Course Overview
The Galley Course is designed to prepare aspiring yacht chefs and galley crew with the knowledge, planning skills, and professional standards required to operate efficiently in a luxury yacht galley.
Developed in collaboration with experienced superyacht chefs, this self-paced online course introduces the operational side of working as a yacht chef, from daily routines and galley management to menu planning, food safety, provisioning, budgeting, stock control, and culinary preparation. You’ll also gain an understanding of the unique challenges of cooking at sea while meeting the high expectations of owners and charter guests.
Whether you’re preparing for your first yacht chef position or building a strong foundation before practical culinary training, this course provides the knowledge and confidence needed to succeed in a professional yacht galley.
What You Will Learn
By the end of the course you will understand:
• The role and responsibilities of a yacht chef
• Professional galley management and daily routines
• Food safety, hygiene and contamination prevention
• Menu planning for owners, guests and crew
• Dietary requirements, allergies and cultural food preferences
• Food and beverage pairing principles
• Provisioning, supplier management and port logistics
• Food storage, inventory control and budgeting
• Professional knife skills, food preparation and cooking methods
• The operational standards expected of a luxury yacht galley
Price:
€95
Course Features
Fully online and self-paced
Approximately 16 hours of learning
Interactive lessons and knowledge checks
Module assessments
Final course examination
Accessible on desktop, tablet and mobile
12 months of access
Certificate of Completion upon successful completion
Syllabus
Module 1
Introduction to Yacht Galley Operations
Gain an understanding of the yacht chef’s role by exploring daily responsibilities, galley routines, temporary positions, charter operations, guest expectations, crew catering, and life working onboard.
Module 2
Managing and Maintaining a Safe Galley Environment
Learn how to operate a safe, organised and efficient galley through professional cleaning procedures, maintenance routines, galley etiquette, safety practices, dishwashing procedures, and storm preparation.
Module 3
Know Your Galley Space
Develop an understanding of galley organisation by learning food hygiene principles, contamination prevention, equipment operation, preparation techniques, and professional food presentation.
Module 4
Creating Inclusive Menus
Explore the principles of effective menu planning by considering guest preferences, dietary requirements, allergies, cultural and religious needs, and the selection of appropriate ingredients for luxury yacht service.
Module 5
Understanding Flavour
Learn the science behind flavour, food and beverage pairing, and the principles of creating balanced dining experiences through an understanding of taste, wines, beers, and complementary ingredients.
Module 6
Effective Planning and Provisioning
Gain practical knowledge of provisioning by learning how to plan ahead, source suppliers, organise deliveries, manage provisions efficiently, and navigate port regulations during cruising itineraries.
Module 7
Food Inventory and Storage
Learn professional food management techniques including stock control, sustainable seafood practices, meat and poultry handling, fresh produce management, dry stores, and safe food storage both with and without refrigeration.
Module 8
Budgeting and Guest Service Planning
Develop an understanding of galley budgeting and cost management, learning how to balance exceptional guest experiences while maintaining effective financial control over food operations.
Module 8
Preparation for Entering the Galley
Build the practical knowledge expected of an entry-level yacht chef by learning knife identification, knife skills, food preparation techniques, cooking methods, and the correct handling of meats, vegetables and fruit.
Module 10
Preparation for Practical Skills Demonstrations
Bring together the knowledge gained throughout the course by applying it to realistic galley scenarios, including provisioning, menu planning, and guest service preparation before progressing to practical culinary training.
Ready to start your course?
Get instant access to the course and begin your training at your own pace.
