Galley Academy runs Saturday to Friday. You sleep onboard the course yacht from Saturday night, so no hotel is needed during the course itself.

Arrive at the course location. Check-in time will be confirmed by email and WhatsApp before you travel. Welcome briefing with your instructor and crewmates: course overview, safety standards, kitchen expectations, and the plan for the week. Group dinner onboard together. Early night as Sunday starts on time.

Morning theory session covering kitchen vocabulary, the five course objectives, and a food safety overview. Knife skills demonstration and drill: everyone practises the four core cuts on real produce. Group provisioning trip to the market or supermarket. Afternoon prep session: write the list, set up the station, execute to time.

Three services per day: breakfast, lunch, and dinner. Each service is planned, prepped, executed, and cleaned down by the students, with the instructor observing and coaching. Daily focus areas rotate through bread and baking, stocks and sauces, plating and presentation, slow cooking, and service management. Students rotate through lead cook and support roles. Debriefs after every service.

Final service, then full kitchen close-down and clean. Individual debrief with your instructor: what you did well, what to continue working on, and an honest readiness assessment if Host Academy is your next step. Certificates issued to those who meet the standard. The course officially ends Friday evening. You may sleep onboard Friday night, with Saturday as departure day.

Questions? Get in touch at info@quarterdeck.co

QD Team