DaVinci’s cabin safety training [initial and recurrent] programs rigorously challenge your skills, teach and expand your understanding on safety compliance and ultimately best equip you to perform in the event of an emergency. All of our classroom content meets or exceeds FAA defined training requirements [14 CFR 91/135/125]. We also cover first aid that follows American Heart Association standards, including AED and CPR training. When you train DaVinci, we also provide you with more initial service instruction than any other new to the industry / transition program available. Equally, we’ll share more about the role of the NBAA, EBAA and IS-BAH/IS-BAO practices and their supportive impact on our industry. Come experience the DaVinci difference!

Recurrent is going to be rigorous. While incorporating the elements of initial training, DaVinci has designed the recurrent program with the mission to challenge and expand your understanding of our professional safety and service responsibilities. Be ready to command evacuation on land or ditching. Be aware of what it takes to complete your check list efficiently, while using motivational commands. We meet and exceed training expectations / parameters as established by the FAA. When you trainDavinci, if you need to complete your bi-annual required AHA CPR/AED, join us at no additional cost. While other aviation programs charge a premium of 300-500 dollars, we include this essential training for any recurrent candidate that needs it. Just let us know upon scheduling your training. Some home-study materials will be sent out via email prior to your recurrent. To maximize our time together in Ft. Lauderdale, please complete your home study materials prior to arrival.

Highlighted Learning  Modules:

Advanced Culinary and skills training for business aviation professionals. Daily modules are designed with hands-on interactive culinary training combined with instructor lecture, visual presentations, detailed manuals, handout materials and all needed tools to successfully complete the lessons. Each class is taught by aviation industry expert Paula Kraft and conducted in the state-of-the art culinary lab in the trainDAVINCI Training Center.

These courses will provide the understanding of the basic needs and restrictions of your clients, enabling you to order more precisely the food matching passengers and flight crew requirements, considering the restrictions of an aircraft galley for the appropriate dish for the specific time of day.

You will gain a valuable understanding of aviation specific packaging, foods and the interplay among ingredients, various cooking methods and seasonings that work best at high altitude. You will learn how to make an order a simple task while reducing waste and food costs. You will gain the ability to prepare and present foods that create a “Wow” factor for your passengers, guests and the flight crew, while even overcoming mistakes that might otherwise ruin the dining experience.

Available separately, or bundled with Service Elite and/or Cabin Safety Training

4-Day Course – Bundled Course

This class is a 4-day culinary experience that includes the Private and Business Aviation Food Safety Online program:

Day 4

• Private and Business Aviation Food Safety Online Program
• trainDAVINCI Tool Kit Skills Training
• Garnishing Techniques
• Tips & Techniques
• Why food safety is important
• Safety and security procedures when placing a catering order
• Auditing your food source
• Reheating food in the oven, microwave, and hot pot
• Understanding Portion size
• “Creating the Portion Illusion”
• Food allergy Identification and Hidden Allergens
• Allergens and Food Intolerances
• Stretching portions
• Various plate design plans (covered daily)
• Food storage onboard
• Out of the box recovery (covered daily)
• Water and ice procedures
• Dish cleaning procedures
• Proper sanitization
• Dry ice procedures
• The Art of Food Stacking
• Reheating food in the oven, microwave, and hot pot
• Emergency quick fixes – Savory and sweet
• Culinary Evaluations
• Galley Time Management
• Salad stacks and presentations
• Various plate design plans (covered daily)
• Out of the box recovery (covered daily)
• Creating vinaigrettes
• Salad presentations
• Reheating food in the oven, microwave and hot pot
• Food Preparation – “Some Assembly Required”
• Cooking onboard- “Something out of Nothing”
• Long Haul Front Loaded Stock and Fresh
• “Breakfast of Your Dreams”
• Cutting vegetables for tray service
• Going from Ordinary to Extraordinary
• Culinary Evaluations

The 4-day course includes trainDAVINCI Garnishing Tool Kit, Culinary Elite manual featuring garnishing instructions and presentation techniques, conversion charts, reheating temperature and food allergy charts, necessary food safety procedures, and recipes.