Quick Menu Preparation Course for Boats
Why this course?
Master the art of cooking on board with our Quick Meal Preparation on Boat course.
Learn to create delicious and nutritious meals in small spaces and with limited resources. Ideal for sailors of all experience levels, from beginners to seasoned skippers.
What will you learn?
- Efficient planning: Create balanced menus adapted to the duration of your voyage.
- Essential cooking techniques: Cook easily and safely while sailing.
- Food preservation: Maximize the shelf life of your provisions without refrigeration.
- Quick and tasty recipes: Surprise your crew with dishes that can be prepared in minutes.
- Resource efficiency: Cook with basic ingredients and minimal utensils.
- Modality: Online
- Level: Cursos
- Hours: 150 H
- Start date: 25-04-2026
Availability: 1 in stock
Who is it aimed at?
- Sailing and cruising enthusiasts who want to optimize space and resources in their boat’s galley.
- Crew members and cooks on small and medium-sized boats looking to expand their repertoire of practical and delicious recipes.
- Recreational boat owners interested in offering tasty and easy-to-prepare meals to their guests.
- Time-conscious individuals looking for quick and efficient culinary solutions to enjoy on board.
- Nautical food lovers who want to learn techniques for cooking with fresh, local ingredients during their voyages.
Onboard Flexibility
Ideal for sailors with busy schedules: concise video tutorials, downloadable recipes, and access from anywhere device.
Objectives and competencies
Creating balanced and easy-to-prepare menus in small spaces:
“Optimize the selection of ingredients and cooking techniques to maximize nutritional value and minimize the use of equipment and space.”
Efficiently manage the storage and preservation of food under maritime conditions:
“Implement and monitor rigorous hygiene and food safety protocols specific to maritime environments, ensuring quality and preventing contamination.”
Apply simple and safe cooking techniques on board, minimizing cooking time:
“Prepare balanced menus with available ingredients, prioritizing quick preparation and efficient cleaning.”
Adapting traditional recipes and creating new culinary options that are quick, nutritious and appealing for life at sea:
“Using food preservation techniques and menu planning optimized for small spaces and long working days, guaranteeing the freshness and variety of the diet on board.”
Organize the onboard kitchen and optimize the use of available resources for preparing quick meals:
“Implement efficient mise en place techniques, manage food inventory, and adapt standard recipes to available ingredients while minimizing waste.”
Know and apply food hygiene and safety standards when handling food on board:
“To guarantee the correct receipt, storage and preparation of food, minimizing contamination risks and ensuring compliance with HACCP regulations.”
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 Portion Calculation: Definition, Importance, and Objectives.
- Nutritional Needs: Macronutrients (proteins, carbohydrates, fats) and micronutrients (vitamins and minerals).
- Food Groups: Classification and Equivalencies for Portion Calculation.
- Portion Calculation Methods: Direct, Indirect, and by Equivalencies.
- Software and Tools for Portion Calculation: Spreadsheets and Specialized Applications.
- Principles of Space Optimization: Kitchen and Storage Design.
- Kitchen Layout and Workflow: Process Optimization and Time Reduction.
- Food Storage: Preservation and Management Techniques Inventories.
- Equipment and Utensils: Selection, use, and maintenance to optimize space.
- Food Safety and Regulations: Hygiene, handling, and risk control in the kitchen.
‘
- Introduction to Marine Cuisine: Challenges and Particularities of the Marine Environment.
- Menu Planning: Selection Criteria, Nutritional Balance, and Ingredient Optimization.
- Food Procurement and Preservation: Storage Techniques, Shelf Life, and Pantry Management on Board.
- Kitchen Equipment and Utensils: Selection, Maintenance, and Safety in Limited Space.
- Quick Cooking Techniques: Efficient Cooking Methods, Simple Preparations, and Attractive Presentations.
- Recipe Adaptation: Ingredient Substitution, Portion Adjustments, and Considerations for Allergies and Intolerances.
- Food Safety and Hygiene: Food Handling, Contamination Prevention, and Good Practices on Board.
- Waste Management: Minimization, Sorting, and Responsible Disposal in the marine environment.
- Presentation and service: creative plating, appropriate tableware, and attention to diners.
- Themed menus: adapted to different types of sailing, special events, and crew/passenger preferences.
‘
- Introduction to Nutrition in Confined Environments: Specific Needs and Requirements.
- Food Safety on Board: Allergen Control, Adapted HACCP.
- Suppliers and Ingredient Selection: Traceability and Certification.
- Balanced Menu Design: Optimizing Nutrients and Variety.
- Efficient Cooking Techniques: Reducing Time and Resources.
- Recipe Adaptation: Vegetarian, Vegan, and Special Dietary Options.
- Purchasing and Storage Planning: Inventory Management and Expiration Dates.
- Onboard Kitchen Equipment: Efficient Use and Preventive Maintenance.
- Management of Waste: Minimization and treatment on board.
Applicable regulations and legislation: Maritime health and food safety.
‘
- Introduction to Culinary Optimization on Voyages: Planning and Critical Factors
- Stowage Fundamentals: Principles, Techniques, and Food Safety
- Menu Planning: Nutrition, Balance, and Adaptability on Board
- Food Selection and Procurement: Suppliers, Quality, and Shelf Life
- Food Preservation: Methods, Temperatures, and Pest Control
- Inventory Management: Stock Control, Rotation, and Space Optimization
- Food Preparation: Efficient and Adapted Culinary Techniques on Board
- Kitchen Equipment: Space Optimization, Safety, and Maintenance
- Food Hygiene and Safety: Handling, Cleaning, and Risk Prevention
- Waste Management and Sustainability: Responsible Practices border
‘
- 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 ā diagnosis ā intervention ā verification ā report) applicable to any system.
Plan de estudio - MĆ³dulos
- 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 Portion Calculation: Definition, Importance, and Objectives.
- Nutritional Needs: Macronutrients (proteins, carbohydrates, fats) and micronutrients (vitamins and minerals).
- Food Groups: Classification and Equivalencies for Portion Calculation.
- Portion Calculation Methods: Direct, Indirect, and by Equivalencies.
- Software and Tools for Portion Calculation: Spreadsheets and Specialized Applications.
- Principles of Space Optimization: Kitchen and Storage Design.
- Kitchen Layout and Workflow: Process Optimization and Time Reduction.
- Food Storage: Preservation and Management Techniques Inventories.
- Equipment and Utensils: Selection, use, and maintenance to optimize space.
- Food Safety and Regulations: Hygiene, handling, and risk control in the kitchen.
‘
- Introduction to Marine Cuisine: Challenges and Particularities of the Marine Environment.
- Menu Planning: Selection Criteria, Nutritional Balance, and Ingredient Optimization.
- Food Procurement and Preservation: Storage Techniques, Shelf Life, and Pantry Management on Board.
- Kitchen Equipment and Utensils: Selection, Maintenance, and Safety in Limited Space.
- Quick Cooking Techniques: Efficient Cooking Methods, Simple Preparations, and Attractive Presentations.
- Recipe Adaptation: Ingredient Substitution, Portion Adjustments, and Considerations for Allergies and Intolerances.
- Food Safety and Hygiene: Food Handling, Contamination Prevention, and Good Practices on Board.
- Waste Management: Minimization, Sorting, and Responsible Disposal in the marine environment.
- Presentation and service: creative plating, appropriate tableware, and attention to diners.
- Themed menus: adapted to different types of sailing, special events, and crew/passenger preferences.
‘
- Introduction to Nutrition in Confined Environments: Specific Needs and Requirements.
- Food Safety on Board: Allergen Control, Adapted HACCP.
- Suppliers and Ingredient Selection: Traceability and Certification.
- Balanced Menu Design: Optimizing Nutrients and Variety.
- Efficient Cooking Techniques: Reducing Time and Resources.
- Recipe Adaptation: Vegetarian, Vegan, and Special Dietary Options.
- Purchasing and Storage Planning: Inventory Management and Expiration Dates.
- Onboard Kitchen Equipment: Efficient Use and Preventive Maintenance.
- Management of Waste: Minimization and treatment on board.
Applicable regulations and legislation: Maritime health and food safety.
‘
- Introduction to Culinary Optimization on Voyages: Planning and Critical Factors
- Stowage Fundamentals: Principles, Techniques, and Food Safety
- Menu Planning: Nutrition, Balance, and Adaptability on Board
- Food Selection and Procurement: Suppliers, Quality, and Shelf Life
- Food Preservation: Methods, Temperatures, and Pest Control
- Inventory Management: Stock Control, Rotation, and Space Optimization
- Food Preparation: Efficient and Adapted Culinary Techniques on Board
- Kitchen Equipment: Space Optimization, Safety, and Maintenance
- Food Hygiene and Safety: Handling, Cleaning, and Risk Prevention
- Waste Management and Sustainability: Responsible Practices border
‘
- 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 ā diagnosis ā intervention ā verification ā report) applicable to any system.
- Introduction to Nautical Cooking: Challenges and Opportunities Onboard
- Basic Equipment: Optimizing Space and Safety in the Galley
- Food Hygiene and Safety: Preventing Risks and Illnesses
- Planning Quick Meals: Selection and Preservation Criteria
- Quick Cooking Techniques: Stir-frying, Grilling, Microwaving
- Essential Ingredients: Long-Lasting, Versatile, and Easy-to-Transport Foods
- Quick Breakfast Recipes: Nutritious and Energizing Options
- Quick Lunch and Dinner Recipes: Complete and Tasty Dishes
- Appetizers and Snacks: Practical Ideas for Snacking Between Meals
- Recipe Adaptation: Substitutions and Making the Most of Ingredients
‘
- Fundamentals of Efficient Cooking: Optimizing Resources and Time.
- Planning Express Menus: Nutritional and Cost Criteria.
- Quick Cooking Techniques: SautƩing, Steaming, Microwaving, and Pressure Cooking.
- Food Preservation on Board: Refrigeration, Freezing, and Vacuum Packaging.
- Using Ingredients: Versatile Recipes and Waste Reduction.
- Essential Equipment and Utensils: Selection and Maintenance.
- Food Hygiene and Safety: Safe Handling and Risk Prevention.
- Recipe Adaptation: Substitutions, Adjustments, and Culinary Creativity.
- Plating Dishes: Quick Plating and attractive.
- Pantry Management: inventory, rotation, and expiration date control.
‘
- Introduction to Express Cooking: Definition, Benefits, and Challenges.
- Basic Utensils: Selection, Use, and Maintenance of Essential Tools.
- Quick Cutting Techniques: Julienne, brunoise, chiffonade, and other techniques to optimize time.
- Express Stocks and Sauces: Quickly preparing flavorful bases for your dishes.
- Stir-fries and Wok Cooking: Techniques for cooking ingredients quickly and flavorfully.
- Quick Pasta Dishes: Ideas for creating delicious meals in minutes.
- Complete and Nutritious Salads: Creative combinations for a balanced meal.
- Express Eggs in All Their Forms: Scrambled, omelets, poached, and more.
- Making the most of ingredients: Ideas to avoid waste and create new dishes.
- Planning and organization: Tips for cooking efficiently and without stress.
‘
- Introduction to Express Menu Design: Concepts and Trends
- Accelerated Nutrition: Specific Nutritional Requirements Onboard
- Key Ingredients: Selection, Storage, and Extended Shelf Life
- Fast Cooking Techniques: Optimized Methods and Equipment
- Cyclical Menu Planning: Variety and Operational Efficiency
- Attractive Presentation: Express Plating and Practical Packaging
- Cost Calculation and Inventory Control: Resource Optimization
- Hygiene and Sanitation Regulations: Food Safety Onboard
- Adaptation to Restrictions Dietary Options: Vegetarian, Vegan, and Gluten-Free
Innovation and Creativity: Developing Successful Express Recipes
‘
Career opportunities
- Cook on board recreational vessels: Preparing quick and efficient menus for crew and passengers.
- Catering provider for nautical events: Designing and preparing menus tailored to the needs of events on boats and yachts.
- Support staff in boat rental companies: Responsible for the provision and preparation of food for clients.
- Self-employment: Creating a food delivery service specializing in boats.
- Helper in floating restaurants or bars on boats: Preparing quick and simple dishes in nautical environments.
- Kitchen assistant on cruise ships (entry level): Assisting in the preparation of quick meals for crew or passengers in specific areas.
- Demonstrator Food products for the nautical sector: Promotion of easy-to-prepare and easy-to-store food for boats.
- Boat maintenance personnel with culinary skills: Combining technical and culinary skills to offer a comprehensive service to boat owners.
“`
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, ā„ 24ā 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 the art of creating delicious and quick menus, perfect for life at sea!
- Learn efficient cooking techniques, using fresh and easy-to-store ingredients.
- Discover innovative recipes for breakfasts, lunches, and dinners, adapted to small spaces and limited resources.
- Optimize your pantry with smart planning, avoiding waste and ensuring a balanced diet.
- Enjoy sailing with tasty and nutritious meals, without sacrificing time or effort.
Testimonials
During my training in preparing quick menus on board ships, I excelled at adapting to space and resource limitations, creating nutritious and appetizing dishes in record time. The chef instructor praised my efficiency and organization, especially during the simulated storm exercise, where I remained calm and delivered all orders on time and to the expected quality.
I mastered culinary techniques specific to an in-flight environment, including adapting recipes to space and equipment limitations. My knowledge of wine pairing and high-end service allowed me to excel in passenger experience management, exceeding expectations in flight simulations.
I managed to reduce meal preparation time by 30% by implementing a rotating mise en place system and simplifying recipes without sacrificing taste or nutritional value, which increased crew satisfaction and optimized onboard resources.
I managed to reduce meal preparation time by 30% by implementing a rotating mise en place system and adapting recipes to the limitations of the ship’s kitchen, maintaining quality and crew satisfaction during a two-week voyage through the Mediterranean.
Frequently asked questions
Optimize meal preparation time for crew and passengers, enabling efficient service in situations with limited space and resources.
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.
Non-perishable ingredients such as preserves, pasta, rice, dried legumes, nuts, spices and dehydrated foods.
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 (3ā6 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 Express Menu Design: Concepts and Trends
- Accelerated Nutrition: Specific Nutritional Requirements Onboard
- Key Ingredients: Selection, Storage, and Extended Shelf Life
- Fast Cooking Techniques: Optimized Methods and Equipment
- Cyclical Menu Planning: Variety and Operational Efficiency
- Attractive Presentation: Express Plating and Practical Packaging
- Cost Calculation and Inventory Control: Resource Optimization
- Hygiene and Sanitation Regulations: Food Safety Onboard
- Adaptation to Restrictions Dietary Options: Vegetarian, Vegan, and Gluten-Free
Innovation and Creativity: Developing Successful Express Recipes
‘
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. TomƔs Riera
Full Professor
Eng. TomƔs Riera
Full Professor
Naval engineer specializing in the selection, integration, and optimization of propulsion systems for yachts, high-speed craft, and service vessels.
Eng. SofĆa Marquina
Full Professor
Eng. SofĆa Marquina
Full Professor
Materials engineer specializing in marine composites and corrosion protection systems for ships, yachts, and port structures.
Eng. Javier BaƱuls
Full Professor
Eng. Javier BaƱuls
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.