SUPERYACHT HOSPITALITY COURSE 

Course Framework

Scope: A 5 day Theory and Practical course designed to cover the requirements to meet the Superyacht Industry Hospitality needs and incorporating subjects including:

Introduction to the Superyacht Industry,

Bar/Wine & Food Service Theory,

Bar/Wine & Food Service Practical,

Interior Detailing / Laundry

and

Special Skills to include Flower Arranging, Fruit Baskets and specialist cleaning etc.

Objective: The expectation is that the candidate will attain good basic understanding and groundwork in the categories listed above.

Entry Standard: Candidates must be at least 16 years of age.

Assessment: Will be continuous over the program. The training is competency based and the candidate will be assessed on demonstrating the correct competencies and knowledge throughout the course. A short written exam will be taken on the last day.

Certification: Upon satisfactory completion of the course a Professional Superyacht Steward/ess Certificate will be issued.

Class Size: 16 Candidates.

Candidate/Instructor Ratio: 16 to 1 in class.

Syllabus – Practical and Theory

The Superyacht Industry

Demonstrates knowledge and understanding of Number & types of yachts, Flag State registrations, Private and Commercial Yachts, STCW & Nautical Qualifications, MCA (British Coastguard), Chain of Command, Rank & Position and Nautical / Military Time.

Understands the issues concerning Resumes / Interviewing, Crew Agreements

Personal Appearance & Hygiene, Rules Onboard, Vendor Contracts.Is familiar with Guest Arrivals and Preference Forms.

Understands and is familiar with basic Seamanship and Basic Safety

Demonstrates correct use of VHF Radio, Phonetic Alphabet and Nautical Terminology & Vessel familiarization.

Bar/Wine & Food Service Theory and Practical Understands and is familiar with Bartending Terminology, Cocktail Garnishes, Bar Equipment
Bar Inventory, Liquors, Brandy, Liqueurs, Fortified & Aromatized Wines, Beverage Provisioning, Serving Wine, Wine Bottle Shapes, Decanting Wine, Wine Temperatures, Pouring Wine, Wine with Food, Matching Wine & Food, Wine Labels and Champagne Service.

Demonstrates knowledge and understanding of the use of Pre-dinner checklists, Styles of Service, Serving Tips, Serving Order, Formal Meal Sequence, Proper Clearing Order, Proper Use of Utensils, Placement of Used Flatware, Place Settings and Various Utensils.

Demonstrates Napkin Folding methods.

Understands and is familiar with Food Safety & Hygiene, Various Diets (vegetables, kosher, etc.), Afternoon Tea, Cheese Service, Caviar Service and Cigar Service.

Demonstrates knowledge and understanding of In-Cabin Service and Turn Down Service

Interior Detailing / Laundry

Understands and is familiar with Cleaning without Guests Onboard, Cleaning with Guests Onboard, Cleaning Supplies, Caring for Stemware, Caring for China and Polishing Silver.

Demonstrates knowledge and understanding of Bed Making and Laundry & Stain Removal methods.

Special Skills

Demonstrates knowledge and understanding of Flower Arranging techniques, Fruit Baskets and general Daily Duties.