What will I learn at Galley Academy?
The week covers five core areas, in approximately this order of emphasis:
1. Knife confidence and kitchen fundamentals
Turning the most intimidating part of cooking into a calm, repeatable routine. You will learn the chef's grip, the guide hand, the four core cuts (slice, dice, chop, chiffonade), and how to maintain a sharp knife. Knife skills receive more dedicated time than anything else in the first two days.
2. Mise en place and service timing
Planning every service on paper before you touch a pan, so you arrive at the pass calm rather than scrambling. You will write prep lists for every service, back-plan from the plate, and learn to read a recipe end to end before starting.
3. The backbone of cooking
The small set of components every working cook leans on every day: pasta, rice and potatoes at volume; chicken stock from scratch; warm sauces (tomato, pan sauce, hollandaise, beurre blanc); eggs five ways; enriched bread dough; and slow-cooked meat. These are the skills that come up on every charter menu.
4. Food safety, allergens and hygiene
The standards Quarterdeck holds, whether you are cooking in a land kitchen or a yacht galley in summer heat. Temperature control, cross-contamination, the 14 major allergens, personal hygiene, and FIFO stock rotation.
5. The pathway to Host Academy
Galley Academy is the official feeder course into Host Academy. By Friday you should have the cooking foundation required to enter the host track without being the weakest link on the kitchen side. Your instructor will give you an honest readiness assessment at the end of the week if Host Academy is your next step.
Questions? Email us at info@quarterdeck.co
QD Team