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Interior Career

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Interior Department

Follow the Superyacht Career Path below showing you the recommended routes and courses to study when starting out, or progressing your career.

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.

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Medical Fitness Certificate

Overview:

Medical Fitness Certificate is a step one to becoming a seafarer is 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:

  • your current ENG1 certificate or equivalent;
  • any medication you’re taking;
  • any glasses or contact lenses you‘re using, and spares (no colour correction lenses);
  • the name and telephone number of your doctor (general practitioner; GP);
  • any reports or letters from your GP, if you’ve recently been to the hospital or under a consultant; and,
  • an official form of ID that has a photo: a passport, a photocard driving licence, an official student pass with photo (for new entrants), a discharge book.

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:

  • your medical history will be discussed with the doctor or a practice nurse;
  • weight and measurements taken;
  • you will be asked to provide a urine sample;
  • your hearing and eyesight (for distance, colour and near vision) will be tested; and,
  • you will be given a physical examination (you will be asked to undress to your underclothes).
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Basic Safety Training

Personal Survival Techniques

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:

  • don a lifejacket;
  • don and use an immersion suit;
  • safely jump from a height into the water;
  • right an inverted liferaft while wearing a lifejacket;
  • swim while wearing a lifejacket;
  • keep afloat without a lifejacket;
  • board a survival craft from the vessel and water while wearing a lifejacket;
  • take initial actions on boarding survival craft to enhance the chance of survival;
  • stream a drogue or sea-anchor;
  • operate survival craft equipment; and,
  • operate location devices, including radio equipment.

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:

  • be at least 16 years of age;
  • hold a valid Medical Fitness Certificate; and,
  • successfully complete approved training in Personal Survival Techniques, meeting the standard of competence specified in Section A-VI/1-1 of the STCW Code.

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.

Fire Prevention and Fire Fighting

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:

  • the risk of fire on board a vessel and how to best minimise those risks;
  • how to fight and extinguish fires;
  • how to search and recover casualties; 
  • how to don fire fighting equipment, including personal breathing apparatus; and, 
  • the safe use of fire extinguishers, hoses, pumps and fixed fire installations.

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:

  • be at least 16 years of age;
  • hold a valid Medical Fitness Certificate; and,
  • successfully complete approved training in Fire Prevention and Fire Fighting, meeting the standard of competence specified in Section A-VI/1-2 of the STCW Code.

Duration: 

Typically the course is run over a 2 or 2.5 day period (15 hours), comprising both classroom lectures and practical exercises.

Elementary First Aid

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:

  • responding to an emergency;
  • treatment priorities;
  • casualty reporting and transport;
  • vital signs and basic life support (CPR);
  • shock management;
  • wounds/bleeding and their treatment and bandaging; and,
  • burns/scalds.

Prerequisites:

For the issue of a Certificate of Proficiency in Elementary First Aid, you must:

  • be at least 16 years of age; and,
  • successfully complete approved training in Elementary First Aid, meeting the standard of competence in Section A-VI/1-3 of the STCW Code.

Duration:

Typically the course is run over a 1 day period (8 hours).

Personal Safety and Social Responsibility

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 onboard a vessel. 

A trainee successfully completing this course will be able to:

  • comply with emergency procedures; 
  • take precautions to prevent pollution of the marine environment; 
  • observe safe working practices; 
  • contribute to effective communications onboard vessels; 
  • contribute to effective human relationships onboard vessels; and, 
  • understand and take necessary actions to control fatigue.

Prerequisites:

For the issue of a Certificate of Proficiency in Personal Safety and Social Responsibilities, you must:

  • be at least 16 years of age; and,
  • successfully complete MCA-approved training in Personal Safety and Social Responsibilities, meeting the standard of competence in Section A-VI/1-4 of the STCW Code.

Duration:

Typically the course is run over a 0.5 day period (4 hours), comprising predominantly theory-based training with some practical exercises.

Proficiency in Security Awareness

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:

  • the meaning and the consequential requirements of the different MARSEC security levels;
  • knowledge of emergency procedures and plans;
  • recognition and detection of dangerous substances, devices and weapons;
  • non-discriminatory recognition of characteristics, and behavioural patterns, of persons who are likely to threaten security; and
  • techniques employed to circumvent security measures.

Prerequisites:

For the issue of a Certificate of Proficiency in Security Awareness, you must:

  • be at least 16 years of age; and,
  • successfully complete approved training in Security Awareness, meeting the standard of competence specified in Regulation A-VI/6-1 of the STCW Code.

Duration:

This course is entirely theory-based (either online or in-person) and IMO estimates approximately 4 hours of training.

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Basic Safety Refresher

Personal Survival Techniques

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:

  • don a lifejacket;
  • don and use an immersion suit;
  • safely jump from a height into the water;
  • right an inverted liferaft while wearing a lifejacket;
  • swim while wearing a lifejacket;
  • keep afloat without a lifejacket;
  • board a survival craft from the vessel and water while wearing a lifejacket;
  • take initial actions on boarding survival craft to enhance the chance of survival;
  • stream a drogue or sea-anchor;
  • operate survival craft equipment; and,
  • operate location devices, including radio equipment.

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:

  • be at least 16 years of age;
  • hold a valid Medical Fitness Certificate; and,
  • successfully complete approved training in Personal Survival Techniques, meeting the standard of competence specified in Section A-VI/1-1 of the STCW Code.

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.

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Fire Prevention and Fire Fighting

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:

  • the risk of fire on board a vessel and how to best minimise those risks;
  • how to fight and extinguish fires;
  • how to search and recover casualties; 
  • how to don fire fighting equipment, including personal breathing apparatus; and, 
  • the safe use of fire extinguishers, hoses, pumps and fixed fire installations.

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:

  • be at least 16 years of age;
  • hold a valid Medical Fitness Certificate; and,
  • successfully complete approved training in Fire Prevention and Fire Fighting, meeting the standard of competence specified in Section A-VI/1-2 of the STCW Code.

Duration: 

Typically the course is run over a 2 or 2.5 day period (15 hours), comprising both classroom lectures and practical exercises.

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Find a Job

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.

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Once you get onboard

  1. Complete an onboard familiarisation of your specific duties and important information about the vessel. The purpose of familiarisation training is to ensure you are aware of important safety and security procedures concerning the vessel in both operational and emergency situations.
  2. Apply for a Seaman’s Discharge Book (SDB). Usually, the vessel will help you with this. However, they won’t chase you, and you must be driven to show you want it. The SDB is for immigration and taxation purposes.
  3. Print off and bind your MCA Training Record book (TRB) to ensure that you complete it in real-time and hard copy as you complete tasks on board. This book is a requirement for the OOW qualification application, and section A will need to be completed to obtain the Yacht Rating Certificate.
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Proficiency in Designated Security Duties

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: 

  • knowledge of current security threats and patterns;
  • recognition and detection of dangerous substances, devices and weapons;
  • non-discriminatory recognition of characteristics, and behavioural patterns, of persons who are likely to threaten security;
  • techniques used to circumvent security measures;
  • crowd management and control techniques;
  • security-related communications;
  • knowledge of emergency procedures and plans;
  • operation of security equipment and systems;
  • testing, calibration and at-sea maintenance of security equipment and systems;
  • inspection, control, and monitoring techniques; and,
  • methods of physical searches of persons, personal effects, baggage, cargo, and ship stores.

Prerequisites:

For the issue of a Certificate of Proficiency in Designated Security Duties, you must:

  • be at least 16 years of age; and,
  • successfully complete approved training in Designated Security Duties, meeting the standard of competence specified in Regulation A-VI/6-2 of the STCW Code.

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.

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Food Safety and Hygiene Level 2 Course For Catering

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:

  • Introduction to Food Hygiene and Safety;
  • Understanding Food Law and Responsibilities;
  • Food Safety Hazards, Allergens and Contamination;
  • Thawing, Refrigeration and Cold Holding of Foods; 
  • Cooking, Hot Holding and Reheating Foods;
  • Personal Hygiene;
  • Principles of Food Preservation, Safe Storage and Temperature Control;
  • Food Premises Cleaning and Disinfection;
  • Food Premises Equipment and Waste Management.

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.

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*Yacht Interior Introduction Course

Overview:

This is the perfect course to attend when starting out your yachting career as it will guide you through all the basic’s that most stewardess’/steward’s wish they knew before they started their career onboard a Superyacht.

This course will give you a competitive advantage over someone entering the industry with no experience or formal training.

This course covers the following topics:

  • Introduction to interior departments and roles.
  • The demographics you can expect to come across in the yachting industry.
  • How to compile a professional industry CV and how to conduct your job search in the yacht industry.
  • How to maintain your health and wellbeing while living life at sea.
  • The basics of seamanship and the terminology used in the industry.
  • The various departments onboard a yacht and the chain of command.
  • Standards of personal presentation & personal etiquette.
  • The importance and expected standards of attention to detail required when working on a yacht.
  • The importance of communication, discretion and your role as part of a team.
  • How to interact with guests coming from various cultural backgrounds, and the importance of etiquette.
  • The standards of professional presentation and detailing required when servicing any guest area onboard a yacht.
  • How to correctly clean and maintain luxury surfaces, fabrics and finishes.
  • How to conduct laundry duties and procedures professionally.
  • Maritime health and safety requirements in the industry.
  • Basic Food and Beverage Services including preparation, presentation, service styles and techniques, and food safety
  • Introduction to Wine, Bar and Mixology including basic principles of service, correct storage, required tools and preparation methods.

Prerequisites:

There are no prerequisites for this course.

Duration: 

This is a minimum 4-day course provided in person.

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Seatime & Experience Requirements For The Next Milestone:

To qualify for the issue of this Certificate of Competency you must meet the following requirements:

(a) Be at least 18 years of age;

(b)  A service record book with testimonials

115 days of the following:

  • Actual sea service;
  • Guest service experience onboard
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Department

Administration

Housekeeping

Laundry

Galley

Management

All Departments

Service

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*these are Coc Courses offered by various training providers

Courses

*Interior Administrations and Human Resources

Overview:

To ensure the efficient running of a yacht interior operations, you need to possess the correct skills and knowledge. The Interior Administrations and Human Resources Course will teach you the management skills necessary to progress in your career successfully.

This course covers the following content:

  • Management and Leadership Introduction.
  • Administration of Interior operations.
  • All Information management systems related to interior operations.
  • Human Resources Procedures and Guidelines.

Prerequisites:

It is recommended you have completed one full year aboard a superyacht as a stewardess with at least 60 days guest service onboard.

Duration:

This course is a 1.5-day course, and it will consist of an assignment of approximately 6 hours.

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*Floristry and Plant Maintenance

Overview:

This course will equip you with the knowledge and practical experience of the fundamentals of floristry and plant care onboard a luxury superyacht.

This course covers the following topics:

  • Floral design elements and principles
  • How to create beautiful displays using the principles of colour, placements and dimensions.
  • How to correctly store and handle stemmed flowers and pot plants
  • Understand the optimum conditioning techniques, methods, care and rotation techniques
  • How to source and order flowers, considering type and availability
  • Identifying quality and condition
  • Understand floristry equipment and containers
  • Understand environmental factors and how to effectively maintain and care for both plants and flower arrangements

Prerequisites:

At least 1 season of experience as a steward or have basic service skills

Duration:

This is a minimum 1-day course.

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*Advanced Housekeeping Services

Overview:

This course will equip you with a vast knowledge of advanced housekeeping principles and procedures to ensure a professionally high standard of Housekeeping services onboard a luxury yacht.

This course covers the following topics:

  • How to efficiently and professionally execute Housekeeping Services
  • Professional maintenance, cleaning and care of fabrics and surfaces
  • Understanding of the different levels of cleaning and techniques used in the industry and when they are used
  • Knowledge of how to correctly use products and equipment on board
  • Cleaning and maintenance procedures and schedules
  • How to plan daily, weekly, periodic cleaning and maintenance
  • Preparation for guest arrival and guest-on services
  • Anticipating Guest needs, and the importance of time management and attention to detail
  • Knowledge of all onboard health, hygiene and safety practices

Prerequisites:

You have to be fluent in English and have completed one full season of experience as a stewardess.

Duration:

This is a 1-2 day course that can be done in person or online

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Laundry Course

Overview:

The aim of this course is to familiarise the crew with the management of professional and efficient laundry services onboard a superyacht.

This course covers the following topics:

  • Guest and Crew laundry procedures
  • How to take care of various fabrics, garments, and stain treatment/removal
  • Professional ironing and folding techniques
  • How to use different laundry equipment
  • Laundry Product properties and uses
  • Wardrobe Organization, Packing and Unpacking Suitcase

Prerequisites:

There are no prerequisites for this course.

Duration: 

This is a 1 - 2 day course

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*Advanced Laundry Service

Overview:

This is a comprehensive course is designed to enhance and effectively manage your professional laundry service onboard a superyacht.

This course covers the following topics:

  • Washing machine and dryer guidelines and instructions.
  • Usage and maintenance of laundry machines.
  • Crew and Guest Laundry Procedures
  • Handwashing
  • Laundry Product properties and uses.
  • How to take care of various fabrics, garments, and fabric stain treatment/removal.
  • Understanding care labels and symbols
  • The professional use of an iron, ironing board, roller press and steamer.
  • Folding and Presentation of Clothing, Linen and Towels.
  • Health & safety protocols.

Prerequisites:

There are no prerequisites for this course.

Duration: 

This is a minimum 1-day course.

NOTE: All courses will vary slightly depending on the school

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*Introduction to Yachting for Chefs

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:

  • Demographics of the yachting industry
  • Departments & Roles onboard a yacht
  • Communication & working cohesively with all departments
  • Personal etiquette, presentation and hygiene
  • Cooking for Guests and Crew
  • The etiquette of meeting and interacting with guests
  • Guest preference sheets and ability to plan menus for owners & guests
  • Safe Working Practices in the Galley department
  • Importance of following maintenance procedures & cleaning routines
  • Working in confined spaces
  • Industry guidelines and regulations
  • Basic principles of planning & sourcing luxury produce worldwide & making use of local markets
  • Awareness of the different cultural, religious & dietary catering requirements
  • Different service styles and service terminology
  • How to manage budgets for guests & crew & advance provisioning allowance (APA)

Prerequisites:

2 years of experience working as a land-based professional chef.

Duration:

This is a 2-day course.

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Food Safety & Hygiene Level 3 Supervising Food Safety in Catering

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:

  • Basic Microbiology, Food Poisoning & Food Borne Disease
  • Purchasing, Delivery and Storage
  • Holding, Display, Service and Preservation
  • Food Safety Legislation
  • Design and Construction of Food Premises and Equipment
  • Training Documentation and Records
  • Personal Hygiene
  • Food Preparation and Cooking & Reheating
  • Cleaning and Disinfection
  • Pest Control
  • Hazard Analysis and Critical Control Point

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.

 
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Certificate of Competence Ship’s Cook

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:

  • Be at least 18 years of age
  • Medical Fitness Certificate
  • Completed Basic Safety Training
  • Recognised food safety certification
  • UK Level 2 cookery qualification | 1 Year cooking experience with 1-month Seatime | Fishing Cook Certificate with 1 months sea time | 1 Year sea time as a ships cook
  • Apply for MCA Ships Cook Certificate

Duration:

The time to obtain the CoC depends on the applicant's experience and qualifications. 

 
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Certificate in Professional Cookery & Culinary Arts

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:

  • Introduction to the Kitchen, Mise en Place and Organisation
  • Basic equipment Skills
  • How to Prepare, Cook and Finish a variety of proteins
  • Meat, Poultry and fish
  • Vegetables
  • Pasta
  • Soups, stocks, sauces, salsa and purées
  • Specialised International Cuisine
  • Cakes, Pastries, Biscuits and breads
  • Desserts, Ice Creams and Sorbets
  • Special Dietary requirements Food Safety and good kitchen practices.

Prerequisites:

There are no prerequisites for this course.

Duration:

This course takes place over 4 weeks in person.

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*Purser Course

Overview:

The course will provide you with the knowledge required to undertake the role of Purser onboard large vessel yachts.

This course covers the following content:

  • Crew Administration & Vessel Operations
  • Human Resources, Crew Employment & Crew Insurance
  • Port Clearance process & requirements
  • Customs & Immigration
  • Departure Procedures
  • The structure of the Maritime Organisation, Conventions and Codes
  • Port State Control
  • ISM, ISPS, COSWOP
  • Vessel Compliance
  • Legal - Maritime Law and Liability
  • Financial Management, Accounting and budgeting
  • VAT
  • Destination Management – research of new destinations, logistics, presentation of information to guests.

Prerequisites:

To apply for the Purser Program, candidates must:

  • Valid Seafarers Medical Fitness Certificate.
  • STCW basic safety courses
  • Be at least 18 years of age;
  • Maritime & Valid Searfarer experience

Duration: 

  • • Minimum of 150 hours; OR,
  • • In-person learning a minimum of 100 hours.
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*Advanced Leadership

Overview:

The Advanced Leadership Course will help build your conceptual leadership for strategic leadership and management by enhancing new managers and their careers.

This course covers the following topics:

  • Human Resources  & Conflict Mediation 
  • Effective Communication 
  • Health & Well-Being
  • Personal Growth and Team Support
  • Recruitment
  • Leadership and Management  
  • Team Development 
  • Cross-functional Collaboration

Prerequisites: 

You should be in an active leadership role and completed a purser course.

Duration:

Minimum of 6 weeks to complete this course

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*Advanced Interior and Destination Management

Overview:

This course is for those who already have onboard experience at an advanced level and are ready to move onto a Chief Stewardess position.

The Chief Stewardess is the frontline for the owners and guests. They must be calm and professional in every aspect of interior operations to effectively manage and lead the department.

This course covers the following topics:

  • The Interior Yacht Operations & Training
  • Interior Assets and Administration
  • Information Management Systems
  • Financial Planning Systems & Accounts
  • Onboard communication with crew and guests
  • Human resource processes
  • Event Production & Management
  • Destination Management and Guest Itineraries

Prerequisites:

You must have completed at least 2 seasons onboard in the Interior Department.

Duration: 

This is a minimum 5-day course

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*Foundation Leadership

Overview:

This course prepares you to be a team leader onboard and how to manage the operations onboard effectively.

This course will cover the following topics:

  • The different styles of leadership
  • How to effectively mentor individuals and teams
  • The essence of teamwork and how to motivate both teams and individuals
  • The importance of developing others
  • Develop adaptability, flexibility, and empathy
  • Different styles of communication
  • How to effectively communicate
  • The management of resources and constructive goal setting
  • How to manage conflict situations for a positive resolution
  • How to manage performance
  • How to set SMART goals
  • How to successfully manage time and resources

Prerequisites:

You must have completed at least 2 seasons onboard as part of the Interior Crew.

Duration:

This is a minimum 2-day course.

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Crowd Management on Passenger Ships

Overview:

During emergencies onboard yachts, the crew must have the right skills and knowledge to assist the passengers and ensure their safety. This course aims to prepare you for an emergency situation should it arise and respond to it correctly.

This course will cover the following topics to ensure you are well prepared for an emergency onboard:

  • How to deal with crowds in emergencies
  • Rules of crowd management
  • Mustering procedures
  • Different factors that could affect human behaviour in emergencies.
  • A sound awareness of control plans during emergencies and shipboard lifesaving appliances
Prerequisites:   There are no prerequisites for this course.  

Duration:

This course can take between 2 - 4 hours to complete online, depending on where it is taken.

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Crisis Management and Human Behaviour

Overview:

This course primarily aims to meet the mandatory minimum requirements for training personnel aboard ro-ro passenger vessels and passenger vessels other than ro-ro passenger vessels. However, regardless of vessel type, it is a valuable course for masters, chief mates, officers, and any person assigned immediate responsibility for embarking and disembarking passengers; loading, discharging or securing cargo or closing hull openings; and any other person having responsibility for the safety of passengers in emergency situations required by Regulation V/2, pa.7 and 8, of the STCW Convention, and specified in Section A-V/2 pa.4 and 5. 

This course offers guidance on the main factors to be aware of in a crisis situation and measures that should be deployed, such as how to use available resources, how to cope with stress and how to communicate effectively with passengers and crew members.

Prerequisites:

There are no specific entry standards for the training in this course. However, all personnel having specific responsibilities on board detailed in Section A-V/2 and Section A­V/3 pa: 4 and 5 must undertake this training. 

Duration: 

This course is a 1-day course for passenger's vessels, but for those requiring certification for ro-ro passenger vessels, the training is extended to 2 days.  Many training facilities now offer this course online as well as in person.

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*Basic Food Service

Overview:

This course is designed for crew that are new to the industry. It is designed to provide the basic skills for professional food & beverage service onboard a superyacht.

This course consists of the following topics:

  • Presentation, Etiquette & the role of the server
  • Dining Area &Table Management
  • Table setting & Napkin folding
  • Understanding Menus
  • Mise-en-place for the service areas onboard
  • Food service styles, standards and techniques
  • Order of Service & Clearance
  • Hot & Cold Beverage service and presentation on board a yacht
  • Basic interpersonal skills and dining etiquette

Prerequisites:

You have to be 18 years or older to participate in this course.

Duration: 

This is a 1- day course

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*Introduction to Wine, Bartending and Mixology

Overview:

This course is designed with the beginner in mind, learning about wine types, regions, grapes, and service. You'll learn the basics of bartending, the different types spirits and how to prepare and present different cocktails.

This course covers the following topics:

  • Introduction to the wines of the world
  • Regional knowledge of different varietals and grapes
  • How to read a wine label
  • Professional wine service and etiquette
  • Storage
  • Service of Spirits
  • Bar equipment and glassware
  • The fundamental elements of a cocktail
  • Cocktail Preparation, Presentation and Service

Prerequisites:

You must be 18 years or older to take part in this course

Duration:

This is a 1-day course

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*Advanced Food and Beverage Service

Overview:

This program is designed for learning advanced techniques and service onboard a superyacht.

The course will cover the following topics:

  • Mise-en-place: Vital elements to exceptional service
  • Different service styles
  • Manage food service preparations
  • Luxury food selections
  • Dietary & cultural requirements and planning
  • Napkin Etiquette
  • Eventing planning & management

Prerequisites:

You must have already completed at least 12 months of yacht service and 60+ days of guest service onboard.

Duration:

This is a minimum 2-day course that you can take in person or online.

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*Cigar Service

Overview:

This course is designed around learning the fundamentals of cigars, their history, regions where they are harvested, the different strengths, flavours, and sizes, how and when to serve them, cutting and smoking them, and the appropriate ways to store them.

This course covers the following topics:

  • Origin, Historical background & production of Cigars
  • Cigar Service, cutting & lighting
  • Strengths of different Cigars
  • Drink Pairing
  • Purchasing & ordering Cigars
  • Storage & Handling
  • Different brands of Cigars

Prerequisites: 

You must be 18 years or older, and have some formal basic training and/or previous onboard experience

Duration: 

This course is about a minimum of 4-hours

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*Advanced Valet Service

Overview:

This course is designed around the relationship between the owner/guest and the valet/butler. How to deliver professional and efficient service, anticipating the needs of the guests, how to care for their personal belongings and the importance of confidentiality.

This course covers the following topics:

  • Communications and relationship between owner/guest and the valet
  • Duties and Roles of Valet Service
  • Wardrobe management, laundry, packing, unpacking and shoe care
  • How to iron, press and starch different items of clothes
  • Specialty Fabric and Garment Care
  • How to tie a gentlemen’s tie/bow tie
  • Service and Housekeeping management
  • Service Styles and Service Plans
  • Prepare and plan valet services pre-guest arrival
  • Guest Services

Prerequisites: 

Candidates must have an advanced laundry service module or existing experience on board a super yacht.

Duration: 

This is a 2-day course

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*Barista and Hot Beverages

Overview: 

Making a good artisanal coffee requires quality training and has become sought-after worldwide. The course will provide all those aspiring baristas with all the information needed to get started.

The course will cover the following:

  • The origins and variety of coffee and types of hot beverages
  • The operation and maintenance of machines and equipment
  • The skills required for the correct preparation of hot beverages
  • Making the perfect espresso
  • Steaming and texturing milk, and basic latte art
  • How to make an espresso, cappuccino, hot chocolate
  • The correct service of hot beverages.
  • Safety and hygiene when preparing and serving beverages

To be a good barista, consistency is key. The course takes you through all the steps necessary to understand coffee, learn how to make a quality hot beverage with the ingredients provided.

Prerequisites:

There are no prerequisites for this course.

Duration: 

This course is typically a 5 hour or half-day, the course provided in person.

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*Advanced Wine Appreciation 1

Overview:

This globally recognized qualification provides a basic introduction to the fundamental basics of grapes, main styles of wines, wine growing regions, wine production, service of wine and food pairing techniques. This hands-on course is ideal for novice wine lover seeking to enrich their personal knowledge and practice for those working in hospitality and the superyacht industry. (equivalent to WSET level 1)

This course will cover the following topics:

  • Different varietals of wines from around the world
  • Communicate wine choice with guests
  • Professional wine service
  • Viticulture & Vinification + Climate
  • Wine culture 
  • Climatic conditions 
  • Basic food & wine matching

Prerequisites:

You must be 18 years or older and fluent in English.

Duration: This is a minimum 1-day course
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*Advanced Wine Appreciation 2

Overview:

This structured and informative course explores the wide grape varieties and important regions that define the world’s key wines. You’ll learn about production, key labelling terminology, and major classifications to help you identify wines with confidence. A basic introduction to the main spirits categories is also an online video segment and in-class revision exercise. (Equivalent to WSET level 2)

This course will cover the following topics:

  • Winemaking & Maturation
  • Wine Types & Styles
  • Principal varietals, blends, styles & characteristics
  • Main regions, terrains & climatic influence
  • Wine labels & how to determine origin, style & quality
  • Wine Service Theory & Skills
  • Food & Wine pairing
  • Wine list Communication
  • Storage & Stock Rotations
  • Wine of the World – Old & New World
  • Wine Tasting

Prerequisites:

You must be 18 years or older, and legal drinking age in the country attending the course.

Duration:

This is a 2-day course

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*Advanced bartending and Mixology 1

Overview:

The main focus during this course will be on your traditional spirits such as Vodka, Gin, Rum, Tequila, Whiskey & Cognac and learning how to make cocktails with these spirits. You will also learn which tools to use in cocktail making, understand recipes, create new combinations and the significance of a balanced drink.

This course covers the following topics:

  • Learn about the 6 Core Spirits
  • Learn how to use bartending tools and equipment used in cocktail mixology
  • Know how to follow a recipe correctly
  • Understand the balance in Cocktail Making
  • Techniques and principles of correct cocktail making.
  • Classic cocktails and speciality variations.
  • Learn how to make 7 basic drinks and variations
  • How to prepare bar areas and deliver bar services professionally.
  • How to adapt your bar skills and techniques to a yacht environment.
  • How to practise health and safety correctly.

Prerequisites:

  • You must be 18 years old and over

Have experience in the following:

  • Bar service knowledge
  • At least 1 season of experience as a steward

Duration:

This is a minimum 1-day course

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*Advanced bartending and Mixology 2

Overview:

The lesson delves into the fundamental spirits used in cocktail production (Vodka, Gin, Rum, Tequila, Whiskey and Cognac) as well as the practical aspect of learning to produce cocktails quickly and efficiently. 

This course covers the following topics:

  • How to select and use the equipment correctly.
  • The correct cocktail making techniques and how to apply them.
  • How to create 16 different cocktails and different variations following recipes.
  • The specifications of advanced cocktail making and the concept of mixology.
  • How to be creative with various garnishes and ingredients.
  • How to set up and create different cocktail menus.
  • How to serve cocktails with speed and efficiency.
  • The different types of spirits such as Vodka, Gin, Rum, Tequila, Whiskey and Cognac.
  • How to successfully conduct a tasting and the conceptualization of a balanced drink.

Prerequisites:

You should have some formal or accredited intermediate training - Such as a level 1 WSET/Guest course in bartending and mixology.

 Duration:

This is a minimum 2-day course.

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Silver Service

Overview:

The course will provide you with an understanding of food service, allowing you to serve guests at the highest standards expected on board.

The course will cover the following topics:

  • Introduction to service
  • Personal presentation
  • Terminology
  • Menu knowledge and principles
  • Mise En Place
  • Table setting and decoration
  • Different styles of service
  • The sequence of service and clearing
  • Cultural and religious service considerations
  • Afternoon Tea Service
  • Beverage Service
  • Event Organisation

The course teaches how to apply different service styles on board and the customs, techniques, and etiquette associated with relevant service styles. The course is both interactive and practical, allowing students to practise the skills taught.  Students will develop a 5-star standard service skill-set and good knowledge of luxury menu items.

Prerequisites:

Minimum of 6 months of service experience

Duration:

Depending on where this course is taken, it is usually a 2-3 day course provided in person.

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Cocktails and Mixology

Overview: 

This is an entry-level course suitable for complete beginners, and those who have limited experience in a bar environment but no cocktail experience.

The course benefits those wishing to develop their cocktail awareness and covers the following topics:

  • Basic history of Cocktails
  • Fundamentals of bartending
  • Knowledge of main spirits and liqueurs
  • Learn mixing and pouring techniques to produce drinks to a high standard
  • Comfortably use standard cocktail equipment
  • Garnishes and syrups
  • Learn the recipes for the main classic and contemporary cocktails
  • Understand the importance of working clean, and standard hygiene practice

Prerequisites:

You must be 18 years or older, and legal drinking age in the country attending the course.

Duration:

Courses range from 3 hours online to 6-hour classroom courses.

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WSET Level 1 Award in Wines

Overview:

This course is a beginner level introduction to wine, suitable for those starting a wine career or pursuing an interest in wine. It is intended for those who are new to wine study, as this qualification provides a hands-on introduction to wine. It explores the main styles and types of wine by using all the senses (sight, smell, and taste) while also gaining the basic skills to describe wines accurately and make food and wine pairings. 

The following topics will be covered:

  • the main types and styles of wine;
  • common wine grapes and their characteristics;
  • how to store wine;
  • how to serve wine;
  • food and wine pairing principles; and,
  • how to describe wine.

Prerequisites:

There are no entry requirements for this qualification. However, you must be of legal drinking age in the country where you attend the course to participate in any alcohol tasting.

Duration: 

This qualification has a minimum requirement of six hours of study time, in a classroom or online, with a WSET course provider.

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WSET Level 2 Award in Wines

Overview:

This is a beginner to the intermediate level course for candidates who are wine enthusiasts and wine industry professionals. This qualification is intended for those wishing to learn about a wide range of wines or those seeking to build on the introductory knowledge gained with the WSET Level 1 Award in Wines. 

The course provides knowledge of the principal and regionally important grape varieties of the world, the regions in which they are grown, and the styles of wine they produce. Through a combination of tasting and theory, factors that impact style and quality are explored, and students learn how to describe these wines with confidence.

The following topics will be covered and advanced from the level 1 course:

  • how to taste and describe wine;
  • style and quality of wine influences;
  • style and quality of wine with regards to grape variety and geography;
  • labelling of wine;
  • principles of storing wine;
  • principles of serving wine; and,
  • food and wine pairing principles.

Prerequisites:

There are no entry requirements for this qualification. However, you must be of legal drinking age in the country where you attend the course to participate in any alcohol tasting.

Duration:

This qualification has a minimum requirement of 28 hours of study time, broken up as follows:

  • 16 hours of delivery time with a WSET course provider (classroom or online);
  • 11 hours of personal study and revision; and,
  • a 1-hour examination.
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WSET Level 3 Award in Wines

Overview:

This is an advanced level course for professionals working within the wine industry. It is designed for individuals seeking to delve deeper into the world of wines, providing a detailed understanding of grape growing and winemaking.

Upon completion, you will assess wines accurately and use your understanding to explain wine style and quality confidently. Upon successful completion, you will receive a WSET certificate and lapel pin and will be able to use the associated WSET certified logo.

The following topics will be covered:

  • Unit 1 
    • key factors in the production of wine;
    • how the key factors influence the wine characteristics; and,
    • how to explain and describe wine style and quality.
  • Unit 2
    • how to taste wines; and,
    • be able to describe wines characteristics while evaluating their quality.

Prerequisites:

It is recommended that you hold the WSET Level 2 Award in Wines and Spirits or demonstrate the equivalent knowledge level. You must be of legal drinking age when you are attending the course and exam to participate in any alcohol tasting.

Duration:

This qualification has a minimum requirement of 84 hours of study time, including 30 hours of classroom or online delivery time with a WSET course provider.

 

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WSET Level 4 Diploma in Wines

Overview: 

This is an expert level qualification that covers all aspects of wine. It builds on the knowledge and skills gained from the WSET Level 3 Award in Wines, deepening the understanding of how and why wine production and business factors influence the style, quality, and price of wines. Expertise is built theoretically through a comprehensive study of a large number of wine regions and practically by developing wine tasting skills to expert levels.

Successful graduates acquire exceptional analytical skills and proficiency in evaluative wine tasting, gaining global recognition as authoritative wine specialists.

The Diploma is delivered in six mandatory units covering a broad range of topics, including wine production, wine business, and still, sparkling and fortified wines of the world. The following units make up the Diploma:

  • D1 – Wine Production
  • D2 – Wine Business
  • D3 – Wines of the World
  • D4 – Sparkling Wines
  • D5 – Fortified Wines
  • D6 – Independent Research Assignment

Prerequisites:

Candidates must hold either the WSET Level 3 Award in Wines or the WSET Level 3 Award in Wines and Spirits to enrol on the WSET Level 4 Diploma.  Further to this, you must be of legal drinking age in the country where you are attending the course and exam to participate in any alcohol tasting. Requirements may vary by the course provider.

Candidates whose first language is not English are strongly recommended to have an IELTS score of 6.5 or above or be able to demonstrate an equivalent ability level.

Duration: 

It normally takes between 18 months and 3 years to complete the Diploma, as this qualification has a minimum study time requirement of 500 hours:

  • 116 hours of delivery time with a WSET course provider (classroom or online);
  • 370 hours of personal study and revision, including preparing an independent research assignment (D6); and,
  • an examination for each unit (excluding D6) totalling 11 hours 50 minutes.
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WSET Level 1 Award in Spirits

Overview:

This is a beginner level course for candidates interested in spirits or who would like to pursue a career in spirits. For individuals new to the subject, this qualification offers a hands-on introduction exploring the main styles and types of spirits through sight, smell, and taste to understand the key factors affecting flavours and aroma. Upon successful completion, you will receive a WSET certificate and lapel pin. 

The following topics will be covered:

  • the basic principles of spirit production;
  • types and styles of spirits;
  • how to serve spirits; and,
  • how to describe spirits.

Prerequisites:

There are no entry requirements for this qualification. However, you must be of legal drinking age in the country where you attend the course to participate in any alcohol tasting.

Duration: 

This qualification has a minimum requirement of 6 hours of guided learning with a WSET course provider.

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WSET Level 2 Award in Spirits

Overview:

This is a beginner to the intermediate level course for candidates who are spirits enthusiasts and spirits and liqueur industry professionals. It is designed to develop expertise in spirits and liqueurs and teach the fundamental production methods and principal raw materials discovering how they are used to make the key spirit styles.

The course explores the key practices and principles of serving spirits and the use of spirits in cocktails. The following topics will be covered:

  • how to describe spirits;
  • how production affects spirit and liqueur characteristics; and, 
  • the characteristics of international spirits and liqueurs.

Prerequisites:

There are no entry requirements for this qualification. However, you must be of legal drinking age in the country where you attend the course to participate in any alcohol tasting.

Duration: 

This qualification has a minimum requirement of 26 hours of study time, including 14 hours of classroom or online delivery time with a WSET course provider.

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WSET Level 3 Award in Spirits

Overview:

This is an advanced level course for professionals working within the spirits industry. This course builds on the knowledge and skills gained from the Level 2 Award in Spirits. It develops a deep theoretical understanding of the techniques used in spirit production, from the processing of raw materials to post-distillation operations.

The course combines tasting and applying theoretical knowledge to explain why spirits look and taste the way they do and how and why they differ from each other.

The following topics will be covered:

  • Unit 1:
    • knowledge of techniques used in spirit production;
    • factors that affect the style and quality of spirits; and,
    • knowledge of additional spirit categories.
  • Unit 2:
    • how to taste spirits; and,
    • describing spirits characteristics and evaluating their quality.

Prerequisites:

It is recommended that you hold the WSET Level 2 Award in Spirits or demonstrate the equivalent knowledge level. You must be of legal drinking age in the country where you are attending the course and exam to participate in any alcohol tasting. 

Duration: 

A minimum study time requirement of 84 hours is needed to complete this course, this includes:

  • 30 hours delivery time with a WSET course provider;
  • 51.5  hours personal study and revision time; and,
  • 2.5-hour examination.
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WSET Level 1 Award in Sake

Overview:

This is a beginner level course for candidates who have an interest in sake or would like to pursue a career in sake. This course is designed to offer a hands-on introduction to the world of sake. It explores the main styles and types of sake through sight, smell, and taste to understand the key factors affecting flavours and aroma.

The following topics will be covered:

  • basic principles of sake production;
  • types and styles of sake;
  • how to serve sake;
  • factors that affect the flavour; and,
  • how to describe sake.

Prerequisites:

There are no entry requirements for this qualification. However, you must be of legal drinking age in the country where you attend the course to participate in any alcohol tasting.

Duration: 

This qualification has a minimum requirement of 6 hours of guided learning with a WSET course provider.

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WSET Level 3 Award in Sake

Overview:

This is an advanced level course for professionals working with sake enthusiasts or those working with Sake within the Sake industry. For individuals seeking to develop their expertise in sake, this course will provide you with a detailed understanding of the production methods that affect the style, quality and price of sake.

The following topics will be covered:

  • Unit 1:
    • main techniques used in the production of sake;
    • principal categories of sake;
    • the importance of the commercial sake industry;
    • how to store sake; and,
    • the selection and service of sake.
  • Unit 2:
    • how to taste sake; and,
    • describing sake.

Prerequisites:

There are no entry requirements for this qualification. However, you must be of legal drinking age in the country where you attend the course to participate in any alcohol tasting.

Duration: 

This course has a minimum requirement of just over 42 hours of study time, including 16 hours of classroom or online delivery time with a WSET course provider.

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Junior Steward/ess Packages

If you are starting your career in the yachting industry, beginning with a package is a perfect way to prepare you when you start working. Or you have already completed a contract and need to elevate your knowledge and skills to start advancing your career as a steward/ess Below is an array of packages for you to choose from.
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Experienced Steward/ess Packages

Have you already done at least two seasons as a yacht stew and looking to broaden your horizons and work your way up to the chief stew position?   Pick from a variety of packages below to suit your needs below and advance your career today!
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Senior Steward/ess Packages

If you are already in Chief Stew Position and need to take your experience and training to a whole new level, these packages are for you! Keep in mind you need to have at least made one contract as a Chief Stew to be qualified for the packages listed below.
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