This course explains what a welcome basket is and provides guidance on how it should be prepared and presented on board.

This course explores the role and responsibilities of the flight attendant, the key elements that contribute to professional success, and the essential qualities required to excel in this function.

This course provides an overview of the Ultra-Long-Range Jets category, outlining its defining characteristics and representative aircraft

The course focuses on salmon, exploring its history, types and the quality of its meat, and the health benefits of this fish.

The course explores the origins of Foie Gras, from its discovery to the present day, providing an introduction and a journey through its history.The course explores the origins of Foie Gras, from its discovery to the present day, providing an introduction and a journey through its history.

The course highlights the reasons and key aspects that make flying in private aviation a true privilege.

The course introduces us to the world of Cheese and all its varieties.

The course explains how to set the table correctly according to Silver Service standards and Galateo

This course describes the types of private aircraft that belong to the Super Mid-Size Jet category.

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.

The course explains the meaning of Silver Service, its main features, and the different types of Silver Service that exist.

The course provides a complete overview of the Cutlery Set, explaining all the items it includes and the proper use of each piece of cutlery.

The course explains all the cutlery used in Silver Service and their proper use.

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.

The course covers salmon preparation, teaching the different methods of cooking and how to pair it with the right wines or champagne.

This course outlines the professional protocol that every flight attendant should uphold, as well as the appropriate approach to clients—particularly when serving high-profile individuals such as royalty, prominent families, presidents, political leaders, religious figures, and other distinguished personalities

This course focuses on Professional Language, providing flight attendants with the essential communication skills required to interact with clients appropriately. It covers the correct use of phrases for greeting, serving, and engaging with passengers, ensuring that every interaction reflects professionalism, courtesy, and cultural awareness

The course describes the different categories of flight attendants and their specific roles.

This lesson addresses the activities and responsibilities of the flight attendant after landing, once the flight has been completed

The course describes all the types of plates used in Silver Service and their correct placement on the table.

This course addresses the presence of animals on board, which in private aviation are often considered as family members, much like children. It teaches the proper way to care for and handle pets during a flight, ensuring their comfort and well-being throughout the journey.

This chapter discusses other categories of private aircraft such as Turboprops, Light Sport and Very Light Jets, as well as Helicopters

This course focuses on oshibori service, explaining what oshibori are, their purpose, and the correct procedures for offering them to passengers. It details when they should be served, how they should be presented, and the role they play in enhancing the overall guest experience

This course explains which newspapers and magazines are typically offered on board private jets, providing guidance on the appropriate press selection to meet passenger expectations and profiles

This course describes the types of private aircraft that belong to the Mid-Size Jet category.

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 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.

The course introduces participants to the different types of linens used on board and their specific applications.

his chapter focuses on aircraft within the Light Jet category, providing an overview of their main characteristics and description

The course explores the distinctive features of the Heavy Jet category and examines the aircraft that belong to it.

The menu also includes particular attention to special requests by Jewish passengers, introducing the concept of kosher food and its requirements.

This course teaches how to approach and interact with children on board, focusing on creating a pleasant and relaxing flight experience for them. It covers activities, games, meals, and all aspects related to a child’s world, ensuring their comfort and enjoyment throughout the journey.

The course introduces participants to the foundations of private aviation, its history, and its role in luxury travel.

The course describes the concept of gourmet food, the dishes that belong to this category, and what gourmet dining represents on board a private jet. It covers service and all the key aspects to know about gourmet cuisine: from food presentation and serving techniques to selecting the right wine.

This course examines the responsibilities and duties of the flight attendant throughout the entire flight, from take-off to landing

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 introduces the concept of halal food, explaining its significance and guidelines, particularly as it is commonly required by Muslim passengers.

The course teaches how to identify all types of glassware and their proper use

The course teaches how to properly serve food, determine the appropriate portions for Silver Service, and arrange the setup of a buffet.

The course explains how to prepare the different types of Foie Gras and how to pair them with wines or drinks.

This course describes the purpose of having flowers on board and explains which types of flowers are most appropriate for use in a private jet cabin

It provides an introduction to the full range of aircraft categories within private aviation

This course presents examples of menus and demonstrates how they are created, providing practical guidance for designing and tailoring them to passenger needs.

The course describes in detail each type of cheese, explaining how to serve it, what to pair it with, and which wine to match. It is a complete A-to-Z guide to cheese service.

This course explains the concept and purpose of the credenza on board a private jet. It teaches how to design and present the welcome table—featuring flowers, reading materials, a fruit basket, welcome drinks, and light canapés—so that it creates an immediate atmosphere of refinement and hospitality for passengers from the moment they step on board.

The course covers the key differences between Commercial Aviation and Corporate Aviation

Champagne Rosé can be produced in two ways . Blended Rosés are obtained by mixing white wines with 5 to 20% of red wines. Macerated Rosés are obtained by macerating the juice of black grapes in their skins for 36 hours. “Saignée” Rosé is macerated for a shorter time (between 8 and 12 hours).

Caviar Masterclass: From Beluga to Petrossian.

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 explains what catering is in private aviation, its purpose, and its importance in delivering a refined, personalized inflight dining experience

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.

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 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 explains the different types of breakfast that can be offered on board and teaches how to include them appropriately in the menu.

This course provides an overview of the Business Airlines category, outlining its defining characteristics and representative aircraft.

The course describes the main features of Very Light Jets and introduces the aircraft that belong to this category.

This course addresses the process of flight preparation, outlining the responsibilities and procedures a flight attendant undertakes immediately after receiving a flight assignment.