
• Starters
• Meats
• Fish
• Poultry
• Vegetables
Candidates prepare, cook, finish, serve and evaluate each dish under assessment conditions. The Chef Assessor confirms the ranges covered and whether competency has been demonstrated. Candidates may be asked verbal questions to confirm knowledge in the skills assessment module. Successful candidates receive the Leiths Assessment Award on completion of Day 3.
The Chef Assessor will confirm the ranges covered and if competency has been demonstrated. Candidates may be asked additional verbal questions to ensure knowledge and competency in the skills assessment module.
Candidates will be allowed to take breaks during the assessment according to their own time management skills. Any breach of safe food practices or health and safety working practices will result in failure of the assessment.
Areas which will be covered will include the relevant MCA requirements, namely:
A number of learning outcomes will be covered within the kitchen practical assessment and in addition, some of the criteria will also be covered in the theory assessment. Full details of the criteria can be found in MCA MSN 1846 Annex 2.
Cookery skills assessed
The food knowledge and preparation areas covered in both the theory examination and the practical assessments are:
• Soups and sauces
• Fruits and vegetables
• Meat and offal
• Poultry
• Fish and shellfish
• Rice, pasta, grains and egg dishes
• Desserts and puddings
• Bakery products
Full assessment criteria are set out in MCA MSN 1846, Annex 2.
Revision and preparation:
You should allow at least half a day to review the content for the theory assessment on Day 1.
Day 1 – theory assessment:
This is a written examination which has a total of 45 questions: 40 multiple choice questions worth one mark each, and five written answers worth four marks each.
The required pass mark is 70%.
Days 2 & 3 – practical assessments:
The outcome of these assessments will be decided by teachers and assessors at Leiths and will be determined as either ‘Competent’ or ‘Not Competent’.
Overall assessment:
The overall outcome of assessment by Leiths chef assessors will be determined as ‘Competent’ or ‘Not Competent’.
The Assessment in Marine Cookery is for working chefs who want to qualify to cook on UK-registered commercial vessels. It is a legal requirement for any chef working more than 60 miles offshore with ten or more crew.
Candidates are typically:
• Experienced chefs looking to move into marine cookery or superyacht roles
• Private yacht chefs seeking to qualify for commercial vessels
• Catering professionals looking to qualify as a marine cook on offshore, cruise or ferry vessels
• Leiths Culinary Diploma graduates pursuing a career at sea
To be eligible, candidates must:
• Be aged 18 or over
• Have all fees settled in full at the time of booking
• Have competent spoken and written English and numeracy skills, including the ability to use a calculator
• Have reviewed the revision material sent following payment
To book, click ‘Book your Assessment’ at the top of the page and select your preferred date.
To secure your place, you will need to pay the full cost of the assessment upon booking and complete our enrolment form, which will be sent to you by email along with further information from our Admissions Team.
To complete enrolment, candidates must also submit a CV, a covering letter and a copy of their passport. These documents are required under Annex 2 of the MCA Ships’ Cook Certificate criteria.
The covering letter should be written as a letter applying for a ship’s cook role on a vessel, not as a letter explaining why you want to take the assessment. This is an MCA Annex 2 requirement and is assessed as a workplace task.
Full fees are required at the time of booking. Payment can be made by bank transfer, cheque or debit/credit card. American Express is not accepted.
Leiths Education will provide successful candidates with a recognised Leiths Assessment Award to submit to the Maritime Coastguard Agency (MCA). Candidates must complete the Application for UK (MLC) Ships’ Cook Certificate of Competency (SCC) using application form MSF4395.
Please note that this Certificate of Competency will constitute part of the MCA certification and applicants will also need to comply with the additional requirements as outlined in MCA MSN 1846, Section 3, which can be found here.
All ingredients and equipment are provided. If travelling without knives, please arrange this with the admissions team in advance.
Please read our full policy on allergies and dietary restrictions here.
Enrol on an assessment today and achieve one of the essential parts of your overall MCA Ships’ Cook certification, with dates available throughout the year.
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The Ships’ Cook Certificate is a legal qualification issued by the Maritime and Coastguard Agency (MCA). It is required for any chef employed to cook on a UK-registered commercial vessel operating more than 60 miles offshore with ten or more seafarers on board. It is not awarded by Leiths.
The Ships’ Cook Certificate is the end qualification, issued by the MCA. The Assessment in Marine Cookery is one of four elements required to achieve it. The other three are a Level 2 Award in Food Safety in Catering, STCW basic safety courses and a Medical Fitness Certificate. All must be completed before you can apply to the MCA for your Ships’ Cook Certificate.
No. The Ships’ Cook Certificate is issued by the Maritime and Coastguard Agency. Leiths offers the Assessment in Marine Cookery, which is one of four requirements candidates must meet before applying to the MCA for the certificate.
Across three days you’ll complete practical cookery tasks, a short theory test and skills assessments that cover nutrition, menu planning, costings, hygiene and safe working practices.
Any chef working on a UK-registered commercial vessel operating more than 60 miles from a safe haven with ten or more seafarers on board is required by law to hold the Ships’ Cook Certificate.
Most candidates prepare by refreshing core cookery techniques, reviewing basic food safety principles and practising time-efficient cooking. A brief overview of exam expectations is sent ahead of your assessment date.
Yes. The Leiths Culinary Diploma provides a thorough foundation in professional cookery and candidates have completed it before taking the Assessment in Marine Cookery. Find out more here.
Once you pass, you’ll receive documentation to submit to the Maritime and Coastguard Agency along with your other required certificates to gain your Ships’ Cook Certificate.
Assessment dates run throughout the year, allowing you to book a time that fits your schedule. You can find them here.
Yes, you can book your assessment online by selecting one of the upcoming course dates and securing your place.
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