- 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
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 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
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.