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
Quick Menu Preparation Course for Boats
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…
Duration300 h
FormatOnline
Starts4 January
Places20 / 20
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Programme overview
What is the Quick Menu Preparation Course for Boats?
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.
Programme type
Course
Study mode
Online
Duration
300 hours
Modules
5
Start date
08-12-2026
Programme highlights
- 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.
- Transform your onboard culinary experience and turn every voyage into a gastronomic adventure!
Curriculum
Programme Structure
The programme is structured in 5 modules, listed below in order of study.
01
Nautical planning and pre-batching strategies
- Circular menu design: How to reuse ingredient bases for different dishes during the week.
- Adapted Batch Cooking Technique: Preparation of sofritos, broths and proteins base in port or calm sea.
- Preparation of a "Gourmet Emergency" pantry: Selection of high quality canning and dry products.
- The concept of "single dish" balanced: integration of macronutrients in a single service to speed up the flow.
- Expectation management: Communication from daily menu to crew to avoid last minute special orders.
02
Energy and fast running breakfasts
- Efficient self-service stations: organisation of cereals, cut fruits and dairy easily accessible.
- Preparation of overnight oats and chia puddings: night preparation for immediate service at dawn.
- Variations of toast and mounted: fast combinations of protein, healthy fats and vegetables.
- Eggs in record time: Creamy scrambled techniques and quick tortillas with pre-cut ingredients.
- Smoothies and functional smoothies: Hydration and energy in a single step for crew on guard.
03
Light lunches and assembly of cold dishes
- The art of assembly (Bowl Food): Construction of bowls based on grains, legumes and cold proteins.
- Resistant based salads: Use of cabbage, quinoa, pasta and legumes that support the dressing without losing texture.
- Author sandwiches and wraps: Safe winding techniques for consumption in deck or command posts.
- Sauces and dressings "Multiuse": Preparation of bases of yogurt, vinaigrettes and pestos to transform simple dishes.
- Carpaccios and Tartars: Preparations without fire using fresh products and fast marinating techniques.
04
One-Box Hot Dinners (One-Pot & Sheet-Pan)
- Cooking technique in a single pot (one-pot): pasta and rice that are cooked with their own condiments.
- Dinners on a baking tray (Sheet-Pan): Simultaneous roast of proteins and garnishes to minimise cleanliness.
- Wok-style stir fry: Fine cuts and high temperatures for cooking less than 10 minutes.
- Express pressure cookers in pressure cooker: Reduction of cooking times in hard meats and legumes.
- Nautical papillote: Steaming in the oven using parchment paper to maintain juices and flavor.
05
Organisation of workflow and quick cleanup
- Technique of "clean while cooking": habits to maintain order in kitchens of minimum dimensions.
- Optimisation of slab washing: selection of utensils that require less maintenance and water.
- Speed ergonomics: Layout of frequently used tools at your fingertips.
- Kitchen quick-closing protocols: Express disinfection for guard changes or bad weather conditions.
- Use of on-board technology: take advantage of microwaves, air fryers and compact kitchen robots.
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
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 solution
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
- 01Creating balanced and easy-to-prepare menus in small spaces
- 02Efficiently manage the storage and preservation of food under maritime conditions
- 03Apply simple and safe cooking techniques on board, minimizing cooking time
- 04Adapting traditional recipes and creating new culinary options that are quick, nutritious and appealing for life at sea
- 05Organize the onboard kitchen and optimize the use of available resources for preparing quick meals
- 06Know and apply food hygiene and safety standards when handling food on board
Careers
Career Opportunities
01Cook on board recreational vessels: Preparing quick and efficient menus for crew and passengers.
02Catering provider for nautical events: Designing and preparing menus tailored to the needs of events on boats and yachts.
03Support staff in boat rental companies: Responsible for the provision and preparation of food for clients.
04Self-employment: Creating a food delivery service specializing in boats.
05Helper in floating restaurants or bars on boats: Preparing quick and simple dishes in nautical environments.
06Kitchen assistant on cruise ships (entry level): Assisting in the preparation of quick meals for crew or passengers in specific areas.
07Demonstrator Food products for the nautical sector: Promotion of easy-to-prepare and easy-to-store food for boats.
08Boat maintenance personnel with culinary skills: Combining technical and culinary skills to offer a comprehensive service to boat owners.
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Questions
Entry Requirements
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 (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
Profile:Experience in cooking, preferably in confined spaces (boats, campers, etc.).Basic knowledge of food safety and food handling.Ability to plan and organize meals with limited ingredients.Skills:Creativity to adapt recipes to available resources.Ability to work independently and under pressure.Knowledge of food preservation in maritime conditions.Additional training (desirable):Basic cooking course or similar.Food hygiene certificate.First aid training assistance.Additional Requirements:Good physical fitness to work in a mobile environment.Avail
Questions?
Frequently Asked Questions
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