Yacht Chef: The Essentials

Yacht chefs must be extremely organized and have excellent knowledge of HACCP (Hazard Analysis and Critical Control Point) rules. They should be able to manage the food budget, have an extensive repertoire of international cuisine, and deal with the galley accounts.

Learning Objectives

With this course the chef on board a yacht will be able to:

• Control potential hazards and avoid food contamination.
• Select the best possible food supplier and value-for-money products.
• Maintain the available budget and prevent food waste.
• Manage time onboard efficiently.
• Select the most suitable service method for each situation.
• Implement cooking practices based on country, culture and religion.
• Develop international menus to provide your guests with unique dining.

Course Structure

Module 1: HACCP

Module 2: Time Management & Organizational Skills

Module 3: Service

Module 4: Cuisine categories

Module 5: Assembling a menu

Technical Requirements:

We recommend the usage of wired internet connection. Please note that connection via mobile internet is also possible, however, it is considered highly unstable and might cause failure of your exam.

Supported Internet Browsers: 

Operating Systems:

• Microsoft Windows
• Apple macOS
• Linux,
• Android
• Apple's iOS