Professional Superyacht Hospitality (International Yacht Training)

Professional Superyacht Hospitality (Stew/Stewardess Training - Interior Crew)

The following notes will give interior staff of a superyacht the basic knowledge required to enter the industry. The syllabus will cover many aspects of the service industry and is an excellent future reference book.

In addition to this course, interior staff must also hold STCW certification. You should also consider doing the IYT “Small Powerboat and RIB” course which allows operation of small powerboats and rigid inflatable boats which is required by law in the Mediterranean. It is a certificate and skill that will make you much more marketable.

Day 1 The Superyacht Industry

Number & types of yachts

Flag State Registrations

Private and Commercial Yachts

STCW & Nautical Qualification

MCA (British Coastguard)

Chain of Command

Rank & Position

Resumes / Interviewing

Crew Agreements

Personal Appearance & Hygiene

Rules Onboard

Nautical / Military Time

Vendor Contracts

Guest Arrival

Preference Forms

Seamanship

Basic Safety

VHF Radio

Phonetic Alphabet

Nautical Terminology & Vessel Familiarisation

Day 2 Bar/Wine & Food Service Theory

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

Champagne Service

Pre-dinner checklist

Styles of Service

Serving Tips

Serving Order

Formal Meal Sequence

Proper Clearing Order

Proper Use of Utensils

Placement of Used Flatware

Place Settings

Various Utensils

Napkin Folding – practical

Food Safety & Hygiene

Various Diets (veg, kosher,etc.)

Afternoon Tea

Cheese Service

Caviar Service

Cigar Service

In-Cabin Service

Turn Down Service

Day 3 Bar/Wine & Food Service Practical

Bartending

Bar Equipment

Liquors

Brandy

Liqueurs

Fortified & Aromatized Wines

Serving Wine

Wine Bottle Shapes

Decanting Wine

Pouring Wine

Champagne Service

Table Place Settings

Various Utensils

Coordinate with local restaurant and spirits supplier/distributor to aid with instruction & practical application

Day 4 Interior Detailing/Laundry

Cleaning without Guests Onboard

Cleaning with Guests Onboard

Cleaning Supplies

Caring for Stemware

Caring for China

Polishing Silver

Bed Making – practical

Laundry & Stain Removal

Perhaps coordinate with local hotel to aid with instruction on cleaning & practical application of bedmaking

Day 5 Special Skills

Flower Arranging – practical

Fruit Baskets

Daily Duties

Review Culinary Terms

Review How to Clean Things A to Z

Final Written Exam