Diploma in Nautical Cuisine
Why this certificate program?
The Diploma in Nautical Cuisine
This program prepares you to be an excellent chef on board, mastering essential culinary techniques and galley management at sea. Learn to create balanced and delicious menus adapted to the specific needs and requirements of life at sea, from food provisioning and storage to preparing gourmet dishes with limited resources.
Differentiating Advantages
- Specialized Culinary Techniques: Master international cuisine adapted to the nautical environment.
- Onboard Pantry Management: Optimize the provision, storage, and preservation of food.
- Creation of Balanced Menus: Design healthy and varied meal plans for crew and passengers.
- Food Safety and Hygiene: Apply best practices to ensure food safety at sea.
- Culinary Adaptability and Creativity: Prepare gourmet dishes with limited ingredients and under challenging conditions.
- Modality: Online
- Level: Diplomado
- Hours: 800 H
- Start date: 19-06-2026
Availability: 1 in stock
Who is it aimed at?
- Yacht and cruise ship chefs looking to master specialized culinary techniques for haute cuisine at sea.
- Nautical hospitality staff interested in advancing professionally by offering top-tier onboard gastronomy services.
- Nautical sector entrepreneurs who want to start businesses related to food and catering on vessels.
- Sailing and gastronomy enthusiasts who aspire to merge their passions and enjoy cooking in maritime environments.
- Gastronomy students looking for a differentiating specialization with high demand in the nautical job market.
Flexibility for your Passion
Designed for sea and cooking lovers: intensive practical classes, downloadable learning materials, and access to innovative recipes for sailing.
Objectives and competencies
Manage the provision and preservation of food on board:
“Implement and strictly monitor food hygiene and safety standards (HACCP) to prevent risks and ensure food quality.”
Apply culinary techniques adapted to the limitations and movements of a vessel:
“Prioritizing food safety and space efficiency, optimizing equipment use and minimizing the risk of spills or accidents in adverse navigation conditions.”
Prepare balanced menus adapted to the nutritional needs of the crew on sea voyages:
“Consider individual caloric requirements, dietary restrictions, availability of provisions and climatic conditions, ensuring food safety on board.”
Comply with hygiene and food safety standards in maritime environments:
“Handle and store food following HACCP, minimizing risks of contamination and spoilage, and ensuring traceability.”
Adapting the gastronomic offer to the culture and preferences of passengers and crew of diverse nationalities:
Research and analyze common eating habits and dietary restrictions in different cultures to design varied and respectful menus.
Optimizing resource management and minimizing food waste in a ship's galley:
Implement a rigorous FIFO (First In, First Out) inventory system and perform predictive consumption analysis to adjust purchases and avoid product expiration.
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 Safety on board: hygiene and handling
- Provisioning: planning, suppliers, quality control, and receiving
- Food preservation: refrigeration, freezing, vacuum packing
- Storage: organization, rotation (FIFO), temperature control
- Inventory management: software, ordering, and waste control
- Basic culinary techniques: cuts, cooking methods, sauces, and side dishes
- International cuisine: adaptations to available ingredients and equipment
- Special diets: allergies, intolerances, vegan, vegetarian, and gluten-free
- Plating and service: protocols, setup, and customer service
- Food waste management: regulations, recycling, minimization
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- Introduction to Provisioning: Onboard needs, types of provisions.
- Food Storage: Optimal conditions, temperature, humidity.
- Food Preservation: Methods (refrigeration, freezing, packaging).
- Safe Food Handling: Personal hygiene, cleaning, and disinfection.
- Onboard Pest Control: Prevention, identification, and control methods.
- Inventory Management: Stock rotation, expiration date control.
- Health Regulations: National and international regulations.
- Food Safety: Hazard identification, HACCP onboard.
- Kitchen Equipment and Utensils: Cleaning, maintenance, and safe use.
- Organic Waste Management: Segregation, storage, and disposal appropriate.
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- Introduction to Food Safety: Hazards, Risks, and Control
- Food Microbiology: Pathogens, Toxins, and Prevention
- Cold Chain: Receiving, Storing, and Preserving Food
- Procurement: Supplier Selection, Quality Criteria, and Traceability
- Food Regulations: HACCP, Allergens, Labeling, and Legislation
- Food Hygiene and Handling: Good Practices and Pest Control
- Food Preservation: Methods, Techniques, and Shelf Life
- Food Storage and Distribution on Board: Stock Control and Inventory
- Waste Management: Classification, Treatment, and Disposal
- Food Safety Audits and Document Control
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- Introduction to food hygiene on ships: regulations and responsibilities
- Food hazards: biological, chemical, and physical; Prevention
Microorganisms: Types, growth, control, and transmitted diseases
Personal hygiene: Proper practices, handwashing, and clothing care
Cleaning and disinfection: Appropriate products, techniques, and frequencies
Pest control: Identification, prevention, and control methods
Receiving and storing food: Temperatures, rotation, and FIFO
Food preparation: Safe handling, cooking, and cooling
Food service: Hygiene in service, temperature control
Waste management: Sorting, storage, and safe disposal
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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 legislation and food safety on board: national and international regulations.
- Food hazards: biological (bacteria, viruses, parasites), chemical (toxins, heavy metals), and physical.
- Procurement: supplier selection, quality criteria, receiving and inspecting goods.
- Food preservation: refrigeration, freezing, vacuum packaging, modified atmospheres.
- Storage: pantry organization, temperature control, stock rotation (FIFO/FEFO).
- Personal and facility hygiene: good handling, cleaning, and disinfection practices.
- Food handling: defrosting, cooking, rapid cooling, reheating.
- Allergen management: identification, labeling, and prevention of cross contamination.
- Pest control: prevention and control methods (disinfestation and deratization).
- Documentation and records: control of suppliers, temperatures, cleaning and disinfection.
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Career opportunities
- Chef on board recreational vessels: yachts, sailboats, and cruise ships, offering personalized haute cuisine services.
- Private chef on luxury vessels: creating exclusive gastronomic experiences for owners and their guests.
- Catering provider for nautical events: regattas, boat launches, and onboard celebrations.
- Culinary consultant for nautical companies: advising on kitchen design and menu development for boats and cruise ships.
- Nautical cooking instructor: teaching courses and workshops on culinary techniques specific to marine environments.
- Entrepreneur in the nautical food sector: developing specialized products and services for life onboard.
- Ship Purchasing and Procurement Manager: Selecting and acquiring quality food to ensure customer satisfaction.
- Research and Development Project Contributor: Exploring new techniques and products for sustainable nautical cuisine.
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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
- Nautistic Culinary Fundamentals: Master cooking techniques adapted to maritime environments and vessels, from planning to presentation.
- Food Management and Safety on Board: Learn to safely store, preserve, and prepare food, complying with health regulations and optimizing resources in limited spaces.
- Creating Specialized Nautical Menus: Design balanced and appealing menus for various voyages, considering dietary restrictions, crew preferences, and ingredient availability.
- International Cuisine with a Maritime Focus: Explore recipes and culinary techniques from different cultures, adapting them to nautical cuisine and making the most of fresh, seasonal seafood.
- Entrepreneurship in Nautical Cuisine: Develop skills to offer catering services Nautical, manage your own business on board, or excel as a chef on luxury vessels. Boost your career and become an expert in creating unforgettable culinary experiences at sea.
Testimonials
The Diploma in Nautical Cuisine exceeded my expectations. I acquired practical skills and specific knowledge to work in a maritime environment, from planning menus adapted to space and resource limitations to the proper handling of food at sea. The hands-on classes and the instructors’ experience were key to my professional development, allowing me to secure a position as a chef on a private yacht.
The Diploma in Tourism & Nautical Services exceeded my expectations. I acquired practical and theoretical knowledge, from the management of nautical businesses to basic boat mechanics, which allowed me to secure a position as an activities coordinator at a major marina. The skills I learned, especially in customer service and nautical safety, have been fundamental to my success in this role.
The Diploma in Maritime Cuisine exceeded my expectations. I acquired practical skills and fundamental theoretical knowledge to thrive in a maritime culinary environment. From planning menus adapted to space and resource limitations to the proper handling and preservation of food at sea, the program provided me with comprehensive training. Today, I feel confident and competent to take on the challenges of cooking on board a ship.
The Diploma in Nautical Cuisine exceeded my expectations. I acquired practical skills and specific knowledge to confidently navigate a maritime environment, from planning menus adapted to sailing conditions to the proper management of provisions and the preparation of international dishes with a nautical touch. The hands-on classes and the experience of the chef instructor were invaluable to my professional development. Today, I feel ready to embark on new culinary adventures at sea.
Frequently asked questions
Specialized cuisine for maritime environments, including the preparation of dishes with fresh seafood, the management of limited resources, the storage and preservation of food at sea, and adaptation to the special conditions of a vessel.
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.
To cooks with previous experience, looking to specialize in cooking on board ships.
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 Safety Fundamentals: Hazards, Risks, and Control.
- Food Microbiology: Bacteria, Viruses, Parasites, and Toxins.
- Food Hygiene: Cleaning, Disinfection, and Good Handling Practices.
- Food Preservation: Methods, Techniques, and Shelf Life.
- Procurement: Menu Planning, Needs Assessment, and Supplier Selection.
- Receiving and Storage: Quality Control, Temperatures, and Stock Rotation.
- Food Preparation: Safe Cooking Techniques and Prevention of Cross-Contamination.
- Distribution and Service: Maintaining Temperatures, Hygiene, and Safe Handling.
- Waste Management: Classification, Storage, and Elimination.
- Food legislation: national and international regulations.
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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.