|Course & Certification:
Description: Cosmopolitan Steward/ess Course™.
Certification type: Presentation A5.
ISO 9001:2015 compliance course & certification.
4 days consisting of;
3 days of classroom theory.
|Capacity of certification:
1. For interior crew of yachts 20m-35m, up to 2nd Steward/ess level or as a sole Steward/ess, that can assist in watch-keeping in a non-supporting role.
2. For interior crew of yachts 35m-50m, up to 1st Steward/ess level and is able to assist the Chief Steward/ess in day-to-day interior management,
3. For interior crew of yachts 50m+, up to 2nd Steward/ess level and can act as an interior sub-department head reporting to the 1st Steward/ess or and the Chief Steward/ess.
|Recognitions & approvals:
Pending, in process.
|Certification issuing requirements:
1. Seafarers Medical Certificate.
The custom-designed iymcs presentation folder type certification is stylish, practical and really refects
the level of training that you have done and the skills that you have obtained. In job interviews, it makes a great impression when presented to
a crew agency or to the Chief Steward/ess or Officers on-board.
The presentation folder outer is made of real leather with a sythentic interior that is resistant to water and protects the Certificates. It is A5 in size, it can hold up to four Certificates, and is an ideal size to be kept in a crew document case or with the boat's documents.
The iymcs Certificates are printed to ISO9001:2015 standards, are dual-language and feature extensive security features to security level 3 (Government passports & national Iidentification documents are security levels 1 & 2) and can be used as a personal ID in daily situations. (Nb. It cannot be used instead of a passport/national identity card).
Working on a superyacht is a great thing to do; it is a career with training, great opportuniities and good money. You see the world (kind of) and your fellow crew are super nice (the majority are). The old industry phrase living the dream. is often quoted by many experienced professional crew who will no-doubt add a stream of comments to the above.
The reality is that that working on a superyacht is not easy.
The owners & guests can be very nice but they can also be very difficult to deal with. When the guests or/and owners are on-board the hours are long, the work schedule hectic, the requests and demands can be unreasonable. The interior crew who have to directly deal with the guests and owners day-in, day-out, are often stressed-out and overtired during a long season. And then there is the downtime which can run into months of inactivity where the boat is at anchor or on-the-dock. Refits are done then, some refits go well, others don't.
The superyacht crew, generally speaking, are very professional but when things do go wrong on-board, whether it be cabin-fever sets in or a charter goes wrong or crew breakdown or crew are dismissed instantly for often no-good reason, then the crew do their best to cope often with impossible situations. This is where professionalism and formality takes over and this is what the iymcs Cosmopolitan Steward/ess ™ Courses & Certification are all about.
The iymcs "Cosmopolitan Steward/ess ™" caters for the needs of professional interior crew at all levels. In effect, this means that the course can be made relevant to the working practices or to the types of boats that the student or candidate is working-on currently or maybe working on in the future. There are two levels, namely:
Level I - is for the Steward/ess's who either have been working for one year and would like to improve their skills and knowledge; or for the Steward/ess's who have never worked on a super-yacht before and would like to gain the basic skills and knowledge.
Level II - is for the Steward/ess's who have been working for at least two years as interior crew and are now looking to step-up into a management role, such as a Chief Steward or Chief Stewardess, or as a purser on the larger yachts over 70 metres.
Furthermore, the ‘Society’ has added a second parameter to the courses, called Options 1-4. Wherever possible, these Options are there to adapt the syllabus of the course to the needs of either the student or candidate or of the yacht that they are employed on. The reasons for this are:
|i. That the interior crew working practices vary considerably from one yacht to the next.||ii. The working practises on a 35 metre yacht are very different to the working practices of a 60 metre yacht.||iii. Influence of the Owner/s demands, the nationality of the regular guests and geopolitical factors.||iv. The requests from; the Captain or the Chief Steward/ess or the departmental heads.||v. To cater for on-board training.|
The four options are shown below:
The course consists of two parts;
i. Classroom or on-board theory course.
ii. Classroom or on-board practical course & exercises.
Key features to consider:
Up-to-date syllabus incorporating working practices of the Superyachts.
The syllabus written by professional superyacht crew.
Adaptable syllabus for the size and type of boat.
A great looking certification with complete details of training undertaken, ideal for presentation at job interviews and for crew agencies.
Training can be undertaken on-board or in class.
Incorporates multi-role tasks such as deck work & watchkeeping support (depending on the option chosen).
Safe working practices are covered.
The iymcs "Cosmopolitan Steward/ess™" level I course is a great course for new crew and for crew that have just done one season.
Our Society, the 'International Yacht Marine Certification Society" (iymcs) operates its entire operations under a Quality Management System
(QMS) that is in compliance with the International Standards Organisation (ISO) 9001:2015 amended. Part of this compliance involves full auditing procedures.
This is an important reference and enables us to gain recognitions from maritime admininstrations and marine industry bodies alike. The QMS together with the ISO, ensures that iymcs and its Members operate to the highest standards possible. All our courses, and more importantly the Certifications that we issue, are under ISO9001:2015.
This practise is most unusual for such courses and certifications. Some organisations will claim ISO:9001 adherence but often the reality is the ISO compliance is for a very small number of their courses.
|Scandinavia 900,-EUR||Northern Europe 850,-EUR||United Kingdom 650,-GBP|
|Southern Europe 725,-EUR||Middle East 725,-USD||North America 600,-USD|
|Prices exclude: course books,certification costs,personal travelling costs,course food and course accommodation.|
( Vers. 1.2. ) Click-on '+' to see Syllabus.
Steward and Stewardess role on-board. The different types of yachts. Passports & visas. Nautical terminology.
Living with other crew and sharing cabins. Personal organisation & presentation. CV preparation. Looking for work, day working, crew agencies. Interview techniques. Crew contracts. Changing jobs, giving notice.
Key areas & the main yachting ports. Travel arrangements. Restaurant guides. Provisioning sources.
Bar management & provisioning. Types glasses. Cleaning glasses Opening & serving of wines. Serving temperatures. The decanting of wines. Storage of wines. Different types of spirits. The most popular cocktails. Champagnes & sparkling wines.
Line handling. Using fenders. Deck orders. Using the crew radios.
Planning a work schedule. Identifying daily, weekly & monthly tasks. Table layouts & seating plans. Owner & guest party arrangements.
Tableware & equipment. Specialised equipment. Basic cover table layout. Tray service. Serving techniques.
Guest relations. How to address guests. International diplomacy. Dealing with different cultures & languages. Confidentiality & privacy issues. Guest arrival preparations. Dealing with owner & guest daily demands. Entertaining children. Dealing with complaints. Planning owner's & guest's shore schedules.
Safety Drills. The galley area. Storage areas, fridges & lockers. Interior obstructions. Personal protection. Deck areas & equipment.
Owner and guest accommodation layouts. Types of cabins. Cabin lighting set-up. Safety lockers in each cabin. Cabin preparation. Linen storage. Pressing & ironing. Housekeeping equipment storage. Guest safety briefing list. Un-packing of guest's suitcases and storing guest's belongings. Daily tasks. Morning & evening service. IT problems, entertainment systems etc. Media supply, newspapers, magazines etc.
Handling & cleaning of glassware. Cleaning products for linen & soft furnishings. Polishing techniques for interior finishes. Laundry spot cleaning.
Seasonal tendencies. The use of flowers to complement the interior & exterior design. Flowers used in table settings. Flower & plant allergies.
Multi-tasking and managing time. Sole Steward/ess job description. How to prioritise tasks. Interior upkeep schedule. Assisting the chef in the galley. Basic cooking skills. Working on deck alone. Close-quarters living with owner & guests. Receipts filing & maintaining an expenditure account for the interior. Hospitality organisation of the top-deck, forward deck & aft deck. Upper deck galley/bar. Crew area & galley. Assisting with watch-keeping.
Working as a team member. Task specialisation. Service level requirements. Crew hierarchy. Specialist skills. Combined salon/dining area issues. Hospitality organisation of the top-deck, forward deck & aft deck. Upper-deck galley/bar. Assisting with watch-keeping. Static charters set-up. Audio-video systems. Guest cabin upkeep planning. Crew area & galley. Assisting with watch-keeping.
Crew hierarchy. 2nd or 3rd Steward/ess position & role. Departments; housekeeping, laundry & service. Duty rotation & daily assignments Working as a team member. Service level requirements. Specialist skills. Types of furnishing fabrics, floor & bulkhead coverings. Introduction to the specialist categories of; wines, champagnes and spirits. Dining area service. Lounge & salon service. Static charters set-up. Audio-video systems. Guest cabin upkeep planning. Crew area & galley. Assisting with watch-keeping.
Crew hierarchy. Departmental heads. Purser position & role. Chef & sous-chef. Departments; housekeeping, laundry & service. Interior standing orders. 2nd or 3rd Steward/ess position & role. Duty rotation & daily assignments Working as a team member. Task specialisation & specialist skills. Service level requirements. Executive quarters. Bridge pantry. Types of furnishing fabrics, floor & bulkhead coverings. Introduction to the specialist categories of; wines, champagnes and spirits. Dining area service. Lounge & salon service. Spa service & upkeep. Beach club aft deck service. Water-sports department. Limousine-tenders.