WIN-STONE GROUP

Testimonials

Inspirational Speech by Mr Jerry Barrientos

Learn from well-experienced and outstanding AIDA Asian trainers and enable mutual knowledge transfer to pursue your career dreams.

Sohan Madusha | Night Auditor - AIDA Cruises

See the beauty of a ship through the words of our students who succeeded in joining AIDA Cruise Lines to widen the success of their career life.

Bar Waiter - Tharindu - AIDA Cruise

Listen to our student Tharindu, a proud Bar Waiter on board to see the fun and enjoyment of his life filled with career success.

Course Infomations

Next Intake	Course Duration
View	Duration: Cookery Theory & Practical 726 Hrs

Course Admission Requirements

Completion of G.C.E. O/L
Age Limit: 17 to 27

Course Units

Unit Breakdown

UNITS	HRS
Cookery	236
Food and Beverage	70
Housekeeping	60
On the Job Training	360
Total	726

Cookery Theory & Practical 236 Hrs

#	UNITS	Total
1	Introduction to Cruise Industry	13
2	Hygiene	8
3	Commodities (practical)	28
4	Galley Equipment	5
5	Methods of Cookery	5
6	Stock Soups Sauces	5
7	Menu Planning	10
8	Dietary Requirements	6
9	Nine Control Points	11
10	Clean Kitchen Premises	3
11	MLC And MARPOL	9
12	Observe General Galley Safety	7
13	Practical	126
	Total	236

F&B Theory & Practical 70 Hrs

#	UNITS	Total
1	Attributes Skills & Knowledge Required by F&B Staff	4.5
2	Food & Beverage Service Area Equipment	8
3	The service sequence (table service) Part I	6
4	The service sequence (table service) Part II	6
5	The service of Breakfast & Afternoon Tea	6
6	Introduction to Non-Alcoholic Beverages	8
7	Introduction to Alcoholic Beverages	9.5
8	Food & Beverage Practical	16
8.14	Practical exam	6
	Total	70

Housekeeping Theory & Practical 60 Hrs

#	UNITS	Total
1	Safety at Work	6
2	Customer Service in Hospitality and Catering Industry	9
3	Accommodation Services	12
4	Cleaning Accommodation Areas	9
5	Housekeeping Practical	24
	Total	60

Next Intake	Course Duration
View	Duration: Theory & Practical 328 Hrs

Course Admission Requirements

Completion of G.C.E. O/L
Age Limit: 17 to 27

Course Units

Unit Breakdown

UNITS	HRS
Cookery	128
Food and Beverage	140
Housekeeping	60
Total	328

Cookery Theory & Practical 128 Hrs

#	UNITS	Duration
1	Introduction to Hotel Catering and Cruse Industry	13.0
2	Hygiene	8.0
3	Commodities	26.0
4	Galley Equipment	5.0
5	Methods of Cookery	12.0
6	Stock Soups Sauces	14.0
7	Menu Planning	10.0
8	Dietary Requirements	6.0
9	Nine Control Points	11.0
10	Clean Kitchen Premises	7.0
11	MLC And MARPOL	9.0
12	Observe General Galley Safety	7.0
	Total	128.0

F&B Theory & Practical 140 Hrs

#	UNITS	Duration
1	Attributes Skills & Knowledge Required By F&B Staff	8.00
2	Food & Beverage Service Area Equipment	10.00
3	Menu Knowledge & Accompaniments	6.00
4	The Service Sequence (Table Service) Part I	19.00
5	The Service Sequence (Table Service) Part II	9.00
6	The Service of Breakfast & Afternoon Tea	9.00
7	Enhanced Service Techniques	9.00
8	Introduction To Non-Alcoholic Beverages	12.00
9	Introduction To Alcoholic Beverages	25.00
10	Costing Of Beverages	7.00
11	Responsible Service of Alcohol	10.00
12	Food & Beverage Practical	16.00
	Total	140.00

Housekeeping Theory & Practical 60 Hrs

#	UNITS	Duration
1	Safety at Work	6
2	Customer Service in Hospitality and Catering Industry	9
3	Accommodation Services	12
4	Cleaning Accommodation Areas	9
5	Housekeeping Practical	24
	Total	60

Next Intake	Course Duration
View	Duration: Theory & Practical 328 Hrs

Course Admission Requirements

Completion of G.C.E. O/L
Age Limit: 17 to 27

Course Units

Unit Breakdown

UNITS	HRS
Cookery	128
Food and Beverage	140
Housekeeping	60
Total	328

Cookery Theory & Practical 128 Hrs

#	UNITS	Duration
1	Introduction to Hotel Catering and Cruse Industry	13.0
2	Hygiene	8.0
3	Commodities	26.0
4	Galley Equipment	5.0
5	Methods of Cookery	12.0
6	Stock Soups Sauces	14.0
7	Menu Planning	10.0
8	Dietary Requirements	6.0
9	Nine Control Points	11.0
10	Clean Kitchen Premises	7.0
11	MLC And MARPOL	9.0
12	Observe General Galley Safety	7.0
	Total	128.0

F&B Theory & Practical 140 Hrs

#	UNITS	Duration
1	Attributes Skills & Knowledge Required By F&B Staff	8.00
2	Food & Beverage Service Area Equipment	10.00
3	Menu Knowledge & Accompaniments	6.00
4	The Service Sequence (Table Service) Part I	19.00
5	The Service Sequence (Table Service) Part II	9.00
6	The Service of Breakfast & Afternoon Tea	9.00
7	Enhanced Service Techniques	9.00
8	Introduction To Non-Alcoholic Beverages	12.00
9	Introduction To Alcoholic Beverages	25.00
10	Costing Of Beverages	7.00
11	Responsible Service of Alcohol	10.00
12	Food & Beverage Practical	16.00
	Total	140.00

Housekeeping Theory & Practical 60 Hrs

#	UNITS	Duration
1	Safety at Work	6
2	Customer Service in Hospitality and Catering Industry	9
3	Accommodation Services	12
4	Cleaning Accommodation Areas	9
5	Housekeeping Practical	24
	Total	60

MLC/SHIPPING Qualifications

Ship Cook

Ship F&B Utility

Ship Housekeeping

Testimonials

Inspirational Speech by Mr Jerry Barrientos

Sohan Madusha | Night Auditor - AIDA Cruises

Bar Waiter - Tharindu - AIDA Cruise

Course Infomations

Ship Cook

Ship F&B Utility

Ship Housekeeping

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