Hotel and galley programmes built around what cruise lines hire for — not generic hospitality theory. Fees, exact duration and eligibility are confirmed on enquiry, in writing.
Every programme ends the same way: trained, screened in-house, and ready for the line’s own hiring panel.
Best for: galley careers on international cruise ships.
Duration: 1 year · Minimum eligibility: 20+ years, SSC pass & physically fit.
What you learn: galley technique, volume production, cruise-line kitchen standards.
After training: eligible candidates are screened in-house, then presented for relevant galley interview opportunities.
Best for: hotel and service roles at sea.
Duration: 1 year · Minimum eligibility: 10th pass, age 18+.
What you learn: front office, housekeeping, F&B service, guest handling.
After training: in-house screening, then presentation for relevant hotel-department interview opportunities.
Best for: kitchen careers on shore or at sea.
Duration: 6 months · Minimum eligibility: 10th pass, age 18+.
What you learn: classical and international technique, plating, kitchen management basics.
After training: in-house screening and presentation for relevant kitchen interview opportunities.
Best for: restaurant, bar and service roles.
Duration: 6 months · Minimum eligibility: 10th pass, age 18+.
What you learn: restaurant, bar and in-suite service to shipboard standard.
After training: in-house screening and presentation for relevant service interview opportunities.
Best for: fast-track preparation for candidates already aiming at a ship.
Duration: 60 days · Minimum eligibility: age 20–28, 10th & above.
What you learn: interview drill, shipboard English, documentation, grooming.
After training: in-house screening and interview-readiness assessment.
Best for: fast-track kitchen skills.
Duration: 60 days · Minimum eligibility: age 20–28, 10th & above.
What you learn: core kitchen skills and speed techniques.
After training: readiness assessment; pathway to the full diploma if required.
These four questions separate training institutes from agents who simply collect fees.
If you are not ready, you hear it from us first — and we keep training you. That is the difference between an institute and an agency.
Yes — fees, duration and exactly what placement support includes are put on paper before you pay anything.
The cruise line signs it, not us. You see their name, the wage and the contract length before you sign.
Yes — come and see the kitchens and service rooms before you enrol. We invite it.
Durations and eligibility shown are the typical patterns for these programmes — confirm exact details on enquiry.
| Course | Level | Duration | Minimum eligibility | Career direction |
|---|---|---|---|---|
| Cruise Culinary Management | Diploma | 1 year | 20+, SSC pass & fit | Galley & kitchen |
| Hotel Management | Diploma | 1 year | 10th pass, 18+ | Hotel departments |
| Culinary Arts | Diploma | 6 months | 10th pass, 18+ | Kitchen |
| Food & Beverage Service | Certificate | 6 months | 10th pass, 18+ | Restaurant & bar |
| Cruise Line Readiness | Crash course | 60 days | 20–28, 10th & above | Interview readiness |
| Culinary Arts (Crash) | Crash course | 60 days | 20–28, 10th & above | Fast-track kitchen |
Answer 5 quick questions. You get a starting recommendation — and a counsellor can confirm it.
You hear it from us first — and we keep training you. That is the difference between an institute and an agency.
Yes — fees, duration and exactly what placement support includes are put on paper before you pay anything.
The cruise line signs it, not us. You see their name, the wage and the contract length before you sign.
No. Course completion does not by itself guarantee cruise-line employment. Eligible candidates who meet our readiness criteria are presented for relevant interview opportunities.
Yes — come and see the kitchens and service rooms before you enrol. We invite it.
Tell us your qualification and what you’re aiming for. We’ll tell you honestly which course you’re eligible for.