8-day Foundation Superyacht Culinary Course


Experience requirement:
A reasonable level of kitchen proficiency

10 days (in conjunction with Stir Crazy Cooking School)

Includes food, drinks, apron, course materials and online SYCA recipes.

Accommodation on request

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

Cost: R16 599.00

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Our Superyacht Culinary Courses are practical hands-on skills development programmes recommended for anyone wanting to work as a career yacht chef. The Foundation course is a 8-day programme that provides you with a thorough understanding of food preparation and cookery practice, including menu planning, budgeting and provisioning. The course has been designed to tackle every aspect of galley life and covers virtually all the practical applications for cooking in a galley.

  • The course includes:
  • 8 hours of classroom theory
  • 7 days of practical training in a professional kitchen
  • 1 day of theory and practical evaluation
  • 1 day service stress test – operating in a restaurant environment

The first week focuses on practical training and demonstrations by a professional teacher, as well as the practical application of recipes and menus to prepare you for working on superyachts.  The second week focuses 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.

During the duration of course, the following areas will be covered:

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 planning
  • 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

Mon 3 Apr – Fri 12 Apr, Mon 15 May – Fri 24 May, Wed 12 Jun – Fri 21 Jun, Wed 10 Jul – Fri 19 Jul, Tue 5 Aug – Thu 16 Aug, Wed 4 Sep – Fri 13 Sep, Wed 2 Oct – Fri 11 Oct, Wed 30 Oct – Fri 8 Nov, Wed 26 Nov – Fri 6 Dec


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