CONTENT OF THE COURSE

1) PART ONE: THE MARITIME CLASSES (1 WEEKS)

STCW 2010 BASIC MARITIME TRAINING

As part of the course, students will have to complete an STCW 95 Basic Safety Course (Standards of Training Certification and Watchkeeping for Seafarers), which is compulsory for all crew on superyacht

The STCW 2010 gives students the minimum standard of qualification required to work on vessels of any size and equips them with a detailed understanding of what
to do in the event of marine emergencies.
During STCW 2010, students will study safety and sea survival, first aid and CPR, fire fighting including the use of breathing apparatus personal and social responsibilities, and vessel security. – Apply basic survival skills in the event of vessel abandonment – Follow procedures to minimize and fight fires on board a vessel – Meet work health and safety requirements – Survive at sea using survival craft – Provide First Aid

2) PART TWO: THE INTERIOR CARE CLASSES (10 WEEKS)

BARTENDING:

Bartending introduction
Bar equipment & utensils, use and maintenance
Advanced spirits and beer knowledge (spirits, alcohols, beers, liquors, Brandy, liqueurs, fortified wines …)
Cocktails and mixology, cocktail making and service
Garnishing techniques and ingredients.
Service single drinks and long drinks
Bartending vocabulary
Bar beverages, ingredients and equipment provisioning, storage, care, and inventory

WINE:

Making of wine
Different categories of wine
Wine of the World Knowledge
Service of wine, pouring., decanting, temperature
Wine bottle shapes and types, wine labels, storage, and control.
Inventory and purchasing
Handling fine wine, vintages, price
Wine pairing, food and beverage matching.
Champagne knowledge and service
Non-alcoholic drinks, soft drinks, milk, water, syrup, soda, juices, ….
Knowledge, storage, purchasing, inventory, and service of soft drinks

GENERAL KNOWLEDGE:

Work & Duties Schedules, Overview of Shipyard Period, Skeleton Crew management and safety at work
Introduction to managing yacht accounts
In-depth analysis of roles and duties of high-level Steward/ess positions. Day-to-day Steward/ess management
Interior & exterior detailing
Personal appearance, hygiene, attitude and behavior
Communication, internal and external, discretion, tact, and diplomacy.
Coordinating with local supplier/distributor

FLOWERS AND ARRANGEMENTS:

Flower arranging and presentation hints on floral arrangement.
Vase management
Flower appreciation and caring for flowers, preserving flowers, and storage.
Type of flowers
Fruit basket presentation

FOOD AND TABLE SERVICE:

Food and product knowledge, culinary terms, cooking methods
Food hygiene and safety
Dietary requirements: vegetarian, Kosher, Muslim & others
Equipment and various utensils, use, and maintenance. Identification of glassware, cutlery, and serving utensils
Place setting, mise en place, pre-dinner checklist
Napkin folding, use of linen
Service styles, service methods: (French, English, Russian, American, and Chinese services)
Service order, sequences, and procedures
Advanced service (Flambé, carving, silver, …)
Service rules and service tips
Clearing order
Kitchen, back office, pantry
Provisioning and product inventories for food table service
Polishing silverware, chinaware, and stemware.
Caring and storage of fine chinaware, stemware, silverware, and all other equipment used for service

INTERIOR CARE, AND HOUSEKEEPING:

General housekeeping
Linen, clothes, handling, and use
Cleaning with and without guests on board, non-guest period.
Become familiar with cleaning standards, supplies, and use of products.

Cabin cleaning and preparation, bed making, turn-down service
Bathroom and toilet cleaning (in the cabin, in public area), frequency

Review cleaning different items, furniture, and equipment
Impeccable care of exotic furnishings, finishes, and fabrics

Learn how to use white goods, irons, presses, and other laundry equipment found on Superyachts
Laundry products and stain removal advice and hints for success
Coordinate with local pressing, hotels, and suppliers
Valet Services

OTHER KNOWLEDGE:

Tea and coffee knowledge, the art of coffee, the art of tea, origins, pouring, and service techniques.
Use, cleaning, and maintenance of machines and equipment
Afternoon tea
In-cabin service of meals or beverages
Turn down service
Buffet setting up and service
Parties, cocktails and picnics
Caviar knowledge and service
Cigar knowledge and service
Cheese knowledge and service

Students will be split into small groups throughout the course and each student contributes to improving student retention and speeding up the learning curve.
Finding yourself in a city away from home with people from different countries, different ethnic groups, diverse cultures, and backgrounds will be a great challenge at first but an incredible learning opportunity. It will teach you some of the most important values and skills needed in the industry such as respect, flexibility, adaptability, and curiosity.