Port of Bari
in programma dal 12 al 16 Ottobre 2026
From the simplest meals to the most complex preparations for dinners and events on board, the chef takes care of every detail even in the presentation of the dishes.
An aspect to be taken into account for this professional figure is that he or she 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
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)
The liability regime in recreational boating: focus on professional figures on board.
Food safety and civil and criminal liability profiles of the on-board chef.
The management of health risks and emergencies in maritime shipping
Maritime labour between the Maritime Code and the MLC 2006.
Legal framework and contractual protection of on-board service personnel.
The regulation of labour relations on board: obligations, rights and responsibilities
Movement of goods and customs regulations for ship supply.
International hygiene and health standards (Maritime HACCP) in shipping law.
Adapting agricultural techniques to the constraints of nautical cuisine (conservation, space, supply)
Five-year upper secondary school diploma and/or proven work experience in the sector
Possibility of financing;
CV video realisation;
Reworking and updating the CV for dissemination to companies in the sector at the end of the training course
Study of preparatory texts provided by the European Tourism Institute
20-hour online course leading to a Level 3 HACCP Certificate
24-hour in-presence workshop
16 hours on board motor yachts
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.
Video-cv production
Digital CV editing
CV and video dissemination
max 12
24 hours laboratory + 16 hours internship
16 hours on board motor yachts
Private certificate of attendance
HACCP Level 3 certificate
Certificate of Internship
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