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Food & Beverages Service (IAMI GUEST Unit 02)

Directed at junior and entry-level steward/esses looking to gain and improve skills in food and beverage service, as well as Chief Steward/esses looking for assistance training junior crew members.

Description

TCA’s GUEST and IAMI certified Basic Food and Beverage eLearning course provides both entry level and experienced stewards/stewardesses with the opportunity to gain a deep understanding of the service department's responsibility to ensure a seamless and enjoyable dining experience.

Participants will learn about the principles of guest service and various service techniques, including table setting, food presentation, and beverage preparation. Students will learn how to anticipate and fulfil guest needs and preferences, understanding the significance of going above and beyond to provide a memorable experience.

The course will also include how to navigate menus, make suggestions to guests, and collaborate with the Galley to provide a seamless and efficient service. Participants will gain an understanding of the order service, learning the proper sequence of steps involved in the service of food and beverages, ensuring that guests are served in a seamless and efficient manner.

We will discuss proper preparation of mise en place for the service areas and how to ensure that all necessary ingredients, utensils, and equipment are prepared and organised to facilitate smooth operations.

As always, food safety is of utmost importance, so we will focus on the standards and practices required to ensure safe handling, storage, and service of food and beverages, including hygiene practices and allergy awareness. 

This flexible and self-paced course also provides access to a dedicated trainer for optional private tuition and assistance throughout the entire course.

Your Trainer: Sarah Wood

Born and raised on Canada’s Great Lakes, Sarah spent over ten years working between luxury estates and various superyachts, working her way up to Chief Stewardess on 40 to 85m vessels.

After moving ashore and working as a consultant for a UK based recruitment and management company, Sarah relocated to Australia with her family and founded a boutique yacht crew recruitment company.

Since joining the Crew Academy team Sarah has been refreshing the interior courses and is excited to share her experience and love for the industry as an IAMI GUEST approved trainer, teaching an assortment of interior courses.

Course Format

Total 13.5 to 14.5 hours of blended learning.

  • 100% online allowing students to join from any time-zone and location.
  • Video introduction to Unit (10 minutes)
  • Guided e-learning / Self-study through VLE (10.5 hours)
  • Series of multiple choice knowledge checks throughout course
  • 1:1 tuition with trainer (1 hour)
  • Practical assessment comprising of 3 video submissions
  • Online written examination (1 hour)


Required equipment:

  • Good internet, computer and printer
  • Device with video capabilities
  • Table and chair
  • Assortment of relevant crockery, cutlery and glassware
  • Samples of food
  • Tray/ platter and serving cutlery
  • Napkin

Modules

Topic 1.

Learning Objective: Understands the required standards of behaviour, personal presentation, and work ethics.

  • Expected standards of behaviour and personal presentation
  • The standard of attention to detail and work ethics required onboard a yacht A knowledge of the standards of behaviour and personal presentation. Including

Topic 2.

Learning Objective: To understand the principles of food and beverage service operations for guests.

  • Basic principles of food and beverage service
  • Attention to detail required during onboard food service
  • "Mise en Place" Preparing service areas and equipment
  • Order of service

Topic 3.

Learning Objective: To understand how to provide different food service techniques and service styles.

  • The different service styles (Plated service, silver service, butler service, synchronized service)
  • Basic barista and hot drinks services
  • Basic table setting techniques
  • Basic services (caviar, canapé, room service, BBQ, buffet, breakfast, lunch, and dinner)
  • The high standards of food safety in the service of food and beverage

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