This 2-day training program provides a thorough presentation and hands-on experience preparing and serving VIPs aboard the aircraft. Additionally, new ideas for the cabin crew on menu planning, cabin staging, storage, making beds, and protocols will be demonstrated for both domestic and international travel.

There are only a few things that can make or break your passengers’ experience on a business jet flight. Quality catering and inflight service are definitely two leading contenders in this ever-changing and demanding world of business aviation. You will learn the latest boarding presets and inflight service techniques and skills as well as proper table setting standards suited for inflight and various cultures. As many cabin crew members can now contest, today’s perceptions and expectations have dramatically changed!

The goal of trainDAVINCI’s Service Elite is to provide the most current information available on catering techniques, food handling safety, service tools and hot topics within our industry for our experienced cabin crew students. Course is a blend of classroom lecture, visual presentations, and interactive student scenarios in the cabin service trainer.

Available separately or bundled with other programs – varies per month.

Hot Topics

Sharing and discussing the latest and hottest catering, inflict service and speciality foods trends in business aviation as well as showing you all of of the “must have” tools to have onboard your aircraft or carried in your personal travel service kits.

Sushi, Sashimi & Sake Service

• • Handling safety
  • What and how to order
  • Presentation
  • Accompaniments and pairings
  • Chopstick etiquette
  • Tools needed
  • Serving sake

Wine, Champagne & Cheese Service

• Pairings
• Storing and safety
• Presenting and serving
• Stemware
• Tasting and pairing interactive
• Champagne service
• Cheese service and pairings

Caviar Service

• The basics
• How much do I need?
• Presentation
• Must have tools
• Accompaniments
• Vodka and champagne service

Formal Tea Service

• The basics
• Type of teas
• Presentations
• High Tea, Afternoon Tea (Low Tea), Chinese and Japanese Tea Ceremonies
• Must have tools and accompaniments

Coffee Service

• The basics for the in-flight barista
• Type of coffees and services
• Espresso and specialty coffees
• French press

Making a Bed

• The basics and “Tricks of the Trade”
• Single and double berths, divans and staterooms
• Preset beds
• Turndown service
• Passenger amenities

Setting the Stage

• Creating a WOW! Factor cabin experience
• Setting the Stage in the cabin (cabin presets)
• Greeting your passengers and pre-flight departure service
• Table Settings and Various Service Techniques

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.

This informative and experiential 2-day course is instructed by Scott A. Moore, PCC, CAM, former Flight Department Manager and Human Leadership Guru. This course includes everything you need to know to be the most effective and best leader in your organization. Whether you are already an experienced lead flight attendant or are looking to develop your skills to become one in the future, this course is for you! Some of the topics include dealing with conflict, giving and receiving feedback, overcoming imposter syndrome, and much, much more! Become a confident, successful, and effective leader!

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:

This course, aimed at intermediate learners, delves into the intricacies of plating. It includes lessons on fundamental plating designs, the strategic use of empty space, and the principles of composition. Students will learn to achieve balance and incorporate contrasting features to produce a visually appealing final presentation. Dive into this dynamic and exhilarating course to master the art of sauces and purées, along with plating techniques that guarantee to impress every time. Collaborate with professionals from various culinary sectors, inflight catering, as well as hotel and restaurant and fast food cuisine. This practical, hands-on course focuses on enhancing plating by transforming ordinary food items into stunning, visually appealing components.

Enhance your presentation skills and learn to streamline the plating process, effectively reducing the time it takes to plate. The course provides numerous practical examples across a range of dishes, including starters, appetizers, salads, sandwiches, breakfast items, soups, vegetables, main courses, and desserts, all aimed at:

• Crafting elegant vessels, delicate Tuiles, artistic Stacks, and Bundles, along with flavorful Sauces and purées.
• Refreshing the approach to plating styles and adjusting portion sizes for contemporary tastes.
• Revitalizing the presentation of staples like potatoes, ancient grains, and rice with a modern twist.
• Innovating the presentation of fruit and vegetable accompaniments to elevate their visual appeal.