Superyacht Chef (International Yacht Training)

Full time in person training delivered over 3-weeks. Underpinned with a Level 2 Award in Cookery Skills, an entry level professional culinary qualification. Provides a foundation of classical and contemporary techniques. Suitable for; aspiring food business owners, junior chefs and avid food enthusiasts.

15 days face to face tutoring

Expert demonstrations and tastings

Hands on cookery workshops

Assistance compiling a CPD recipe portfolio

Culinary Assessments, Level 2

Course Structure

Foundation culinary skills

Foundation professional practices

1 theory session, example; seasonality

Commercial insight, example; time plans

Career support (from tailored references to ideas soundboard)

Lamb rump, ratatouille

Sea bream, potato rösti, lemon beurre blanc

Tarte frangipane

Watercress soup, poached egg

Chocolate teardrops, vegan chocolate mousse

Pork Schnitzel, apple & celeriac remoulade, fried duck egg

Granary knots

Panna cotta, poached fruit, streusel

Useful Information

WhitePepper Bronze Award in Cookery Skills

CTH Level 2 Award in Cookery Skills

QAN 603/6705/2

RQF Level 2, in England

QCF 8 credits, regulated by Ofqual

RoSPA Level 2 Food Hygiene for Catering (CPD Certified).

Foodpreneurs

Private Chefs / Caterers

Chalet Chefs

Commis Chefs

Development (professional / personal)