Orientation
The orientation module is common to all the trainings, Housekeeping, F&B, and Culinary. It begins with an introduction to the cruise line industry. We then discuss what crew can expect when they first come on board, and trainees learn about essential safety topics, including: safety/emergency signals, security, environment protection, and food safety (USPH/HACCP).
Duration - one week.
Galley Utility
The culinary basics course covers the theory and practicals of the following topics: cleaning and sanitizing, use of the three-bucket system, three-sink system, cleaning of floors and walls, and mopping. Trainees also learn how to clean the equipment used in food production, including: pots and pans, hot plates, and the deep fryer, using the correct chemicals with the right procedures wearing appropriate PPE (Personal Protective Equipment).
Duration - one week.
Applicant Eligibility:
- Fluency in verbal and written English.
- Minimum of 1 year experience (in addition to 6 months of industrial training) in a 4 or 5-star hospitality environment.
- Proven culinary experience, specifically within the Kitchen Stewarding department.
Food & Beverage Utility
The F&B basics course focuses on different F&B departments, restaurants, bars and their respective services. Practicals include garnishes, the three-bucket system, napkin folding, and terminology used onboard and language skills to use with the guests.
Duration - one week.
Applicant Eligibility:
- Fluency in verbal and written English.
- Minimum of 1 year experience (in addition to 6 months of industrial training) in a 4 or 5-star hospitality environment.
- A strong background in food and beverage, specifically within restaurant and bar environments.
Housekeeping Utility
The Housekeeping Basics courses cover the housekeeping department policies, procedures and hierarchy. Trainees then learn the theory and participate in practical training for the usage of housekeeping public area cleaning equipment.
Duration - one week.
Applicant Eligibility:
- Fluency in verbal and written English.
- Minimum of 1 year experience (in addition to 6 months of industrial training) in a 4 or 5-star hospitality environment.
- Proven background in Housekeeping (e.g., Public Area Attendant or Room Attendant).
Culinary Advanced
In the Advanced Culinary course, trainees visit markets to procure food Items to be used in the practical preparation of food. Items include chicken, fish, vegetables, and dry goods. On return from the market, trainees learn the theory and practical of correct storage of the food in each section: dry goods, fresh produce and deep freezer. We then complete a series of butchery lessons including: deboning of chicken, butterflying chicken, making of lollipops, filleting fish, and preparation of steaks. Finally, we practice preparing various types of soups, all the mother sauces from scratch, main courses, pastas, grills, salads, eggs, and omelettes.
Duration - three weeks.
Applicant Eligibility:
- Fluency in verbal and written English.
- Minimum of 2 years experience in a 4 or 5-star hospitality environment.
- A proven culinary background, specifically within high-volume hot kitchen operations.
- Proficiency in advanced knife skills, meats and seafoods, and scratch-cooking techniques is required, alongside understanding of inventory management.
