An introduction to wine storage, service, and selection at 41,000ft. Students will have the opportunity to learn wine history, viticulture, and vinification. They will learn about key appellations, geographical regions, and the legal protections for labelling wine. Students will have hands-on training for a sommelier service with adaptations for an aviation environment at altitude, including how to properly present, open, and pour wine in the cabin. They will also learn the importance of proper wine storage and service temperature. Students will practice pairing wines and the elements of taste to hone their skills and palate to have the necessary foundation for any menu, catering, culinary, or dietary request that can occur in private aviation.

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.