ART DU SERVICE & HOSPITALITY
Target: crew members, personnel on board (Stew, Chief Stew, Purser) and Villa staff
Duration: 5 days
Cost : € 1.500
- 22 – 24 April 2019
Content: An introduction to the bar concept, study of beverages (alcohols and softs), equipment (blenders, glasses, etc.), cocktails and their classification (aperitif, digestive, etc.), techniques and mixology. Preparation minimum 10 cocktails
For groups of 4 to 10 people max
Duration: 3 days
Fee: €450 per person
An immersion into the Yacht Club de Monaco’s kitchens, beginning with the production of buffets and banqueting sector.
The depth and range of tasks performed in this sector gives an appreciation of the breadth of services we offer YCM members.
Then, dive into the patisserie section to familiarise yourself with the techniques and precision required to produce and set-up this service, which is highly sought-after for Club events and in the Restaurant. To finish, a day in the kitchens of the 1909 Restaurant, at the very heart of the Clubhouse where members expect a subtle blend of the contemporary and tradition.
The course ends with a dinner for two to appreciate the atmosphere and the pleasure of a job well done.
FOOD SAFETY(HABC level 2 & 3)
FOOD SAFETY LEVEL 2:
- 18 February
- 4 March
- 18 March
- 1er April
- 29 April
- 20 May
- 3 June
- 17 June
FOOD SAFETY LEVEL 3:
- 20 February
- 6 March
- 20 March
- 3 April
- 1er May
- 22 May
- 5 June
- 19 June
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
MCA SHIP’S COOK CERTIFICATE OF COMPETENCY
MCA SHIP’S COOK: €300
- 19 February
- 4 June
MCA SHIP’S COOK ASSESSMENT: €1250
- 20 – 22 February
- 5 – 7 June
Health and safety in catering in the maritime industry, kitchen operations, costs and menu planning; applying work skills; healthier foods and special diets, cultural and religious catering requirements; dietary requirements…
WINE & SPIRIT EDUCATION TRUST (WSET)
- 25 – 27 March
- 24 – 26 April
- 29 May au 4 June
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 / firstname.lastname@example.org