Dr. Marina AlcoverAcademic director focused on measurable results and operational excellence in maritime education. Integrates IMO/STCW regulations and ISO 21001/9001 f
Masters · 1500 h · 11 modules
Master in Haute Cuisine for Nautical Use and Cruises
Immerses you in the world of luxurious onboard dining, fusing cutting-edge culinary techniques with the demands of sailing. You will learn to design innovative and sustainable menus, optimizing resource management and logistics…
Duration1500 h
FormatOnline
Starts14 December
Places20 / 20
Prior knowledge
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Programme overview
What is the Master in Haute Cuisine for Nautical Use and Cruises?
The Master's in Haute Cuisine for Nautical Cruises
Immerses you in the world of luxurious onboard dining, fusing cutting-edge culinary techniques with the demands of sailing. You will learn to design innovative and sustainable menus, optimizing resource management and logistics in confined spaces. Master the impeccable presentation of haute cuisine dishes, adapting to the most discerning palates on unforgettable voyages. This program prepares you to lead kitchen teams on luxury cruise ships, private yachts, and at exclusive nautical events.
Differentiating Advantages
- Cutting-edge culinary techniques: Spherification, airs, foams, and low-temperature cooking adapted to the nautical environment.
- Resource management and optimized logistics: Inventory control, waste minimization, and utilization of local and seasonal products.
- Customized menu design: Creation of unique gastronomic experiences, considering allergies, intolerances, and cultural preferences.
- Food safety and regulations: Implementation of HACCP protocols and compliance with international health regulations in nautical environments Maritime.
- Professional internships on board: Opportunity to apply your knowledge on luxury cruise ships and private yachts, establishing contacts in the industry.
Programme type
Master's Degree
Study mode
Online
Duration
1,500 hours
Modules
11
Programme highlights
- Culinary Cutting-Edge Techniques: Master the latest culinary trends and techniques applied to haute cuisine in nautical environments.
- Kitchen Management on Cruise Ships: Learn to plan menus, manage resources, and lead teams in demanding environments such as luxury cruise ships.
- Food Safety and Hygiene: Comply with the most rigorous food safety standards to guarantee service excellence.
- Designing Gastronomic Experiences: Create themed menus and unforgettable culinary experiences tailored to different cultures and preferences.
- Professional Internships: Access internship opportunities on prestigious cruise ships and yachts to boost your Career.
- Boost your career to the top of nautical gastronomy and create unforgettable culinary experiences on board.
Curriculum
Programme Structure
The programme is structured in 11 modules, listed below in order of study.
01
Gastronomic innovation on board: sustainable cooking techniques and management of ingredients in nautical environments
- Fundamentals of sustainable cooking in nautical environments: environmental and operational principles, objectives and benefits
- Efficient management of ingredients: selection, storage and rotation to minimise waste in limited spaces
- Innovation in culinary techniques on board: sous-vide, controlled fermentation and vacuum cooking applied to haute cuisine
- Optimisation of food inventory: software and digital tools for control of inputs in cruise ships and luxury boats
- Integration of local and seasonal products with coastal suppliers to ensure freshness and sustainability
- Analysis and application of international regulations and standards of food safety in maritime environments
- Advanced recycling and composting practices on board - implementation and control of organic waste management
- Precision cooking and adaptations on the high seas: temperature, humidity management and flavor preservation in changing conditions
- Development of sustainable menus: nutritional balance, gastronomic profile and reduction of ecological footprint
- Implementation of traceability systems to ensure the quality and origin of the ingredients until their final consumption
02
Design and optimisation of gourmet menus for culinary experiences in luxury cruises
- Fundamentals of gastronomic design for nautical environments: analysis of environmental variables, logistical restrictions and seasonality of ingredients
- Nutritional and sensory optimisation in gourmet menus: balance between nutritional value, palatability and high-end visual presentation
- Selection and management of maritime suppliers: supply chain, quality control, traceability and sustainability in luxury cruise ships
- Advanced culinary techniques adapted to small spaces and specialised equipment in floating kitchens
- Multidisciplinary design of thematic menus: cultural, seasonal and experiential integration to diversify the culinary offer on board
- Planning and execution of personalised menus for special diets and frequent allergies in nautical guests - protocols and certifications
- Efficient inventory management and waste minimisation: storage, conservation and rotation strategies in marine environments
- Innovation in sous-vid techniques, vacuum cooking and molecular cooking applied to maritime environments
- Implementation of technological systems for the design and control of digital menus, with cost tracking and customer acceptance analysis
- Evaluation and continuous adaptation of menus through qualitative and quantitative feedback from passengers to perfect the culinary experience on board
03
Application of sustainable cooking techniques and management of ingredients in nautical environments of haute gastronomy
- Fundamental concepts of sustainable cooking: definition, ecological principles and their impact on nautical haute cuisine
- Efficient selection and management of ingredients: traceability, seasonality, proximity and quality criteria in maritime environments
- Advanced techniques for the conservation and optimisation of fresh products in small spaces and variable conditions
- Implementation of inventory control systems and waste reduction - technological tools applied to luxury ships and cruise ships
- Adaptation of gourmet menus with local and sustainable ingredients: integration of marine and terrestrial flavors with environmental responsibility criteria
- Optimisation of culinary processes to minimise energy consumption and water resources on board
- Food safety and hygiene protocols specific to the high seas, including international regulations and quality certifications
- Comprehensive management of organic and inorganic waste and its relationship with MARPOL and Ecolabelling regulations
- Design of efficient and sustainable culinary spaces: ergonomics, eco-friendly materials and green technologies applied to nautical kitchens
- Technological innovation in equipment and utensils for sustainable kitchen on board: cost-benefit analysis and adaptation to maritime operations
04
Operational management of kitchens in luxury cruises - logistics of supply, quality control and management of brigades for gastronomic experiences
- Comprehensive logistics planning in luxury cruise kitchens - coordination of supplies, supply routes and seasonal programming
- Provisioning optimisation: Supplier selection, contract negotiation, inventory control and storage management in maritime environments
- Implementation of advanced food quality control systems: HACCP adapted to floating infrastructure, traceability and internal audits
- Cold chain management and safe handling of perishable foods under varying conditions of temperature and humidity at sea
- Design and supervision of culinary brigades: roles, continuous training, motivation and leadership of multicultural teams in luxury cruise ships
- Application of innovative technologies in nautical kitchens: automation, gastronomic management software and performance analysis tools
- Premium menu planning and control: integration of international gastronomic trends, special diets and adaptations according to duration and route of the cruise
- Protocols for food safety and biosecurity in cruises - prevention of cross contamination and management of health emergencies on board
- Operational efficiency management: waste reduction, resource optimisation and cost analysis to maximise profitability without compromising quality
- Evaluation and continuous improvement of the gastronomic experience: key performance indicators, guest feedback and benchmarking with international standards
05
Innovation and technology in nautical kitchen equipment - energy optimisation and food safety in maritime environments
- Fundamentals of nautical cuisine: specificities of the maritime environment, limitations of space and adaptation of traditional equipment
- Technological innovation applied to gastronomy on board: trends in intelligent equipment and automation of culinary processes
- Energy optimisation in boat kitchens: consumption analysis, efficiency systems, renewable sources and intelligent resource management
- Specialised design and materials: corrosion resistance, weight and ergonomics in environments with constant movement
- Advanced food refrigeration and preservation systems: temperature cycles, thermal insulation and remote control in extreme sea conditions
- Cooking technologies: induction, convection, steam and ultrafast adapted to nautical installations
- Integration of IoT (Internet of Things) devices in the kitchen on board for monitoring, control and maintenance of equipment
- Maritime food safety protocols: international regulations, microbiological control and anti-pollution procedures in small spaces
- Waste management and sustainability: ecological techniques in the handling and disposal of waste in cruise ships and high-end boats
- Specialised preventive and corrective maintenance: planning, diagnostic tools and training of kitchen equipment in technical and safety aspects
06
Sustainable gastronomic innovation and comprehensive management of gourmet menus for luxury cruises
- Fundamentals of sustainability in haute cuisine Nautical: Ecological principles applied to gastronomy in maritime environments
- Selection and evaluation of marine raw materials Responsible: Advanced techniques to guarantee quality, freshness and reduction of environmental footprint
- Comprehensive design of gourmet menus for luxury cruises: combination of culinary innovation, personalised nutrition and unique sensory experience
- Logistics optimisation and on-board storage: Efficient management of perishable inventories and conservation techniques in limited spaces
- Application of emerging technologies for sustainable cooking: 3D printing of foods, methods of dehydration and controlled fermentation
- Implementation of digital product traceability systems - blockchain and smart platforms to ensure transparency and quality
- Development of culinary proposals based on marine and terrestrial superfoods adapted to demanding palates
- Comprehensive allergen management and dietary restrictions on exclusive menus - security protocols and extreme customisation
- Strategies for the reduction and recovery of gastronomic waste on board: composting, creative reuse and minimisation of waste
- Advanced Sensory Analysis and Gourmet Trend Assessment: Integration of Multisensory Experiences to Raise Luxury Perception
07
Advanced techniques of sustainable cooking, innovative menu design and comprehensive management in nautical haute gastronomy environments
- Fundamentals of sustainable cooking: principles, environmental footprint and selection of low-impact ingredients in nautical environments
- Advanced techniques for the conservation and use of marine resources; from sustainable fishing to the integral use of local and seasonal products
- Innovation in the design of menus for high-end cruises: sensory analysis, nutritional balance and adaptation to navigation and seasonality conditions
- Methodologies for strategic menu planning: intelligent rotation, inventory management and minimisation of waste in kitchens on board
- Application of cutting-edge culinary technologies: sous-vid, dehydration, fermentation and vacuum cooking techniques to optimise texture and flavor in nautical preparations
- Design and management of gastronomic spaces in cruises: ergonomics, workflows of brigades and specific food safety protocols in confined environments
- Integration of sustainability criteria in the comprehensive management of culinary operations: environmental certifications, responsible supply policies and effective communication with the client
- Optimisation of handling and storage processes on board: advanced cooling, contaminant control and strategies to prolong freshness at the high seas
- Development of leadership and management skills in nautical culinary brigades: motivation, continuous training and crisis management in maritime scenarios
- International regulations and good practices in food safety for haute gastronomy in cruises: HACCP, ISO 22000 and specific regulations of the nautical sector
08
Comprehensive management of quality and food hygiene in nautical kitchens - advanced protocols and international regulations for high-end cruises
- Fundamentals of comprehensive food quality management in nautical kitchens: specific structure, objectives and scope for high-end cruise ships.
- Applicable international regulations: In-depth analysis of the Codex Alimentarius standards, HACCP, ISO 22000, GFSI and its operational implications in the maritime environment.
- Design and application of advanced HACCP systems: Identification and rigorous analysis of biological, chemical and physical hazards in nautical kitchen, with a focus on prevention and control in variable and isolated contexts.
- Standard hygiene protocols in the handling and storage of on-board food: conservation techniques in maritime cold rooms, handling of critical temperatures and control of cross-contaminants.
- Rigorous management of suppliers and food supply chains: risk assessment, external audits and certification according to maritime and luxury cruise requirements.
- Implementation of specialised cleaning and disinfection programmes in marine environments: selection of compatible chemical agents, frequency, methods and continuous microbiological validation.
- Microbiological control and analytical analysis: advanced techniques for sampling, identification and quantification of contaminants on surfaces, utensils and food, adapted to nautical operations.
- Continuous training and certification of culinary and service personnel: Pedagogical strategies to ensure technical competence, risk prevention and regulatory compliance in demanding maritime conditions.
- Advanced protocols for the management of allergens and special diets: segregation, labelling and effective communication to ensure high-end customer safety and satisfaction.
- Internal and external audits: Planning, execution and monitoring of quality and hygiene inspections, with a focus on continuous improvement and adaptation to the international regulatory environment of cruise ships.
09
Sustainable gastronomic innovation, gourmet menu design and comprehensive kitchen management in high-end nautical environments
- Fundamental principles of sustainability in haute cuisine: Responsible selection of ingredients, reduction of waste and optimisation of resources in marine environments
- Culinary innovation applied to gastronomy in luxury cruises: advanced techniques of molecular cooking, sous-vide and controlled fermentations adapted to limited spaces and specialised equipment
- Design of gourmet menus for nautical services: sensory analysis, nutritional balance and adaptation to the multicultural preferences of the crew and high-end passengers
- Comprehensive management of the kitchen in yachts and cruisers: Purchasing and storage planning Optimised to prevent losses and guarantee freshness through advanced cold chains and digital traceability systems
- Implementation of HACCP-specific protocols for maritime environments: rigorous hygiene control in restricted areas, efficient waste management and prevention of cross-confined spaces
- Automation and digitization of culinary processes: gastronomic management software, real-time inventory monitoring and intelligent order and supply tracking systems
- Adaptation to international regulations and food safety standards for haute cuisine on cruise ships: detailed compliance with IMO requirements, ISPs and marine health assessments
- Advanced training in leadership and management of multinational culinary teams: motivation techniques, intercultural communication and conflict resolution at sea
- Development of personalised gastronomic experiences: integration of exclusive pairings, international culinary trends and narrative styles through the themed menu for exclusive cruise passengers
- Study of current cases and trends in sustainable gastronomic innovation: strategic analysis of leading companies, innovation in sea products certificates and eco-efficient techniques in nautical culinary production
10
Pastry, bakery and signature cuisine on board
- Production Bakery on board
- Classic and Contemporary Pastry
- Plated Desserts for Luxury Cruises
- Chocolate and ice cream shop
- Author cuisine and tasting menus
- International cuisine and themed
- Adaptation of recipes to the movement of the ship
- Special diets and allergies
- Presentation and Gourmet Plating
- Creation of an own gastronomic proposal
11
Master’s Final Project in Master in Haute Cuisine for Nautical Use and Cruises
- Conceptualization and Theoretical Framework: Fundamentals of Sustainable Gastronomic Innovation Applied to Haute Nautical Cooking and Cruises
- Advanced methodologies for the design and development of personalised menus with a focus on nutrition, seasonality and marine sustainability
- Sensory analysis and evaluation of culinary experience in maritime environments: integration of organoleptic perception and nautical setting
- Application of emerging technologies in menu management: intelligent systems, big data and customisation in real time
- Optimisation of culinary processes in limited spaces: haute cuisine techniques adapted to the infrastructure of boats and cruise ships
- Sustainable management models of suppliers and supply chain: selection, certifications and reduction of environmental footprint in nautical gastronomy
- Design and implementation of specific HACCP protocols for kitchens on the high seas and cruises, ensuring food safety and constant quality
- PILOTS Case Study: Applied Gastronomic Innovation in Luxury Cruises and High-end Yachts
- Development of a comprehensive model of management of personalised menus that considers dietary preferences, allergies and international trends
- Final work: creation and presentation of a sustainable innovative model for the culminating gastronomic experience, with practical application in nautical haute cuisine and cruises
Workload
Study Time and Workload
1500 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
Professional chefs who wish to specialize in creating luxury culinary experiences on board.Cruise ship and yacht kitchen staff seeking to advance to positions of greater responsibility and sophistication.Food entrepreneurs aspiring to offer fine dining services at nautical events and boat charters.Food stylists and culinary content creators interested in mastering the aesthetics and presenta
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
- 01Efficiently manage the provision and preservation of food on voyages
- 02Design innovative and haute cuisine menus adapted to the conditions and resources of navigation
- 03Apply advanced culinary techniques and cutting-edge plating in small, fast-moving spaces
- 04Leading onboard kitchen teams, optimizing human resource management and fostering a collaborative work environment
- 05Comply with the most demanding hygiene and food safety standards in maritime environments
- 06Adapting the gastronomic offer to the needs and preferences of a demanding and diverse clientele
Careers
Career Opportunities
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02Executive Chef on Luxury Cruise Ships: comprehensive kitchen management, innovative menu design, and exceptional onboard dining experiences.
03Head Chef on Private Yachts: creation of personalized culinary experiences, procurement management, and logistics at sea.
04Culinary Consultant for Shipping Companies: design of attractive culinary offerings, process optimization, and staff training.
05Entrepreneur in Nautical Catering: development of innovative concepts for floating restaurants or catering services for nautical events.
06Trainer in Hospitality Schools Specializing in Nautical Cuisine: transmission of culinary knowledge and techniques specific to maritime environments.
07Food Product Developer for the Naval Industry: creation of practical and delicious solutions for onboard dining.
08Expert in food safety and hygiene in maritime environments: Implementation of protocols and audits to guarantee the quality and safety of food on board.
09Organizer of gastronomic events on board: Design and management of themed culinary experiences for cruise ships and yachts.
Questions
Entry Requirements
Kitchen on board ships, especially cruise ships.
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.
Hospitality industry, specifically the kitchen sector on cruise ships and vessels.
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
```htmlAcademic/Professional Profile:Bachelor's Degree in Gastronomy, Hospitality or related field; or accredited professional experience in cooking, preferably in maritime or cruise ship environments.Language proficiency:Recommended: Functional English to communicate with international crew and passengers, as well as to understand recipe books and specific culinary terminology.Documentation:Updated CV, copy of qualifications or work experience certificates, ID/Passport, cover letter explaining interest in haute cuisine aboard ships.Other requirements:Availability to
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