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
International Cooking Course 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…
Duration300 h
FormatOnline
Starts14 December
Places20 / 20
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Programme overview
What is the International Cooking Course at Sea?
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.
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.
Programme type
Course
Study mode
Online
Duration
300 hours
Modules
5
Start date
10-12-2026
Programme highlights
- 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.
- Develop your culinary skills and become an indispensable chef on any voyage.
Curriculum
Programme Structure
The programme is structured in 5 modules, listed below in order of study.
01
Nautical pantry logistics and supply management on the high seas
- Strategic menu planning according to the duration of the journey and the storage capacity of the boat.
- Safe Stowage techniques and organisation of cold rooms to prevent cross contamination in motion.
- Management of the "zero waste" inventory: Optimisation of perishable ingredients to maximise freshness.
- Port goods reception protocols: quality inspection and pest control in external supplies.
- Advanced food preservation: Use of vacuum, dehydration and fermentation techniques to prolong the pantry.
02
Mediterranean gastronomy: regional techniques and luxury presentations
- Fundamentals of Provencal cuisine and French Riviera: rock fish, fine herbs and classic emulsions.
- Specialties of the Italian Coast: Preparation of fresh pasta, sailor risottos and the use of virgin olive oil.
- Levante and Maghreb cuisine: spices, couscous, mezzes and slow cooking techniques in tagines adapted on board.
- The Iberian Marine Recipe: Rices soup, Andalusian frying techniques and management of Atlantic and Mediterranean seafood.
- Preparation of artisanal bakery and basic Mediterranean pastry under conditions of marine humidity.
03
Asian and Pacific cuisine: from traditional sushi to Thai wok
- Professional techniques for cutting and preparing raw fish: sashimi, nigiri and food safety in the management of parasites.
- Basics of Thai cuisine: Balance between sweet, salty, acid and spicy in soups and curries.
- The art of stir fry in wok: Control of temperatures and cooking times to maintain crisp vegetable textures.
- Dim Sum and Gyoza: Mass production, fillings and steaming techniques in bamboo containers.
- Introduction to the flavors of Polynesia: Use of coconut, tropical fruits and marinating techniques in citrus (Poisson cru).
04
Food safety (HACCP) and risk prevention in nautical kitchen
- Implementation of the HACCC system (HACCP) in the restricted environment of a boat kitchen: critical control points.
- Prevention of dizziness in kitchen staff: ergonomics, ventilation and work habits during heavy sea conditions.
- Physical safety: Galley fire prevention, handling of hot oils and safety in the use of moving cutlery.
- Management of allergens and food intolerances in isolated environments: emergency protocols and communication with the guest.
- Microbiological control of drinking water and sanitation of surfaces in contact with food under international regulations.
05
Service organisation and tag for kitchen and chamber staff
- The service protocol in luxury yachts: delivery times, discretion and anticipation of the needs of the diner.
- Effective communication between the chef and the cabin manager (Chief Steward/ESS) for the fluidity of the service.
- Host psychology at sea: adaptation of menus according to the mood, climate and navigation activities.
- Management of special requests "out of the menu": flexibility and problem solving under creative pressure.
- Personal presentation and professional uniformity: standards of hygiene and aesthetics in open or integrated kitchens.
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
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
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
- 01Mastering global culinary techniques
- 02Adapting recipes to limited ingredients
- 03Efficiently manage the pantry and resources
- 04Ensuring food quality and hygiene under extreme conditions
- 05Troubleshooting kitchen equipment breakdowns at sea
- 06Coordinate food preparation for diverse cultures on board
Careers
Career Opportunities
01Cook on Cruise Ships and Passenger Vessels: Responsible for food preparation at sea, adapting to the needs of passengers from diverse cultures.
02Head Chef on Oil Platforms or Research Vessels: Leading the kitchen, managing inventory, and planning menus for crews in demanding environments.
03Maritime Catering Chef: Providing food services for events and celebrations on board, with expertise in international culinary techniques.
04Culinary Consultant for Shipping Companies: Developing innovative menus and optimizing processes in ship kitchens, with a focus on sustainability and quality.
05Culinary Instructor at Nautical Schools: Training future maritime chefs in international culinary techniques and food safety. sea.
06Entrepreneur in seafood-related businesses: Creating floating restaurants, food delivery services to ships, or developing gourmet products with seafood ingredients.
07Gastronomic researcher in maritime culinary projects: Exploring new gastronomic trends and adapting traditional recipes to the conditions of cooking at sea.
08Expert in food safety and handling on ships: Implementing hygiene and quality control protocols to guarantee the health of the crew and passengers.
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Questions
Entry Requirements
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 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:Degree in Hospitality and Tourism, Culinary Arts, or similar; or demonstrable professional experience in cooking (minimum X years).Specific Training:Food Handler's Certificate (mandatory). Food Safety and Hygiene Training (recommended).Skills/Competencies:Knowledge of international culinary techniques. Ability to work in a team and under pressure. Creativity and innovation in the kitchen. Adaptability to different culinary cultures.Documentation:Updated CV, copies of degrees/certificates, ID/Passport, cover letter (optional). Medical certificat
Questions?
Frequently Asked Questions
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