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Immersive program

7 days

This immersive week in a Palace will allow you to acquire all required skills for a career enhancement in the yachting industry. This unique program is relying on operational and academic courses like grooming standards, luxury attitude, housekeeping best practices & art of silver service.

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Program detailed

Day 1

Welcoming

  • Welcoming breakfast
  • Welcoming speach, setting up rules and mutual objectives
  • Student introduction
  • Visit of the property
  • Room Check in



Yachting industry

  • Number & types of yachts – State of Yachting
  • Private and Commercial Yachts, Chain of Command, Rank & Position, Rules Onboard, Preference Forms
  • Daily duties on board, General on-board information



Grooming

  • Staff grooming, hairstyle, make up, nail, perfum, shaving, hygiene, tatoo cover make up
  • Personal Appearance & Hygiene



Luxury Attitude

  • With the guests & co-worker
  • Attitude, Wordings

 

Day 2

Housekeeping

  • Waxing shoes, Shoe polishing & cleaning
  • Uniform
  • Art of Ironing : shirt, trousers with pleats, polo, shorts, t-shirt, underwear, dress, how to press a jacket
  • Sewing work shop – button, hem
  • Different type of cleaning products for different surfaces & fabrics – Cleaning Supplies
  • Cleaning without Guests Onboard
  • Cleaning with Guests Onboard
  • How to clean a bathroom ?
  • How to remove stain from carpet
  • Bed Making – practical
  • Eye for details
  • Public spaces cleaning
  • Checklists for housekeeping and cabin set up

 

Day 3

Housekeeping

  • Equipment maintenance – Laundry procedure – Laundry Label
  • Laundry & Stain Removal
  • Linen management (storage & care)
  • Stain-free technics
  • In-Cabin Service
  • VIP Welcoming – Principal
  • Flower and fruit basket arranging – symmetry, design, greenery, equipment, plant care, cut flower, arranging bouquets
  • How to check a room ?
  • Turndown service (dinner)
  • Room amenities
  • Unpacking guests belongings

 

Day 4

The Art of Service

  • History of Gastronomy
  • Anecdotes of historical customs
  • Culinary terms
  • How to behave in front of guests, proactivity
  • Luxury codes, expression, attitude, excellence expertise, savoir être/faire
  • Protocole, Taylor made service, how to create a climate of trust
  • Sharing of experiences, positive feedbacks, challenges, set mutual objectives
  • Adapt the service to the related culture, 5 classics words for Indians, Russian, Japenese, French, German, Spanish, Chino, Arabs, Kosher…
  • Sequence of services, Guest path
  • Guest welcoming protocole – sitting etiquette – F&B etiquettes
  • Internal communication, challenges faced, objectives – Briefing content, task distribution, predinner check list, organiszation & flow of the service
  • How to present a Menu ?
  • How to provide a discret service ? How to leave the table ?
  • Standing cocktail/on board parties : attitudes, organisation, mise en place, equipment…
  • Words to banish : No problem, small, ok…
  • Polishing Silver

 

Day 5

The Art of Service

  • Various Utensils
  • Tableware, glassware, silverware, equipment needeed
  • Table Place Settings
  • Mise en place of a table
  • Table decorating (Theory & principles of design, working with greenery, creative use of water, mystery box challenge)
  • Linen, napkin folding
  • Tray Service (Beverage Service and Room service)
  • Food & Beverage HACCP/HABC – Hygiene codes
  • Microbiological hazards (bacteria), Spoilage and preservation, Food poisoning and its control, Contamination hazards and controls, Food handlers and personal hygiene, Food premises and equipment, Food pests and control cleaning and disinfection Food safety and law enforcement.
  • Guest preferences and dietary requirements, Allegies, food restrictions management, Various Diets (veg, kosher,etc.)
  • How to manage and resolve guest complaints. How to deal with drunk guests, annoyed guests, over demanding guests…
  • How do to an inventory
  • Checklists and SOPs for service LQA Leading Quality Standards

 

Day 6

The Art of Service

  • Tray handling exercices (soupe, martini glasses…in the stairs)
  • Carving and serving ustensils, the basic rules of carving
  • Synchronised service, french, russian, plated (american) style service, silver (english) service, Family service
  • Fileting, side board/gueridon service : beef carving, rack of Lamb, poultry, seabream, Seabass in a salty crust, Turbot, Lobster, Caviar service, type of bread, Truffle shaving, Chocolate service, Pasta service, Side service, English, French, Russian service, crepes flambéed, Side service (dressing, sauce…), cheese service, french/italian dressing, cocktail sauce, shrimp sauce, beef tartare, salmon tartare, oysters service, fruits…
  • Setting up a buffet & Beach BBQ
  • Hot Beverage service, tea time experience

 

Day 7

Day off – Outdoor Team building

  • Final Exam
  • Sunday afternoon Baou de St Jeannet trekking – Team building exercice
  • Check out

Upcoming dates

All the programs
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Kids club training

1 to 3 days

Become an expert managing young ages while offering a large range of entertaining and creative activities adapted to the parents expectations.
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Fitness & Yoga

1 to 4 days

Add another level of skills to you with Fitness and Yoga courses which will keep our guests to keep in good shape onboard.
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Therapeute training

1 to 6 days

If you wish to enhance your skills in massage techniques, this module allows you to acquire specific techniques such as Ayurvedic massage, Californian massage, Balinese massage, Swedish massage, and reflexology.
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Interior Manager training

1 to 3 days

This course is a stepping stone for Interior manager willing to develop their management skills so that they can operate effectively on their day-to-day duties.
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Barista & Latte Arte

1 day

This module allows crew to learn the luxury barista best-practice. Coffee making & latte art, service & tea protocole, equipment management.
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Therapeutic Massages

1 to 4 days

If you wish to enhance your skills in massage techniques, this module allows you to acquire specific techniques such as Ayurvedic massage, Californian massage, Balinese massage, Swedish massage, and reflexology.
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Culinary specialties: Vegan, Japanese cuisine, Light Pastry

1 to 6 days

This module allows chefs to develop their specific skills, including modules such as Japanese cuisine (sushi, nigiri, rolls…), molecular cuisine, gastronomy, vegan cuisine, and pastry.
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Managerial Attitude

1 to 4 days

Through various role-playing exercises, students with managerial aspirations will learn a range of tools to act as a “modern” manager while motivating, supervising, and providing guidance to their teams. This module also improve communication skills, team-building and how to manage stress.
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Introduction to Sommellerie

half day to 2 days

This training will provide the technical skills and tools necessary to fulfill the role of a sommelier. It covers general oenology knowledge, wine bottle opening techniques such as decanting or sabrage, recommendations for food and wine pairing, and cellar management.
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Basics of Mixology, Barista, Cigars pairing

half day to 2 days

Depending on the level of client expectations, this training, ranging from half a day to two full days, will cover the key aspects of the bar industry. It includes mastering bar equipment, classic and non-alcoholic cocktails, as well as the art of lighting a cigar.
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Palace Housekeeping – Best practices

2 days

This training will enable you to expand your skills as a housekeeper and adapt them to the expectations of demanding clientele. Topics covered include cleaning various spaces and surfaces, ironing, sewing, linen management, creating VIP setups, mastering the art of floral arrangements, and implementing checklist controls.
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Art of Silver Service

3 days

Become a knowledgeable expert in table service by refining the standards worthy of a Palace maître d’hôtel. The MOF (Meilleur Ouvrier de France) will teach you how to segment the customer journey in order to master the art of table setting, etiquette, intercultural norms, as well as various techniques of English-style table service with guéridon carving (fish, poultry, meat, etc.).
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Grooming Standards

½ day

The art of luxury through appearance and hygiene: personal care, hairstyling, makeup, nail care, clean shaving or beard grooming, overall hygiene, perfume application, tattoo coverage, uniform cleanliness.
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Luxury Attitude

½ day

Cultivate a “palace attitude” in luxury hotels and four or five-star establishments. Adopt service postures suitable for high-end or luxury venues. Set the standard for luxury and quality service. Develop empathy, promote smiles, and practice tact and grace. Handle difficult situations with demanding clients.
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Passion, Transmission, Excellence, and Discipline are the main values that represent this training institution.

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Développé par Agence IBD Monaco – Copyright 2023
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ADMISSION FORM (TEACHERS)

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ADMISSION FORM (STUDENTS)