Course structure:
It is a requirement (as of August 2014) for all Chef/Cooks on board charter yachts with 10 crew or more to have a Ship’s Cook Certificated crew member onboard at all times. This is the result of changes in the law brought about by the Maritime Labour Convention (MLC 2006).
The assessment provides a way for all chefs to have their skills objectively assessed in a controlled environment. The purpose of the assessment is to verify that a candidate can cook correctly and safely across a specified range of techniques and foodstuffs.
Upcoming courses
june
10jun(jun 10)15h4211(jun 11)15h42Ship’s Cook & Food Safety Level 3
Event Details
It is a requirement (as of August 2014) for all Chef/Cooks on board charter yachts with 10 crew or more to have a Ship’s Cook Certificated crew member onboard at
Event Details
It is a requirement (as of August 2014) for all Chef/Cooks on board charter yachts with 10 crew or more to have a Ship’s Cook Certificated crew member onboard at all times. This is the result of changes in the law brought about by the Maritime Labour Convention (MLC 2006).
The assessment provides a way for all chefs to have their skills objectively assessed in a controlled environment. The purpose of the assessment is to verify that a candidate can cook correctly and safely across a specified range of techniques and foodstuffs.
- English course
Time
10 june 2025 15h42 – 11 june 2025 15h42(GMT+00:00)
24jun(jun 24)15h4425(jun 25)15h44Ship’s Cook & Food Safety Level 3
Event Details
It is a requirement (as of August 2014) for all Chef/Cooks on board charter yachts with 10 crew or more to have a Ship’s Cook Certificated crew member onboard at
Event Details
It is a requirement (as of August 2014) for all Chef/Cooks on board charter yachts with 10 crew or more to have a Ship’s Cook Certificated crew member onboard at all times. This is the result of changes in the law brought about by the Maritime Labour Convention (MLC 2006).
The assessment provides a way for all chefs to have their skills objectively assessed in a controlled environment. The purpose of the assessment is to verify that a candidate can cook correctly and safely across a specified range of techniques and foodstuffs.
- English course
Time
24 june 2025 15h44 – 25 june 2025 15h44(GMT+00:00)
july
01jul15h4702(jul 2)15h47Ship’s Cook & Food Safety Level 3
Event Details
It is a requirement (as of August 2014) for all Chef/Cooks on board charter yachts with 10 crew or more to have a Ship’s Cook Certificated crew member onboard at
Event Details
It is a requirement (as of August 2014) for all Chef/Cooks on board charter yachts with 10 crew or more to have a Ship’s Cook Certificated crew member onboard at all times. This is the result of changes in the law brought about by the Maritime Labour Convention (MLC 2006).
The assessment provides a way for all chefs to have their skills objectively assessed in a controlled environment. The purpose of the assessment is to verify that a candidate can cook correctly and safely across a specified range of techniques and foodstuffs.
- English course
Time
1 july 2025 15h47 – 2 july 2025 15h47(GMT+00:00)
september
11sepAll DaySuperyacht Flower Arrangement
Event Details
Course structure: -Elements & Principals of floral design -Storing, conditioning, handling & maintaining fresh
Event Details
Course structure:
-Elements & Principals of floral design
-Storing, conditioning, handling & maintaining fresh flowers & plants
-Order & source local & seasonal florae in the cruising areas
-Create a variety of floral displays & types
-Colour schemes, placements & dimensions of arrangements
-Care & maintain popular plants onboard
More
Time
11 september 2025 All Day(GMT+02:00)
october
16oct12h1112h11Superyacht Flower Arrangement
Event Details
Course structure: -Elements & Principals of floral design -Storing, conditioning, handling & maintaining fresh
Event Details
Course structure:
-Elements & Principals of floral design
-Storing, conditioning, handling & maintaining fresh flowers & plants
-Order & source local & seasonal florae in the cruising areas
-Create a variety of floral displays & types
-Colour schemes, placements & dimensions of arrangements
-Care & maintain popular plants onboard
More
Time
16 october 2025 12h11 – 12h11(GMT+00:00)
november
06nov12h2412h24Superyacht Flower Arrangement
Event Details
Course structure: -Elements & Principals of floral design -Storing, conditioning, handling & maintaining fresh
Event Details
Course structure:
-Elements & Principals of floral design
-Storing, conditioning, handling & maintaining fresh flowers & plants
-Order & source local & seasonal florae in the cruising areas
-Create a variety of floral displays & types
-Colour schemes, placements & dimensions of arrangements
-Care & maintain popular plants onboard
More
Time
6 november 2025 12h24 – 12h24(GMT+02:00)

La Belle Classe Academy
Fees
The complete course costs €1,550 (which includes the level 3 Food Safety).
If you already hold a Level 3 Food Safety (not older than 3 years ) then the Ship’s Cook Assessment course is €1,250.