Diploma in Oenology and Beverages on Cruise Ships
Why this certificate program?
The Diploma in Wine and Beverages on Cruises
This program prepares you to be an expert in the management and service of wines and beverages on board, combining the luxury of the cruise experience with the fascinating world of wine. You will learn about wine and food pairing, onboard winery management, cutting-edge mixology, and the art of customer service in a high-end environment. This program will provide you with the skills necessary to excel in the cruise industry and offer memorable experiences to passengers.
Differentiating Advantages
- Specialized Certification: Earn a diploma recognized in the cruise industry.
- Comprehensive Training: Master everything from wine tasting to creating innovative beverage menus.
- Hands-on Experience: Participate in service and winery management simulations in realistic environments.
- Networking: Connect with industry professionals and access exclusive job opportunities.
- Up-to-date Content: Stay current with the latest global trends in winemaking and mixology.
- Modality: Online
- Level: Diplomado
- Hours: 800 H
- Start date: 01-10-2026
Availability: 1 in stock
Who is it aimed at?
- Hospitality and restaurant professionals looking to specialize in wine and beverage offerings in the cruise sector.
- Sommeliers and bartenders who wish to expand their knowledge of food and beverage pairings specifically for the maritime environment.
- Cruise ship staff (maĂ®tres d’hĂ´tel, waiters, bar staff) who aspire to advance their careers and enhance the customer experience.
- Wine and beverage producers and distributors interested in understanding the specific characteristics of the cruise market and onboard consumption trends.
- Gastronomy and tourism students seeking differentiated training to excel in the industry Cruises.
Training Flexibility
 Designed for working professionals: 24/7 accessible online modules, practical activities adaptable to your pace, and personalized tutoring.
Objectives and competencies
Managing a cruise ship's hold while ensuring quality and profitability:
“Control inventories, optimize stock turnover, and minimize losses to maximize profit, while complying with health and food safety regulations.”
Advising passengers on wines and drinks, enhancing their onboard experience:
Understanding basic pairings, cultural preferences, and offering personalized alternatives.
Develop innovative and attractive wine lists for passengers:
Research consumer trends, creative pairings, and design impactful visual presentations, considering the diversity of tastes and budgets of the clientele.
Supervise beverage service, ensuring excellence and regulatory compliance:
“Ensure the correct handling, preservation and presentation of beverages, verifying compliance with hygiene standards and health regulations.”
Implement pairing and tasting programs that enrich the cruise's gastronomic offerings:
“Designing unique sensory experiences, selecting wines, spirits and foods that harmonize, and training staff to guide passengers through these discoveries.”
Optimize wine and beverage inventory management, minimizing losses and maximizing operational efficiency:
Implement an accurate demand forecasting system, adjusting stock levels according to seasonality and promotions, and establishing optimal reorder points to avoid stockouts and excess inventory.
Curriculum - Modules
- Comprehensive Maritime Incident Management: protocols, roles, and chain of command for coordinated response
- Operational Planning and Execution: briefing, routes, weather windows, and go/no-go criteria
- Rapid Risk Assessment: criticality matrix, scene control, and decision-making under pressure
- Operational Communication: VHF/GMDSS, standardized reports, and inter-agency liaison
- Tactical Mobility and Safe Boarding: RHIB maneuvers, approach, mooring, and recovery
- Equipment and Technologies: PPE, signaling, satellite tracking, and field data logging
- Immediate Care of the Affected: primary assessment, hypothermia, trauma, and stabilization for evacuation
- Adverse Environmental Conditions: swell, Visibility, flows, and operational mitigation
Simulation and training: critical scenarios, use of VR/AR, and exercises with performance metrics
Documentation and continuous improvement: lessons learned, indicators (MTTA/MTTR), and SOP updates
- Introduction to Wine Tasting: History and Evolution of Wine and Other Beverages
- Physiology of Taste and Smell: How We Perceive Flavors and Aromas
- Visual Analysis: Color, Clarity, and Legs of Wine
- Olfactory Analysis: Identification of Primary, Secondary, and Tertiary Aromas
- Gustatory Analysis: Balance Between Sweetness, Acidity, Tannins, and Alcohol
- Basic Pairing: Principles of Harmonizing Food and Drink
- Types of Wine: White, Rosé, Red, Sparkling, and Fortified Wines
- Other Beverages on Board: Beers, Liqueurs, and Spirits
- Management of Warehouse: storage, preservation, and stock control
- Food safety and regulations in the handling of food and beverages
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- Introduction to wine tasting: history, evolution, and current trends.
- Sensory analysis of wine: sight, smell, taste, and tactile sensations.
- Grape varieties: main white and red grape varieties worldwide and their influence on wine.
- Winemaking: from vineyard to bottle; Winemaking and aging processes.
- Basic Pairing: fundamental principles for harmonizing wine and food.
- Designations of Origin: main wine regions and their characteristics.
- Wine Service: temperature, glasses, and decanting.
- Onboard Wine Cellar Management: storage, stock control, and rotation.
- Legislation and Regulations: food safety and hygiene in the handling of food and beverages.
- Creating wine lists and pairings for cruises and special events.
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- Introduction to Wine Tasting: History, Objectives, and Methodology
- Physiology of Taste and Smell: Anatomy, Sensory Perception, and Thresholds
- Visual Analysis of Wine: Color, Clarity, Legs, and Their Interpretation
- Olfactory Analysis: Identification of Primary, Secondary, and Tertiary Aromas
- Gustatory Analysis: Balance, Tannins, Acidity, Sweetness, and Persistence
- Technical Vocabulary of Wine Tasting: Descriptors and Rating Scales
- Factors Influencing Wine Quality: Terroir, Climate, and Vinification
- Comparative Tasting: Evaluation of Different Wines Based on Established Criteria
- Wine Defects: Identification and causes of unwanted aromas and flavors.
- Preparation of tasting sheets and writing of tasting notes.
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- Introduction to Wine Tasting: History, Evolution, and Current Trends
- Physiology of Taste and Smell: Anatomy, Sensory Perception, Thresholds
- Visual Analysis of Wine: Color, Clarity, Brightness, Legs
- Olfactory Analysis: Identification of Aromas, Aromatic Families, Faults
- Gustatory Analysis: Basic Flavors, Balance, Persistence
- Wine Tasting Vocabulary: Descriptive and Technical Terms
- Factors Influencing Wine Quality: Terroir, Viticulture, Winemaking
- Production of White, Rosé, and Red Wines: Techniques and Processes
- Production of Sparkling Wines: Traditional Method and Charmat Method
- Tasting Comparative analysis and differentiation of wines
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- System Architecture and Components: Structural design, materials, and subsystems (mechanical, electrical, electronic, and fluid) with selection and assembly criteria for marine environments
- Fundamentals and Principles of Operation: Physical and engineering foundations (thermodynamics, fluid mechanics, electricity, control, and materials) that explain performance and operating limits
- Safety and Environmental (SHE): Risk analysis, PPE, LOTO, hazardous atmospheres, spill and waste management, and emergency response plans
- Applicable Regulations and Standards: IMO/ISO/IEC requirements and local regulations;
- Conformance criteria, certification, and best practices for operation and maintenance
- Inspection, testing, and diagnostics: Visual/dimensional inspection, functional testing, data analysis, and predictive techniques (vibration, thermography, fluid analysis) to identify root causes
- Preventive and predictive maintenance: Hourly/cycle/seasonal plans, lubrication, adjustments, calibrations, consumable replacement, post-service verification, and operational reliability
- Instrumentation, tools, and metrology: Measuring and testing equipment, diagnostic software, calibration and traceability; selection criteria, safe use, and storage
- Onboard integration and interfaces: Mechanical, electrical, fluid, and data compatibility; Sealing and watertightness, EMC/EMI, corrosion protection, and interoperability testing.
Quality, acceptance testing, and commissioning: process and materials control, FAT/SAT, bench and sea trials, go/no-go criteria, and evidence documentation.
Technical documentation and integrated practice: logs, checklists, reports, and a complete case study (safety → diagnosis → intervention → verification → report) applicable to any system.
- Introduction to onboard wine tasting: particularities and challenges of the maritime environment.
- The onboard sommelier: role, responsibilities, and necessary skills.
- Wine cellar management: stock control, storage, and preservation.
- Wines of the world: varieties, appellations of origin, and relevant wine regions.
- Sensory tasting: visual, olfactory, and gustatory analysis of wines and spirits.
- Basic food pairing: principles, harmonies, and contrasts between wines and food.
- Specific pairings for the onboard cuisine: adaptation to menus and local products.
- Wine service: temperature, glasses, decanting, and protocol.
- Tasting other wines Products: oils, cheeses, chocolates, and their pairings.
Legal and regulatory aspects related to the sale and consumption of alcohol on board.
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Career opportunities
- Onboard Sommelier: Selection and service of wines and beverages, food and beverage pairings, cellar management.
- Beverage Manager: Inventory control, purchasing management, beverage cost optimization.
- Wine Event Coordinator: Organization of tastings, cocktail workshops, and themed events.
- Wine Consultant for Cruise Ships: Development of wine lists, staff training, design of wine experiences.
- Head Bartender: Staff supervision, beverage quality control, bar operations management.
- Luxury Beverage Specialist: Service and promotion of premium wines, spirits, and champagnes.
- Onboard Wine and Beverage Pairing Expert: Creation of menus with Pairings, consulting for chefs, special events.
- Customer Experience Manager (Beverages): Design of loyalty programs, satisfaction surveys, continuous improvement.
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Admission requirements
Academic/professional profile:
Degree/Bachelor's degree in Nautical Science/Maritime Transport, Naval/Marine Engineering, or a related field; or proven professional experience in bridge/operations.
Language proficiency:
Recommended functional maritime English (SMCP) for simulations and technical materials.
Documentation:
Updated resume, copy of degree or seaman's book, ID card/passport, letter of motivation.
Technical requirements (for online):
Equipment with camera/microphone, stable connection, ≥ 24” monitor recommended for ECDIS/Radar-ARPA.
Admission process and dates
1. Online
application
(form + documents).
2. Academic review and interview
(profile/objectives/schedule compatibility).
3. Admission decision
(+ scholarship proposal if applicable).
4. Reservation of place
(deposit) and registration.
5. Induction
(access to campus, calendars, simulator guides).
Scholarships and grants
- Wine Mastery: Delve into global viticulture, advanced winemaking, and perfect pairings to delight passengers.
- Sensory Expertise: Learn to taste professionally, identify aromatic profiles, and build exceptional wine lists for cruise ships.
- Cellar Management: Master optimal storage, inventory control, and logistics of beverages in a demanding maritime environment.
- Signature Cocktails: Discover the latest trends, create innovative cocktails, and offer a Unforgettable mixology experience on board.
- Exceptional Service: Develop skills in effective communication, VIP customer service, and etiquette to provide world-class beverage service.
Testimonials
The Diploma in Wine and Beverages on Cruise Ships exceeded my expectations. I gained in-depth knowledge of food and wine pairings, managing wine cellars at sea, and the specific needs of beverage service in a cruise ship environment. Thanks to the hands-on training and expert instructors, I secured a position as a sommelier on a prestigious cruise line, where I apply my newly acquired knowledge daily and enjoy a rewarding career.
The Diploma in Gastronomy & Nautical Hospitality exceeded my expectations. I acquired practical skills and specific knowledge for the sector, from managing a galley at sea to creating international menus adapted to the particularities of the nautical environment. Thanks to the training, I secured a position as a chef on a prestigious yacht, where I put everything I learned into practice and enjoy an exciting and rewarding professional career.
This diploma program exceeded my expectations. I gained a solid understanding of oenology, from vine to glass, with a specific and practical focus on the cruise industry. The tastings and pairing training, along with winery management in a maritime environment, have allowed me to secure a position as a sommelier on a major cruise line, where I apply what I’ve learned every day.
This diploma program exceeded my expectations. I gained in-depth knowledge of wines and other beverages, perfecting my tasting and service skills, which allowed me to obtain a position as a sommelier on a luxury cruise ship, where I apply my knowledge daily and enjoy a stimulating work environment.
Frequently asked questions
It focuses on both oenology (wine production) and beverage service, specifically in the context of cruise ships.
Yes. The itinerary includes ECDIS/Radar-ARPA/BRM with harbor, ocean, fog, storm, and SAR scenarios.
Online with live sessions; hybrid option for simulator/practical placements through agreements.
It focuses on the service, knowledge and tasting of wines and other beverages on board cruise ships, with an emphasis on the specific needs of this environment.
Recommended functional SMCP. We offer support materials for standard phraseology.
Yes, with a relevant degree or experience in maritime/port operations. The admissions interview will confirm suitability.
Optional (3–6 months) through Companies & Collaborations and the Alumni Network.
Simulator practice (rubrics), defeat plans, SOPs, checklists, micro-tests and applied TFM.
A degree from Navalis Magna University + operational portfolio (tracks, SOPs, reports and KPIs) useful for audits and employment.
- Introduction to Wine Tasting: History, Evolution, and Current Trends
- Sensory Analysis of Wine: Sight, Smell, Taste, and Touch
- Grape Varieties: Characteristics, Aromatic Profiles, and Producing Regions
- Winemaking: From Harvest to Bottling
- Basic Food Pairing: Principles, Harmonies, and Contrasts
- Types of Wine: White, Rosé, Red, Sparkling, and Fortified Wines
- Wine Cellar Management on Cruise Ships: Storage, Quality Control, and Stock Rotation
- Wine Service: Temperature, Glassware, and Decanting
- Legislation and Regulations: Designations of Origin, Geographical Indications, and Labeling
- Wine in the cruise experience: events, themed tastings, and personalization
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Request information
Complete the Application Form.
Attach your CV/degree certificate (if you have it to hand).
Indicate your preferred cohort (January/May/September) and whether you would like the hybrid option with simulator sessions.
An academic advisor will contact you within 24–48 hours to guide you through the admission process, scholarships, and compatibility with your professional schedule.
Faculty
Eng. Tomás Riera
Full Professor
Eng. Tomás Riera
Full Professor
Naval engineer specializing in the selection, integration, and optimization of propulsion systems for yachts, high-speed craft, and service vessels.
Eng. SofĂa Marquina
Full Professor
Eng. SofĂa Marquina
Full Professor
Materials engineer specializing in marine composites and corrosion protection systems for ships, yachts, and port structures.
Eng. Javier Bañuls
Full Professor
Eng. Javier Bañuls
Full Professor
Naval electrical engineer with over fifteen years of experience in the design, integration, and operation of power and automation systems.
Dr. Nuria Llobregat
Full Professor
Dr. Nuria Llobregat
Full Professor
Specialist in meteorological and operational decision-making for coastal and offshore navigation, integrating wind, wave, and current models.
Dr. Pau Ferrer
Full Professor
Dr. Pau Ferrer
Full Professor
Naval engineer with a PhD in applied hydrodynamics and over a decade of experience designing high-performance hulls and marine structures.
Cap. Javier Abaroa (MCA)
Full Professor
Cap. Javier Abaroa (MCA)
Full Professor
MCA-certified captain with command of ocean-going vessels, specializing in advanced maneuvering, navigation management, and bridge safety.