The course is open primarily to entry-level mariners and preferably should be given before they take up employment in sea-going vessels. There are no educational requirements. The mariner must be in good health.
DurationThe course is open primarily to entry-level mariners and preferably should be given before they take up employment in sea-going vessels. There are no educational requirements. The mariner must be in good health.
The student should have the agility, strength and flexibility to maintain balance on a moving deck, rapidly don firefighting personal protection equipment, handle physical labor, climb vertical ladders, handle moderate weights (from 30 to 60 pounds), and /move 50 to 100 foot lengths of charged fire hoses. Pursuant to National Maritime Center Policy Letter 11-02.
San Jacinto Community College's culinary arts program delivers basic training and educations for cooks and apprentice chefs. The progprimarily on technical food preparation and technical skills, food composition, and the use and maintenance of professional food service equipment.
The program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).
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