Superyacht Culinary Course

Venue:
V&A Waterfront, Cape Town

Experience requirement:
A reasonable level of kitchen proficiency

Duration:
8 days (in conjunction with Stir Crazy Cooking School)

Includes:
Unique SYCA online excel programmes essential for any yacht chef:

  • Charter Budgeting
  • Menu Planning
  • Recipe Costing and Pricing
  • Provisioning and Stock Management
  • Stock Costing
  • Lunches, apron, T-shirt,
  • All course training materials.

Accommodation:
Crew Accommodation on request in the V&A Crew House, Superyacht Training Centre

Qualification:
SYCA Advanced Certificate in Galley Competence
SYCA Assessment for IYT Galley Chef accreditation (crew less than 10)

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Description

Aim

Our Superyacht Culinary Courses are practical hands-on skills development programmes recommended for anyone wanting to work as a career yacht chef. Successful completion of this course will set you up to work as a chef on Superyachts anywhere in the world.

Course Overview

The Superyacht Culinary Course is an 8-day course that focusses on preparing students to increase their culinary repertoire in the galley and trains them to look at food and food preparation from a completely different perspective.   This intense course covers everything you need to know about yachting, operating in the galley, food management and culinary skills and covers virtually all the practical applications for cooking in a galley, with emphasis on the modern Superyacht Industry and its typical demands in the varying roles. The course includes menu planning, budgeting, provisioning, charter planning, stock taking, recipe costing and recipe planning. 85% of the course is practical and prepares students for a career at sea, including CV and culinary portfolio planning, interview processes and general preparation for a yachting lifestyle. Students are encouraged to challenge themselves to meet the standards of trained chefs in preparing and planning food for guests. The course is a highly practical course and students are required to have a reasonable level of culinary experience, although need not be formally trained.

The course is structured into specific modules to provide yacht chefs with practical knowledge and experience, ranging from basic preparation skills to how to prepare and present a 3-course meal for guests on sailing vessels. The course includes the following

  • Provisioning, passage and port stop planning
  • Foreign ingredients
  • Menu and recipe planning
  • Budgeting
  • CV and portfolio planning
  • Interview practical
  • Dietary requirements, cultural and allergies
  • 5 days of practical training in a professional kitchen
  • 1 day of theory and practical evaluation
  • 1 day of on-board practical service
  • 1 day service stress test – operating in high-pressure environments

The first three days focus on practical training and demonstrations by a professional lecturer, as well as the practical application of recipes and menus to prepare you for working on superyachts.  Our industry-experienced chef instructor works with students at their skill level, ensuring that they are fully prepared to embark upon a career onboard as a chef, crew cook or small yacht cook.

The second week focusses on advancing you to a level where you plan and develop your own fine dining recipes and menus that you can apply to a real galley environment.  Our process allows you to build complete confidence in yourself so that you can master the management of any galley. The course also covers the requirements for land-based chefs transitioning to yacht chefs.

Syllabus:

Week 1:

  • Welcome & Introduction
  • Introduction & basics
  • Knife Skills
  • Demonstrations and kitchen hacks
  • Health and Hygiene
  • Meal planning with visuals
  • Galley Maintenance
  • Food management & menu planning

Week 2:

  • Provisioning, passage planning and Port stops
  • Dealing with foreign ingredients
  • Menu planning
  • Budgeting
  • CV and portfolio planning
  • Interview process
  • Service experience
  • Guest entertaining
  • Dietary requirements, cultural and allergies
  • Superyacht Chef tips

Practical work is done throughout the duration of the course and makes up about 85% of the course. All practical work is done to a time schedule.

Additional information

Cape Town

Wed 2 Oct – Fri 11 Oct, Wed 30 Oct – Fri 8 Nov, Wed 26 Nov – Fri 6 Dec, Wed 11 Dec – Fri 20 Dec, Wed 15 Jan – Fri 24 Jan, Wed 5 Feb – Fri 14 Feb, Wed 4 Mar – Fri 13 Mar, Wed 25 Mar – Fri 3 Apr, Wed 6 May – Fri 15 May, Wed 3 Jun – Fri 12 Jun

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