Diploma in Cooking and Catering on Board
Why this certificate program?
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.
- Modality: Online
- Level: Diplomado
- Hours: 800 H
- Start date: 07-06-2026
Availability: 1 in stock
Who is it aimed at?
- 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 their food service, training their staff in advanced culinary techniques and food hygiene and safety regulations.
- Entrepreneurs interested in starting a maritime catering business, acquiring the necessary knowledge of logistics, procurement, and specific regulations.
- Culinary students and food industry professionals who wish to broaden their professional horizons with innovative and in-demand training in the shipbuilding industry.
Training Flexibility
Designed for professionals with demanding schedules: live and recorded online classes, downloadable resources, and personalized tutoring.
Objectives and competencies
Efficiently manage the provision and handling of food in confined environments:
“Implement HACCP and GMP protocols, adapting them to the limitations of available space and resources, guaranteeing food safety and preventing cross-contamination.”
Apply professional culinary techniques in small spaces, guaranteeing food quality and safety:
“Optimize mise en place and temperature control to prepare varied and safe menus in compact kitchens.”
Design innovative menus adapted to the needs of passengers and crew in different travel contexts:
“Research global culinary trends, dietary restrictions, and cultural preferences to create varied, balanced, and appealing menus, considering factors such as altitude, time zones, and travel duration.”
Coordinate the logistics of onboard catering, optimizing resources and minimizing food waste:
“Plan balanced menus, manage inventories efficiently and monitor food quality, collaborating closely with the kitchen team and suppliers.”
Implement specific hygiene and food safety protocols for transport environments, preventing risks and ensuring regulatory compliance:
“Establish and verify critical control points (CCPs) in the transport chain, documenting cleaning, disinfection and temperature control procedures to ensure food safety.”
Solving problems and adapting to operational contingencies inherent in mobile food service:
“Identify and mitigate risks associated with food handling, preservation and transportation, ensuring quality and safety under varying conditions.”
Curriculum - Modules
- Comprehensive Maritime Incident Management: protocols, roles, and chain of command for coordinated response
- Operational Planning and Execution: briefing, routes, weather windows, and go/no-go criteria
- Rapid Risk Assessment: criticality matrix, scene control, and decision-making under pressure
- Operational Communication: VHF/GMDSS, standardized reports, and inter-agency liaison
- Tactical Mobility and Safe Boarding: RHIB maneuvers, approach, mooring, and recovery
- Equipment and Technologies: PPE, signaling, satellite tracking, and field data logging
- Immediate Care of the Affected: primary assessment, hypothermia, trauma, and stabilization for evacuation
- Adverse Environmental Conditions: swell, Visibility, flows, and operational mitigation
Simulation and training: critical scenarios, use of VR/AR, and exercises with performance metrics
Documentation and continuous improvement: lessons learned, indicators (MTTA/MTTR), and SOP updates
- Introduction to Food Hygiene: Basic Concepts and Their Importance
- Microorganisms in Food: Types, Growth, and Influencing Factors
- Foodborne Illnesses (FBI): Types, Causes, and Prevention
- Good Hygiene Practices (GHP): Requirements and Application in the Food Industry
- Cleaning and Disinfection: Products, Methods, and Cleaning Programs
- Pest Control: Preventive and Corrective Measures in the Food Industry
- Food Handling: Safe Practices to Avoid Contamination
- Food Preservation: Methods to Extend Shelf Life and Ensure Safety
- HACCP System (Hazard Analysis and Critical Control Points): Principles and Application
- Food Legislation: Current Regulations on Hygiene and Safety food.
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- Introduction to Food Hygiene: Basic Concepts and Regulations.
- Food Microbiology: Bacteria, Viruses, Parasites, and Toxins.
- Food Allergens: Identification, Control, and Management in the Kitchen.
- Personal Hygiene and Safe Food Handling: Good Practices.
- Cleaning and Disinfection: Products, Techniques, and Protocols.
- Pest Control: Prevention and Eradication Methods.
- Special Diets: Introduction to Specific Nutritional Needs.
- Diets for Food Allergies and Intolerances: Creating Safe Menus.
- Vegetarian and Vegan Diets: Planning and Nutritional Balance.
- Basic Plating: Principles of Composition, color and texture.
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- Food Microbiology: Bacteria, viruses, parasites, and their impact on health.
- Food Hygiene and Handling: Good practices, HACCP, and traceability.
- Food Allergens and Intolerances: Identification, prevention, and legislation.
- Special Diets: Vegetarian, vegan, gluten-free, lactose-free, and low-FODMAP.
- Recipe Adaptation: Ingredient substitutions and nutritional balance.
- Texturizers and Stabilizers: Use in avant-garde cuisine.
- Creative Plating: Color, shape, texture, and height.
- Innovative Sauces and Garnishes: Techniques and pairings.
- Dessert Presentation: Decoration and Assembly Techniques.
- Current Plating Trends: Minimalism, Naturalism, and Sustainability.
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- Introduction to Food Hygiene: Importance in Maritime Environments
- Food Microbiology: Bacteria, Viruses, Parasites, and Toxins
- Food Hazards: Physical, Chemical, and Biological Hazards at Sea
- Hygienic Food Handling: Washing, Disinfecting, and Cooking
- Food Preservation: Refrigeration, Freezing, Canning, and Dehydration
- Proper Food Storage: Temperature, Humidity, and Ventilation
- Cleaning and Disinfection: Utensils, Surfaces, and Equipment in the Kitchen
- Pest Control: Prevention and Elimination of Insects and Rodents
- Maritime Food Legislation: National and International Regulations
- HACCP in maritime environments: identification of critical points and preventive measures.
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- System Architecture and Components: Structural design, materials, and subsystems (mechanical, electrical, electronic, and fluid) with selection and assembly criteria for marine environments
- Fundamentals and Principles of Operation: Physical and engineering foundations (thermodynamics, fluid mechanics, electricity, control, and materials) that explain performance and operating limits
- Safety and Environmental (SHE): Risk analysis, PPE, LOTO, hazardous atmospheres, spill and waste management, and emergency response plans
- Applicable Regulations and Standards: IMO/ISO/IEC requirements and local regulations;
- Conformance criteria, certification, and best practices for operation and maintenance
- Inspection, testing, and diagnostics: Visual/dimensional inspection, functional testing, data analysis, and predictive techniques (vibration, thermography, fluid analysis) to identify root causes
- Preventive and predictive maintenance: Hourly/cycle/seasonal plans, lubrication, adjustments, calibrations, consumable replacement, post-service verification, and operational reliability
- Instrumentation, tools, and metrology: Measuring and testing equipment, diagnostic software, calibration and traceability; selection criteria, safe use, and storage
- Onboard integration and interfaces: Mechanical, electrical, fluid, and data compatibility; Sealing and watertightness, EMC/EMI, corrosion protection, and interoperability testing.
Quality, acceptance testing, and commissioning: process and materials control, FAT/SAT, bench and sea trials, go/no-go criteria, and evidence documentation.
Technical documentation and integrated practice: logs, checklists, reports, and a complete case study (safety → diagnosis → intervention → verification → report) applicable to any system.
- Food Microbiology: bacteria, viruses, parasites, molds, and yeasts.
- Food Spoilage and Preservation: influencing factors, preservation methods (cold, heat, dehydration, etc.).
- Food Hazards: physical, chemical, and biological. Identification and control.
- Personal hygiene and food handling: handwashing, clothing, good practices.
- Cleaning and disinfection: products, techniques, frequencies, and controls.
- Facility design and maintenance: hygiene requirements, workflow.
- Kitchen equipment and utensils: materials, cleaning, disinfection, and storage.
- Traceability: identification and tracking of food throughout the chain.
- Food allergens: identification, control, and labeling.
- Food legislation: current regulations on food hygiene and safety.
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Career opportunities
- Cook on board cruise ships and passenger vessels: Responsible for menu development, kitchen management, and meal service for passengers and crew.
- Cook on luxury yachts: Private chef responsible for designing and preparing customized menus for owners and guests.
- Catering provider for nautical events: Providing catering services for regattas, corporate events on board, and private celebrations on boats.
- Head chef on oil platforms or research vessels: Responsible for feeding workers in demanding maritime environments.
- Food service companies for the marine industry: Menu planning and management, purchasing, and logistics for food for ships and platforms.
- Food consultant for companies Shipping companies: Consulting on optimizing kitchen processes, menu design, and cost control.
Entrepreneur in the onboard food sector: Creating your own business, such as catering companies specializing in nautical events or floating restaurants.
Trainer in hospitality and nautical schools: Sharing knowledge and skills in cooking and catering with future professionals in the maritime sector.
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Admission requirements
Academic/professional profile:
Degree/Bachelor's degree in Nautical Science/Maritime Transport, Naval/Marine Engineering, or a related field; or proven professional experience in bridge/operations.
Language proficiency:
Recommended functional maritime English (SMCP) for simulations and technical materials.
Documentation:
Updated resume, copy of degree or seaman's book, ID card/passport, letter of motivation.
Technical requirements (for online):
Equipment with camera/microphone, stable connection, ≥ 24” monitor recommended for ECDIS/Radar-ARPA.
Admission process and dates
1. Online
application
(form + documents).
2. Academic review and interview
(profile/objectives/schedule compatibility).
3. Admission decision
(+ scholarship proposal if applicable).
4. Reservation of place
(deposit) and registration.
5. Induction
(access to campus, calendars, simulator guides).
Scholarships and grants
- 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.
Testimonials
The Diploma in Onboard Cuisine and Catering exceeded my expectations. I acquired practical skills and specific knowledge to thrive in a maritime environment. From planning menus tailored to the needs of the crew and passengers to efficiently managing resources in a confined space, the training provided me with the necessary tools to excel in this field. Today, thanks to the diploma, I work as head chef on an international cruise ship, leading a team and creating memorable culinary experiences.
The Diploma in Gastronomy & Nautical Hospitality exceeded my expectations. I acquired practical skills and specific knowledge to work successfully in the field of onboard gastronomy, from planning menus tailored to the needs of the crew and passengers to the efficient management of provisions at sea. Thanks to this training, I secured a position as a chef on a luxury yacht, where I put everything I’ve learned into practice and enjoy a rewarding career.
The Diploma in Onboard Cuisine and Catering exceeded my expectations. I acquired practical skills and specific knowledge to work in a maritime environment, from planning menus tailored to the needs of the crew and passengers to efficiently managing resources in a limited space. This training allowed me to secure a position as a chef on an international cruise ship, where I apply what I’ve learned daily and enjoy a rewarding career.
This diploma program exceeded my expectations. I acquired practical skills and fundamental theoretical knowledge, from planning menus adapted to space and resource constraints on board, to the proper handling and preservation of food at sea. Thanks to the training, I landed a position as head chef on a luxury cruise ship, where I put everything I’ve learned into practice and enjoy a challenging and rewarding job.
Frequently asked questions
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 University + operational portfolio (tracks, SOPs, reports and KPIs) useful for audits and employment.
- Food Microbiology: Bacteria, viruses, parasites, and their impact on health.
- Food Hygiene and Handling: Proper practices, temperature control, and disinfection.
- Food Allergens and Intolerances: Identification, prevention of cross-contamination, and labeling.
- Special Diets: Vegetarian, vegan, gluten-free, lactose-free, diabetic, and low-sodium.
- Nutritional Needs: Energy, macronutrient, and micronutrient requirements at different stages of life.
- Menu Planning: Nutritional balance, variety, seasonality, and adaptation to special diets.
- Cutting and Preparation Techniques: Optimizing textures, flavors, and visual presentation.
- Gourmet Sauces and Stocks: Preparation, reduction, and pairing with different dishes.
- Artistic Plating: Design principles, use of colors, textures, and edible decorative elements.
- Gastronomic Trends: Molecular gastronomy, fermentation, sustainable cuisine, and innovative plating.
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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.