No. 69 - Certification of Ships' Cooks, 1946

Provisions

• Every ship's cook must hold a certificate of qualification, prerequisites for which are that he or she has reached a prescribed minimum age, served at sea for a minimum period decided by the competent authority, and passed an examination as prescribed in the Convention.
• The term 'ship's cook' is defined as the person directly responsible for the preparation of meals for the crew.
• The requirement of a certificate of qualification may be waived if there is an inadequate supply of certified ship's cooks.
• Certificates of qualification issued in other countries may be recognised.

Administered by

Maritime New Zealand

• Maritime Transport Act 1994
• Maritime Rules Part 31A - Crewing and Watchkeeping - Unlimited, Offshore and Coastal (Non-Fishing Vessels)
• Maritime Rules Part 31B - Crewing and Watchkeeping - Offshore, Coastal and Restricted (Non-Fishing Vessels)
• Maritime Rules Part 31C - Crewing and Watchkeeping - Fishing Vessels
• Maritime Rules Part 32 - Qualifications and Amendments 1 and 2

How New Zealand implements it

• The maritime rules pursuant to the Maritime Transport Act provide for the continued certification of ships' cooks on foreign-going New Zealand ships.
• Polytechnics carry out the training and certification of ships' cooks. Certificate standards are set by the Hospitality Standards Institute. They include proficiency in preparing meals in a commercial kitchen. Standards are registered on the National Qualifications Framework. Certificates are issued by the New Zealand Qualifications Authority and the Hospitality Standards Institute.
• Representatives of seafarers, shipowners, government and the polytechnics meet regularly to discuss training standards.

This Convention is not applicable to Tokelau.

Ratified - 11 January 1980

Total ratifications - 38

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