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Training Modules
Specifics regarding the international yachting industry
- How to start in the International yachting industry;
- Salary guide-lines for Europe, USA and Australia;
- Crew contracts — what will be covered in a 12 month contract;
- How to obtain a B1/B2 visa the easy way;
- How international crewing agents work overseas;
- What is an MCA ENG1 medical and how do I obtain it;
- What is an AMSA Medical and how do I obtain it;
- Crewing agencies/accommodation overseas;
- What a Stewardess position is and the different types of levels;
- Yacht crew structure and ranks;
- Planning and designing a resume that is specific to the international super yacht industry;
- Preparing for an interview as well as what questions you should be asking when you obtain an interview — either “Face to Face” or over the phone;
- Recommended dress appearance for an interview in this industry;
- What is a Private yacht?
- What is a Charter yacht?
Professional Decorum and Social Skills:
- General Every Day Safety onboard a Super yacht;
- Personal hygiene and appearance upon a yacht;
- General hygiene throughout other areas of the yacht;
- Designing a Steward/ess roster;
- Working with crew from different countries;
- Describe the customary living and working standards aboard a yacht
Practices of Storing & Stowing a Yacht (Food Hygiene)
- Defining the procedure of storing and stowing a yacht correctly;
- Stowing/storing the galley;
- Stowing/storing the laundry;
- Stowing/storing the bottles and glassware;
- Stowing/storing the dining room;
- Stowing/storing the guest cabins;
- Stowing/storing the crew mess area;
- Items that can be used for stowing a yacht
International Customs and Procedures
- Explain the importance of understanding and being aware of different cultures when working on an International Super Yacht;
- Dealing with different cultures;
- Understanding the guests’ background cultures;
- Conducting ways to entertain the guests;
- The procedures of what happens when you are coming into different countries and ports?
Silver Service, (Russian, French, English and American service) and Food Hygiene
- Silver service (French and Russian service);
- American, English and European table settings and service;
- Proper table settings (Super yacht standard);
- Wine preparation, presentation and service;
- Handling of food;
- Course changes, order and service;
- Understand culinary terms;
- Body mechanics and service centre
First part of the morning is theory then second pard of the day is practical.
NEXT DAY:
Recapping Table service until 11am then proceeding to set-up for three hour practical lunch. This will be a two -Three course meal serving up to eight guests as if you were about to serve guests aboard a luxury yacht private or charter. Guests will be present.
Level One Coffee Training
- Coffee and tea presentation;
- Coffee training (Level One Certificate obtained)
Bartending and Cocktail Service
- Monitor and restock bar good and materials;
- Stocking items in fridge correctly, stock rotation, temperature and position;
- Preparing and storing suitable amount of garnishes;
- Storing and cleaning products frequently;
- Keeping bar clean/workspace organization and complying to industry standards;
- Explain the importance of maintaining equipment;
- Creating cocktails, alcoholic and non alcoholic;
- Conduct some basic techniques of garnishing cocktails;
- Explain yacht inventories;
Then we complete a practical creating mocktails. You will need to have your camera to take photos of your mocktails so you can have this in your portfolio.
Exterior and Interior Detailing
- Describe cleaning products and the usage of them onboard a yacht;
- Demonstrate cleaning standards and presentation methods required in guest cabins. (Towel folding, tissue and toilet roll folding);
- Demonstrate cleaning standards and presentation methods required in exterior detailing
- Ability to complete and achieve these methods quickly and efficiently.
Before teaching this module you will be viewing the inside of a luxury yacht.
Laundry Formalities
- Washing and ironing guest/crew laundry;
- Checking and identifying stains;
- Using International stain removers correctly (stain Devils);
- Checking laundry has been correctly washed and ironed;
- Explain the procedures of using a roller iron and iron press;
- Correct temperature for iron and press on different materials / fabric
- Using starch on clothing and napkins;
- Procedures in removing stains from table cloths and napkins
Describe the techniques for removing stains from clothes and napkins
- Grease stains;
- Wine stains;
- Food stains;
- Sauce stains;
- Chewing gum;
- Candle wax
Establish the importance of maintaining laundry equipment
- Washing machines;
- Iron press, roller iron and irons;
- Dryers
Explain the importance of Safety regarding laundry equipment a board a yacht
- Irons;
- Washing machines;
- Dryers
Napkin Folding
- Preparing the napkin;
- Starching the napkin;
- Ironing the napkin;
- Shaping the napkin into a sailing yacht;
- Other forms of napkin folds;
- Practical lesson and assessment
Floral arrangements and Care
- Use of line, flowers and filler;
- Selection of equipment;
- Creative use for buffets and bed-side arrangements;
- Practical lesson on how to make floral arrangements quickly
Wine Appreciation
- Selection for yacht provisioning;
- Reading labels and food pairing;
- Wine tasting from around the world;
- Understanding wines (expensive wines around the world)
Basic Seamanship Terminology
- International Boat terms;
- Basic navigational skills — reading charts when on watch;
- Basic rope ties — three rope ties required on any international super yacht.