From the simplest meals to the most complex preparations for dinners and events on board, chefs take care of every detail even in the presentation of the dishes.
An aspect to be taken into account for this professional figure is that they must be familiar with the main safety regulations on board as well as possess excellent problem solving and space adaptation skills of a vessel.
In collaboration with
High school diploma and/or proven work experience in the sector
The Programme
Conservation and hygiene in food handling and space management;
The galley: organisation and method of provisioning for different types of vessels, equipment in a galley, service management;
Selection of raw materials, creation of the on-board menu, food storage and quality control;
Meat and fish cuts, cooking and marinating;
The use of seasonal produce, herbs and spices (fresh and dried), vegetables;
From breakfast to dinner: haute cuisine on board;
Recipes (hors d’oeuvres – pasta and risottos – main and compound dishes – grains and salads – dry or spoon desserts – fruit and sorbets – catering)
Study of preparatory texts provided by the Istituto Europeo del Turismo
20-hour online course leading to a Level 3 HACCP Certificate
24-hour in-presence workshop
16 hours hands-on internship on board a motor yacht at the Port of Bari
Optional Basic Training Phase
Basic Training (IMO STCW) is a package of compulsory courses required for specific qualifications that one needs to undertake to pursue a maritime career.
The package will take place at the certified professional training centre: CENTRO NAUTICO SALERNO ( C.N.S) SRLS with the issuing of the relevant certificates. The duration is 7 days including Sunday.
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