YACHT STAFF Cuisine - Pâtisserie

This training enables you to work as on-board personnel (Yacht) as a "Cook - Pastry Chef" by preparing for the Basic Safety Training Certificate and Medical Aid and Hygiene at Sea (Medical Level 1)

This vocational training course is based around 8 modules:

The world of yachting

Maritime employment contract and ship-related code,

Working conditions under foreign flags

Risks associated with rotating parts (windlasses, cargo masts, etc....)

Storage and use of products adapted to the marine environment

Work requiring 1 authorisation (enclosed space lazarette requiring access authorisation)

Matelotage,

Description and Construction of a ship

Environment,

Management of on-board food stocks for a cruise,

Hygiene and conservation of fish, meat etc...... on board a ship

Yacht tour 

Intercultural welcome

Maintenance

- Preparation of maintenance materials and products.

- Carrying out various cleaning and tidying operations in the kitchen

- Identifying malfunctions

Cuisine, pastry-making, buffets and snacks

- Making basic preparations and their savoury and/or sweet derivatives

- Making cold and hot hors d'oeuvres

- Carrying out cooking operations

- Making desserts

- Live production, off-line

- Dressing and presentation of preparations

- Distribution of production

- Storage and conservation of unused or processed foodstuffs

- Preparation of a buffet

- Preparation of nibbles, snacks

Bar

Composition of cocktails:Cocktail basics-Categories and types of cocktails

Bar layout and equipment:The bar on a yacht and its equipment

Barista-caféologie-latte Art:Caféologie (knowledge of varieties, terroirs)- Food/coffee pairings

Module specific to regulations at sea delivered by our partner Mare Nicea:

- Introduction to Maritime Regulations

- Seamanship (knots)

- Precautions required for safety on board vessels (survival techniques and fire-fighting)

- Basic first aid at sea

Certification: Basic Safety Training Certificate

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 Medical Aid and Hygiene at Sea (Medical Level 1) 

• Certification of prior learning

• All audiences

All public from 18 years old

Compulsory diploma and or competition : No

Desired level : level brevet des collèges

Special conditions :

§ Provisional seaman number

§ Medical examination for seafarers

10 people

• Mixed training

• Personalised course
• Group lessons
• Combined face-to-face and distance learning
• Classroom examination

• Equipped technical platforms
• Room equipped with networked computer workstations
• Plateforme Learning Management System
• Unmarked room with video projector

Positioning upstream of training entry.

Interviews, remediation with the educational referent and/or company referent during training.

Taking account of beneficiary satisfaction during and at the end of training.

Possibility of post-training support.

For beneficiaries with disabilities: possible adaptation of training and certification methods, support by the TH referent.

In order to improve the quality of our service, you can send us your suggestions or complaints using the form available on our website.

National Education certified teachers, Bac +3 trainers with significant experience in adult education, professional contributors.

Expert assessors in the observation and analysis of results (mastery of skills).

Experienced trainers in the individualisation of learning.

Professional project

Positioning test by appointment.

Interview by appointment.

Training is available between 15 and 45 days before the start of the course, depending on the funding body. Please contact us.

Contact us to register for a meeting.

Access the following professions: cook on board Ships

Access for people with disabilities

Catering

Transport

1st training session, we do not have Quality indicators.

Added value of the establishment: partnership with nautical professionals