International Yacht Training Worldwide

Superyacht Hospitality Training

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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

Next Steps

As a professional in the yachting industry you are required to update and learn new skills on a regular basis. As you move up the chain of command or look for new opportunities your qualifications are essential. Please make sure they do not expire.

IYT plays a leading role in your professional training with 250 + schools in 56 countries around the world. We facilitate theoretical and practical training through our network of partner schools globally.

We are dedicating our efforts to better serve students and schools as we continue to improve our database and system and are working diligently to create new e-learning courses.

IYT is proud to be an ISO 9001:2008 Standard approved company.

View our course progression for an understanding of what is possible when you train professionally with IYT.

SuperyachtStudent Information

Become An Instructor

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Certificate Replacement

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