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
Yacht Drinks and Cocktail Course
This course prepares you to offer a luxurious onboard experience. Learn professional mixology techniques, from classic cocktails to innovative creations with fresh and exotic ingredients. Master the perfect pairing of drinks and…
Duration300 h
FormatOnline
Starts30 November
Places20 / 20
Prior knowledge
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Programme overview
What is the Yacht Drinks and Cocktail Course?
The Yacht Drinks and Cocktails Course
This course prepares you to offer a luxurious onboard experience. Learn professional mixology techniques, from classic cocktails to innovative creations with fresh and exotic ingredients. Master the perfect pairing of drinks and food, bar management, and impeccable service to satisfy even the most discerning guests.
Differentiating Advantages
- Mastery of Techniques: You will learn to prepare cocktails with precision and creativity.
- Knowledge of Ingredients: Discover the secrets of premium spirits, tropical fruits, and aromatic herbs.
- Menu Design: Create personalized cocktail menus that suit your clients' tastes.
- Excellent Service: Learn to offer an unforgettable bar experience on board.
- Safety and Hygiene: Guarantee the quality and safety of your preparations on board the yacht.
Programme type
Course
Study mode
Online
Duration
300 hours
Modules
5
Start date
09-12-2026
Programme highlights
- Master the Art: Learn to create signature drinks and cocktails perfect for your customers' discerning palates.
- Premium Ingredients: Discover how to select and combine high-quality ingredients for an unparalleled onboard experience.
- Professional Techniques: Master advanced mixology techniques and impress with impeccable presentations.
- Innovative Drinks Menu: Design an original and personalized cocktail menu that suits your guests' preferences.
- Safety and Hygiene: Learn best practices to ensure the safe handling of food and beverages in various environments Nautical.
- Boost your career on board by offering a luxurious and distinguished cocktail service.
Curriculum
Programme Structure
The programme is structured in 5 modules, listed below in order of study.
01
Fundamentals of the nautical bar and specialised glassware management
- Strategic organisation of the back bar in small spaces: ergonomics and security against movement.
- Selection of glassware for navigation: high-strength glass against luxury polycarbonate materials.
- Management of inventories of liquors and premium distillates in long crossings: storage and temperature control.
- Essential bartender tools on board: maintenance and prevention of saline corrosion in steel equipment.
- Outdoor specific glassware (deck) versus formal service in the main dining room.
02
International classic cocktails and contemporary variations
- The Pillars of Mixology: Technical Preparation of the Martini, Negroni, Old Fashioned and Margarita Perfect.
- Authored cocktails adapted to the marine environment: Use of fresh, citrus and tropical botanical ingredients.
- Preparation of syrups, cordials and handmade bitters to personalise the offer of yacht drinks.
- Shaking techniques (shaking), refreshing (stirring) and posse applied with technical precision.
- Adaptation of classic recipes to low-calorie versions and healthy options for active guests.
03
The world of wine and champagne: high-end service on board
- Management of the yacht cellar: Conservation of wines against vibrations and the balance of the boat.
- Champagne and sparkling wine service protocol: Service temperatures and silent opening techniques.
- Basic Pairing: Wine recommendations for light lunches in deck and gala dinners.
- Decantation and aeration of red wines for guard: when and how to carry out the process at sea.
- Knowledge of key wine regions and current trends in the luxury wine market.
04
Non-alcoholic mixology (mocktails) and wellness drinks
- Preparation of high-end alcohol-free cocktails: Use of non-alcoholic botanical distillates and premium teas.
- Natural juices and Smoothies by Author: Liquefied and extraction techniques for breakfast and post-nautical activities.
- Cold infusions and handmade flavored waters for the hydration of guests during the day.
- Specialty coffee on board: Barista techniques for the service of espresso, cappuccino and iced coffees.
- Selection and service of teas of the world: times of infusion and traditional accompaniments.
05
Security, Responsibility and Label in Bar Service
- Responsible consumption of alcohol on board: protocols to manage guests with excess consumption.
- Bar safety: handling of broken glass, prevention of spills and use of non-slip mats.
- Label and discretion: The relationship between the crew member and the guest during social service.
- Preparation of drinks before the client (guerrilla service): Elegance in the movements and professional oratory.
- Waste management at the bar: Recycling of glass and plastics according to MARPOL regulations.
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
Yacht staff (stewards, bartenders, chefs) looking to elevate their service with high-end beverages and cocktails, learning innovative techniques and recipes.Yacht owners and their guests who want to enjoy unique experiences on board, learning about the history, ingredients, and preparation of exclusive cocktails.Hospitality professionals (hotels, restaurants) interested in expanding their expe
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
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Outcomes
Learning Outcomes
- 01Master the creation of high-end drinks and cocktails, adapting to the preferences of the clientele in exclusive nautical environments.
- 02Manage the inventory of beverages and equipment, ensuring availability and proper maintenance on board.
- 03Apply rigorous hygiene and food safety standards in the preparation and handling of drinks and cocktails.
- 04To offer a personalized and exceptional bar service, exceeding guest expectations through creativity and attention to detail.
- 05Adapting classic and modern cocktail techniques to the specific conditions and challenges of the marine environment.
- 06Select and combine top-quality ingredients to create unique and memorable cocktails.
Careers
Career Opportunities
01Bartender/Cocktail Maker on board yachts: Preparation and service of high-quality drinks and cocktails, bar management, and customer service.
02Head Bartender/Cocktail Maker on luxury yachts: Supervision of bar staff, creation of customized cocktail menus, inventory management, and cost control.
03Cocktail Service Provider for Yacht Events: Providing specialized services for private and corporate events on board yachts.
04Beverage and Cocktail Consultant for yachts: Advising on beverage selection, menu design, and bar staff training.
05Sommelier/Beverage Specialist on board yachts: Selection and pairing of wines and other beverages with the cuisine offered on the yacht.
06Cocktail Trainer/Instructor for Yacht Staff: Conduct courses and workshops on cocktail techniques and beverage service.
07Entrepreneur/Owner of a Mobile Cocktail Business for Yachts: Create a company that offers customized cocktail services for yachts in different ports.
08Mixology and Trends Expert in the Nautical Sector: Research and development of new cocktail recipes and techniques adapted to the marine environment.
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Questions
Entry Requirements
To provide yacht crew members with the skills and knowledge necessary to prepare and serve professional drinks, including cocktails, to guests 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.
A basic bar service on a yacht should include a selection of common liquors (vodka, gin, rum, tequila, whiskey), beer, wine (red, white, rosé), soft drinks (cola, tonic, ginger ale), juices (orange, cranberry, pineapple), still and sparkling water, and cocktail ingredients such as limes, lemons, sugar, and ice.
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:Demonstrable experience in hospitality, cocktails, or restaurants; or specific training in hospitality, tourism, or similar.Specific Skills:In-depth knowledge of alcoholic and non-alcoholic beverages, cocktail techniques, glassware, and garnishes.Ability to prepare classic and innovative cocktails quickly and accurately.Knowledge of food hygiene and safety.Personal Aptitudes:Excellent customer service, communication, and interpersonal skills.Ability to work under pressure and as part of a team.Creativity and initiative.Documentation (optional):Updated CV,
Questions?
Frequently Asked Questions
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