Master’s Degree in International Gastronomy for Cruise Ships
Why this master’s programme?
The Master’s in International Gastronomy for Cruise Ships
This program is designed to train culinary professionals who wish to develop their careers in the demanding and exciting world of cruise ships. You will learn to master the most innovative culinary techniques, food and beverage management, and onboard kitchen logistics. This program prepares you to create unforgettable culinary experiences for passengers from around the world, adapting to their needs and preferences.
Differentiating Advantages
- Multicultural Cuisine: Delve into world cuisines, from Mediterranean to Asian, adapting them to haute cuisine standards.
- Quality Management: Learn to guarantee food safety and service excellence in a high-demand environment.
- Innovative Menu Design: Develop skills to create themed menus adapted to different diets and cultures.
- Professional Internships: Immerse yourself in the reality of onboard cuisine through internships at leading companies in the sector.
- Networking: Connect with professionals and companies in the sector to boost your career.
- Modality: Online
- Level: Masters
- Hours: 1600 H
- Start date:
Availability: 1 in stock
Who is it aimed at?
- Chefs, Head Chefs, and Sous Chefs who aspire to lead luxury cruise ship kitchens, exploring global culinary trends and innovative techniques.
- Hospitality and restaurant professionals seeking specialization in maritime gastronomy, with an emphasis on resource management, logistics, and health regulations.
- Graduates in gastronomy and culinary arts who want a boost in their professional career, gaining experience in multicultural and demanding environments.
- Business owners and entrepreneurs who want to develop differentiated gastronomic concepts for cruise ships, focusing on customer experience and sustainability.
- Food and Beverage Managers (F&B) Managers interested in optimizing the onboard food and beverage offerings, cost management, and passenger satisfaction.
Flexibility for your development
Designed for professionals with demanding schedules: live online classes, 24/7 access to multimedia materials, and personalized tutoring to boost your success.
Objectives and skills
Design innovative and multicultural menus:
“To fuse global culinary techniques with local ingredients, prioritizing sustainability and adapting to specialized diets.”
Efficiently manage onboard culinary operations:
“Optimize the use of raw materials, minimizing waste and guaranteeing the freshness and quality of the products.”
Monitor and ensure food quality and hygiene:
Implement and verify compliance with HACCP protocols and health regulations, supervising the handling, preservation and traceability of food.
Leading multicultural culinary teams in demanding environments:
“Implement intercultural communication and conflict resolution strategies adapted to the diverse origins and backgrounds of the team.”
Optimizing cost and resource management in cruise ship gastronomy:
“Implement inventory control and menu planning strategies to minimize food waste and optimize purchasing, maximizing profitability without compromising quality.”
Master cutting-edge culinary techniques applied to cruise ship gastronomy:
“Implement low-temperature cooking, spherification, airs and foams, adapting them to the volume production and hygiene standards of the shipping industry.”
Study plan – Modules
- Comprehensive Management of the Onboard Kitchen: Organizational Structure and Key Roles in the Culinary Team
- Cost Control: Detailed Analysis of Variable and Fixed Costs, Budgeting, and Advanced Forecasting Techniques for Cruise Ships
- Supply Planning and Logistics: Supplier Selection, Storage under Maritime Conditions, Inventory Rotation, and Waste Minimization
- Menu Optimization: Design for Operational Efficiency, Nutritional Balance, and Adaptation to Multicultural Audiences and Special Diets
- Management of Kitchen Staff: Recruitment, Specific Training in Food Safety and Equipment Handling, as well as Leadership and Motivation in Maritime Environments
- Implementation of International Quality Standards and Regulations (HACCP, ISO 22000) Applied to the Maritime Environment and Specific Cruise Ship Conditions
- Performance Monitoring and Evaluation: Key Indicators of Efficiency and Satisfaction
- Customer satisfaction and performance of the culinary team
- Advanced internal logistics techniques: synchronization between galleys, service areas, and storage during long voyages and multiple ports
- Culinary space engineering: maximizing space in mobile kitchens, workflow, and ergonomics for high productivity
- Implementation of innovative technologies for inventory control and sustainable energy consumption on board
- Fundamentals of International Culinary Techniques: Cooking Methods, Flavor Principles, and Textures in Global Gastronomy
- Adapting Menus for the High Seas: Analysis of Logistical Limitations, Storage, and Preservation in Maritime Environments
- Application of Molecular Gastronomy and Innovative Techniques for Creating Unique Gourmet Experiences on Cruise Ships
- Ingredient Selection and Management: Quality Criteria, Seasonality, International Suppliers, and Cost Control
- Design and Development of Multicultural Menus: Integration of Traditions, Trends, and International Food Regulations
- Allergen and Special Diet Management: Food Safety Protocols for Passengers with Specific Needs
- Operational Planning in Marine Kitchens: Team Organization, Workflows, and Production Times Under Sailing Conditions
- Resource Optimization and Sustainability in Cruise Ship Gastronomy: Waste Reduction and Efficient Use Responsible for raw materials
High-level presentation and plating techniques adapted to the stability and limitations of the maritime environment
Sensory evaluation and continuous feedback: tools to guarantee excellence and passenger satisfaction on board
- Fundamentals of Gastronomic Innovation Applied to Cruise Ships: Global Trends and Cultural Adaptability
- Menu Design for Luxury Culinary Experiences: Sensory Analysis, Pairing, and Balanced Nutrition at Sea
- Implementation of Cutting-Edge Culinary Techniques: Sous-Vide, Spherification, Molecular Gastronomy, and Controlled Fermentation
- Comprehensive Management of Operations in Floating Kitchens: Planning, Logistics, Cost Control, and Sustainability
- International Food Safety Standards and Specific Handling for Cruise Ships: HACCP, ISO 22000, and Maritime Regulations
- Quality Control and Traceability of Ingredients: Supplier Selection, Certifications, and Cold Chains in Maritime Environments
- Resource Optimization: Efficient Inventory Management, Waste Reduction, and Storage Techniques for Long-Distance Voyages
- Team Training
Culinary: Leadership, kitchen ergonomics, and talent development for multicultural environments
Technological innovation applied to cruise ship gastronomy: Use of software for management, automation, and analysis of passenger preferences
Continuous improvement projects: International benchmarking, implementation of feedback, and design of memorable gastronomic experiences
- Fundamentals of food safety at sea: international regulations, specific requirements for cruise ships, and applicable ISO standards
- Implementation of the HACCP system in cruise ship kitchens: hazard analysis, critical control points, and document control for strict compliance
- Hygienic and sanitary management of raw materials and perishable products: receiving, storage, and handling under marine conditions
- Design and optimization of the supply chain in maritime environments: logistics planning, selection of specialized suppliers, and traceability systems at sea
- Control and monitoring of environmental conditions: temperature, humidity, cross-contamination, and pest control in confined spaces
- Operational protocols for the prevention of food poisoning and bacterial outbreaks in floating catering units
- Design of personalized gourmet experiences for cruise ship passengers Luxury dining: sensory analysis, innovative pairings, and cultural adaptation.
Optimization of kitchen and service processes while in motion: specialized machinery, preservation techniques, and quality control in rough seas.
Advanced onboard gastronomic marketing strategies: menu management, promotion of themed menus, and loyalty programs for high-profile passengers.
Interdisciplinary coordination between operations, service, and marketing to guarantee a comprehensive, exclusive, and safe culinary experience during the sea voyage.
- Scientific Foundations of Pairing: Aromatic Compounds, Sensory Profiles, and Chemical Synergies Between Food and Beverages
- Advanced Techniques for Selecting and Combining Wines, Spirits, Craft Beers, and Signature Cocktails in Fine Dining Settings on Cruise Ships
- Personalized Organoleptic Interpretation: Sensory Training to Recognize Nuances, Flaws, and Pairing Potential Based on International Ingredients
- Cutting-Edge Gastronomic Presentation: Dish Design, Sculptural Plating, and Aesthetic Harmonization Adapted to the Identity of Luxury Cruise Ships
- Integration of Exotic Ingredients and Multicultural Culinary Techniques: Gastronomic Fusion that Meets the Global Expectations of Discerning Passengers
- Use of Technology in the Kitchen and Dining Room: 3D Food Printing, Molecular Preservation Systems, and Tools to Guarantee Freshness and Quality in High Seas
- International protocols and regulations for the handling, storage, and service of food and beverages in maritime environments
- Advanced wine cellar and bar management: logistics, stock rotation, inventory control, and quality assurance on high-end cruise ships
- Immersive sensory experiences: creation of themed pairings with the support of lighting, music, and ambiance to enhance the gastronomic experience
- Case studies and development of exclusive menus for gala events, themed dinners, and personalized experiences on international cruise ships
- Fundamentals and trends in culinary innovation: molecular gastronomy, cutting-edge techniques, and application in maritime environments
- Design and development of multicultural menus for luxury cruises: harmonizing flavors and adapting to international audiences
- Comprehensive management of onboard culinary operations: resource planning, supply logistics, and inventory control
- Implementation of quality and food safety systems (HACCP, ISO 22000) in floating kitchens
- Innovation in preservation and preparation techniques: sous-vide, fermentation, and controlled aging under maritime conditions
- Optimizing space and workflow in cruise ship kitchens: ergonomic design and reducing operating times
- Training and leadership of multinational culinary teams: management of Talent, intercultural communication, and motivation
Integration of technology in culinary production: use of management software, automation, and smart tools
Analysis and control of culinary costs: budgets, cost per dish, and strategies to maximize profitability without compromising quality
Design of exclusive culinary experiences: pairings, creative presentations, and customer service in the context of luxury cruises
Adaptation to international regulations and dietary restrictions: allergies, special diets, and health regulations in different countries
Evaluation and continuous improvement through internal audits and passenger feedback: implementation of key performance indicators (KPIs)
Sustainable and responsible management: supplier selection, waste reduction, and eco-friendly practices in the cruise industry
Emergencies and critical protocols in onboard culinary operations: crisis management, stockouts, and technical contingencies
- Case studies and a study of current trends in gastronomic innovation for cruise ships: benchmarking and analysis of global competition
- Fundamentals of culinary innovation on cruise ships: global trends, international market analysis, and cultural adaptation in luxury menus.
- Development of sustainable, high-quality menus: selection of fresh, seasonal, and responsibly sourced ingredients; Advanced preservation and presentation techniques.
Culinary technologies applied to cruise ship kitchens: Innovation in sous-vide cooking, vacuum cooking, and the use of specialized machinery to guarantee quality and efficiency in limited spaces.
International food safety in maritime environments: HACCP standards adapted to cruise ships, microbiological control, allergen management, and cross-contamination prevention protocols.
Comprehensive management of gastronomic resources: Logistical planning for offshore supply, refrigerated storage, and management of organic waste and sustainable recycling.
Training in international health and food safety regulations: Compliance with IMO and ISO 22000 regulations, and audits on luxury cruise ships.
Optimization of operational processes in floating kitchens: Efficient organization of teams, ergonomic space design, cost control, and Time management using Lean and Six Sigma methodologies.
- Sensory experience and gastronomic design: multicultural pairings, use of local ingredients integrated with international techniques to create unique offerings.
- Management of culinary staff and leadership in multicultural teams: motivation techniques, conflict resolution, and fostering excellence in services for high-standard cruises.
- Evaluation and continuous improvement of the gastronomic experience: application of feedback, analysis of KPIs, and creation of personalized programs for passenger loyalty and competitive differentiation.
- Fundamentals of Themed Menu Design: Cultural, Gastronomic, and Sensory Analysis by International Region
- Advanced Methodologies for Creating Culinary Proposals Adapted to the Specific Operations of Luxury Cruise Ships
- Comprehensive Management of Dietary and Allergy Restrictions: International Regulations, Certifications, and Practical Applications
- Optimizing Global Sourcing and Procurement: Quality, Sustainability, and Logistics Criteria at Sea
- Technological Integration in Menu Planning and Control: Management Software, Demand Analytics, and Real-Time Feedback
- Design and Application of Protocols for Standardization and Consistency of Dishes in Localized Production Environments on Cruise Ships
- Monitoring and Evaluation of the Gastronomic Experience: KPIs, Satisfaction Surveys, and Dynamic Menu Adaptation
- Training and Leadership in Multicultural Teams: Strategies to Maximize Efficiency and Creativity Pressure
Cost and profitability analysis: financial modeling applied to themed menus on cruise ships, waste control, and operating margins
Compliance with international health regulations and specific hygiene protocols for luxury cruises
Case studies: successful implementation of themed menus adapted to itineraries and passenger profiles on global cruises
Culinary innovation strategies: gastronomic fusion, international trends, and sustainability on cruise ships
Seasonal and geolocated menu planning: adaptation to ports, local culture, and ingredient availability
Communication and promotion of themed menus on board: customer experience, sensory marketing, and gastronomic storytelling
- Fundamentals of Culinary Planning on Luxury Cruises: Demand Analysis, Passenger Profiles, and Timing of Food Services
- Development of Multi-Regional Menus: Integration of International Cuisines with Adaptability Based on Itineraries and Ingredient Availability
- Advanced Cost Control: Methods for Calculating Food Costs, Ideal Cost Percentage, Gross Margin, and Deviation Analysis in Maritime Environments
- Inventory and Procurement Management at Sea: Just-in-Time Replenishment Systems, Stock Rotation, and Minimizing Expiration Losses in Cold Storage and Holds
- Logistics Applied to Cruise Ship Kitchens: Optimization of Space and Material Flow in Mobile Industrial Kitchens, and Coordination with Maritime Logistics for Loading and Unloading in Ports
- Food Control and Traceability Systems: Implementation of Specific HACCP Protocols for Onboard Operations and Certification Management
International
Daily operational planning: production schedules, batch assignments, and synchronization with the service team to guarantee efficiency and quality of service.
Waste management analysis: techniques for reducing food waste, comprehensive use of ingredients, and sustainability strategies in cruise ship kitchens.
Use of technologies for comprehensive management: specialized software for cost management, inventory control, and order tracking adapted to the dynamics of a cruise ship.
Practical case studies and contingency scenario simulations: managing abrupt variations in demand, supply chain disruptions, and adapting to climate and logistical changes.
- Introduction to the final project: objectives, scope, and relevance in the cruise industry
- Research and analysis of global trends in international gastronomy applied to cruise ships
- Conceptual design of innovative gastronomic experiences: integration of cultures, flavors, and culinary techniques
- Development of themed menus: ingredient selection, seasonality, and sustainability on board
- Implementation of advanced culinary technologies and automation in cruise ship kitchens
- Operational planning: purchasing management, efficient storage, and quality control at sea
- Training and leadership of multidisciplinary culinary teams in international environments
- Strategies for logistical optimization and waste reduction on long-sea cruise ships
- Design of sensory experiences and pairings adapted to multicultural audiences and special dietary preferences
- Financial evaluation and marketing Gastronomy: profitability, positioning, and customer loyalty
Hygiene protocols, food safety, and international certifications in a maritime context
Project simulation and piloting: proof of concept and adjustments based on real feedback
Technical documentation and writing of the final degree project report
Professional presentation before a jury: argumentation, defense, and handling questions
Future perspectives and scalability of the model in the international cruise industry
Career prospects
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- Executive Cruise Ship Chef: Leading kitchen teams, designing international menus, managing costs, and ensuring quality control.
- Sous Cruise Ship Chef: Supporting the Executive Chef, supervising kitchen stations, training staff, and managing inventory.
- Cruise Ship Chef de Partie: Specializing in specific areas of cuisine (e.g., sauces, pastries, meats), controlling production, and presenting dishes.
- Cruise Ship Food and Beverage Manager: Comprehensive management of restaurants, bars, and catering services on board, optimizing the customer experience, and controlling the budget.
- Sustainable Cruise Ship Gastronomy Specialist: Implementing responsible culinary practices, selecting local suppliers, and reducing food waste.
- Consultant Cruise Ship Culinary Specialist: Development of innovative culinary concepts, optimization of kitchen operations, and consulting on culinary trends.
Lecturer/Trainer at Hospitality and Tourism Schools: Transmission of knowledge and skills in international gastronomy to future professionals in the cruise industry.
Entrepreneur in the Gastronomic Sector: Creation of businesses related to international gastronomy, such as themed restaurants or specialized catering services.
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Entry requirements
Academic/professional profile:
Bachelor’s degree in Nautical Science/Maritime Transport, Naval/Marine Engineering or a related qualification; or proven professional experience on the bridge/in operations.
Language proficiency:
Functional Maritime English (SMCP) recommended for simulations and technical materials.
Documentation:
Updated CV, copy of qualification or seaman’s book, national ID/passport, motivation letter.
Technical requirements (for online):
Device with camera/microphone, stable internet connection, monitor ≥ 24” recommended for ECDIS/Radar-ARPA.
Admissions process and dates
Online
application
(form + documents).
Academic review and interview
Admissions decision
Admissions decision
(+ scholarship offer if applicable).
Place reservation
(deposit) and enrolment.
Induction
(access to the virtual campus, calendars, simulator guides).
Scholarships and financial support
- Master Global Cuisine: Learn cutting-edge culinary techniques and authentic recipes from around the world.
- Cruise Ship Specialization: Discover the secrets of onboard gastronomy, from menu management to kitchen logistics.
- Immersive Experience: Participate in professional internships on renowned cruise ships and establish key contacts in the industry.
- Leadership Development: Hone your team management skills and become a successful culinary leader.
- Innovation and Creativity: Explore the latest gastronomic trends and develop your own unique culinary style.
Testimonials
This master’s degree provided me with the specific tools and knowledge to excel in the competitive world of cruise ship cuisine. Thanks to the hands-on training and international focus, I secured the position of Chef de Partie on a prestigious cruise line, where I lead a team and develop innovative menus that delight passengers from around the world.
“After completing the Master’s in Gastronomy & Maritime Hospitality, I obtained the position of Executive Chef on a prestigious cruise line. I applied the skills and knowledge acquired in team management, specialized procurement, and international cuisine, achieving a 15% improvement in customer satisfaction and a 10% optimization in food costs in my first year.”
This master’s degree provided me with the specific tools and knowledge to excel in cruise ship gastronomy. Thanks to onboard internships and specialized training in international cuisine, I secured a position as a chef de partie on a major cruise line, where I pursue my culinary passion in a multicultural and challenging environment.
After completing a Master’s degree in International Gastronomy for Cruise Ships, I secured the position of Chef de Partie on a luxury Mediterranean cruise ship. My training provided me with the culinary and management skills necessary to excel in such a demanding environment. I have received excellent reviews for my dishes, and my creativity and efficiency have been key to the success of the kitchen team.
Frequently asked questions
Yes, this master’s degree focuses on large-scale gastronomy, including the management and logistics needed to feed a large number of people, such as those on a cruise ship.
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.
Focused on international cuisine adapted to the environment of a cruise ship, including specific management aspects of this field.
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 University + operational portfolio (tracks, SOPs, reports and KPIs) useful for audits and employment.
- Introduction to the final project: objectives, scope, and relevance in the cruise industry
- Research and analysis of global trends in international gastronomy applied to cruise ships
- Conceptual design of innovative gastronomic experiences: integration of cultures, flavors, and culinary techniques
- Development of themed menus: ingredient selection, seasonality, and sustainability on board
- Implementation of advanced culinary technologies and automation in cruise ship kitchens
- Operational planning: purchasing management, efficient storage, and quality control at sea
- Training and leadership of multidisciplinary culinary teams in international environments
- Strategies for logistical optimization and waste reduction on long-sea cruise ships
- Design of sensory experiences and pairings adapted to multicultural audiences and special dietary preferences
- Financial evaluation and marketing Gastronomy: profitability, positioning, and customer loyalty
Hygiene protocols, food safety, and international certifications in a maritime context
Project simulation and piloting: proof of concept and adjustments based on real feedback
Technical documentation and writing of the final degree project report
Professional presentation before a jury: argumentation, defense, and handling questions
Future perspectives and scalability of the model in the international cruise industry
Request information
Complete the Application Form.
Attach your CV/degree certificate (if you have it to hand).
Indicate your preferred cohort (January/May/September) and whether you would like the hybrid option with simulator sessions.
An academic advisor will contact you within 24–48 hours to guide you through the admission process, scholarships, and compatibility with your professional schedule.
Faculty
Eng. Tomás Riera
Full Professor
Eng. Tomás Riera
Full Professor
Naval engineer specializing in the selection, integration, and optimization of propulsion systems for yachts, high-speed craft, and service vessels.
Eng. Sofía Marquina
Full Professor
Eng. Sofía Marquina
Full Professor
Materials engineer specializing in marine composites and corrosion protection systems for ships, yachts, and port structures.
Eng. Javier Bañuls
Full Professor
Eng. Javier Bañuls
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.