Galley Cooking & Management - Speed Course
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.
Fees €2600 Euros
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: week1on 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. One popular and useful specialism is ADVANCED PATISSERIE, a two or three day course whose syllabus can be obtained from the School. Fees are 200 Euros per day and dates can be set by mutual arrangement.”
Our chief trainer is very experienced and fluent in six languages which allows for successful communication with most of the international trainees who attend this course. Her own training took place in a Swiss School of Hotel and Restaurant Management and so she is extremely knowledgeable about the demands of both the galley and the dining room. After long experience on a variety yachts she has become familiar with the wide range of demands of owners, charter guests, skippers and crew and the many different styles of service that can be involved. The training she delivers is therefore of a very high quality with an exacting attention to detail. This is all passed on to her trainees with humour and a passionate insistence on the establishment of a good rapport between the dining room and the galley.
Course Syllabus
Day 1 09:00 - 16:30
Basic Understanding of Wine and
Introduction to Bar Work
Day 2 09:00 - 16:30
Day 3 09:00 - 16:30
Day 4 09:00 - 16:30
Day 5 09:00 - 16:30
Advanced Patisserie
For a Course Syllabus and alternative date contact the school
Fees
| Day 1 | Wine and Introduction to Bar Work | €250 (Euros) |
| Day 2 | Housekeeping | €200 (Euros) |
| Day 3,4 & 5 | Dining Room Service & Management (to be completed together) | €650 (Euros) |
| 5 Days | Complete Course | €1100 (Euros) |
What's this in my local currency?
Prices are per person and include all materials used.
Certificates are given on completion of the course.
Students must attain expected standards in order to achieve a Pass.
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