Education and Vocational Training: Seafarer's Harry Lundeberg School Of Seamanship ~ Piney Pt., MD. Seafarers Harry Lundeberg School of Seamanship The Seafarers Harry Lundeberg School of Seamanship at the Paul Hall Maritime Center, founded in 1967, provides academic and career programs for boatmen and unlicensed seafarers. The purpose of the school is to train, guide, and encourage young people to pursue careers on the seas or on America's network of inland and coastal waterways, as well as to upgrade seafarers and boatmen to higher ratings. A joint board of trustees representing private American ship owners and the Seafarers International Union administers the School. The school conducts both vocational and academic programs. Vocational programs are developed and expanded as changes in industry or in Coast Guard regulations occur. The academic program consists of an adult basic education program, a high school equivalency program, and a two-year college program. The courses listed below are part of the training of the unlicensed and upgrading vocational courses. Many of the courses include hands-on, simulators, and classroom instruction in the school's laboratories. Web Address: www.seafarers.org Source of Official Student Records: Director of Vocational Education, Seafarers Harry Lundeberg, School of Seamanship at the Paul Hall Maritime Center, P.O. Box 75, Piney Point, MD 20674-0075. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Certified Chief Steward ~ {Highest Union Rating in The Steward Department} Total: 8 Credits Organization Course Number: FSM 207 ACE Transcript Data: SEAS-0077 Organization: Seafarers Harry Lundeberg School of Seamanship Location: Seafarers Harry Lundeberg School of Seamanship, Piney Point, MD. Length: (480 Hours - 12 weeks) Dates: January 2005 Present Attended: August 1996 - November 1996 Description: 480 Hours (12 weeks). Chief Steward will have the competencies, knowledge and skills to manage a shipboard galley's human and material resources, so as to plan, organize, and provide meals for a vessel and its crew over an extended period of time while on a voyage aboard a ship. Objective: To provide the knowledge and skills necessary to manage and supervise the galley department, maintain inventory and plan and prepare meals as a Certified Chief Steward aboard merchant maritime vessels. Learning Outcome: Upon successful completion of this course the chief steward will have the competencies, knowledge and skills to manage a shipboard galley's human and material resources, so as to plan, organize, and provide meals for a vessel and its crew over an extended period of time while on a voyage aboard a ship. Instruction: Major topics covered in the course are food service sanitation; safety considerations; inventory control; menu design; meal reports; breakfast production; salad bar production; soup production; computer projects in Word, Excel and culinary software; supervision and team management; and on-the-job training. Methods of Instruction include lecture, discussion, A/V, software reporting and planning projects; on-the-job training, and practical assessments. 16 Hour Course In Food Service Sanitation ~ In accordance with the guidelines established by the educational foundation of The National Restaurant Association and The Department of Health of The State of Maryland ~ Certificate #000218
Credit Recommendation: In the lower division baccalaureate/associate degree category, 2 semester hours in Basic Supervision, 1 semester hour in Computer Applications or Information Technology; 2 semester hours in Food Production or Hotel, Restaurant or Institutional Management; 1 semester hour in Menu Planning or Hotel, Restaurant or Institutional Management, and 1 semester hour in Inventory Management or Hotel, Restaurant or Institutional Management (12/04) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Certified Chief Cook ~ {2nd Highest Union Rating in The Steward Department} Total Credits: 9 Credits Organization Course Number: FMS 203 ACE Transcript Data: SEAS-0059 Organization: Seafarers Harry Lundeberg School of Seamanship Location: Paul Hall Center for Maritime Training and Education. Length: 360 hours (12 weeks) Dates: January 1994 Present Attended: June 1996 - August 1996 (6 Days Per Week = 576 Hours) Description: 360 HRS. (12 WEEKS) Student will be able to operate galley equipment; maintain sanitation and safety standards; operate cutting equipment; identify cuts of meat; maintain inventory control records; prepare meats, seafood, poultry, soups, sauces, and gravies; supervise galley personnel; produce menus; and prepare nutritious meals aboard ship. Objective: To provide the knowledge and training required to be a certified chief cook in the maritime industry. Learning Outcome: Upon successful completion of this course, the student will be able to operate galley equipment; maintain sanitation and safety standards; operate cutting equipment; identify cuts of meat; maintain inventory control records; prepare meats, seafood, poultry, soups, sauces, and gravies; supervise galley personnel; produce menus; and prepare nutritious meals aboard ship. Instruction: Major topics covered in the course are sanitation, personal hygiene, micro-organisms, food borne illnesses, receiving and storing food, safe preparation and service, cleaning and sanitation, fundamentals of classical cooking, vocabulary, equipment, knives measurements, food preparation, stocks, sauces, soups, cooking methods, understanding of beef and veal retail cuts, USDA inspecting and grading, proper storage, cooking temperatures, meat safety issues, poultry, categories of chicken, chicken and egg cooking techniques, pork primal and sub primal, retail cuts, seafood, proper storage and cooking techniques for seafood, nutrition, understanding of macronutrients, cholesterol, diet, digestion and absorption, nutrition labels, healthy cooking techniques, and healthy weight loss. Methods of instruction include lecture, discussion, demonstrations, practical exercises, practical assessments, and a written final examination for each unit. 16 Hour Course In Food Service Sanitation ~ In accordance with the guidelines established by the educational foundation of The National Restaurant Association and The Department of Health of The Sate of Maryland ~ Certificate #000187
Credit Recommendation: In the lower division baccalaureate/associate degree category, 9 semester hours in Food Preparation, Hospitality Management, or Culinary Arts (12/01). NOTE: Students must complete all six units (Sanitation; Soups, Stocks, and Sauces; Beef and Veal; Poultry and Eggs; Pork and Seafood; and Nutrition) for this credit recommendation to apply. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cook and Baker ~ {3 rd Highest Union Rating in The Steward Department} Total: 9 Credits ACE Transcript Data: SEAS-0013 Organization: Seafarers Harry Lundeberg School of Seamanship Location: Versions 1, 2 and 3: Seafarers Harry Lundeberg School of Seamanship, Piney Point, MD. Length: Version 1: 208 hours (6 weeks), residential, 40 hours lecture and discussion, 22 hours laboratory, and 146 hours workshop.; Versions 2 and 3: 302 hours (9 weeks). Dates: Version 1: September 1976 January 1988; Version 2: February 1988 December 1993; Version 3: January 1994 April 1997 Attended: July 1994 - Sept 1994 Description: Version 1: 208 HRS(6 WKS) STUDENT WILL BE ABLE TO BAKE BREADS, ROLLS, PIES, CAKES, COOKIES, BREAKFAST PASTRIES, DESERTS, BREAKFAST PREPARATIONS, SANITATION, WORK ORGANIZATION & RECIPE REQUIREMENTS.; Version 2: 302 HRS(9 WKS) STUDENT WILL BE ABLE TO BAKE BREADS, ROLLS, PIES, CAKES, COOKIES, BREAKFAST PASTRIES, DESERTS, BREAKFAST PREPARATIONS, SANITATION, WORK ORGANIZATION & RECIPE REQUIREMENTS.; Version 3: OPERATE EQUIPMENT FOUND IN THE BAKE SHOP; UNDERSTAND THE DIFFERENT METHODS OF MEASURING IN A BAKE SHOP; PREPARE PASTRY, PIES, GELATINS, PUDDINGS, CUSTARDS, COOKIES, ICINGS, BREADS, AND ROLLS Objective: Version 1: To teach assistant cooks to bake.; Versions 2 and 3: To provide the skills required to perform shipboard baking and breakfast preparation. Learning Outcome: Versions 1, 2 and 3: Upon successful completion of this course, the student will be able to operate the equipment found in the bake shop; understand the different methods of measuring in a bake shop; prepare pastry, pies, gelatins, puddings, custards, cookies, icings, bread, and rolls; be familiar with safety and sanitation procedures in the bake shop; and be able to name and explain functions of different ingredients used in baking. Instruction: Version 1: Major topics covered in the course are baking breads, rolls, pies, cakes, cookies, breakfast pastries, desserts, breakfast preparations, sanitation, work organization, and recipe requirements.; Versions 2 and 3: Major topics covered in the course are baking breads, rolls, pies, cakes, cookies, breakfast pastries, desserts, breakfast preparations, sanitation, work organization, recipe requirements, baking theory, and on-the-job preparation and production of bread and rolls, pastries, cakes, pie dough and fillings, cookies, and icings. Methods of instruction include lecture, audio/visual material, practical exercises and demonstrations, topic quizzes, and final examination.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Assistant Cook Utility Former Title: (Formerly Assistant Cook) ~ {4th Highest Union Rating in The Steward Department} ACE Transcript Data: SEAS-0003 Organization: Seafarers Harry Lundeberg School of Seamanship Location: Versions 1, 2 and 3: Seafarers Harry Lundeberg School of Seamanship, Piney Point, MD. Length: Version 1: 208 hours (6 weeks); residential; 42 hours lecture and discussion, 30 hours laboratory, and 136 hours workshop; Version 2: 280 hours (7 weeks).; Version 3: 245 hours (7 weeks). Dates: Version 1: September 1976 December 1985; Version 2: January 1986 December 1993; Version 3: January 1994 September 1996 Attended: Combined with Cook and Baker Description: Version 1: MAINTAIN THE SHIP GALLEY IN A SANITARY CONDITION; PREPARE SLADS, PASTA, RICE, VEGES, BREAKFAST, AND NIGHT LUNCHEAON; Version 2: 280 HRS(7 WKS) STUDENT WILL BE ABLE TO MAINTAIN GALLEY IN SANITARY COND; PREPARE SALDS, PASTA, RICE, VEGETABLES, BREAKFAST AND NIGHT LUNCHEON IN A SHIP GALLEY.; Version 3: 245 HRS(7 WKS) STUDENT WILL BE ABLE TO MAINTAIN GALLEY IN SANITARY COND; PREPARE SALDS, PASTA, RICE, VEGETABLES, BREAKFAST AND NIGHT LUNCHEON IN A SHIP GALLEY. Objective: Version 1: To develop the skills of food service workers and enable them to perform the duties of assistant cook.; Versions 2 and 3: To develop the skills of food service workers and enable them to perform the duties of assistant cook with special emphasis on food production. Learning Outcome: Versions 1 and 2: Upon successful completion of this course, the student will be able to maintain the ship galley in a sanitary condition; prepare salads in a ship galley; prepare pasta and rice in a ship galley; prepare vegetables in a ship galley; prepare breakfast in a ship galley; and prepare a night luncheon in a ship galley.; Version 3: Upon successful completion of this course, the student will be able to prepare salads, pasta and rice, vegetables, breakfast, and night luncheons in a ship galley and maintain the galley in a sanitary manner. Instruction: Versions 1, 2 and 3: Major topics covered in the course are preparation, cooking, and serving of vegetables (fresh, canned, and frozen), cooked salads, sandwiches, and breakfast foods; and the basics of food preparation, including sanitation, dietary values, work organization, and the use of recipes, are emphasized. Methods of instruction include lecture, discussion, audio/visual material, demonstrations, practical exercises, and final examination.
Credit Recommendation: Version 1: In the lower division baccalaureate/associate degree category, 3 semester hours in Quantity Food Production and 3 semester hours in Food Preparation (9/78).; Version 2: In the lower division baccalaureate/associate degree category, 3 semester hours in Quantity Food Production, 4 semester hours in Food Preparation, and 1 semester hour in Kitchen Supervision (2/88).; Version 3: In the lower division baccalaureate/associate degree category, 7 semester hours in Food Preparation and Production (12/94). ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Water Survival Total: 2 Credits Organization Course Number: MST 102 ACE Transcript Data: SEAS-0051 Organization: Seafarers Harry Lundeberg School of Seamanship Location: Version 1: Seafarers Harry Lundeberg School of Seamanship, Piney Point, MD.; Version 2: Paul Hall Center for Maritime Training and Education, Barber's Point Training Center, Barber's Point, Hawaii. Length: Versions 1 and 2: 60 hours (10 days). Dates: Version 1: October 1995 August 1996; Version 2: September 1996 Present Attended: September 1994 and July 2003 Description: Version 1: 60 HRS. (10 DAYS) STUDENT WILL BE ABLE TO DEMONSTRATE THE KNOWLEDGE AND SKILLS REQUIRED FOR WATER SURVIVIAL, INCLUDING THE LAUNCH, USE AND RECOVERY OF SURVIVIAL CRAFT; Version 2: 60 HRS. (10 DAYS) Student will be able to demonstrate the knowledge and skills required for water survival, including the launching; use and recovery of survival craft; and the proper maintenance and use of survival equipment. Objective: Version 1: To provide knowledge and application skills for water survival and enable the student to successfully sit for the U. S. C. G examination for Lifeboatman.; Version 2: To provide knowledge and application skills for water survival and enable the student to successfully sit for the U. S. C. G examination for Lifeboatman, and to meet all the requirements for Water Survival as specified in the Standards of Training, Certification and Watchkeeping (STCW) 95, Section VI/I. Learning Outcome: Versions 1 and 2: Upon successful completion of this course, the student will be able to demonstrate the knowledge and skills required for water survival, including the launching; use and recovery of survival craft; and the proper maintenance and use of survival equipment. Instruction: Versions 1 and 2: Major topics covered in the course are safety, planning ahead, lifeboats and equipment, lifeboat construction and propulsion, use and launching of a liferaft, survival methods, survival ashore, signaling, and rescue procedures. Methods of instruction include lecture, discussion, audio/visual material, practical exercises, laboratory and outdoor exercises, and the U.S. C. G. examination for Lifeboatman.
Credit Recommendation: Versions 1 and 2: In the lower division baccalaureate/associate degree category, 2 semester hours in Seamanship (10/98) (12/01). ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ First Aid/CPR HTS 103 -- First Aid ~ 1 Credit Total: 1 Credit Organization Course Number: HTS 103 ACE Transcript Data: SEAS-0060 Organization: Seafarers Harry Lundeberg School of Seamanship Location: Paul Hall Center for Maritime Training and Education and Barber's Point Training Center, Honolulu, Hawaii. Length: 21 hours (3 days). Dates: May 1998 Present Attended: October 1998 and July 2003 Description: 21 HRS. (3 DAYS) Student will be able to have the knowledge and understanding of the immediate requirements when encountering an accident or other medical emergency as outlined in Standards of Training, Certification and Watchkeeping (STCW) 95 Section A-VI/1-3. Objective: To provide the student, upon successful completion of the course, with American National Red Cross First Aid and Cardiopulmonary Resuscitation (CPR) course certificates. Learning Outcome: Upon successful completion of this course, the student will be able to have the knowledge and understanding of the immediate requirements when encountering an accident or other medical emergency as outlined in Standards of Training, Certification and Watch-keeping (STCW) 95 Section A-VI/1-3. Instruction: Major topics covered in the course are an introduction to safety rules, responding to an emergency and the emergency plan, breathing emergencies, recognizing a heart attack, adult CPR, and basic first aid. Methods of instruction include lecture, discussion, audio visuals, practical exercises, practical assessments, and two proctored final examinations.
Credit Recommendation: In the vocational certificate or lower division baccalaureate/associate degree category, 1 semester hour in First Aid, Health, Life Fitness, or Physical Education (12/01). ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Tankerman Assistant Cargo (MST 104) Liquefied Natural Gas - Familiarization (MST 107) Total: 2 Credits Organization Course Number: FSM 207 ACE Transcript Data: SEAS-0063 Organization: Seafarers Harry Lundeberg School of Seamanship Location: Paul Hall Center for Maritime Training and Education. Length: 63 hours (10 days). Dates: May 1998 Present Attended: September 1998 Certificate: #001130 Description: 63 HRS. (10 DAYS) Student will have the knowledge, understandings, and awareness of the regulatory requirements for the transfer of dangerous liquid cargo, including Federal Regulations, equipment, operations, and procedures; and have successfully completed the requirements for both Hazardous Waste Operating Emergency Response (HAZWOPER) First Responder (8 hours) and Operational Level and Enclosed Space Awareness (6 hours). Objective: To provide the instruction, knowledge, and training necessary to meet the requirements to work as a Tankerman Assistant aboard a liquid cargo vessel in accordance with 46 CFR 13.409 and Standards of Training, Certification and Watchkeeping (STCW) 95, Section A-V/1, and to familiarize the students with all facets of safe cargo operations involving the transfer and shipment of dangerous liquids, including pollution prevention and emergency response. Learning Outcome: Upon successful completion of this course, the student will have the knowledge, understandings, and awareness of the regulatory requirements for the transfer of dangerous liquid cargo, including Federal Regulations, equipment, operations, and procedures; and have successfully completed the requirements for both Hazardous Waste Operating Emergency Response (HAZWOPER) First Responder (8 hours) and Operational Level and Enclosed Space Awareness (6 hours). Instruction: Major topics covered in the course are an introduction, regulations and codes effecting the vessel transport of dangerous liquid cargo, cargo characteristics, ship design and equipment, ship operations, repair and maintenance, emergency operations, HAZWOPER, and enclosed space awareness. Methods of instruction include lectures, discussion, practical exercises, quizzes, practical assessments, and a written final examination.
Credit Recommendation: In the lower division baccalaureate/associate degree category, 2 semester hours in Tanker Operations/Liquid Cargo Operations, Environmental Science, or Safety Engineering (12/01). ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Lifeboatman ACE Transcript Data: SEAS-0019 Organization: Seafarers Harry Lundeberg School of Seamanship Location: Versions 1 and 2: Seafarers Harry Lundeberg School of Seamanship, Piney Point, MD. Length: Version 1: 60 hours (2 weeks).; Version 2: 70 hours (2 weeks). Dates: Version 1: June 1972 January 1988; Version 2: February 1988 September 1995 Attended: September 1994 Description: Version 1: 60 HRS(2 WKS) STUDENT WILL BE ABLE TO PASS USCG EXAM & RECEIVE ENDORSEMENT AS LIFEBOATMAN; KNOWLEDGE & EXPERIENCE TO FUNCTION AS A LIFE BOATMAN.; Version 2: 70 HRS(2 WKS) STUDENT WILL HAVE SUFFICIENT KNOWLEDGE AND EXPERIENCE TO FUNCTION AS A LIFE BOATMAN Objective: Version 1: To give knowledge of the nomenclature of lifeboats and liferafts, and survival and abandon ship procedures including 30 hours of actual rowing experience.; Version 2: To provide sufficient understanding of lifesaving techniques, equipment, and practical boat handling procedures to pass the United States Coast Guard examination and receive an endorsement. Learning Outcome: Version 1: Upon successful completion of this course, the student will be able to pass United States Coast Guard examination and receive an endorsement as Lifeboatman.; Version 2: Upon successful completion of this course, the student will have sufficient knowledge and experience to function as a life boatman. Instruction: Version 1: Major topics covered in the course are emergency duties, lifeboat construction, lifeboat launching and recovery, basic compass in navigation, life raft construction, life raft launching and maintenance, use of all lifeboat and life raft equipment, survival methods such as abandon ship procedures, hypothermia prevention, eating and drinking to survive, helicopter rescue procedures, and use of the emergency radio and signals to attract attention. Methods of instruction include laboratory experience both indoor and on the water.; Version 2: Major topics covered in the course are emergency duties, lifeboat construction, lifeboat launching and recovery, basic compass in navigation, life raft construction, life raft launching and maintenance, use of all lifeboat and life raft equipment, survival methods such as abandon ship procedures, hypothermia prevention, eating and drinking to survive, helicopter rescue procedures, and use of the emergency radio and signals to attract attention. Methods of instruction include lecture, discussion, classroom exercises, audio/visual material, practical exercises, laboratory experience both indoor and on the water including 30 hours of actual rowing experience, quizzes, and the Coast Guard licensing examination.
Credit Recommendation: Versions 1 and 2: In the lower division baccalaureate/associate degree category, 2 semester hours in Seamanship (6/82) (2/88) (12/94). ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ STCW Basic Safety Training (MST 120) MST 1201 -- Personal Survival MST 1202 -- Fire Prevention and Fire Fighting MST 1203 -- First Aid/CPR MST 1204 -- Social Responsibility and Personal Safety ACE Transcript Data: SEAS-0058 Organization: Seafarers Harry Lundeberg School of Seamanship Location: Paul Hall Center for Maritime Training and Education and Barber's Point Training Center, Honolulu, Hawaii. Length: 28 hour (4 days). Dates: September 2000 Present Attended: July 2003 Description: 28 HRS. (4 DAYS) Student will be able to meet the Basic Safety requirements of the Standards of Training and Certification (STCW) 95, Section A-VI/I. Objective: To re-familiarize the students with the fundamental knowledge and skills of basic shipboard safety (personal survival, social responsibility, first aid/CPR and fire prevention/fire fighting) aboard deep-sea vessels; and to meet the requirements of STCW 95, Section A-VI/I, Basic training. Learning Outcome: Upon successful completion of this course, the student will be able to meet the Basic Safety requirements of the Standards of Training and Certification (STCW) 95, Section A-VI/I. Instruction: Major topics covered in the course are personal responsibilities; conflict; environment and job satisfaction; social identity; personal health; stress management; decision making; communications; emergency identification, signals, and plans; personal safety equipment; classifications of hazards; personal survival techniques and equipment; boarding and righting a life raft; the procedures for abandoning a vessel; signaling and survival at sea; first aid and CPR; the theory and chemistry of fire; heat transfer; fire prevention; fire detection systems; and fire extinguishing agents and methods. Methods of instruction include lecture, discussion, practical exercises, practical assessments, and written examinations in all four modules.
Credit Recommendation: In the vocational certificate or lower division baccalaureate/associate degree category, 1 semester hour in Physical Education and 1 semester hour in Emergency Response Management or Fire Fighting (12/01). NOTE: Credit should not be given for both this course and the 40-hour STCW basic safety training course. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Government Vessels ~ United States Military Sealift Command (MSC) Attended: October 2000 MSC 101 -- Damage Control ~ 21 Hours This course is designed to provide training for the control of damage created by a vessel running aground, collision with other vessels, enemy weapons fire, explosive devices and/or chemicals. The primary focus of this course is to provide the knowledge and skills to shore-up punctures, holes and other damage to a vessel, using miscellaneous materials. In addition, this course instructs students on how to improvise, while in an emergency, preventing water or chemicals from compromising the integrity of the vessel, with an emphasis on survivability of the individual and the ship. In addition, this course informs students on the operation of water-tight doors, compartments, various pumps, sub-pumps and other equipment to discharge water, and/or various other liquids.
MSC 102 -- Material Handling (Forklift) ~ 16 Hours This course is designed to provide training for Material Handling. Material handling is a term used for the equipment and supplies in military and commercial supply chain management. Essentially, this course provides specific instruction for the safe use and operation of a forklift, pallet-jack, hand-truck, and other equipment to maneuver supplies and inventory from one area to another, safely. In addition, this course provides knowledge and competence in recognizing hazardous material, with emphasis on proper placement of such materials.
MSC 103 -- Underway Replenishment ~ 14 Hours This course is designed to provide training for Underway replenishment (UNREP) or replenishment at sea (RAS). This method is used for transferring fuel, munitions, personnel, and stores from one ship to another, while underway. Another type of underway replenishment is, Vertical Replenishment (VERTREP). In this method, a helicopter lifts cargo from the supplying ship and it on the receiving ship.
MSC 103 -- Cargo Handing/Crane Operations ~ 16 Hours This course is similar to the MSC 102 Material Handling (Forklift) course. However, this course was designed for sealift training that includes instruction on a twin pedestal 16-ton Hagglund crane. Students are trained on how to safely operate the 16-ton crane, as well as, properly securing cargo to boom cables, hooks and lashes. The various cargo includes, storage containers, fuel tanks, transport vehicles, and other objects that are required for use by armed forces, or commercial cargo vessels. This course answers the U.S. Navy's need for trained Seafarers to operate special classes of ships.
MSC 105 -- Chemical, Biological, and Radiological Defense ~ 8 Hours This course is designed to inform students of the dangers associated with weapons of mass destruction, how best to protect themselves and their vessels, and their responsibilities in a CBR environment. The Primary focus of this course, is providing the knowledge and skills of personal protection equipment, with the emphasis on survivability of the individual and the vessel, and to impart their confidence in their ability to survive and exist in a contaminated environment. The Student will gain an appreciation and understanding of the complex environment to be encountered in and chemical, biological or radiological event, and the actions necessary to protect the ship and themselves. Students will receive hands-on training and exercises in CBRD and vessel boarding, search and inspection procedures.
MSC 107 -- Anti-Terrorism/Personal Protection ~ 12 Hours This intensive Maritime Anti-Terrorism and Crisis Management course, will provide participants with a critical analysis of the marine transportation system and the joint private sector and public sector anti-terrorism role required to protect ocean ports and secure ships and sea cargo. Post 9/11 initiatives and current Federal, State, and City organizational constructs and contingency plans will be presented by Anti-terrorist Field Practitioners. Students will gain an in depth understanding of Maritime Anti-Terrorism measures, supply chain integrity requirements and the key elements of an Incident Command System.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Basic/Advanced Fire Fighting Combined (HTS 104) ACE Transcript Data: SEAS-0056 Organization: Seafarers Harry Lundeberg School of Seamanship Location: Paul Hall Center for Maritime Training and Education and Barber's Point, Honolulu, Hawaii. Length: 49 hours (7 days). Dates: April 2001 Present Attended: October 1998 Description: 49 HRS. (7 DAYS) Student will have experience in fighting shipboard (A, B, C, and D) fires and will be knowledgeable in the theory, types and spread of fires, the equipment and materials used, and the organization and procedures for fighting fires. Objective: To provide the student with the fundamentals of shipboard and tank barge fire fighting as outlined in 46 CFR 13.121(g) and Standards of Training Certification and Watch-keeping (STCW) 95, Section A-VI/3. Learning Outcome: Upon successful completion of this course, the student will have experience in fighting shipboard (A, B, C, and D) fires and will be knowledgeable in the theory, types and spread of fires, the equipment and materials used, and the organization and procedures for fighting fires. Instruction: Major topics of instruction in the course are theory of fire; types and sources of ignition; fire detection actions; classification of fires; fire alarm and fire detection systems; fire extinguishing agents, methods, extinguishing systems, and tools; personal equipment, breathing apparatus, and protective clothing; organization of fire party, emergency procedures; fire fighting terms; training the fire party; fire control and fire fighting aboard ships; ventilation control; stability; hazardous materials; communications; coordinating shore-based fire fighter; fire investigating and reporting; and inspection and servicing of fire fighting equipment. Methods of instruction include lecture, demonstration, audio visuals, discussion, practical exercises, quizzes, practical assessments, and written final examinations for basic fire fighting and for advanced fire fighting.
Credit Recommendation: In the lower division baccalaureate/associate degree category, 2 semester hours in Fire Science (12/01). NOTE: Credit should not be received for both this course and Basic Fire Fighting. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ OIL SPILL EMERGENCY CONTAINMENT AND CLEAN-UP ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ MTH 099 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ENG 099 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pierce County Juvenile Court Remann Hall Tacoma, WA. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Tacoma Fire Department Tacoma, WA. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ University of Puget Sound - Professional Development Training Making Most of Your Phone January 2008 Avoiding Burnout January 2008 Overview of Puget Sound Emergency Response Procedures January 2008 Natural Balance January 2008 Disaster Preparedness January 2008 Cross-Training in The Deli (DCS) March 2008 Indian Mediterranean Cooking Class Module 1 July 2008
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Tacoma/Pierce County Health Department (8 Hrs. State of Washington, USA) Certified Food Safety Manager Certificate No.: XE20208248 Issue Date: January 16, 2008
Volunteer History Pierce County Juvenile Detention Center Remann Hall AA Representative Drug and Alcohol Services Remann Hall Alcohol & Drug Diversion Program (RHADD). At least 1 year experience. 5501 Sixth Ave., Tacoma, WA. 98406-2697 (253) 798-3837 Contact: Lin Spellman Director Volunteer Services Duties and responsibilities: Coordinate AA meetings once per week for Remann Hall residents Encourage youth to abstain from use of drugs and alcohol Provide an opportunity for youth to make beneficial contacts with youth and others involved with recovery
Note: American Council On Education (ACE) The American Council on Education (ACE)Ŧ program on Non-Collegiate Sponsored Instruction has recommended these courses for academic credit. Users are urged to consult the current addition of The National Guide to Educational Credit for Training Programs. Most or all of the following courses are recognized by The American Council on Education (ACE); along with The ACE National Guide to College Credit for workforce Training and have received college credit recommendation. The purpose of the American Council on Education's College Credit Recommendation Service (CREDIT) is to help adults obtain academic credit for formal courses taken outside college and university degree programs. It does this by providing educational institutions with reliable information to use in making decisions on credit awards. CREDIT evaluates and makes credit recommendations for formal educational programs and courses offered by organizations for their employees, members, or customers. These organizations include business and industry, labor unions, professional and voluntary associations, schools, training suppliers, and government agencies. The credit recommendations are intended to guide colleges and universities as they consider awarding credit. In this way, credit recommendations help adult students receive academic credit for learning gained through such instruction. The program is based on the idea that it is sound educational practice for colleges and universities to grant academic credit for high-quality educational programs conducted by a variety of organizations, provided that the courses are appropriate to an individual's academic degree program. Moreover, experience has shown that awarding credit for workplace courses or for prior learning will, in many cases, motivate students to enroll in formal postsecondary programs of study. |
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