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

5-Day Course – Bundled Course

Includes days 1, 2, 3 & 4 agendas, plus the following day 5 agenda:

Day 5

• “Breakfast of Your Dreams”
• Platters
• Fruit plates
• Cheese trays
• Cutting vegetables for tray service
• Going from Ordinary to Extraordinary
• Out of the Box Recovery (covered daily)
• Various plate design plans (covered daily)
• Creating vinaigrettes
• Salad presentations
• Reheating food in the oven, microwave and hot pot
• Culinary Evaluation

Day 5 courses includes: days 1-3 tools and handouts plus additional tools added to the tool kit, recipes, and photo book of examples

This specific program is designed as an introductory course of “culinary basics” for those entering the aviation industry as a flight attendant or flight technician or new to culinary skills training on how to order catering correctly.

Culinary Topics

• Knife skills, use, and care
• Basic cooking terminology
• Cost controls
• Portion size
• Branding
• Plating for all meal courses

Services Offered

• Understanding the nuisances, aircraft profiles
• Understanding the importance of passenger food preferences
• Meal planning
• Importance of 10-10-10-10 planning for aviation*
• Tray planning
• Galley time management
• Importance of communication correctly, using the correct
• Terminology to discuss food to be served on board

Food Safety & Hygiene

• Allergies and food intolerances
• Locating the hidden allergens in meal components and ingredients
• Instruction and identification of kitchen tools and their food safety
• Clean vs. sanitize
• Cross contamination
• Use of and calibration of food thermometer
• Handling food to maintain its safety and security