Land or Sea with Chef Tee

The TAP Culinary Arts, Inc.
Way: Recruitment

Components of the Hospitality and Culinary Program (140 hours)

Hospitality and Culinary Industry Professional (Part I)

  • Personal Responsibility
  • Communication
  • Attitude
  • Learning
  • Customer Service
  • Professional Development
  • Industry-Specific Skills
  • Guest Services Gold Tourism

Components of the Hospitality and Culinary Program (210 hours)

ServSafe (Part II)

  • ServSafe Food Handlers
  • ServSafe Manager
  • ServSafe Alcohol

Components of the Hospitality and Culinary Program (60 hours)

Yacht Crew Training (Part III)

  • Introduction to Yachts, Crewing, & Yachting Etiquette
  • Basic Seamanship
  • Silver Service
  • Fine Detailing, Guest Services, Laundry, & Flowers
  • Coffee, Tea, Wine, and Bar Basics
  • Guest Room Attendant
  • Front Desk Representative Knowledge/Service Culture
  • Guest Room Attendant Knowledge/Service Culture
  • Cooking Lab: Practical Experience which includes Hands-On Training & Mentoring with Chef Tee
  • Ordinary Seaman
  • Able Body Seaman
  • Maintenance & Deck Familiarization

Career Services

(Part IV )

  • Resumes
  • Cover letters
  • Interview coaching
  • Job Leads & Job Placement
  • Financial Literacy
  • Ongoing Support (Monitoring, Mentoring, & Coaching)

ServSuccess

*Certification Based on Level of Verifiable Experience

Restaurant Professional (CRP)
For emerging industry professionals with 400 hours
FOH and BOH
  • Front of the House Service & Communication
  • Back of the House Basic Operations
  • Back of the House Production
  • Basic Business Operations

ServSuccess

*Certification Based on Level of Verifiable Experience

Restaurant Supervisor (CRS)

For experienced professionals who supervise, direct, and train others with CPR certification and supervisory role or 800 hours in supervisory role

  • Managing Daily Operations
  • Leadership & Communications
  • Safety & Regulations
  • Cost Control Fundamentals

ServSuccess

*Certification Based on Level of Verifiable Experience

Restaurant Professional (CRP)

For experienced professionals who hire and manage staff, and develop processes with CRS certification and 1000 hours in manager role or 2000 hours in manager role

  • Fundamentals of Financial Management
  • Understanding Financial Performance
  • Controlling Operational Costs
  • Managing the Employment Process
  • Fundamentals of Employee Performance

How will students be evaluated?

You Bring The Ambition. Let Us Do The Rest.
CALL US