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- Introduction to Yachting for Chefs
Introduction to Yachting for Chefs
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€850.00
€850.00
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The IAMI GUEST Chef Introduction to Yachting Unit 23 is designed to meet the occupational duties to qualify for the onboard chef in a day.
The purpose of this course is to learn crucial cooking & organization techniques on board, as well as the importance of good communication among teams. Practical training regarding safety and well-being and how to treat guests from all over the world will also be covered.
Importance of communication to guests and team, Etiquette of meeting and interacting with guests from different cultures and regions of the world
Standards of personal presentation.
How to professionally search for a position in the industry
Dates:
1 day (5-hour) + 14 hours self-study
Contents
- The Superyacht Industry
- Living aboard a Superyacht
- Industry guidelines and regulations
- The Superyacht Chef
- Safe working practices
- Provisioning the yacht
- Cooking for guests & crew
- Making use of local markets
- Yacht Organization Chart & Chain of command
- Working in confined spaces
- Financial management
- Tips on recipes
- Recipes for Americans, Arabs, Italians, Kosher, Oriental, Indian & many more.
Requirements
- 18 years old & over
- Fluent in English
- Experience in Basic Service skills
- Minimum of 2 years proven experience working as a professional Chef
- Food Safety approved & in date
Methodology
A course to learn knowledge, skills and behavior’s table, which set out the occupational duties to qualify for the onboard Chef.
- Knowledge: States the “know-how” that the individual needs to have and understand to carry out the duties that make up the occupation.
- Skills: States the “can-do” practical application of the knowledge needed to actually carry out the duties that make up the occupation.
- Behaviors: Are mind-sets, attitudes or approaches required for competence to successfully carry out the duties that make up the occupation.
Assessment process
The Standards of Assessment are achieved through student evaluation. Results of the graded assessments will be evidenced in the Student Assessment Record, “Pass/Fail” result.
All assessments are completed in-house at the discretion of the Approved Training Provider and are graded through sample testing using a variety of methods relevant & applicable to the learning outcome (K, S, or B). These include: written exam, tests, quizzes, discussion testing, assignments and practical observations (if relevant).
All assessments are completed in-house at the discretion of the Approved Training Provider and are graded through sample testing using a variety of methods relevant & applicable to the learning outcome (K, S, or B). These include: written exam, tests, quizzes, discussion testing, assignments and practical observations (if relevant).
Certificate
On successful completion of the Learning Outcomes & Assessments for the full IAMI GUEST Chef Introduction to Yachting Unit 23 the Training Provider will issue a “Pass” IAMI GUEST Certificate to the student.
The IAMI GUEST Certificate will specify the competencies achieved throughout this Unit.
The IAMI GUEST Certificate will specify the competencies achieved throughout this Unit.