International Cooking Course at Sea
Why this course?
The International Cuisine at Sea
This course prepares you to face the unique culinary challenges of life on board. Master the essential techniques for creating delicious and nutritious dishes, optimizing ingredients and resources in maritime environments. Learn to adapt global recipes to limited supplies, manage food safety, and minimize waste at sea.
International Cuisine at Sea
This course prepares you to face the unique culinary challenges of life on board. Master the essential techniques for creating delicious and nutritious dishes, optimizing ingredients and resources in maritime environments. Learn to adapt global recipes to limited larders, manage food safety, and minimize waste on the high seas.
Key Benefits
- Culinary Adaptation: Transform international recipes for available ingredients and equipment on board.
- Resource Management: Maximize pantry efficiency and minimize food waste.
- Food Safety: Apply rigorous protocols to ensure hygiene and prevent illness.
- Nutritious Menus: Design balanced and appealing meals for crews with specific physical demands.
- Preservation Techniques: Learn methods to extend the shelf life of food under maritime conditions.
- Modality: Online
- Level: Cursos
- Hours: 150 H
- Start date: 25-07-2026
Availability: 1 in stock
Who is it aimed at?
- Chefs on merchant ships and cruise ships looking to expand their culinary repertoire with global techniques and recipes adapted to the limitations of onboard kitchens.
- Maritime hospitality staff wanting to advance their careers by offering varied, high-quality menus to crew and passengers.
- Chefs and kitchen assistants on board interested in optimizing ingredient management, minimizing waste, and ensuring food safety at sea.
- Ship suppliers seeking to understand the specific needs of international cuisine in maritime environments to offer more efficient products and services.
- Culinary students with a passion for the maritime industry who want to acquire a unique and differentiating specialization for the sector Naval.
Onboard Flexibility
Designed for sailing professionals: scalable and adaptable recipes, self-learning modules, and examples with common ingredients in maritime provisions.
Objectives and competencies
Mastering global culinary techniques:
“Implement mise en place efficiently, optimizing time and resources for culinary production.”
Adapting recipes to limited ingredients:
“Improvise safe substitutions, considering allergens, nutritional value, and alternative cooking techniques.”
Efficiently manage the pantry and resources:
“Optimizing inventories, minimizing waste, and ensuring the availability of critical supplies.”
Ensuring food quality and hygiene under extreme conditions:
“Implement and monitor HACCP protocols adapted to limited resources and environmental fluctuations.”
Troubleshooting kitchen equipment breakdowns at sea:
Diagnose electrical and mechanical faults, using measuring tools and technical drawings, to repair or replace defective components of ovens, fryers, stoves and refrigeration systems, minimizing downtime and ensuring food safety.
Coordinate food preparation for diverse cultures on board:
“Adapt menus and culinary techniques, considering dietary restrictions and ingredient availability, while maintaining food quality and safety.”
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 Gastronomy: History, Trends, and Fundamentals
- Food Hygiene and Safety: Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Food Handling
- Kitchen Equipment: Basic Utensils, Machinery, and Maintenance
- Cutting and Preparation Techniques for Vegetables, Fruits, and Herbs
- Basic Stocks and Sauces: Preparation, Preservation, and Applications
- Cooking Food: Moist Heat, Dry Heat, and Mixed Methods
- Introduction to Maritime Navigation: Terminology, Instruments, and Safety
- First Aid in the Kitchen and on Board: Protocols and Procedures
- Food Storage and Preservation on Vessels
- Management of waste on board: regulations and best practices
‘
- Introduction to global culinary arts: history, evolution, and trends.
- Fundamentals of international cuisine: basic techniques, mise en place, and culinary terminology.
- Managing food allergens and intolerances: identification, prevention, and safe handling.
- Planning balanced and nutritious menus on board: considering dietary restrictions and cultural preferences.
- Procurement and selection of provisions: criteria for quality, freshness, sustainability, and traceability.
- Food storage and preservation on board: refrigeration, freezing, and vacuum-packing methods.
- Inventory control and cost management: resource optimization and waste reduction.
- Food hygiene and safety on board: regulations, procedures, and good handling practices.
- Avant-garde cuisine and creative plating: innovative techniques and presentation of dishes.
- Food and beverage pairing: flavor harmonies and wine service on board.
‘
- Introduction to Professional Culinary Techniques: History, Evolution, and Current Trends
- Fundamentals of Cooking: Mise en Place, Basic Cuts, Stocks, Mother Sauces, and Derivatives
- Cooking Methods: Dry Heat, Moist Heat, Mixed Techniques, Sous-Vide Cooking, and Their Applications
- Food Hygiene: GMP (Good Manufacturing Practices), HACCP (Hazard Analysis and Critical Control Points)
- Food Microbiology: Types of Microorganisms, Growth Factors, and Contamination Prevention
- Food Legislation: National and International Regulations, Labeling, and Traceability
- Kitchen Management: Menu Planning, Cost Calculation, Inventory, and Stock Control
- Organization of work in the kitchen: space layout, workflows, equipment and utensils
- Workplace safety in the kitchen: risk prevention, machinery operation, first aid
- Waste management and sustainability in the kitchen: reduction, reuse and recycling of food and materials
‘
- Introduction to Global Culinary Techniques: History and Evolution
- Stocks and Mother Sauces: Preparation, Preservation, and Applications
- Cooking Techniques: Moist Heat (Poaching, Boiling, Steaming) and Dry Heat (Roasting, Frying, Grilling)
- Sous-Vide Cooking: Principles, Equipment, and Applications with Different Foods
- Maritime Provisioning: Menu Planning and Nutritional Needs on Board
- Food Preservation on Board: Refrigeration, Freezing, and Packaging Methods
- Stock and Order Management: Inventory Control, Suppliers, and Logistics
- Food Hygiene and Safety: Regulations, Handling, and Risk Prevention
- International Cuisine: Introduction to Mediterranean, Asian, and Latin American cuisines
Presentation and plating: Techniques for decorating and creating attractive dishes
‘
- 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.
Plan de estudio - Módulos
- 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 Gastronomy: History, Trends, and Fundamentals
- Food Hygiene and Safety: Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Food Handling
- Kitchen Equipment: Basic Utensils, Machinery, and Maintenance
- Cutting and Preparation Techniques for Vegetables, Fruits, and Herbs
- Basic Stocks and Sauces: Preparation, Preservation, and Applications
- Cooking Food: Moist Heat, Dry Heat, and Mixed Methods
- Introduction to Maritime Navigation: Terminology, Instruments, and Safety
- First Aid in the Kitchen and on Board: Protocols and Procedures
- Food Storage and Preservation on Vessels
- Management of waste on board: regulations and best practices
‘
- Introduction to global culinary arts: history, evolution, and trends.
- Fundamentals of international cuisine: basic techniques, mise en place, and culinary terminology.
- Managing food allergens and intolerances: identification, prevention, and safe handling.
- Planning balanced and nutritious menus on board: considering dietary restrictions and cultural preferences.
- Procurement and selection of provisions: criteria for quality, freshness, sustainability, and traceability.
- Food storage and preservation on board: refrigeration, freezing, and vacuum-packing methods.
- Inventory control and cost management: resource optimization and waste reduction.
- Food hygiene and safety on board: regulations, procedures, and good handling practices.
- Avant-garde cuisine and creative plating: innovative techniques and presentation of dishes.
- Food and beverage pairing: flavor harmonies and wine service on board.
‘
- Introduction to Professional Culinary Techniques: History, Evolution, and Current Trends
- Fundamentals of Cooking: Mise en Place, Basic Cuts, Stocks, Mother Sauces, and Derivatives
- Cooking Methods: Dry Heat, Moist Heat, Mixed Techniques, Sous-Vide Cooking, and Their Applications
- Food Hygiene: GMP (Good Manufacturing Practices), HACCP (Hazard Analysis and Critical Control Points)
- Food Microbiology: Types of Microorganisms, Growth Factors, and Contamination Prevention
- Food Legislation: National and International Regulations, Labeling, and Traceability
- Kitchen Management: Menu Planning, Cost Calculation, Inventory, and Stock Control
- Organization of work in the kitchen: space layout, workflows, equipment and utensils
- Workplace safety in the kitchen: risk prevention, machinery operation, first aid
- Waste management and sustainability in the kitchen: reduction, reuse and recycling of food and materials
‘
- Introduction to Global Culinary Techniques: History and Evolution
- Stocks and Mother Sauces: Preparation, Preservation, and Applications
- Cooking Techniques: Moist Heat (Poaching, Boiling, Steaming) and Dry Heat (Roasting, Frying, Grilling)
- Sous-Vide Cooking: Principles, Equipment, and Applications with Different Foods
- Maritime Provisioning: Menu Planning and Nutritional Needs on Board
- Food Preservation on Board: Refrigeration, Freezing, and Packaging Methods
- Stock and Order Management: Inventory Control, Suppliers, and Logistics
- Food Hygiene and Safety: Regulations, Handling, and Risk Prevention
- International Cuisine: Introduction to Mediterranean, Asian, and Latin American cuisines
Presentation and plating: Techniques for decorating and creating attractive dishes
‘
- 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 Culinary Techniques: History, Evolution, and Fundamentals
- Fish Preparation: Cleaning, Filleting, Deboning, and Portioning
- Cooking Methods: Moist Heat (Steaming, Poaching, Boiling), Dry Heat (Grilling, Baking, Frying), and Mixed Methods
- Fish Preservation: Salting, Smoking, Marinating, Freezing
- Food Safety: Hygiene, Handling, and Temperature Control
- Seasonal Fish and Seafood: Identification, Characteristics, and Uses
- Maritime Safety Regulations: Protective Equipment and Prevention of Occupational Risks on Board
- First Aid at Sea: Treatment of Wounds, Burns, Hypothermia, and Drowning
- Fishing legislation: minimum sizes, permitted fishing gear, closed seasons
- Sustainability in fishing: best practices, respect for the marine environment
‘
- Introduction to Global Culinary Arts: History, influences, and current trends.
- Fundamentals of Marine Sustainability: Marine ecosystems, responsible fishing, and sustainable aquaculture.
- Seafood Ingredients: Identification, handling, and preservation of fish, shellfish, and seaweed.
- Seafood Cooking Techniques: Cooking methods to enhance the flavors and textures of seafood.
- Global Seafood Gastronomy: Exploring traditional and contemporary dishes from different coastal cultures.
- Sustainable Menu Development: Designing balanced menus with responsibly sourced ingredients.
- Regulations and Food Safety in Seafood Cuisine: Hygiene, handling, and traceability of seafood products.
- Innovation and Creativity in Seafood Cuisine: New techniques and presentations for seafood dishes.
- Waste Management and Resource Optimization in the Kitchen: Reducing food waste and eco-efficient practices.
- Professional Ethics and Commitment to Marine Sustainability: The chef’s role as an agent of change.
‘
- Introduction to Global Cuisine: History, Influences, and Evolution.
- Culinary Fundamentals: Basic Techniques, Mise en Place, and Food Safety.
- Spices and Herbs: Origins, Properties, and Their Use in Different Cultures.
- Journey Through Asia: Techniques, Ingredients, and Iconic Dishes from China, Japan, India, and Thailand.
- Flavors of Latin America: Exploring Mexican, Peruvian, Brazilian, and Argentinian Cuisine.
- Discovering Europe: A Tour of Italian, French, Spanish, and Greek Gastronomy.
- Exotic Africa: Ingredients, Techniques, and Traditional Dishes from North, East, West, and South Africa.
- Middle East: Flavors and Aromas of Lebanese, Turkish, Persian, and Moroccan cuisine.
Culinary Adaptation and Fusion: Creating innovative dishes by combining global techniques and ingredients.
Trends and Future of Global Cuisine: Sustainability, local ingredients, and technology in gastronomy.
‘
- Introduction to Global Culinary Arts: History, Influences, and Evolution
- Fundamentals of Maritime Cuisine: Ingredients, Techniques, and Sustainability
- Food Procurement and Preservation on Board: Logistics, Storage, and Quality Control
- International Cooking Techniques Adapted to the Maritime Environment: Asia, the Mediterranean, and Latin America
- Food Hygiene and Safety on Vessels: Regulations, Risk Prevention, and Best Practices
- Menu Design for Voyages and Special Events: Nutrition, Cultural Adaptation, and Resource Optimization
- Bakery and Pastry Making on Board: Techniques, Ingredients, and Adaptation to Climatic Conditions
- Kitchen Management in Small Spaces: Efficiency and Organization and resource utilization.
- Culinary Creativity and Presentation of Dishes at Sea: Aesthetics, textures, and flavor pairings.
- Challenges and Opportunities in Contemporary Maritime Gastronomy: Innovation, sustainability, and culinary tourism.
‘
Career opportunities
- Cook on Cruise Ships and Passenger Vessels: Responsible for food preparation at sea, adapting to the needs of passengers from diverse cultures.
- Head Chef on Oil Platforms or Research Vessels: Leading the kitchen, managing inventory, and planning menus for crews in demanding environments.
- Maritime Catering Chef: Providing food services for events and celebrations on board, with expertise in international culinary techniques.
- Culinary Consultant for Shipping Companies: Developing innovative menus and optimizing processes in ship kitchens, with a focus on sustainability and quality.
- Culinary Instructor at Nautical Schools: Training future maritime chefs in international culinary techniques and food safety. sea.
- Entrepreneur in seafood-related businesses: Creating floating restaurants, food delivery services to ships, or developing gourmet products with seafood ingredients.
- Gastronomic researcher in maritime culinary projects: Exploring new gastronomic trends and adapting traditional recipes to the conditions of cooking at sea.
- Expert in food safety and handling on ships: Implementing hygiene and quality control protocols to guarantee the health of the crew and passengers.
“`
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.
5. Induction
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
- Master global cuisine: Learn techniques and recipes from diverse cultures, adapted to life on board.
- Optimize your pantry: Discover how to make the most of available ingredients and reduce waste at sea.
- Creative and nutritious menus: Design balanced culinary proposals that satisfy your crew and elevate the onboard experience.
- Food safety on board: Implement hygiene and food handling practices to ensure everyone’s health.
- Presentation and plating: Learn to create visually appealing dishes that impress and delight your guests.
Testimonials
During my International Cuisine at Sea training, I exceeded my expectations. I not only mastered preparing dishes from diverse cultures, adapting to the limitations of a kitchen on the move, but I also developed crucial teamwork skills under pressure. My signature dish, a Peruvian-Japanese fusion incorporating fresh ingredients available on board, received praise from the chef instructor and my fellow students, demonstrating my ability to innovate and adapt culinary techniques at sea.
During the Gastronomy and In-Flight Services course, I exceeded my expectations by mastering culinary techniques specific to the in-flight environment, including adapting menus to dietary restrictions and ensuring impeccable presentation in confined spaces. The customer service training allowed me to develop effective communication skills and the ability to handle complex situations, which secured me a position with a prestigious international airline.
“Mastering international cuisine at sea was a rewarding challenge. I learned to adapt my culinary skills to the limitations of a constantly moving environment, creating diverse and delicious menus that satisfied the palates of the international crew. The experience not only improved my technique but also broadened my knowledge of global ingredients and flavors, taking me to a new level of culinary excellence.”
“Working as a chef on cruise ships allowed me to hone my international cuisine skills. I developed new techniques, learned about exotic ingredients, and how to manage a high-demand kitchen. Passengers consistently praised the quality and variety of the dishes, which gave me great professional satisfaction.”
Frequently asked questions
International cuisine.
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.
Maintaining the freshness and variety of international ingredients requires complex planning and logistics, including cold chain management, proper storage in limited spaces, and forecasting demand in an isolated environment with limited resources.
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 Global Culinary Arts: History, Influences, and Evolution
- Fundamentals of Maritime Cuisine: Ingredients, Techniques, and Sustainability
- Food Procurement and Preservation on Board: Logistics, Storage, and Quality Control
- International Cooking Techniques Adapted to the Maritime Environment: Asia, the Mediterranean, and Latin America
- Food Hygiene and Safety on Vessels: Regulations, Risk Prevention, and Best Practices
- Menu Design for Voyages and Special Events: Nutrition, Cultural Adaptation, and Resource Optimization
- Bakery and Pastry Making on Board: Techniques, Ingredients, and Adaptation to Climatic Conditions
- Kitchen Management in Small Spaces: Efficiency and Organization and resource utilization.
- Culinary Creativity and Presentation of Dishes at Sea: Aesthetics, textures, and flavor pairings.
- Challenges and Opportunities in Contemporary Maritime Gastronomy: Innovation, sustainability, and culinary tourism.
‘
Request information
- Complete the Application Form
- Attach your CV/Qualifications (if you have them to hand).
- Indicate your preferred cohort (January/May/September) and whether you want the hybrid option with simulator sessions.
Teachers
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. Sofía Marquina
Full Professor
Eng. Sofía 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.