Rigel Institute of Maritime Studies, established in March 2020, enhances the skills of seafarers through specialized marine training. It aims to meet international standards and regulations for competent seafarers, offering state-of-the-art facilities and fostering a spirit of mutual learning in the rapidly evolving shipping industry. The institute contributes to the efficient transport sector, crucial for a country like India with significant maritime access.
This course covers the topics listed in sections A- V/2.1 and section A-V/3.1 of the STCW convention, as amended in 2010 Upon completion of the course it provides: participants with basic knowledge and skills regarding the principles of management and organization of large accumulations of personnel in an emergency
This course covers the topics listed in sections A- V/2.1 and section A-V/3.1 of the STCW convention, as amended in 2010 Upon completion of the course it provides: participants with basic knowledge and skills regarding the principles of management and organization of large accumulations of personnel in an emergency
This training course is designed to provide essential knowledge and practical skills to ensure safe and compliant pilot transfers at sea.
This training course is designed to provide essential knowledge and practical skills to ensure safe and compliant pilot transfers at sea.
The course fulfils the minimum requirements of Regulation III/4, Section A-III/4 And Table A-III/4 of the International Convention on Standards of Training, Certification and Watchkeeping for Seafarers, STCW/78, as amended in 2010
The course fulfils the minimum requirements of Regulation III/4, Section A-III/4 And Table A-III/4 of the International Convention on Standards of Training, Certification and Watchkeeping for Seafarers, STCW/78, as amended in 2010
The course is intended for chefs, Cook, Stewards, catering supervisor, managers and employees of food service establishments to help attain and ultimately ensure the safe food and food products.
The course is intended for chefs, Cook, Stewards, catering supervisor, managers and employees of food service establishments to help attain and ultimately ensure the safe food and food products.
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