In consonance to our Vision “to consistently uphold our role as a premier manning agency in the Philippines, manned by a dynamic and competent workforce – fully prepared to meet the challenges of the times” and cognizant of the fast-changing technologies and challenges in modern shipping, WMSI embarked in the provision of continual professional development for its sea-based and shore staff through in-service training and the installation of state of the art training equipment as tools for learning and skills development.
The in-service training programs were designed to convey useful and relevant information which shall enhance the skills and behaviors required for practice and application in the workplace. Aside from the academic approach inherent in the traditional model of teaching, WMSI utilized the experiential training model to emphasize real and simulated situations in which the trainees will eventually operate.
The in-service training is a problem-centered, learner-oriented, and time-bound series of activities which provide the opportunity to develop a sense of purpose, broaden the perception and understanding of trainees, and increase their capacity to gain knowledge and master techniques.
Because the facilities are housed right inside Wallem Philippines Building, our seafarers can conveniently attend and complete prescribed courses. Access to training records are likewise centralised and coordination with the crewing department is efficiently carried out.
The setup includes a full bridge with blind bridges, engine room, liquid cargo handling and ECDIS; these can be launched all at the same time, with a seating capacity of 70 trainees.
The implementation of MLC 2006 standards placed serious focus on ship galley procedures as critical to good ship management. In response to this, WMSI introduced a year-round program where experienced cooks share their knowledge and skills about food preparation, hygiene, and victualling to new personnel. The modern and well-equipped facilities cater to Wallem employees on a daily basis where servings are rated for their taste and preparation.