Dr. Marina AlcoverAcademic director focused on measurable results and operational excellence in maritime education. Integrates IMO/STCW regulations and ISO 21001/9001 f
Masters · 1600 h · 11 modules
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…
Duration1600 h
FormatOnline
Starts21 December
Places20 / 20
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Programme overview
What is the Master’s in International Gastronomy for Cruise Ships?
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.
Programme type
Master's Degree
Study mode
Online
Duration
1,600 hours
Modules
11
Programme highlights
- 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.
- Boost your career and become a world-class cruise ship chef.
Curriculum
Programme Structure
The programme is structured in 11 modules, listed below in order of study.
01
Fundamentals of International Gastronomy, Culinary Operations and Cruise Food Service
- Fundamental concepts of international gastronomy applied to cruises and differences between land, hotel and maritime restoration
- Organisation of food and beverage departments within a modern cruise
- Operational structure of central kitchens, specialised kitchens, bakery, pastry and production areas
- Typologies of restaurants, buffets, crew eaters, à la carte service and thematic gastronomy on board
- Roles and responsibilities of culinary staff within a cruise ship's kitchen brigade
- Gastronomic production planning for large volumes of passengers with high quality standards
- Current trends in international gastronomy, culinary experiences and luxury restoration on cruise ships
- Integration between kitchen, service, logistics and hospitality to optimise the gastronomic experience of the passenger
- Management of gastronomic multiculturalism and adaptation to international customer profiles
- Comprehensive approach to cruise gastronomy as a combination of culinary excellence, operational efficiency and international hospitality
02
International cuisines, culinary traditions and adaptation of multicultural menus
- Fundamentals of the main international cuisines present in tourist cruises
- Mediterranean, European gastronomy and its applications in maritime restoration
- Asian, Eastern and Southeast Asian cuisine adapted to cruise operations
- Latin American, Caribbean and North American gastronomy for international services
- Cuisine from the Middle East, Africa and Oceania applied to multicultural gastronomic experiences
- Adaptation of traditional recipes to large-scale production while maintaining culinary authenticity
- Design of themed menus for passengers of different nationalities and cultural preferences
- Management of international ingredients, substitutions and global supply
- International gastronomic trends and new consumption preferences in cruise ships
- Development of multicultural culinary proposals adapted to the international maritime operation
03
Large-scale culinary production, food logistics and resource management
- Gastronomic production planning for thousands of daily services on board
- Organisation of production lines, workstations and efficient distribution of tasks
- Purchasing management, international supply and reception of food products
- Inventory control, storage, rotation and preservation of food on cruise ships
- Optimisation of raw material performance and reduction of food waste
- Coordination between kitchen, warehouses, logistics and operational departments of the ship
- Supply planning for international routes and port scales
- Management of production costs and profitability of maritime gastronomic operations
- Using digital tools for culinary resource planning and control
- Development of logistics systems that guarantee operational continuity and gastronomic quality throughout the journey
04
Food safety, hygiene, quality and international health regulations
- Principles of food safety applied to gastronomic operations on cruise ships
- HACCP systems and preventive food hazard management in maritime environments
- International sanitary regulations applicable to cruise kitchens and maritime food transport
- Personal hygiene, cleaning, disinfection and sanitary control of culinary facilities
- Prevention of foodborne diseases and management of epidemiological outbreaks on board
- Control of temperatures, conservation, handling and traceability of food products
- Sanitary audits, international inspections and regulatory compliance in cruises
- Food waste management and sustainability in maritime gastronomic operations
- Food safety protocols during health emergency situations
- Construction of comprehensive food safety and quality systems for international catering services
05
International nutrition, special diets and feeding for multicultural passengers
- Fundamentals of Nutrition Applied to International Cruise Restoration Services
- Balanced menu design for different age groups and nutritional profiles
- Management of vegetarian, vegan, halal, kosher diets and other cultural or religious needs
- Preparation of menus for people with allergies, intolerances and food restrictions
- Sports nutrition, wellness and healthy eating in passengers and crew
- Nutritional adaptation according to travel duration, climate and demographic profile of the cruise
- Effective communication of nutritional information and safe allergen management
- International trends in healthy eating and functional gastronomy
- Integration between nutrition, gastronomy and international customer satisfaction
- Development of inclusive food programmes that respond to the diversity of passengers
06
Management of culinary teams, leadership and kitchen operations on cruise ships
- Hierarchical organisation of culinary brigades on cruise ships
- Leadership of multicultural teams in international high-production kitchens
- Shift planning, task distribution and operational coordination of gastronomic staff
- Training, performance evaluation and professional development of cooks and assistants
- Effective communication between culinary departments and passenger service areas
- Conflict resolution and work environment management in multicultural environments embarked
- Motivation, productivity and well-being of kitchen staff during extended campaigns
- Performance management through operational and culinary quality indicators
- Organisational culture oriented to gastronomic excellence and customer satisfaction
- Development of managerial skills for executive chefs and managers of culinary operations
07
Gastronomic innovation, sustainability and culinary experiences in cruises
- Culinary innovation applied to high-level gastronomic experiences in international cruises
- Sustainable gastronomy and responsible use of marine and terrestrial food resources
- Design of thematic gastronomic experiences, culinary events and special dinners on board
- Integration of digital technologies in planning, production and gastronomic service
- Sustainable waste management, energy efficiency and circular economy in maritime kitchens
- International trends in molecular cuisine, signature cuisine and experiential gastronomy
- Development of innovative gastronomic concepts adapted to cruise tourism
- Assessment of customer satisfaction through culinary service quality indicators
- Strategies for continuous improvement and innovation applied to international gastronomic operations
- Construction of sustainable, innovative and competitive gastronomic models for the cruise industry
08
Economic management, strategic planning and gastronomic marketing in cruises
- Financial management applied to food and beverage departments in international cruises
- Preparation and control of budgets for large-scale gastronomic operations
- Calculation of production costs, profitability and optimisation of culinary resources
- Pricing strategies and profitability analysis of premium gastronomic services
- Gastronomic marketing applied to culinary experiences in cruise tourism
- Management of the culinary reputation and positioning of the gastronomic offer of the cruise
- Analyses of the International Maritime Restoration Market Trends
- Development of commercial strategies to increase passenger satisfaction and loyalty
- Economic evaluation of new gastronomic concepts and innovation opportunities
- Construction of strategic models to guarantee financial sustainability and culinary excellence
09
Technology, automation and digital transformation in cruise kitchens
- Digitization of culinary processes and automation of shipped gastronomic operations
- Kitchen management systems, inventories, purchases and food production planning
- Artificial intelligence app for menu optimisation and demand prediction
- Quality monitoring, food safety and culinary process control technologies
- Integration of intelligent systems for resource management and waste reduction
- Automation of production processes and improvement of operational efficiency
- Using data analytics to optimise gastronomic performance and customer satisfaction
- Technological innovations in culinary equipment for large maritime kitchens
- Digital transformation as a factor of competitiveness in international cruise restoration
- Development of technological strategies to modernise maritime culinary operations
10
Pastry, bakery and special gastronomic services on cruise ships
- Onboard Bakery
- Pastry for large volumes
- International buffets
- Room service
- Specialty restaurants
- Gastronomic events and gala dinners
- Live cooking and show cooking
- Children's menus
- Author kitchen and guest chefs
- Design of a thematic gastronomic proposal
11
Master’s Final Project in International Gastronomy for Cruise Ships
- Definition of the integral gastronomic concept for an international cruise and characterisation of the target audience
- Diagnosis of operational, logistical, nutritional and cultural needs of the selected gastronomic service
- Design of the operational structure of kitchens, brigades, production processes and workflow
- Preparation of international menus adapted to multicultural passengers and special diets
- Development of the supply system, food logistics and inventory control for the entyre journey
- Implementation of the food safety system, quality control and international regulatory compliance
- Design of the economic, financial and commercial model of the gastronomic department of the cruise
- Integration of innovation, sustainability and digital technologies in the culinary proposal developed
- Drafting of the comprehensive technical report with planning, operational analysis, expected results and strategic recommendations
- Presentation and defence of the final project with technical, gastronomic, operational and economic validation of the designed proposal.
Workload
Study Time and Workload
1600 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
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, gai
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
- 01Design innovative and multicultural menus
- 02Efficiently manage onboard culinary operations
- 03Monitor and ensure food quality and hygiene
- 04Leading multicultural culinary teams in demanding environments
- 05Optimizing cost and resource management in cruise ship gastronomy
- 06Master cutting-edge culinary techniques applied to cruise ship gastronomy
Careers
Career Opportunities
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02Executive Cruise Ship Chef: Leading kitchen teams, designing international menus, managing costs, and ensuring quality control.
03Sous Cruise Ship Chef: Supporting the Executive Chef, supervising kitchen stations, training staff, and managing inventory.
04Cruise Ship Chef de Partie: Specializing in specific areas of cuisine (e.g., sauces, pastries, meats), controlling production, and presenting dishes.
05Cruise Ship Food and Beverage Manager: Comprehensive management of restaurants, bars, and catering services on board, optimizing the customer experience, and controlling the budget.
06Sustainable Cruise Ship Gastronomy Specialist: Implementing responsible culinary practices, selecting local suppliers, and reducing food waste.
07Consultant Cruise Ship Culinary Specialist: Development of innovative culinary concepts, optimization of kitchen operations, and consulting on culinary trends.
08Lecturer/Trainer at Hospitality and Tourism Schools: Transmission of knowledge and skills in international gastronomy to future professionals in the cruise industry.
09Entrepreneur in the Gastronomic Sector: Creation of businesses related to international gastronomy, such as themed restaurants or specialized catering services.
Questions
Entry Requirements
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 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, Tourism or related field; or accredited professional experience in cooking, catering, or food and beverage management.Language proficiency:Recommended: Functional English for communication with crew and international clients, as well as for understanding recipes and protocols.Documentation:Updated CV, copy of qualifications or experience certificates, ID/Passport, cover letter.Additional requirements:Desirable: Previous experience on cruise ships or in high-end hotels. Knowledge of food hygi
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Frequently Asked Questions
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