For many years, our students have been asking for this course – and we listened!!
SYSA Advanced Service Course
2 Days – R 3 500.00
Who can participate in this course?
- Green Steward/esses who want to learn more about adding beauty and ‘pizzaz’ (as the French service professionals call it – Un petit je ne sais quoi) to their basic service knowledge and positively contribute and make a great impression in their first jobs. This course is a fantastic add-on to the SYSA Basic Food Service course. (***prerequisite: this is a brilliant add-on if you have signed on/have completed a SYSA Basic Food Service course, but the Advanced Course cannot be done as a standalone course for greenies, as the syllabus builds on the Basic Food Service course).
- Stews who have already spent one or more seasons on board and want to build on their service skills to offer more to future employers (this can be done as a standalone course by Stews with some yachting experience).
- Chief Stews who are often Lead Service on board and need some essential service skills and ideas for setting gorgeous tables, planning and managing service and understanding the essentials of fine dining service. This course is a fantastic add-on to the SYSA Chief Steward/ess course (this can be done as a standalone course by Stews with some yachting experience).
What we cover:
• Improve your knowledge and skills about food and beverage to HNWI
• Learn how to be super organized prior to and during meal services
• Improve your confidence in dealing with HNWI during table and meal service
• Provide excellent service with confidence
This training includes a practical, hands-on combination of service styles including Silver Service, Butler Service, Plated service and Synchronized Service. The emphasis is very much on practical (learning by doing). We provide instruction on the above-mentioned service styles as well as Buffet, BBQ and Caviar service. We also cover practical ideas on Table decorating, napkin folding and event preparation and management. We look at menu knowledge, in particular French terminology and go in depth on a full range of luxury items such as chocolates, cheeses, cuts of meat, serving and planning for aperitifs and digestifs and many others. This course offers a great balance of theory and practical and we provide huge amounts of practical ideas and lists to use on board.
Different service styles: Family (Buffet), French (Butler), American (Plated), English (Silver service), Synchronized service, Asian, Arab
- Mise en place – Breakfast, lunch, dinner
- High-end tableware and how to identify for various purposes
- Cutlery care, glass care, plate care
- Checklists for order of meal service
- Carving, fileting and flambé
- Caviar, canapé and afternoon tea Service
- BBQ and Buffet Service, Beach set-ups
- Table setting and decoration
- Advanced table decorations
- How to set for different types of dishes – for instance for lobster in shell, snails, mussels, etc.
- Luxury food items and accompaniments
- Culinary dictionary and terminology and world’s most expensive foods
- Planning meal service with a Chef – communication and planning
- Managing table service and a team of service stews
- Detail orientation in service
- Theme planning
- Beverage service – Champagne, wine, coffee and tea service
- Chocolate trays and knowledge
- Cheese trays and knowledge
- Platter set-up ideas
- Serving aperitifs and common digestifs, including serving Cognac, setting up for Cigar service
- Napkin folding ideas and table setting ideas and practical set-up of a formal dinner table
- Etiquette and table manners and serving different cultures – also use GLOSSARY from GUEST
- Dietary requirements – Vegan, Hindu, different vegetarians, Jewish, Muslim
- Food allergies
Contact us for more information and courses dates: isobel@sysa.co.za
