Specific training for ships cooks has become increasingly important and this need has been aroused by the fact that the number of personnel on board has been shrinked and there are no general regulations regarding their training. This project has set define standards of competence for ship's cooks and has developed a new training and competence verification tool that could be used for hotel and catering personnel to become ship’s cooks and further develop a career at sea. With the usage of the E- learning self-supporting software and the BSM-MTC e-cookbook, you will become a more skillful cook and obtain qualification standards for cooks aboard ships.This project specifically deals with this critical issue and sets normative regulations for ships cook training by maritime industry legislative bodies. Increasing emphasis was placed on private owned cooking centers mostly operated by the maritime industry management stakeholders. This was mainly achieved by enriching the already existing International Cooking Certificate (ICC) syllabus by a “maritime” module. Even though the ICC already corresponds largely with the core curriculum presently applied at maritime cooking centers the lessons that have been complemented are provisioning, menu planning, hygiene, and ship safety subjects. Overall, the project sets a standard for maritime catering in terms of food hygeine, victualling, storing and safety and essential input to MLC2006 compliance of relevance to maritime administrations across Europe and beyond.