Galley Cooking & Management
This three week course is aimed at those crew students with basic cooking skills who have a passion for cooking and a desire to understand the art of cookery. It is designed to consolidate existing knowledge, advance cooking expertise and enhance self-confidence in the galley.
The work is extremely intensive, places great emphasis on hands-on training and requires day to day follow up work.
Course Syllabus
The course covers the following:
Awareness of Safety and Hygiene
Knowledge of Herbs and Spices
Menu Planning and Timing
Provisioning
Food Storage and Preservation
Underpinning Knowledge of Galley Equipment (ovens, microwaves, fridges, freezers etc)
Introduction to Wines and their Relationship to Food
Preparation and cooking of:
Fish & Shellfish
Meat, Poultry & Game
Salads, Soups & Sauces
Pasta & Bread
Fruit & Vegetables
A course assessment sheet and our certificate will be awarded to each student, a letter of recommendation will be available to all who, in the opinion of the school attained the necessary standard of competence.
Course Fee € 2,600
What's this in my local currency?
Inclusive of all ingredients and working smocks with aprons and headwear. If required this course can be taken in two sessions: week 1 on its own and weeks 2 & 3 together at a later date.
Skills Course
Do you need to add to your skills?
Do you need to refresh?
Short courses of one or two days or evenings are available by arrangement for Galley Cooks and Stewards/Stewardesses who find they have gaps in their repertoire. Popular demands include: Carving meat and fish filleting at the table.
Advanced Cookery Courses can be arranged for those wishing to upgrade their skills further or to specialise in a particular aspect of cookery. Fees are charged on a daily rate and dates will be agreed were possible by mutual arrangement.
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