£2,500
The Crew Academy’s IAMI GUEST accredited Yacht Senior Steward / ess CoC program is a comprehensive qualification, aimed at interior crew looking to upskill or those looking to gain an industry recognised certificate of competence (CoC).
Whether you are a Junior Stew looking to move into a more senior role, or you’re looking to gain more expertise and confidence within your current role, this blended learning program is designed to give you a comprehensive look into how the interior department operates.
The course is delivered 100% online via the kelp. platform. This bundle offers exceptional value for money, combining all of the required courses for IAMI GUEST Yacht Senior Steward / ess CoC certification at a discounted price.
Save £ when you enrol in the Yacht Head of Service GUEST CoC training program, to save more compared to individually booking each course.
The bundle price for all four courses is £2,500. All prices are inclusive of VAT.
If you would like to discuss an application with a member of our team, contact info@yachtcrew.uk.
Accreditation
This bundle includes the following training courses required to apply for your IAMI GUEST Yacht Senior Steward / ess CoC:
- IAMI GUEST Certificate for Unit 05 - Advanced Food & Beverage Service
- IAMI GUEST Certificate for Unit 06 - Advanced Cigar Service
- IAMI GUEST Certificate for Unit 07 - Advanced Laundry Service
- IAMI GUEST Certificate for Unit 08 - Advanced Housekeeping Service
- IAMI GUEST Certificate for Unit 09 - Advanced Valet Service
- IAMI GUEST Certificate for Unit 11 - Barista & Hot Beverages
- IAMI GUEST Certificate for Unit 14 - Advanced Bartending & Mixology
- IAMI GUEST Certificate for Unit 17 - Foundational Leadership
- IAMI GUEST Certificate for Unit 34 - Interior Administration
- TCA & CPD Certificate for Level 2 - Food Safety & Hygiene
To apply for your CoC, you must also meet the following requirements of maritime / sea service:
- Verified 12 months Yacht Service with 30 guest days.
- OR 3 seasons on a Charter Vessel with 30 guest days.
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 Senior 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 34: Interior Administration
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.
GUEST Unit 05: Advanced Yacht Food & Beverage Service
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.
GUEST Unit 07: Advanced Yacht Laundry Service
Throughout the duration of this course, students will study the following modules:
Standard Operating Procedures
Laundry labels, washing machine and dryer symbols
Managing Laundry Services
Health and Safety
Fabric care and treatment
GUEST Unit 08: Advanced Yacht Housekeeping Service
Throughout the duration of this course, students will study the following modules:
Housekeeping operations
Cleaning techniques and equipment
Managing housekeeping services
Health and safety
GUEST Unit 09: Advanced Yacht Valet Service
Throughout the duration of this course, students will study the following modules:
Criteria for efficient valet duties
Guest care and wardrobe management
Handling Guest Items and Grooming Care
Pre-arrival handling for valets
GUEST Unit 17: Foundation Leadership
GUEST Unit 06: Cigar Service
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
The TCA "Cocktail 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.
GUEST Unit 11: Barista & Hot Beverages
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
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.
The Food Hygiene Level 2 Program
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.
