- 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
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.
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.
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 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.