Page 18 - The Crew Academy Course Brochure 2020

Speciality Course
Caviar
Focused at all crew who are interested in improving their knowledge and service skills for themselves, or guests, who have a passion for Caviar. This half day course reviews all elements of the Sturgeon fish and family, types of caviar, the process of cultivating and harvesting the caviar, purchasing, storage, serving, correct serving sets and pairing.
Course Outline
An in-depth review of how the caviar travels from the fish to the non-metallic spoon this half day course will ensure that the next time your guests add ‘Caviar’ to the preference sheet, you will have the confidence and experience to provide not only the product to the guests with style, but also be able to answer any and all questions they may have about the caviar they are paying so much money to enjoy.
At the conclusion of this course, all students are able to participate in making their own caviar blini, tasting different types of fish eggs, pairing it with a frozen vodka / champagne, to how appreciate caviar properly and recap all the topics learnt from the lesson.
Key Outcomes
All passing students are accredited with a Certification – 100% attendance rate required.
Price
Prices are set at vary depending on length of course and location of training. Minimum of 1 - 14 students per course to ensure optimal training results.
“The Pure Service course was great for me. After having a couple of years away from yachting it really helped to brush up on my skills and gain extra knowledge of all the different types of service. I will take the knowledge and implement it onto my boat. Highly recommend for seconds stepping into a chief stew role.
Hannah, Pure Service Excellence Course 2018
16 caviar