Program Components
Foundational Job Readiness & Professional Development
Duration: 140 hours (Online + Hands-on)
- Personal responsibility, workplace communication, and customer service.
- Focus on professionalism, teamwork, and adaptability.
- Soft skills tailored to both culinary/hospitality settings and maritime environments (on land and at sea).
- Culinary Arts & Hospitality Training
Duration: 210 hours (Online + Hands-on)
- ServSafe Certification (National Industry Credentials): Food safety (food handler, manager, allergen, and alcohol).
- Guest Services Gold: Customer service for hotels, restaurants, cruise lines and yachts.
- Hands-on Culinary Lab: Real-world cooking experience under Chef Tee’s mentorship, with practical applications in a variety of settings (commercial kitchens, catering, food truck, and etc).
Key Topics:
- Food handling and safety.
- Front-of-house (FOH) and back-of-house (BOH) operations.
- Hospitality industry standards, etiquette, and customer service.
- Yacht Training
Duration: 60 hours (Online + Hands-on)
- Introduction to Yachting and Crew Roles: Explores the yachting industry’s structure, key destinations, and vessel types. Introduces crew roles, responsibilities, hierarchy, and the teamwork required to ensure smooth operations on board.
- Foundational Seamanship and Deck Operations: Covers essential nautical knowledge, including terms, knot tying, fender handling, and line management. Provides hands-on training in docking, mooring, and deck operations while emphasizing safety and efficiency.
- Basic Safety and Emergency Preparedness: Focuses on life-saving techniques, emergency equipment use, and protocols for fire prevention, man-overboard drills, and evacuation. Includes CPR and First Aid certification to ensure readiness for onboard emergencies.
- Professional Presence and Hospitality Training: Develops skills in yachting etiquette, guest service, and luxury hospitality standards. Covers formal table setting, food and beverage service, and the importance of appearance and professionalism in creating exceptional guest experiences.
- Yacht Maintenance and Small Boat Operations: Teaches routine cleaning, painting, and varnishing techniques for yacht upkeep. Provides training in small boat operations, including basic maintenance and seasonal preparation, to ensure vessel functionality and longevity.
Pre-Apprenticeship Culinary, Hospitality, and Yachting Program (Land or Sea)
TAP Culinary Arts, Inc. 12-week program provides a structured pathway into the culinary, hospitality, and yachting industries through a blend of online and hands-on learning. Students will be trained for careers in restaurants, hotels, cruise lines and yacht settings, equipping them with transferable skills for both land and sea.
Program Objectives:
Develop Essential Skills:
Equip participants with culinary, hospitality, and yachting skills, making them job ready.
Certification & Compliance:
Provide certifications in line with nationally recognized industry standards certification such as ServSafe, Guest Services Gold, Yacht Training (Service, Seamanship and Protocol), etc.
Industry Sectors & Occupations:
Transportation and Warehouse – Yachting (Service, Seamanship and Protocol)
Career Services:
Offer job placement assistance and career coaching for positions on land and at sea.
Flexible Learning:
Deliver a hybrid educational model (60%-70% online, 30%-40% hands-on training).
Career Development Services
Duration: Ongoing (Online + In-person)
- Resume Writing & Interview Preparation: Tailored to hospitality and yachting industries.
- Job Placement Assistance: Partnering with employers on land (restaurants, hotels, resorts) and sea (cruise lines, yachts, ships).
- Mentorship & Coaching: Continuous guidance for career advancement.
- Financial Literacy: Educating participants on personal finances and budgeting to help them prepare for a career.
Optional Certification Pathways:
- ServSuccess Restaurant Professional, Supervisor, and Manager (based on experience).
Program Format:
Hybrid Learning:
- 60%-70% Online: Theoretical learning, foundational job readiness, and certification courses (such as ServSafe and ServSuccess).
- 30%-40% Hands-On: Practical lab experiences and maritime training, including cooking labs, hospitality role-playing, and deckhand duties.
- Flexibility: Designed for individuals who want to build skills for dual careers on land or sea. The program’s hybrid format allows learners to complete much of the foundational coursework online, followed by hands-on training at TAP Culinary Arts, Inc. or affiliated partner sites.
Skill Readiness Team Building: Corporate Building through Culinary Collaboration
Duration: Hours will vary (Hands-on)
Through these interactive cooking sessions, participants build teamwork, problem-solving skills, and adaptability, qualities essential in both culinary and maritime professions. This class simulates real-world collaboration as participants prepare and cook dishes together in a kitchen setting. This is a unique team-building opportunity that will enhance skills like collaboration, communication, and creativity. It will offer team building special cooking classes for corporations, organizations, community centers, etc. which is designed for participants to experience team building in a dynamic, hands-on culinary environment.
- Setting: Professional kitchen will provide an engaging environment for participants to enhance interpersonal skills, strengthen professional relationships, and foster a collaborative spirit.
- Benefits: This experience fosters essential soft skills that are transferable across hospitality, maritime, and culinary fields. Participants will leave with greater confidence, improved teamwork, and memorable experiences.
Customization: Each session can be tailored to focus on specific goals or themes relevant to the participants’ career paths, enhancing the practical application of these skills in professional settings.
