Target: crew members, personnel on board (Stew, Chief Stew, Purser) and Villa staff



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  • Presentation
  • Theory and Practice of dressing tables for breakfast, lunch and dinner
  • Applying Skills
  • Sommelier Course :
    • Wine Service : champagne, white wine and red wine
    • Food and wine matches
  • Nautical Etiquette :
    • The various flags and their usage
    • The behavior of the crew : skills, style, elegance at sea give the owner’s image
    • Knowledge of nautical traditions


Duration: 3 days (21 hours)

Cost : € 1.200




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Day 1:
 Purchasing, seasonality and interest in certain products,
 Developing and putting together a proposal,
 Discussing orientation of the dishes proposed and feasibility to produce on board,
 Developing a programme of menus and recipes.

Day 2:
 Immersion into YCM’s kitchens and assistance with basic techniques.
Focus on starters


Day 3:
 Immersion into YCM’s kitchens and session on Mediterranean cuisine.
Focus on fish dishes


Day 4:
 Immersion into YCM’s kitchens, and session on sauces and utilising cooking juices for ‘jus’.
Focus on crustaceans


Day 5:
 Immersion into YCM’s kitchens, and session on sauces and utilising juices from produce for ‘jus’.
Focus on desserts


Duration: 5 days

Fee: 1500€ inc. VAT



 FOOD SAFETY(HABC level 2 & 3) 


  • 7 January
  • 21 January
  • 4 February
  • 18 February
  • 4 March
  • 18 March
  • 1er April
  • 29 April
  • 20 May
  • 3 June
  • 17 June

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  • 9 January
  • 23 January
  • 6 February
  • 20 February
  • 6 March
  • 20 March
  • 3 April
  • 1er May
  • 22 May
  • 5 June
  • 19 June

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Contenu :

The Level 2 Award in Food Safety in Catering (QCF) is a qualification aimed at chefs, stewardesses and all food handlers. The qualification is intended for learner s already working on yachts and those who are preparing to work in the industry.

Candidates gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, cooking service and handling of food. Its topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.


Food Safety level 3 is a must for any heads of departments with the responsibility of preparing or serving food. The aim of this course is to identify problems and to recommend solutions within food preparation and delivery areas. It is ideally suited to people who are responsible for supervising other members of staff, such as team leaders and managers across all sectors including catering. Managers and supervisors in small, medium or large catering businesses. Particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems.



– Food safety level 2 : 1 day

– Food safety level 3 : 2,5 days

A minimum of 6 candidates is required.


Tarif :  Food safety level 2 : 200€ VAT / Food safety level 3 : 590€ inc. VAT





  • 8 January
  • 19 February
  • 4 June



  • 9 – 11 January
  • 20 – 22 February
  • 5 – 7 June


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Since the 7th August 2014, it has been a legal requirement for at least one crew member (Chef/Cook) on board at all times, to hold the MCA Ships’ Cook Certificate of Competency on commercial yachts with 10 or more crew members, in accordance with changes to the law brought about by the Maritime Labour Convention (MLC 2006). The Ship’s Cook CoC is globally recognized, however at this point not all flag states require it. While certain flag states currently choose not to enforce these regulations, gaining the qualification provides greater career enhancement, helping candidates stand out to Captains and Recruiters. The Ship’s Cook Assessment in Marine Cookery is applicable to all cooks/chefs, qualified or not, to have their skills objectively assessed in a controlled environment and awarded the Certificate of Competency after passing a two-and-a-half-day assessment.

The minimum requirements to be eligible for the Ship’s Cook CoC is at least one month sea time and at least 12 months working as a cook/chef (land or sea).


>> Information 





  • 25 – 27 March
  • 24 – 26 April



  • 29 May au 4 June


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We are running WSET (Wine and Spirit Education Trust) training courses which lead to internationally recognized academic qualifications and also qualify toward the PYA Interior qualifications.
We are running these in conjunction with the local WSET Approved Program Providers. The courses are taught in English, but translation into French is available if needed.

The emphasis is on fun, food and tasting. Not a stuffy academic exercise – wine is a drink after all!

Our Master of Wine (MW) will guide you through a range of different and illustrative wines across the styles available, using examples from all over the world. Discover exactly why you like the wines you like, and the opposite of course. All useful stuff, and an increasingly valuable social skill.


Level 1 / €250 per person

Discover the basics of the world’s wine styles.
A one day course with an exam covering the basics of wine, grape varieties, styles of wine, storage and service, and a basic understanding of food matching. Minimum 8.


Level 2 / €750 per person

A detailed introductory look at the world’s most well-known wines (& spirits), grape varieties and regions, tasting around 48 different wines. Study packs will be distributed in advance and prior reading is recommended. Minimum 8 pax.


Level 3 / €1250 per person

A thorough examination of the world’s wine producing areas in great detail, tasting around 85 different wines.

This is of the academic standard of a UK ‘A’ Level, and will require some pre-study. Five days split either side of a weekend to allow for a break and some revision.

(having passed Level 2 is essential)


Subject to numbers, we can organize and create a course specific to your yacht or villa, and can travel to accommodate you.




Information & registration

La Belle Classe Academy / +377 93 10 70 08 /