Designed for those who are new to the yachting industry.

Four and an half-day onboard: Monday to Friday morning.
Participants: Min 4.
Price: € 1.700,00 including taxes, VAT exempt (including board and abode).

Yacht Academy FULL IMMERSION TRAINING is addressed to those individuals who, having developed an interest in cuisine and cooking and having accrued relevant basic experience, are willing to learn basic notions and concepts to the extent of starting the onboard cuisine and cooking career.
Yacht Academy training programmes are carried out at our premises and include stages onboard a luxury motor yacht, onboard an ancient sailing vessel, and onboard various other sailing and motor yachts so as to give participants the opportunity to become familiar with different kinds of vessels. Half-day out onboard a motor boat will be organized to the extent of learning manoeuvres, such as mooring and anchoring, and broadly all on deck duties usually covered by interior crewmembers.

Participants will live the reality of onboard life, thus immediately getting to grips with this kind of work, as though they were really part of a crew, and will carry out working assignments involved with duties and demands usually faced by cooking staff.
The intensive programme, through consistent practice, will provide an overview on onboard life and will illustrate a method for daily working activities.
Participants, by daily facing all duties involved with an onboard cooking position, will learn about the composition and preparation of complete menus, from appetizers to desserts.
Some of the daily lectures at our premises will be addressed to gastronomic theory, with technical developments targeting cooking practice. A vast number of recipes will be provided, together with a method of rotation of a complete menu, so as to better handle a cruise according to its duration and to the caboose and storeroom availability.

An attendance certificate will be handed at the end of the course, after the theory and practice examinations will have been undertaken by the candidates.

Course participants’ will have the opportunity of having their data entered into our database, to the extent of researching and offering positions onboard sailing or motor yachts.

Programme

Introduction – Conservations (principles of conservation, hygiene and manipulation of foods and nourishments) – Season products – Herbs and spices (dry and fresh) – Caboose and storeroom (provisioning modalities according to the typology of boat) – Onboard tools – Chopping (fish / meat/ vegetables) – Baking (browning, moisturising, soldering, frying, oven-baking, bain-marie) – Recipes (appetizers, pasta and risotto, meat duffle-coating, fish, vegetable timbale and flans – simple and composed dishes – breadstuff and salads – dry or spoon deserts – fruit and sorbets) –suggestions and tips - Theoretical and practical test of an individual’s general autonomy.