Using this information, you can prepare yourself for the topics covered along every step of your chosen career path. The search tool allows you to find training providers globally and book courses, whether they be classroom-based, distance or E-Learning.
As a seafarer, we know you like to live in the fast lane, and you may have missed a few things along the way, so we have kept the instructional video here for you to watch at any time.
Explore your career path by selecting a training section that interests you or select a job role below to discover the training, certification, and qualifications that best support your desired role onboard a yacht. Always review the prerequisites to ensure you're ready for the next step. Remember, up-to-date Basic Safety Training and a valid medical certificate are required to work on a vessel.
Overview:
Medical Fitness Certificate is step one to becoming a seafarer, ensuring that you are fit for the job you will do on a day-to-day basis and during emergencies.
Seafarers are required to undergo medical examinations to reduce risks to other crew members and for the safe operation of the vessel and safeguard their personal health and safety. A medical examination will determine if you have a health condition that could result in you needing urgent treatment or potentially put fellow crew or passengers’ lives at risk.
A medical certificate issued in accordance with the requirements of the STCW Convention, 1978, as amended, also meets the requirements of the MLC, 2006. Ensure that your national seafarers’ fitness certificate is issued under these guidelines before completing the examination. If you are to work on a UK registered vessel, you will require either an ENG1, an ML5, or equivalent.
Prerequisites:
Be at least 16 years of age.
Although you’ll be told what to take when you make your appointment, the general requirements that you will need to provide are:
Duration:
Depending on where you complete your medical examination, it typically takes 30-40 minutes and is non-invasive. Regardless of where you complete the examination, the following points should be covered:
Overview:
The aim of this course is to meet the mandatory minimum standards of competence for seafarers for safety familiarisation, basic training and instruction in personal survival techniques in accordance with section A-VI/1 of the STCW Code.
Seafarers employed as part of a vessel complement, or engaged in any capacity on board a vessel or on the business of those vessels, with designated safety or pollution-prevention duties in the operation of the vessel, shall, before being assigned to any shipboard duties, receive appropriate approved basic training or instruction in personal survival techniques as set out in table AVI/1 of the STCW Code.
The objective is to provide trainees with guidance and information to gain the knowledge, understanding and proficiency (KUP) required to achieve the objectives of the learning outcomes to demonstrate their competence in personal survival techniques.
The course syllabus covers the KUPs in table A-VI/1-1 of the STCW Code, and trainees successfully completing this course will gain knowledge and skills to be able to survive at sea in the event of vessel abandonment.
On completion of the course, you will be able to demonstrate the ability to:
NOTE: Personal Survival Techniques requires refreshing at intervals not exceeding 5 years
Prerequisites:
For the issue of a Certificate of Proficiency in Personal Survival Techniques, you must:
NOTE: In exceptional circumstances where a learner is physically able and fit, they may be able to complete the training course prior to their 16th birthday.
Duration:
Typically the course is run over a 1 day period (8 hours), of which approximately 60% of the time will be used completing practical exercises.
Overview:
The Fire Prevention and Fire Fighting course serves to train candidates to meet the minimum requirements for safety in accordance with Section A-VI/1 of the STCW Code. On meeting the minimum standard of competence, the trainee will be competent to take appropriate measures for the safety of personnel and the vessel. The trainee will have knowledge of fire prevention and the correct use of fire appliances.
This course deals with precautions necessary to minimise the risk of fires aboard vessels. It focuses on the cause of fires and the best means of extinguishing them. The syllabus provides seafarers with a clear understanding of the following points:
NOTE: Fire Prevention and Fire Fighting require refreshing at intervals not exceeding 5 years.
Prerequisites:
For the issue of a Certificate of Proficiency in Fire Prevention and Fire Fighting, you must:
Duration:
Typically the course is run over a 2 or 2.5 day period (15 hours), comprising both classroom lectures and practical exercises.
Overview:
The Elementary First Aid course will equip you with the skills needed to provide necessary medical assistance during accidents and medical emergencies. The course aims to provide the minimum standard of training for seafarers to provide elementary first aid on board a vessel according to Section A-VI/1 of the STCW Code.
This course combines both theory and practical training for basic first aid and life-saving skills. It comprises the knowledge required in Table A-VI/1-3 of the STCW Code and provides an introduction to first aid principles. It shows how to respond to the most common medical emergencies, including but not limited to:
Prerequisites:
For the issue of a Certificate of Proficiency in Elementary First Aid, you must:
Duration:
Typically the course is run over a 1 day period (8 hours).
Overview:
This course aims to meet the mandatory minimum standards of competence in personal safety and social responsibilities in accordance with Section A-VI/1 of the STCW Code.
This course is designed to prepare new recruits for life at sea, where they will experience a vastly different living and working environment on board the vessel compared to that when living and working ashore. Working on a vessel can be a hazardous occupation for the uninitiated. This course will give trainees an insight into the various elements of a vessel and working procedures on board so that they adjust to the vessel environment and are better prepared to cope with any unforeseen circumstances. To transition from a shore to a sea career as smoothly as possible, this course will provide some understanding of a seafarer’s working environment and the hazards, procedures, and safe work practices they will encounter before they actually step on board a vessel.
A trainee successfully completing this course will be able to:
Prerequisites:
For the issue of a Certificate of Proficiency in Personal Safety and Social Responsibilities, you must:
Duration:
Typically the course is run over a 0.5 day period (4 hours), comprising predominantly theory-based training with some practical exercises.
Overview:
This awareness course is intended to provide seafarers that will be designated security duties in connection with a Ship Security Plan (SSP) with the knowledge required to enhance vessel security in accordance with the requirements of Chapter Xl-2 of SOLAS 7 4 as amended, the ISPS Code, and Regulation A-Vl/6-1 of the STCW Code, as amended.
Candidates who successfully complete this course will achieve the required standard of competence that will enable them to enhance maritime security. This they will achieve through heightened awareness, the ability to recognize security threats, and how to respond appropriately. This knowledge would include, but is not limited to:
Prerequisites:
For the issue of a Certificate of Proficiency in Security Awareness, you must:
Duration:
This course is entirely theory-based (either online or in-person) and IMO estimates approximately 4 hours of training.
Overview:
The aim of this course is to meet the mandatory minimum standards of competence for seafarers for safety familiarisation, basic training and instruction in personal survival techniques in accordance with section A-VI/1 of the STCW Code.
Seafarers employed as part of a vessel complement, or engaged in any capacity on board a vessel or on the business of those vessels, with designated safety or pollution-prevention duties in the operation of the vessel, shall, before being assigned to any shipboard duties, receive appropriate approved basic training or instruction in personal survival techniques as set out in table AVI/1 of the STCW Code.
The objective is to provide trainees with guidance and information to gain the knowledge, understanding and proficiency (KUP) required to achieve the objectives of the learning outcomes to demonstrate their competence in personal survival techniques.
The course syllabus covers the KUPs in table A-VI/1-1 of the STCW Code, and trainees successfully completing this course will gain knowledge and skills to be able to survive at sea in the event of vessel abandonment.
On completion of the course, you will be able to demonstrate the ability to:
NOTE: Personal Survival Techniques requires refreshing at intervals not exceeding 5 years
Prerequisites:
For the issue of a Certificate of Proficiency in Personal Survival Techniques, you must:
NOTE: In exceptional circumstances where a learner is physically able and fit, they may be able to complete the training course prior to their 16th birthday.
Duration:
Typically the course is run over a 1 day period (8 hours), of which approximately 60% of the time will be used completing practical exercises.
Overview:
The Fire Prevention and Fire Fighting course serves to train candidates to meet the minimum requirements for safety in accordance with Section A-VI/1 of the STCW Code. On meeting the minimum standard of competence, the trainee will be competent to take appropriate measures for the safety of personnel and the vessel. The trainee will have knowledge of fire prevention and the correct use of fire appliances.
This course deals with precautions necessary to minimise the risk of fires aboard vessels. It focuses on the cause of fires and the best means of extinguishing them. The syllabus provides seafarers with a clear understanding of the following points:
NOTE: Fire Prevention and Fire Fighting require refreshing at intervals not exceeding 5 years.
Prerequisites:
For the issue of a Certificate of Proficiency in Fire Prevention and Fire Fighting, you must:
Duration:
Typically the course is run over a 2 or 2.5 day period (15 hours), comprising both classroom lectures and practical exercises.
Finding your first job in the yachting industry requires a willingness to take risks and some luck. The majority of crew head to the yachting hubs, at their own expense, and resort to walking the docks in the hope of finding an opportunity to day work on a vessel. While day working will provide you with some experience, a chance to prove yourself, and earn a small income, it is a risk as a lucrative permanent position is not guaranteed.
Many crew members are resigned to returning home year on year due to a lack of funds or expiring visas. The reality of the situation is that without the correct qualifications, experience and commitment to long-term employment, many Captains cannot consider hiring crew who are dock walking.
Alternatively, and in addition to dock walking, most candidates register with crew agencies in the hope of securing employment and avoiding having to walk the docks. While this sounds like a more desirable option, it still provides no guarantee of employment, as you will be one of the thousands who are applying for the same position. Starting at the bottom of the career path, you are at a major disadvantage against other candidates if you attempt to secure a position with little or no previous experience.
Overview:
This course is intended to provide the knowledge required for seafarers with designated security duties in connection with a Ship Security Plan (SSP) to perform their duties. This certification is in accordance with the requirements of Chapter Xl-2 of SOLAS 7 4 as amended, the ISPS Code, and Regulation A-Vl/6-2 of the STCW Code, as amended.
Trainees who successfully complete the course will be able to demonstrate sufficient knowledge to undertake the duties assigned under the SSP. This knowledge shall include, but is not limited to:
Prerequisites:
For the issue of a Certificate of Proficiency in Designated Security Duties, you must:
Duration:
This course is entirely theory-based (either online or in-person), and IMO estimates 10.5 hours of training or 1 day of training.
Overview:
If you work with food in any capacity, this Level 2 course is for you. It is mandatory for all food handlers on board, including Galley and Service crew members.
The course covers the following:
It is a legal requirement for all those handling food to have a comprehensive understanding of the fundamental principles and duties of food hygiene. Crew members should also know how to perform their duties in a safe manner to safeguard the food they serve from any potential contamination.
Prerequisites:
No prior requirements are necessary to take this course.
Duration:
You have the option to take this course either in person or online, and it can be completed in just one day.
Overview:
The course provides candidates with knowledge of the culinary essentials and good kitchen practice. Laying the foundations and building on cooking skills to ensure the highest standards are met when starting a professional career.
The course covers the following topics:
Prerequisites:
There are no prerequisites for this course.
Duration:
This course takes place over 4 weeks in person.
Overview:
This module is curated for experienced Chefs who are looking to transition from a land-based role and start working in the yachting industry.
This course will cover the following topics:
Prerequisites:
2 years of experience working as a land-based professional chef.
Duration:
This is a 2-day course.
Overview:
A Beginner Cookery Course is designed for those with little to no cooking experience who want to build a strong foundation in essential kitchen skills. The course focuses on basic techniques such as knife safety, chopping, boiling, baking, roasting, and pan-frying. Students learn to prepare a variety of simple, everyday dishes, understand kitchen hygiene, and gain confidence in meal planning and ingredient handling.
Participants are introduced to essential tools, basic seasoning and flavoring, and core cooking principles like timing and temperature control. Some courses also include basic baking, sauce-making, and a few global dishes to broaden your comfort zone.
Prerequisites:
Beginner cookery courses usually require no prior experience.
Duration:
Beginner courses vary in length but are often offered as day workshops or short courses that run over 3 – 5 days.
Overview:
An Intermediate Cookery Course is designed for those who have mastered basic cooking skills and are ready to refine their techniques, expand their recipe repertoire, and improve confidence in the kitchen. The course typically covers areas such as sauce-making, pasta from scratch, pastry, butchery, fish filleting, bread-making, and timing and presentation.
Students learn how to layer flavours, work with more complex recipes, and develop a stronger understanding of ingredient combinations, textures, and professional kitchen habits. The focus is often on practical, hands-on learning, building both skill and efficiency in everyday and special-occasion cooking.
Prerequisites:
Intermediate cookery courses are ideal for participants who are confident following recipes, able to multi-task in the kitchen, and familiar with core cooking methods such as roasting, frying, and simmering.
Duration:
Intermediate cookery courses are typically offered as 1-week intensive programmes with daily hands-on instruction (5–7 hours per day)
Overview:
An Advanced Cookery Week Course is an intensive, hands-on program designed for experienced cooks looking to refine their skills to a professional level. The course covers advanced techniques such as precision knife work, sauce-making, meat and seafood preparation, and modern cooking methods like sous vide and confit.
Students also explore complex baking and pastry skills, including laminated doughs, macarons, and chocolate work. Emphasis is placed on professional plating and presentation, as well as exposure to global cuisines and contemporary techniques like fermentation and molecular gastronomy. The course combines chef demonstrations with practical sessions and feedback, helping participants gain confidence and speed in the kitchen.
Prerequisites:
To get the most out of an advanced cookery course, participants are typically expected to have prior experience or training in the kitchen. This may include:
Duration:
An advanced cookery course typically runs for 5 to 7 consecutive days, often as an intensive full-time program. Daily schedules usually consist of 6 to 8 hours of instruction and kitchen time
Overview:
A Chef Skills Course is designed to develop core professional kitchen techniques and is ideal for aspiring chefs or serious home cooks aiming to work at a higher level. The course covers a wide range of essential culinary foundations, including knife skills, sauce preparation, meat and fish butchery, vegetable cookery, and plating techniques.
Students also learn about kitchen organisation, food safety, and efficient workflow, all taught in a professional-style environment. The course typically includes modules on stocks and reductions, egg cookery, basic pastry and baking, and often incorporates elements of world cuisines to broaden culinary versatility. Presentation and consistency are key themes, helping students prepare for real kitchen or catering environments.
Prerequisites:
Participants should be confident in the kitchen, with a solid understanding of basic cooking techniques, and feel comfortable working at speed and handling knives safely.
Duration:
This course typically runs over a one day period, but more extensive courses can run from 5 – 7 days.
Overview:
A Knife Skills Course teaches the essential techniques needed to handle kitchen knives safely, efficiently, and confidently. The course covers proper grip and posture, sharpening and maintenance, and a wide range of cutting techniques including slicing, dicing, julienning, chiffonade, filleting, and deboning.
Students typically practice on a variety of ingredients—vegetables, herbs, fruit, meat, poultry, and fish—to build precision and consistency. Emphasis is placed on knife safety, speed, and control, making it an ideal foundation for anyone looking to improve their overall cooking performance.
Prerequisites:
Knife skills courses are suitable for All levels, from beginners to more experienced cooks.
Duration:
Knife skills courses are typically offered as Half-day or 1-day workshops (3–5 hours), focused and hands-on.
Overview:
A Baking Course covers the essential techniques and recipes needed to become a confident baker. Students typically learn to prepare a range of sweet and savoury baked goods such as cakes, cookies, scones, pastries, breads, and tarts. The course focuses on understanding key baking principles like measuring accurately, mixing methods, temperature control, and timing.
Learners gain experience in creaming, folding, kneading, proving, blind baking, and decorating, as well as how to identify and troubleshoot common baking issues. Courses may include both classic recipes and more creative variations, often with a focus on presentation and finishing touches.
Prerequisites:
Baking courses are ideal for anyone looking to build a strong foundation in sweet and savoury baking.
Duration:
Baking courses are typically offered as half-day or full-day workshops (3–6 hours), focusing on a range of baked items.
Overview:
A Breadmaking Course teaches the fundamental techniques needed to bake a variety of breads from scratch, whether you’re a home baker or an aspiring professional. Students learn how to work with yeast-based doughs, knead and shape breads, and understand the role of fermentation, proofing, and baking temperatures.
Courses often cover a range of breads, from basic white and wholemeal loaves to specialty breads like focaccia, brioche, sourdough, and enriched or flavored breads. You’ll also gain insight into dough hydration, gluten development, and how to use starters, preferments, and scoring techniques for texture and appearance. Most classes are very hands-on, with expert guidance provided at each stage.
Prerequisites:
For general breadmaking, no prior experience is needed.
Duration:
Breadmaking courses are commonly offered as 1-day workshops with sessions that last 4 to 6 hours, with breaks between proofing stages.
Overview:
The Patisserie Course focuses on the delicate techniques and precision required to create classic and modern French pastries and desserts. Students learn to make a range of patisserie staples such as choux pastry (éclairs, profiteroles), tarts, entremets, macarons, mousses, and glazes, as well as mastering elements like piping, tempering chocolate, and working with gelatin and creams.
The course places emphasis on technical accuracy, beautiful presentation, and the layering of textures and flavours. It’s ideal for those looking to elevate their dessert skills to a more professional or refined level.
Prerequisites:
Patisserie courses are ideal for Intermediate to advanced bakers.
Duration:
Patisserie courses are typically offered as 1- or 2-day intensive workshops, covering a full range of recipes and techniques.
Overview:
The Macarons Course is designed to teach the precise techniques needed to create these delicate French confections. Students learn how to make smooth, glossy macaron shells using the Italian or French meringue method, as well as how to prepare a variety of fillings such as ganache, buttercream, and fruit curds.
The course focuses on key elements like accurate mixing (macaronage), piping technique, resting and baking, and how to avoid common pitfalls such as cracked shells, hollow centres, or uneven feet. Students also explore flavour combinations, colouring, and presentation—ideal for gifting or special occasions.
Prerequisites:
Macaron courses are suitable for anyone with an interest in precision baking or patisserie
Durantion:
Macaron courses are typically offered as half-day or full-day workshops (3–6 hours)
Overview:
A Chocolate Making Course teaches the art and science behind working with chocolate to create a variety of handmade treats, such as truffles, filled chocolates, bars, moulded shapes, and decorative garnishes. Students learn essential techniques like tempering chocolate, flavouring ganache, and using moulds and piping tools to achieve a professional finish.
The course often includes an introduction to the origins of chocolate, types of chocolate (dark, milk, white), and how to properly melt, cool, and work with couverture chocolate to ensure a glossy appearance and crisp snap. Students leave with the skills to craft both classic and creative confections at home.
Prerequisites:
No previous experience is required. A steady hand, attention to detail, and patience for working with temperature-sensitive ingredients will be helpful.
Duration:
Chocolate making courses are typically offered as half-day or full-day workshops (3–6 hours), covering tempering, truffle rolling, and moulded chocolates
Overview:
A Canapés Course focuses on teaching students how to create elegant, bite-sized appetizers that are perfect for parties, events, or professional catering. The course covers a range of techniques for making both hot and cold canapés, using a variety of ingredients and presentation styles. You’ll learn how to balance flavors and textures, work with pastry, seafood, meats, and plant-based options, and master visual presentation to create stylish, modern-looking bites.
The course often includes elements like garnishing, plating, and how to prepare canapés ahead of time for efficient service. Students may also explore global flavor profiles and modern techniques such as using piping, moulds, or edible flowers to elevate the look and taste of each canapé.
Prerequisites:
While no professional experience is usually required, some familiarity with general food preparation is helpful to get the most from the course.
Duration:
Canapé courses are typically offered as 1-day workshops lasting 4–6 hours.
Overview:
A Greek Meze Course introduces students to the vibrant and social style of eating known as meze—a collection of small, flavour-packed dishes that are shared among family and friends. The course covers a variety of classic and contemporary Greek meze, such as tzatziki, dolmades, spanakopita, grilled halloumi, keftedes (meatballs), taramasalata, and flatbreads.
Students will learn the importance of fresh herbs, olive oil, citrus, pulses, grains, and traditional cooking techniques such as grilling, baking, and marinating. The course also explores how to balance flavours and textures across a meze spread and how to present dishes attractively for communal eating.
Prerequisites:
Greek meze courses are suitable for beginner to intermediate cooks
Duration:
Greek meze courses are typically offered as 1-day workshops (4–6 hours), perfect for learning a full spread in one session
Overview:
A Spanish Tapas Course explores the vibrant and social tradition of small-plate dining, teaching students how to prepare a selection of classic and modern Spanish tapas. Dishes often include favourites such as patatas bravas, tortilla Española, albondigas (meatballs), garlic prawns, croquetas, pan con tomate, and marinated vegetables or olives.
The course focuses on bold flavours, rustic techniques, and beautiful presentation, along with tips on timing and serving multiple dishes together. There’s also an emphasis on authentic Spanish ingredients, such as smoked paprika, chorizo, manchego, and saffron, and how to use them to build rich, memorable flavours.
Prerequisites:
Spanish Tapas courses are suitable for beginner to intermediate cooks.
Duration:
Spanish Tapas courses are typically offered as half-day or 1-day workshops (3–6 hours), covering a variety of tapas dishes.
Overview:
A Fish and Seafood Course is designed to teach the essential techniques for preparing, cooking, and presenting a wide variety of fish and shellfish. The course typically includes filleting round and flat fish, cleaning and preparing shellfish (such as prawns, mussels, squid, and scallops), and mastering cooking methods like pan-searing, poaching, grilling, steaming, and curing.
Students also learn about sourcing quality seafood, sustainability, storage, and how to get the best results from delicate ingredients. There’s usually a focus on sauces, garnishes, and plating, helping elevate dishes to a restaurant standard. Some courses may also explore global seafood dishes such as ceviche, bouillabaisse, or seafood paella.
Prerequisites:
Participants should be comfortable using knives, working at a steady pace, and open to working with whole fish and shellfish.
Duration:
Fish and seafood courses are commonly offered as 1-day intensive workshops (4–6 hours or 2-day short courses for broader technique coverage
Overview:
A Game Cookery Course focuses on teaching students how to prepare, cook, and serve a range of wild meats such as venison, pheasant, rabbit, partridge, pigeon, and occasionally wild boar or hare. The course highlights seasonal cooking, with an emphasis on butchery skills, flavour pairing, and traditional and modern cooking techniques suited to game.
Students will typically learn how to joint birds, break down larger cuts of meat, and cook game using methods like roasting, pan-frying, slow braising, and curing. Sauces, marinades, and side dishes that complement rich game flavours are also covered. Sustainability and sourcing from ethical suppliers or estates may also be discussed.
Prerequisites:
Game cookery courses are best suited for Confident cooks with intermediate-level skills.
Duration:
Game cookery courses are typically offered as 1-day or weekend intensives (4–6 hours per day), often held during game season
Overview:
A French Bistro Course introduces students to the classic dishes and techniques found in traditional French bistro cooking. The course focuses on creating rustic, flavourful, and beautifully presented meals, often featuring slow-cooked meats, classic sauces, seasonal vegetables, and regional specialties.
Typical dishes might include coq au vin, boeuf bourguignon, ratatouille, soufflés, tarte Tatin, and vinaigrette-based salads. You’ll also learn about mise en place, sautéing, deglazing, and reduction sauces, all essential to bistro-style cookery. Courses often emphasize balance, presentation, and timing, helping students develop both culinary confidence and a deeper appreciation for French cuisine.
Prerequisites:
This course is for Anyone looking to broaden their cooking repertoire with French classics
Duration:
French Bistro courses are commonly offered as 1-day or weekend workshops (4–6 hours per day)
Overview:
A Sushi Course teaches the traditional techniques and skills required to prepare a variety of sushi styles, including maki (rolled), nigiri (hand-pressed), temaki (hand rolls), and sashimi (sliced raw fish). Students learn how to properly cook and season sushi rice, select and slice fresh fish or vegetables, and use tools like bamboo rolling mats and sharp knives with precision.
The course emphasizes presentation, knife skills, rice texture, and the importance of freshness and hygiene. Many courses also explore Japanese condiments and garnishes, such as wasabi, pickled ginger, soy sauce, and nori, along with techniques for plating and serving sushi attractively.
Prerequisites:
Sushi courses are ideal for beginner to intermediate cooks.
Duration:
Sushi courses are typically offered as half-day or 1-day workshops (3–5 hours), covering sushi rice preparation, cutting techniques, and several sushi types
Overview:
A Vegetarian Cookery Course focuses on preparing delicious, satisfying meals using only plant-based ingredients, often highlighting seasonal produce, global flavours, and meat-free cooking techniques. Students learn to create a wide range of dishes—from hearty mains and fresh salads to soups, stews, grain-based dishes, and vegetarian twists on classic recipes.
The course emphasizes flavour layering, nutritional balance, and creative uses of vegetables, legumes, pulses, grains, herbs, and spices. It’s ideal for anyone looking to make plant-forward meals more exciting, whether for everyday eating or entertaining.
Prerequisites:
Vegetarian cookery courses are suitable for beginners through to intermediate cooks.
Duration:
Vegetarian cookery courses are typically offered as half-day or 1-day workshops (3–6 hours), covering key dishes and techniques.
Overview:
A Pasta-Making Course teaches the art of crafting fresh, handmade pasta from scratch. Students learn how to prepare egg and eggless doughs, knead and roll by hand or with a machine, and shape a variety of traditional forms such as tagliatelle, ravioli, tortellini, orecchiette, and more. The course also covers filling techniques, cutting styles, and classic sauces that complement different types of pasta.
Emphasis is placed on dough consistency, resting times, and precision in shaping, helping students gain confidence in this rewarding culinary skill. Many courses also include a look at regional Italian variations and the best ways to store or cook fresh pasta.
Prerequisites:
Pasta-making courses are suitable for beginner to intermediate cooks.
Duration:
Pasta-making courses are typically available as half-day or 1-day workshops (3–6 hours), focused on making and cooking a selection of pasta shapes.
Overview:
A Sauces Course focuses on the foundations of great cookery by teaching students how to prepare a variety of classic and contemporary sauces that enhance and elevate dishes. The course typically covers mother sauces (like béchamel, velouté, espagnole, hollandaise, and tomato), as well as pan sauces, reductions, emulsions, jus, coulis, and modern twists like flavoured oils and foams.
Students learn essential techniques such as roux-making, emulsifying, deglazing, straining, and balancing flavours, while also exploring pairing sauces with proteins, vegetables, and starches to create harmonious dishes.
Prerequisites:
Sauces courses are ideal for beginner to intermediate cooks
Duration:
Sauces courses are typically available as half-day or 1-day workshops (3–6 hours), offering focused instruction and hands-on practice.
Overview:
An Indian Cuisine Course teaches the foundations of Indian cooking, focusing on the use of spices, aromatics, and traditional techniques to create a wide range of flavourful dishes. Students learn how to prepare curries, dals, flatbreads (like naan and chapati), rice dishes (such as biryani or pilau), and classic accompaniments like chutneys, raita, and pickles.
The course typically explores the regional diversity of Indian food, from the rich, creamy dishes of the north to the spiced, coconut-based recipes of the south. You’ll learn to temper spices, make fresh pastes, balance heat and flavour, and cook with ingredients like ghee, lentils, paneer, and a wide array of spices. Vegetarian and plant-based options often feature strongly.
Prerequisites:
Participants should be comfortable with basic cooking techniques like chopping, sautéing, and following multi-step recipes, and open to working with new ingredients and spice blends.
Duration:
Indian cuisine courses are commonly available as a 1-day immersive workshops (4–6 hours), covering several dishes and spice fundamentals
Overview:
The Italian Cuisine Course introduces students to the timeless techniques and regional flavours that define Italian cooking. The course typically covers fresh pasta making, classic sauces (like ragù, pesto, and carbonara), risotto, antipasti, meat and fish dishes, and iconic Italian desserts such as tiramisu or panna cotta.
Emphasis is placed on using fresh, high-quality ingredients, mastering simple techniques with big flavour payoffs, and learning how to balance herbs, olive oil, garlic, and tomatoes—the foundation of much of Italian cooking. Some courses also explore regional variations, from the rich dishes of Emilia-Romagna to the coastal cuisine of the south.
Prerequisites:
Italian cuisine courses are suitable for Beginner to intermediate cooks.
Duration:
Italian cuisine courses are typically offered as 1-day immersive workshops (4–6 hours), covering a full meal or specific theme (e.g. pasta or sauces)
Overview:
A Thai Cookery Course introduces students to the vibrant and aromatic world of Thai cuisine, focusing on balance of flavour—sweet, sour, salty, spicy, and umami. Students typically learn to prepare a variety of classic dishes such as green and red curries, pad Thai, tom yum soup, Thai salads, and stir-fries.
The course covers the use of authentic ingredients like lemongrass, galangal, kaffir lime, fish sauce, Thai basil, and chillies, and demonstrates key techniques such as making curry pastes from scratch, stir-frying over high heat, and balancing seasoning. Presentation and the role of texture and aroma in Thai food are also emphasised.
Prerequisites:
Thai cookery courses are suitable for beginner to intermediate cooks.
Duration:
Thai cookery courses are typically offered as half-day or 1-day workshops (3–6 hours), focusing on 3–5 signature dishes.
Overview:
A Mediterranean Cookery Course explores the diverse and health-focused cuisines of countries bordering the Mediterranean Sea, such as Italy, Greece, Spain, Morocco, and southern France. Students learn to prepare a variety of vibrant, seasonal dishes that showcase fresh vegetables, herbs, legumes, olive oil, seafood, and grains.
Typical recipes may include Spanish paella, Greek moussaka, Moroccan tagine, Italian antipasti, Provencal salads, and freshly baked flatbreads. The course often emphasises simple techniques, balanced nutrition, and the use of aromatic herbs and spices like oregano, basil, rosemary, cumin, cinnamon, and paprika.
Prerequisites:
Mediterranean cookery courses are suitable for beginner to intermediate cooks
Duration:
Mediterranean cookery courses are typically offered as half-day or full-day workshops (3–6 hours), covering 3–5 dishes from across the region.
Overview:
A Southeast Asian Cookery Course offers a flavour-packed journey through the diverse cuisines of countries such as Thailand, Vietnam, Malaysia, Indonesia, and Cambodia. Students learn to prepare vibrant dishes featuring bold aromatics, fresh herbs, and contrasting textures, such as Vietnamese pho, Thai curries, Malaysian laksa, satay with peanut sauce, Indonesian nasi goreng, and fresh spring rolls.
The course focuses on balancing flavours—sweet, sour, salty, spicy, and bitter—and introduces students to essential ingredients like lemongrass, fish sauce, galangal, coconut milk, lime leaves, shrimp paste, and fresh chillies. Techniques covered often include stir-frying, curry paste blending, rice and noodle cookery, and herb preparation.
Prerequisites:
Southeast Asian cookery courses are ideal for beginner to intermediate cooks.
Duration:
Southeast Asian cookery courses are typically offered as half-day or full-day workshops (3–6 hours), focusing on 3–5 dishes from a mix of countries.
Overview:
A Mexican Cookery Course explores the bold, vibrant flavours and regional diversity of Mexican cuisine. Students typically learn to prepare a variety of traditional dishes such as tacos, enchiladas, salsas, guacamole, tamales, quesadillas, and mole sauces, with an emphasis on fresh ingredients, layered flavours, and balance between spice, acidity, and richness.
The course covers key techniques including making fresh tortillas, roasting and blending chillies, slow-cooking meats, and preparing fresh salsas and condiments. There is also a focus on essential Mexican ingredients like corn masa, dried chillies, lime, avocado, fresh herbs, and cheese varieties like queso fresco.
Prerequisites:
Mexican cookery courses are suitable for beginner to intermediate cooks.
Duration:
Mexican cookery courses are typically offered as half-day or 1-day workshops (3–6 hours), focusing on 4–6 core dishes and sauces.
Overview:
This Level 3 Food Hygiene Training Course is aimed specifically towards Catering Managers, Supervisors, Executive and Head Chefs within the Hospitality Industry by Implementing a HACCP food safety management system.
The course covers the following topics:
Prerequisites:
Completion of the Food Safety Level 2 or some knowledge about food safety, as this is an advanced course.
Duration:
This course takes 2 days to complete.
Overview:
The Ship’s Cook assessment is a mandatory step to demonstrate your culinary skills and knowledge in accordance with the Maritime Labour Convention (MLC) standards.
The Assessment is a practical and theoretical evaluation conducted over two days. It verifies that you meet the necessary competencies to work as a cook on vessels operating more than 60 miles offshore with 10 or more crew members.
It’s important to note that the Ship’s Cook Assessment is not a training course but an evaluation of your existing skills and knowledge. Therefore, adequate preparation is essential.
Throughout the assessment, you will be evaluated on various aspects, including health and safety at sea, HACCP principles, galley management, menu planning, and the ability to cater to diverse dietary requirements
Prerequisites:
To be eligible for the Ship’s Cook Assessment, you must:
Be at least 18 years old
Hold a valid ENG1 medical fitness certificate (or equivalent)
Have completed the STCW basic safety training courses
Possess a recognized Food Safety Certificate (Level 3 for Cayman Islands flag, Level 2 for UK MCA)
Have relevant culinary qualifications or experience, such as:
UK Level 2 cookery qualification and 1 month’s sea service as a cook
One year’s cooking experience in a shoreside kitchen plus 1 month’s sea service as a cook
One year’s sea service as a ship’s cook
Fishing Cook Certificate and at least 1 month’s sea service
These requirements ensure that candidates have both the theoretical knowledge and practical experience necessary for the role .
Duration:
The assessment takes place over two days and includes a combination of written examinations and practical assessments.
Overview:
A step towards achieving the Ship’s Cook Certificate is to take the Assessment in Marine Cookery. One common misunderstanding is that this assessment is the same as the Ship’s Cook Certificate. It’s required that all Chef’s on board a charter with 10 crew or more must obtain and hold a certified Chefs Cook Certificate.
Prerequisites:
To qualify for the Certificate of Competency (CoC), applicants must:
Duration:
The time to obtain the CoC depends on the applicant’s experience and qualifications.
