Orientation
The orientation is common to all the courses and includes an introduction to the cruise line industry, life onboard, and essential safety topics, including: safety/emergency signals, security, environment protection, and food safety (USPH/HACCP).
Galley Utility
The Galley Utility course covers the theory and practicals of the following topics: cleaning and sanitizing, use of the three-bucket system, three-sink system, cleaning of floors and walls, and mopping. Trainees also learn how to clean the equipment used in food production, and use of the correct chemicals with the right procedures wearing appropriate PPE (Personal Protective Equipment). (duration - two weeks)
Applicant Eligibility:
- Fluency in verbal and written English.
- Minimum of 1 year experience (in addition to 6 months of industrial training) in a 4 or 5-star hospitality environment.
- Proven culinary experience, specifically within the Kitchen Stewarding department.
F&B Basics
The F&B Basics course focuses on restaurant and bar services, including terminology used onboard, garnishes, the three-bucket system, napkin folding, and language skills to use with the guests. (duration - two weeks)
Applicant Eligibility:
- Fluency in verbal and written English.
- Minimum of 1 year experience (in addition to 6 months of industrial training) in a 4 or 5-star hospitality environment.
- A strong background in food and beverage, specifically within restaurant and bar environments.
Housekeeping Basics
The Housekeeping Basics courses cover department policies, procedures and hierarchy, plus theory and practical training for the usage of housekeeping public area cleaning equipment. (duration - two weeks)
Applicant Eligibility:
- Fluency in verbal and written English.
- Minimum of 1 year experience (in addition to 6 months of industrial training) in a 4 or 5-star hospitality environment.
- Proven background in Housekeeping (e.g., Public Area Attendant or Room Attendant).
Advanced Culinary
In the Advanced Culinary course, trainees learn the cruise-line specific theory and practicals of the following: procurement of ingredients, correct storage, basic butchery, all the mother sauces from scratch, soups, main courses, pastas, grills, salads, eggs, and omelettes. (duration - three weeks)
Applicant Eligibility:
- Fluency in verbal and written English.
- Minimum of 2 years experience in a 4 or 5-star hospitality environment.
- A culinary background in high-volume hot kitchen operations. Proficiency in advanced knife skills, meats and seafoods, and scratch-cooking techniques is required, alongside understanding of inventory management.
