ISO 14001:2015 – Environmental Management Systems
ISO 14001:2015 – Environmental Management Systems online course. The aim of this course is to raise awareness regarding ISO 14001:2015 – Environmental Management Systems.
Pollution Response
Pollution Response online course. The aim of the course is to raise awareness on pollution response management and to motivate the shipboard personnel to develop their skills and understanding of the tasks related to a pollution emergency incident.
Incident Investigation
Incident Investigation online course. The aim of this course is to provide the participants with skills for conducting an investigation & applying widely-used investigation tools that make incident analysis effective and efficient.
EPA Vessel General Permit (VGP)
EPA Vessel General Permit (VGP) online course. The aim of this course is to get familiar with the contents and structure of the VGP, as well as the inspections, reporting, and record keeping procedures required for effluent discharge and VGP compliance.
Prevention of Alcohol and Drug Abuse onboard ships
Prevention of Alcohol and Drug Abuse onboard ships online course aims to raise awareness regarding alcohol consumption and substance use on board.
Substance use prevention
Substance use prevention online course. The aim of this course is to raise awareness regarding alcohol consumption on board.
Alcohol consumption awareness
Alcohol consumption awareness online course aims to raise awareness regarding alcohol consumption on board.
Medical First Aid
Medical First Aid online course. The aim of this course is to provide training for candidates to provide medical first aid on board ships, in accordance with Reg. VI-4, Sect. AV-I/4, Para.1-3 & Table: A-VI/4-1.
Anchoring procedures
Anchoring procedures online course. The aim of this course is to provide guidance to all crew members of a vessel regarding anchoring operations.
Ship’s Cook course according to MLC 2006 Regulation 3.2
Ship’s Cook course according to MLC 2006 online course aims to provide participants a comprehensive approach to the fundamentals of Cooking, Food Safety Management and galley Health and Hygiene procedures.