- Wine
- — How Wine and Food work together
- — Italian Wines
- — Wines around the world
- — The Glasses
- — Whine making
- — What is Wine
- Credenza
- — Newspapers and magazines
- — Flower Arrangement Design
- — Welcome basket
- — Credenza, What it is and what it is used for
- Roles and Responsibilities of VIP Flight Attendant
- — Pre Flight Duties
- — Pets on Board
- — Kids on Board
- — Professional language
- — Professional protocol
- — Inflight duties
- — VIP FA Role
- — Professional Categories of Flight Attendants (FA)
- — Oshibori
- — Post Flight duties
- THE WORLD of CAFFEE & TEA
- — Afternoon Tea
- — Coffee
- SILVER SERVICE & TABLE SETTING
- — Cutlery Classification
- — Table Setting
- — Silver Service
- CATERING & MENU
- — Menu
- — Catering
- PRIVATE AVIATION
- — Fleet - Types of private Jets
- — Commercial aviation and Corporate aviation
- — Introduction in Private Aviation
- GOURMET FOOD
- — Cheese
- — Fois Gras
- — Caviar
- — Salmon
- BEVERAGE
- — Italian Wines
- — Wines Around the World
- — Red Wine
- — White Wine
- — Champagne
- — Wine
- — Cocktails
- — Champagne-based Cocktails or Sparkling Cocktails
- — Digestive Liqueurs
- Basic Vocabulary and Expressions
is an essential service that ensures passengers aboard private jets receive high-quality meals tailored to their preferences. Here are some key aspects:
Customization: Menus can be tailored to individual tastes, dietary restrictions, and cultural preferences. Passengers often have the opportunity to select their meals ahead of time.
Quality Ingredients: Private jet catering usually focuses on high-quality, fresh ingredients. Many caterers source from local producers or premium suppliers.
Variety: The offerings can range from simple snacks to gourmet meals, including various cuisines—Italian, Asian, Mediterranean, and more.
Presentation: Meals in private aviation are often served in elegant table settings, enhancing the dining experience.
Beverage Selection: In addition to meals, catering often includes a selection of fine wines, spirits, and non-alcoholic beverages, with options for custom requests.
Timeliness: Catering companies must ensure that meals are prepared and delivered in a timely manner to coincide with flight schedules.
Health and Safety Standards: High standards of hygiene and food safety are maintained throughout the catering process.
This course explains the different types of breakfast that can be offered on board and teaches how to include them appropriately in the menu.
This course explains what a buffet is and provides guidance on how it should be presented on board, emphasizing elegance, organization, and attention to detail in service.
The course also explains which products belong to this category, providing a clear understanding of the items typically included in a catering order.
This course teaches how to place a catering order, guiding flight attendants through the correct procedures to ensure accuracy, efficiency, and high standards of service.
This course explains what catering is in private aviation, its purpose, and its importance in delivering a refined, personalized inflight dining experience
This course teaching flight attendants how to plan and prepare catering orders accurately. It provides the skills to determine the number of meals required on board, select appropriate menus, and coordinate with catering suppliers to ensure seamless service. Emphasis is placed on precision, communication, and attention to detail, as effective order management is essential to delivering a smooth and refined inflight dining experience.
This course presents examples of menus and demonstrates how they are created, providing practical guidance for designing and tailoring them to passenger needs.
This course introduces the concept of halal food, explaining its significance and guidelines, particularly as it is commonly required by Muslim passengers.
This course explores the use of aromatic herbs in plating, highlighting the different types that can be employed to enhance presentation, flavor, and the overall dining experience on board
The menu also includes particular attention to special requests by Jewish passengers, introducing the concept of kosher food and its requirements.
This course explains how to prepare the menu for lunch and dinner, outlining the types of dishes that are typically served and how they should be presented.
This course explains the different types of menus used in private aviation and provides guidance on how to design and prepare them effectively.
This course provides a comprehensive explanation of the different types of sauces, introducing those commonly used for salads, meats, fish, and a wide variety of dishes. It emphasizes the role of sauces in elevating both flavor and presentation in inflight dining.
This course describes the types of special requests passengers may have and explains the variety of dietary options that must be considered, including vegan, vegetarian, gluten-free, and other specific dietary needs.