Seafarers GP & CCMC Online Practice Test : Board of Examinations

Name of the Organization : Board of Examinations For Seafarers Trust (seafarers.edu.in)
Type of Facility : GP & CCMC Online Practice Test
Location : Navi Mumbai

Website : http://seafarers.edu.in/

Online Practice Test GP & CCMC :
GP Ratings :
General Ship Knowledge :
GSK ( Ch.1 to Ch.4 ) – Rope Work / Blocks & Purchases / Ship Maintenance / Navigation
GSK ( Ch.5 ) – Anchor Work and Associated gear, Mooring Winch
GSK ( Ch.6 ) – Cargo Work
GSK ( Ch.7 ) – Load Line and Free board
GSK ( Ch.8 ) – Introduction to Tankers and Tanker Safety
GSK ( Ch.9 ) – Bridge Layout and Equipment / Bridge Watch Keeping
GSK ( Ch.10 ) – Safety
GSK ( Ch.11 ) – Life Saving Appliances
GSK ( Ch.12 ) – Shipping Legislation

PD & Basic Ship Knowledge & Marine Engineering Knowledge :
GP P1/S1 Chapter wise Practice Test :
GP P1/S1 ( Ch.1 ) – Personality Development
GP P1/S1 ( Ch.2 ) – Basic Ship Knowledge
GP P1/S1 Ch 3 & 4(Safety/Health/Tools/Instruments)

GP MEK Chapter wise Practice Test :
MEK ( Ch.1 to Ch.4 ) – ER Machinery & Duties / Inst. in ER / Maintenance Work / Aux. Machinery
MEK ( Ch.5 to Ch.8 ) – Diesel Engines / Watch Keeping in ER / Working with Machines / Welding
MEK ( Ch.9 to Ch.12 ) – Lubrication / Measuring Devices / Lagging and Insulation / Electrical Tools and Fittings
MEK ( Ch.13 to Ch.17 ) – Chemicals on Board/Steering Gear/Storage Tanks/Emergencies in ER/Fire Extinguishing Equipment

CCMC Ratings :
CCMC Part 1 General :
CCMC Part 1 (Ch.1) – Personality Development
CCMC Part 1 (Ch.2) – Basic Ship Knowledge
CCMC Part 1 (Ch.3) – General Shipboard Safety & Health
CCMC Part 1 (Ch.4) – Hand Tools
CCMC Part 1 (Ch.5) – Legislation

CCMC Part 2.1 Food Production :
CCMC Part 2.1 ( Ch.1 ) – Intro to Catering & Housekeeping
CCMC Part 2.1 ( Ch.2 ) – Hygiene and Food Safety
CCMC Part 2.1 ( Ch.3 ) – Garbage Management
CCMC Part 2.1 ( Ch.4 ) – Safe Working Practices
CCMC Part 2.1 ( Ch.5 ) – Introduction to Cooking
CCMC Part 2.1 (Ch.6) – Culinary Terms
CCMC Part 2.1 (Ch.7) – Intro to Raw Materials
CCMC Part 2.1 (Ch.8) – Preparation of Ingredients
CCMC Part 2.1 (Ch.9) – Methods of Cooking Foods
CCMC Part 2.1 (Ch.10) – Popular Cuisines
CCMC Part 2.1 (Ch.11) – Menu Planning
CCMC Part 2.1 (Ch.12) – Food Costing
CCMC Part 2.1 (Ch.13) – Receiving & Storage
CCMC Part 2.1 (Ch.14) – Nutrition
CCMC Part 2.1 (Ch.15) – Cookery Practica

CCMC Part 2.2 House Keeping :
CCMC Part 2.2 ( Ch.1 ) – Introduction to Housekeeping
CCMC Part 2.2 ( Ch.2 ) – Familiarization with Housekeeping Techniques
CCMC Part 2.2 ( Ch.3 ) – Housekeeping Practices
CCMC Part 2.2 ( Ch.4 ) – Laundry Operation

CCMC Part 2.3 Food & Beverage Services :
CCMC Part 2.3 (Ch.1) – Introduction to F & B Service
CCMC Part 2.3 (Ch.2) – Familiarization of Service Equipment
CCMC Part 2.3 (Ch.3) – F & B Service Practical
CCMC Part 2.3 (Ch.4) – Beverages
CCMC Part 2.3 (Ch.5) – Napkin Folds
CCMC Part 2.3 (Ch.6) – Kitchen Stewarding

Take a Test Here : https://seafarers.edu.in/2016/12/03/home/