TCA – Yacht Chief Steward/ess GUEST CoC

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.

This intensive leadership program takes place over zoom with 12 hours of live training with your course trainer Andrew.

Live sessions take place on five recurring days, Monday, to Wednesday, from 8am to 12pm UK time.

* After purchasing this program, 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.

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.

Throughout the duration of this course, students will study the following modules:

• The transition from junior to senior roles and the importance of good etiquette & communication.

• Health, Safety & Security Administrations in the Interior Department and how to apply the Yacht Standing Orders.

• The purpose of an Interior Administration and SOPs, and how to apply Professional Interior Administrations to maintain Standards in the Interior Department.

• How to operate the Interior Information Management Systems, apply Guest preferences & effectively deal with contractors & placing orders.

• How to implement Personal Training Development & maintain health & wellbeing for self & others.

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.

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.

This module is divided into two parts and in the first part of this module, we will be exploring Accounting.

Study units include:

1. Management Expectations

2. Basic Accounting Principles and Definitions

3. Bookkeeping

4. Cash Accounts

5. Float and Credit Card Management

6. The Purchase Procedure

7. Accounting Controls and Audits

The second part of this module is to be completed as self-study and will introduce you to Budgeting. 

Study units include:

1. Financial budgeting vs Management

2. Past actions to forecast future spending and decision making.

3. Decision Making

4. Functions of Management Accounting

5. Cost Definitions

6. Objective of Budgeting

7. Making the budget tell a story

The International Safety Management (ISM) course provides a comprehensive understanding of safety management practices in the maritime industry, focusing on compliance with international regulations and fostering a safety culture. It emphasises the importance of documentation, risk management, and the role of key personnel in maintaining safety and environmental standards. By applying the principles and practices from this course, you can contribute to safer and more efficient maritime operations.

We value your experience and insights! As a recent participant in our eLearning course, we invite you to share your valuable feedback through our short, 12 question post-course survey. Your input is crucial in helping us ensure that our courses continue to deliver outstanding educational experiences.