Dr. Marina AlcoverAcademic director focused on measurable results and operational excellence in maritime education. Integrates IMO/STCW regulations and ISO 21001/9001 f
Diploma · 800 h · 8 modules
Diploma in Cooking and Catering on Board
The Diploma in Onboard Cooking and CateringThis program prepares you to excel in the demanding world of maritime cuisine. Master essential professional cooking techniques adapted to confined spaces, learn to manage inventory and
Duration800 h
FormatOnline
Starts23 November
Places20 / 20
Prior knowledge
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Programme overview
What is the Diploma in Cooking and Catering on Board?
The Diploma in Onboard Cooking and Catering
This program prepares you to excel in the demanding world of maritime cuisine. Master essential professional cooking techniques adapted to confined spaces, learn to manage inventory and costs at sea, and create innovative and safe menus that delight crew and passengers. This program gives you the skills to transform the dining experience on any vessel.
Differentiating Advantages
- Practical Approach: Development of recipes and menus specifically for maritime environments.
- Food Safety: Implementation of HACCP protocols and good hygiene practices on board.
- Efficient Management: Stock control, resource optimization, and waste reduction.
- Culinary Creativity: Design of personalized gastronomic proposals adapted to different cultures.
- Professional Development: Networking opportunities and access to job offers in the sector.
Programme type
Diploma
Study mode
Online
Duration
800 hours
Modules
8
Start date
26-11-2026
Programme highlights
- Mastery of Culinary Techniques: Learn everything from traditional cuisine to the latest gastronomic trends, adapted to the maritime environment.
- Comprehensive Catering Management: Plan menus, calculate costs, and manage inventory for events on board ships of any scale.
- Food Safety and Regulations: Comply with international standards for hygiene and food handling in confined spaces.
- Space and Resource Optimization: Design efficient kitchens and make the most of available resources on board vessels.
- Hands-on Experience: Conduct simulations and case studies to face real-world situations in onboard kitchens and catering.
- Boost your career in the maritime sector with specialized culinary skills and in-depth knowledge of onboard catering.
Curriculum
Programme Structure
The programme is structured in 8 modules, listed below in order of study.
01
Basics of the kitchen and the catering maritime
- Principles of applied gastronomy to tourist boats, cruise ships, yachts, ferries and specialised service ships
- Differential characteristics of the kitchen on board against land restoration: space, mobility, supply and continuous operation
- Organisation of professional kitchens embarked: areas of preparation, conservation, production, plating and cleaning
- Structure of the gastronomic team on board: executive chef, cooks, pastries, helpers and support staff
- Gastronomic planning according to type of boat, duration of travel, number of passengers and customer profile
- Management of culinary standards, quality of service and gastronomic experience in maritime environments
- Design of kitchen and catering models adapted to the operational needs of life on board
- Organisation of the kitchen on board and the kitchen equipment
02
Menu planning and gastronomic production in navigation
- Design of menus for cruise ships, private yachts, maritime events and catering services shipped
- Preparation of gastronomic proposals adapted to seasons, routes, cultures and preferences of the passenger
- Organisation of menu cycles for extended crossings and operations with high demand for service
- Management of special diets, allergies, intolerances and personalised food requirements
- Design of gastronomical experiences theme: regional cuisine, gala dinners, tastings and private events
- Creation of technical sheets, standardised recipes, production planning and portion control
- Development of culinary planning systems that guarantee variety, efficiency and consistency of the service
- Balanced menus and special diets
03
Provisioning, conservation and gastronomic inventories
- Management of purchases of food and beverages according to duration of navigation, storage capacity and forecast of consumption
- Selection of local and international suppliers for fresh, gourmet and specialised products
- Supply planning in ports of scale and logistics coordination of deliveries on board
- Food storage systems: cold rooms, freezing, dry, beverages and delicate products
- Inventory control, product turnover, traceability and reduction of food waste
- Management of losses, integral use of ingredients and optimisation of gastronomic costs
- Development of sourcing procedures that ensure availability, quality and food safety during the crossing
- Food preservation on long crossings
04
Culinary techniques and gastronomic service on board
- Application of professional culinary techniques adapted to sea kitchens and optimised spaces
- Preparation of international dishes, signature cuisine, local gastronomy and haute cuisine proposals
- Production rate management between kitchen, living room and other service departments
- Techniques of plating, visual presentation and gastronomic finishing in conditions of movement of the ship
- Organisation of the service of breakfasts, lunches, dinners, buffets, cocktails and special events
- Adaptation of culinary processes to changes of route, availability of products or operating conditions
- Development of kitchen procedures oriented to precision, efficiency and gastronomic excellence
- Kitchen in conditions of movement and reduced space
05
Catering for maritime gastronomic events and experiences
- Design of catering services for celebrations, private meetings, corporate events and special activities on board
- Organisation of cocktails, receptions, banquets, themed dinners and exclusive gastronomic experiences
- Gastronomic assemblies planning in decks, lounges, outdoor areas and multifunctional spaces
- Coordination between kitchens, waiters, managers of events and technical teams during special services
- Time, Quantity Management, Presentation and Logistics During High Demand Events
- Creation of gastronomic proposals adapted to VIP customers and luxury experiences
- Development of differentiated catering services through creativity, customisation and operational quality
- Catering for events and celebrations on board
06
Food safety, hygiene and health management
- Principles of food safety applied to professionally shipped kitchens
- Temperature control, cold chain, preservation, handling and safe food preparation
- Prevention of cross contamination, allergen management and hygienic control of culinary processes
- Cleaning and disinfection of equipment, surfaces, utensils and gastronomic areas
- Management of organic waste, oils, containers and cleaning products according to maritime procedures
- Preparation of health records, internal controls and procedures for food incidents
- Development of a food safety culture aimed at protecting passengers and crew
- HACCC system and sanitary control
07
Economic management, equipment and gastronomic quality
- Preparation of gastronomic budgets for maritime operations and catering services
- Control of food costs, scandals, product performance and profitability of the service
- Organisation of kitchen equipment, distribution of tasks, shifts and workloads
- Staff training in culinary techniques, hygiene, service and quality standards
- Performance evaluation through production, satisfaction, cost and waste indicators
- Management of gastronomic claims and improvement of the customer experience
- Implementation of continuous improvement systems to optimise quality, efficiency and culinary profitability
- Scandals and cost control of meals
08
Final project applied kitchen and catering on board
- Definition of a case study for a cruise ship, yacht, ferry or boat with comprehensive gastronomic service
- Diagnosis of the type of client, operational capacity, available spaces and culinary needs of the project
- Design of a complete gastronomic proposal with menus, technical sheets and production planning
- Preparation of the provisioning, storage, inventories and management of food resources
- Development of the operating model of kitchen, service, catering and food safety
- Budget definition, quality indicators, team organisation and evaluation mechanisms
- Presentation of the kitchen and catering plan
- Presentation of the final report with gastronomic, operational, economic, health and customer experience validation
Workload
Study Time and Workload
800 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, cooks, and catering staff who wish to specialize in the maritime environment, learning about inventory management, menu planning, and adapting to confined spaces.Crew members of ships and vessels responsible for onboard food service, who seek to improve their culinary skills and offer a balanced and appealing diet at sea.Shipping and cruise lines that aspire to enhance the quality of th
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 handling of food in confined environments
- 02Apply professional culinary techniques in small spaces, guaranteeing food quality and safety
- 03Design innovative menus adapted to the needs of passengers and crew in different travel contexts
- 04Coordinate the logistics of onboard catering, optimizing resources and minimizing food waste
- 05Implement specific hygiene and food safety protocols for transport environments, preventing risks and ensuring regulatory compliance
- 06Solving problems and adapting to operational contingencies inherent in mobile food service
Careers
Career Opportunities
01Cook on board cruise ships and passenger vessels: Responsible for menu development, kitchen management, and meal service for passengers and crew.
02Cook on luxury yachts: Private chef responsible for designing and preparing customized menus for owners and guests.
03Catering provider for nautical events: Providing catering services for regattas, corporate events on board, and private celebrations on boats.
04Head chef on oil platforms or research vessels: Responsible for feeding workers in demanding maritime environments.
05Food service companies for the marine industry: Menu planning and management, purchasing, and logistics for food for ships and platforms.
06Food consultant for companies Shipping companies: Consulting on optimizing kitchen processes, menu design, and cost control.
07Entrepreneur in the onboard food sector: Creating your own business, such as catering companies specializing in nautical events or floating restaurants.
08Trainer in hospitality and nautical schools: Sharing knowledge and skills in cooking and catering with future professionals in the maritime sector.
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Questions
Entry Requirements
On cruise ships, passenger ships or private yachts.
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.
Yes, it focuses on food preparation in maritime or riverine environments, specifically on board 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
Academic/Professional Profile:Training in Hospitality and Tourism, Culinary Arts, or related qualifications; or accredited professional experience in cooking and/or catering.Specific Knowledge:Basic knowledge of food handling, hygiene, and food safety (a food handler's certificate will be valued).Documentation:Updated CV, copy of qualification or work experience certificate, ID/Passport, cover letter (optional).Skills:Teamwork skills, attention to detail, organization, and planning.```
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Frequently Asked Questions
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