Marine Hotel Association (MHA) – Culinary Professional Development Program
This initiative is part of a new series of annual Culinary Professional Development programs hosted alternately at the CIA’s Hyde Park campus in New York and the Singapore campus. The Singapore venue has been chosen to ensure greater accessibility for Asian-based culinary professionals, especially given U.S. CBP restrictions.
Each member cruise line is invited to nominate high-potential culinary professionals to join their industry peers for this unique management and development experience. Ideal candidates should already be in a supervisory or managerial role onboard and demonstrate the potential to progress toward Chef de Cuisine or Executive Chef positions. Nominations will be reviewed and accepted based on allocation and submission timelines.
Program Overview
The 5-day hands-on curriculum is designed to provide participants with in-depth knowledge and practical skills applicable to the cruise culinary environment. The program will include:
- Culinary Principles: Strategies for execution in cruise ship kitchens.
- Global Cuisines: A diverse lineup of cuisines taught over the 5 days, with details provided closer to the event.
- Advanced Topics: Yield and food waste management, menu development, total product utilization, and sustainability.
Participants will also receive training on food and beverage cost control, monitoring, reporting, and management practices related to People Management. In addition to hands-on production, the program includes group activities, interactive discussions, and a final written assessment. Creativity and Individual flair will be encouraged!
Successful participants will receive a CIA Professional Development Certificate.