Dr. Marina AlcoverAcademic director focused on measurable results and operational excellence in maritime education. Integrates IMO/STCW regulations and ISO 21001/9001 f
Course · 300 h · 5 modules
Basic Cooking Course for Crew
courseIs designed to provide the fundamental skills needed to prepare nutritious and tasty meals in maritime environments. Learn everything from menu planning and food handling to essential culinary techniques, adapted to the…
Duration300 h
FormatOnline
Starts14 December
Places20 / 20
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Programme overview
What is the Basic Cooking Course for Crew?
course
Is designed to provide the fundamental skills needed to prepare nutritious and tasty meals in maritime environments. Learn everything from menu planning and food handling to essential culinary techniques, adapted to the limitations and challenges of life on board. Master creating balanced dishes that meet safety and hygiene standards, ensuring the well-being and satisfaction of the entire crew.
Differential Advantages
- Adaptation to the Maritime Environment: Specific techniques for cooking in confined spaces and with limited resources.
- Food Safety: Hygiene and storage protocols to prevent foodborne illnesses.
- Menu Planning: Creation of varied and balanced menus that meet the crew's nutritional needs.
- Inventory Management: Optimization of food usage and reduction of waste on board.
- Practical and Delicious Recipes: Preparation of simple and tasty dishes with readily available basic ingredients.
Programme type
Course
Study mode
Online
Duration
300 hours
Modules
5
Start date
08-12-2026
Programme highlights
- Culinary Fundamentals: Master essential techniques such as cutting, cooking, and basic preparations to create delicious dishes.
- Nutrition and Dietetics: Learn about the importance of a balanced diet on board and how to adapt recipes to meet specific needs.
- Food Safety and Hygiene: Understand the key rules and practices to prevent contamination and ensure food safety.
- Inventory and Cost Management: Optimize the management of food resources, controlling costs and minimizing waste on board.
- Adapted International Recipes: Discover and adapt dishes from different cultures to offer variety and satisfaction to the crew.
- Elevate your culinary skills and offer an exceptional dining experience at sea!
Curriculum
Programme Structure
The programme is structured in 5 modules, listed below in order of study.
01
Introduction to the professional kitchen and the kitchen environment (Galley)
- Knowledge of basic equipment: use of fires, ovens, blenders and refrigeration systems.
- Ergonomics and safety at work: Prevention of burns, cuts and slips in movement.
- The language of cooking: Basic technical terminology on cuts, cooking methods and times.
- Organisation of the job (Mise en Place): Order, cleanliness and previous preparation of ingredients.
- Management of organic and inorganic waste: compliance with the regulations of discharges at sea.
02
Vegetable and vegetable cutting and handling techniques
- Classic cuts of vegetables: technical execution of brunoise, julienne, canes, mirepoix and paisana.
- Cleaning and disinfection of vegetables: Protocols to remove residues from soil and chemicals.
- Techniques of peeling and integral use: reduction of losses in the pantry of the ship.
- Vegetable cooking: Techniques of bleaching, steam, sautéing and roasting to preserve nutrients and colour.
- Preparation of compound salads: balance of textures, freshness and basic dressings (vinaigrettes).
03
Kitchen backgrounds, mother sauces and fundamental soups
- Preparation of base broths: white backgrounds of poultry, dark backgrounds of meat and fish fumet.
- Mother and derivatives sauces: preparation of bechamel, velouté sauce and homemade tomato sauce.
- Linkage techniques: use of roux (light, blond and dark), cornstarch and liquid reduction.
- Preparation of soups and creams: crushing, casting and refining techniques for silky textures.
- Classic international soups: from cold gazpacho to restoring hot broths.
04
Protein cooking: meat, poultry and fish
- Techniques of cleaning and portioning of poultry breasts and cuts of lean meat.
- Dry heat cooking methods: Grilled, oven roast and controlled frying.
- Wet heat cooking methods: Stews, stews and slow bracing techniques.
- Management of seafood: Cleaning of white and blue fish and optimal cooking points.
- Preparation of fillings and farces: Techniques to enrich meat and poultry by flanging.
05
Basic desserts, plating and diner service
- Basic on-board confectionery: making biscuits, flans, custard and fruit salad.
- Simple decoration techniques: use of coulis, fresh fruits and sprinkled with glass sugar.
- Plating fundamentals: edge cleaning, element distribution and colour harmony.
- Service Temperature: Importance of serving hot dishes in hot dishes and vice versa.
- Communication with the room team: Delivery times and basic description of the prepared dishes.
Workload
Study Time and Workload
300 hours of study, online and at your own pace. Move the slider to the hours a week you can really put in.
Hours a week8
Weeks to finish—
You finish around—
Who it is for
Crew members with no cooking experience who wish to acquire basic skills to prepare simple and nutritious meals on board.Deck and engine room personnel who seek to supplement their duties by learning to manage the galley in emergency situations or when staff shortages occur.New recruits who need a quick and practical introduction to maritime cooking to efficiently integrate into life on board.
Faculty
Academic direction and faculty
The teaching team at Navalis: working professionals who deliver and oversee the institute's programmes.
Eng. Diego Cifuentes
Cap. Javier Abaroa (MCA)
Dr. Pau Ferrer
Dr. Nuria Llobregat
Eng. Javier Bañuls
Eng. Sofía Marquina
Eng. Tomás Riera
Verified reviews
Student Reviews
Reviews collected and verified by Opynio, not written by us.
Outcomes
Learning Outcomes
- 01Prepare nutritious and tasty food while adhering to hygiene and food safety standards on board.
- 02Efficiently manage food and beverage inventory to optimize resources and minimize waste
- 03Adapt menus to the special dietary needs and individual preferences of the crew, taking cultural diversity into account.
- 04Apply basic culinary techniques to create varied and balanced dishes from available ingredients.
- 05Organize and maintain cleanliness and hygiene in the kitchen and food storage areas according to maritime regulations.
- 06Demonstrate skills in preparing breakfasts, lunches, dinners, and snacks, adhering to established schedules and crew demands
Careers
Career Opportunities
01Cook on recreational vessels: Preparing food for passengers and crew on yachts and recreational boats.
02Kitchen assistant on merchant ships: Assisting in menu planning and food preparation on cargo and transport ships.
03Catering staff on cruise ships: Preparing and serving food on cruise ships.
04Cook on oil platforms: Preparing meals for personnel working on offshore platforms.
05Food supplier for vessels: Preparing and supplying food to catering companies that supply ships.
06Cook on oceanographic/research vessels: Preparing food adapted to the needs of the crew on scientific expeditions.
07Kitchen assistant on Fishing vessels: Support in preparing meals on board fishing vessels.
08Kitchen cleaning and maintenance staff on vessels: Maintaining hygiene and cleanliness in the kitchen areas on ships.
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Questions
Entry Requirements
To provide the crew with the skills and knowledge necessary to prepare nutritious and safe meals on board.
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.
Skills to adapt recipes and maximize the use of limited ingredients, including preservation and storage techniques, as well as preparing nutritious and varied meals with restricted 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 Institute + operational portfolio (tracks, SOPs, reports and KPIs) useful for audits and employment.
Online admissions
Admissions Process
No waiting for a phone call. If your documents are complete, you can pay in the same session.
Entry requirements
Academic/Professional Profile:No specific academic training is required; or previous experience in cooking or food handling (desirable).Skills:Basic knowledge of food hygiene and kitchen safety. Ability to follow recipes and work as part of a team. Good organization and cleanliness.Documentation:Updated CV (optional), ID/Passport. Food handling certificate (if available).Physical Considerations:Good physical health to withstand standing for long periods and lifting moderate weights.```
Questions?
Frequently Asked Questions
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