£950
The Crew Academy’s IAMI GUEST accredited Junior Steward / ess CoC Program is an entry-level qualification, designed for aspiring Interior crew who have no prior yachting experience or those looking to get an industry recognised certificate of competence (CoC).
The course is delivered 100% online via the kelp. platform. This bundle provides you with the fundamental skills required across the core interior departments including housekeeping, service, and mixology.
Offering exceptional value for money, it combines all of the required IAMI GUEST accredited courses for Yacht Junior Steward / ess GUEST CoC certification at a discounted price.
Save £240 when you enrol in the Yacht Junior Steward / ess GUEST CoC training program, to save more compared to individually booking each course.
The bundle price for all 5 courses is £950. All prices are inclusive of VAT.
Accreditation
This bundle includes the following training courses required to apply for your IAMI GUEST Yacht Junior Steward / ess CoC:
- IAMI GUEST Certificate for Unit 02 - Food & Beverage Service
- IAMI GUEST Certificate for Unit 03 - Wine, Bartending & Mixology
- IAMI GUEST Certificate for Unit 23 - Introduction to Yachting and Yachting Life
- IAMI GUEST Certificate for Unit 32 - Housekeeping & Laundry
- TCA & CPD Certificate for Level 1 & 2 - Food Safety & Hygiene
To apply for your CoC, you will also need to have completed the following auxiliary courses:
- STCW A-VI/1 - Basic Safety Training
- STCW A-VI/6-1 - Proficiency in Security Awareness
* There are no sea service or maritime service requirements for this CoC level.
Please note: The Crew Academy provides you with all the training and support required to be eligible for your IAMI GUEST CoC. Once you are eligible, you will need to make a separate application to IAMI in order to gain your official qualification.
Platform access
Students booking onto the Junior Steward / ess GUEST CoC program with The Crew Academy will gain immediate access to the full course content and library of resources. Students must complete all self-study and live training within the 12 month period of booking.
Course Content
Pre-Course Evidence
Before you begin your pre-course reading, you will need to upload the following documents to confirm your eligibility for the course before enrolment.
Please upload the following documents:
Valid Passport
CV (Demonstrating relevant experience within the maritime sector)
Please note:
Students must possess good knowledge of verbal and written English to successfully complete this program.
Students must have some formal basic training and / or 1 season of onboard experience.
Students must have a good working knowledge of onboard SOPs and administration.
Students must be at least 18 years old.
GUEST Unit 23 Introduction to Yachting & Yachting Life
Throughout the duration of this course, students will study the following modules:
Yacht industry demographics, guidelines for employment and job searching.
Onboard departments, chain of command and personal health/wellbeing.
Required standards of Behaviour, Personal Presentation & Work Ethics.
Effective communication & communication styles.
Etiquette for meeting & interacting with guests & crew members.
The basic structure of International Maritime Law and Health & Safety.
GUEST Unit 32 Basic Housekeeping & Laundry
Throughout the duration of this course, students will study the following modules:
An introduction to yacht interior housekeeping
Laundry procedures and duties
Handling guest personal items and luggage
GUEST Unit 02 Basic Food Service
Throughout the duration of this course, students will study the following modules:
Standards of behaviour, personal presentation, and work ethics
Principles of food and beverage service operations
Food service techniques and service styles
GUEST Unit 03 Basic Wine Bartending & Mixology
We value your experience and insights! As a recent participant in our Basic Wine, Bartending & Mixology program, we invite you to share your valuable feedback through our short, 11 question final course survey.
Your input is crucial in helping us ensure that our courses continue to deliver outstanding educational experiences.
The TCA "Cocktails Craftsmanship" Program
This course provides essential strategies and knowledge for bar exam preparation and mixology, focusing on effective study techniques, tool usage, bar organization, and time management.
Food Safety / Hygiene level 1 in Catering
This session introduces the basics of food safety, including the types of contamination (biological, chemical, physical) and their risks. You'll learn about hygiene practices such as proper hand-washing and the importance of clean uniforms. The session also covers essential food safety regulations, such as the Food Safety Act 1990 and the Food Hygiene Regulations 2006, to ensure safe food handling practices at all stages of food production.
Learning Objectives:
- Identify and describe the main types of food contamination.
- Understand and apply basic hygiene practices for food handling.
- Recognise key food safety regulations and their importance in preventing food-borne illnesses.
Food Safety / Hygiene level 2 in Catering
In this session, you’ll deepen your understanding of food-borne illnesses caused by pathogens like Salmonella and E. coli. Learn the sources of contamination and how to prevent them, from proper food handling to safe cooking practices. The session also revisits the legal framework surrounding food safety, focusing on the Food Safety Act 1990 and Food Hygiene Regulations 2006 to help ensure compliance.
Learning Objectives:
• Recognise the main food-borne pathogens and their sources.
• Understand the legal framework for food safety and hygiene.
• Apply best practices to prevent contamination during food handling.
GUEST Unit 44 Yacht Mental Health & Wellbeing
This program takes place over one evening, 5 to 9pm UK, the session is hosted via zoom and consists of 4 hours of live training with your course trainer Andrew.
* After purchasing the curriculum, you will be able to select and enrol on one of the available live training sessions. Please note that spaces are limited and subject to availability.
