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