ART DU SERVICE & HOSPITALITY
Target: crew members, personnel on board (Stew, Chief Stew, Purser) and Villa staff
MASTER SERVICE & NAVAL ETIQUETTE
- 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€ TTC
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.
Immersion into YCM’s kitchens and assistance with basic techniques.
Focus on starters
Immersion into YCM’s kitchens and session on Mediterranean cuisine.
Focus on fish dishes
Immersion into YCM’s kitchens, and session on sauces and utilising cooking juices for ‘jus’.
Focus on crustaceans
Immersion into YCM’s kitchens, and session on sauces and utilising juices from produce for ‘jus’.
Focus on desserts
Duration: 5 days
Fee: 1500€ TTC
FOOD SAFETY(HABC level 2 & 3)
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€ TTC / Food safety level 3 : 590€ TTC
WINE & SPIRIT EDUCATION TRUST (WSET)
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
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
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.
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 / firstname.lastname@example.org