TCA – Yacht Head of Service 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.

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.

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

• Different table service styles and culinary/service terminology.

• Different food and beverage services and service preparations.

• Food & beverage standard operating procedures and the service recovery model.

We value your experience and insights! As a recent participant in our Wine Appreciation Level 1 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.

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.

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.

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

• The history of tea, coffee, and cocoa 

• Health and safety procedures 

• Use of coffee-making equipment 

• Coffee presentation and service 

• Milk frothing tools and techniques 

• Tea rituals and service 

• Hot chocolate, cocoa and drinking chocolate

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

• Cigar history, origins, and production 

• How to order and purchase cigars 

• Storing and handling cigars 

• Cigar service and presentation

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

• The key principles of floral design 

• How to store, condition and handle fresh flowers 

• Health and safety procedures 

• How to order flowers 

• Container and foam flower arrangements 

• Plant care and maintenance

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.