Elite Training

For the experienced business aviation cabin crewmember, this customized training platform is designed to meet all the culinary, cabin safety, and emergency procedure standards for your flight department or employer.

The Culinary Experience

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

2-Day Course

Days 1 & 2 agenda:

  • Catering SMS (Safety Management Systems)
  • trainDAVINCI Tool Kit Skills Training
  • Tips & Techniques
  • Garnishing Techniques
  • Safety and security procedures when placing a catering order
  • Auditing your food source
  • Reheating food in the oven, microwave and hot pot
  • 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
  • Culinary Evaluation

Courses includes: trainDAVINCI Flight Attendant Garnishing Tool Kit, garnishing instruction and presentation technique cards, conversion charts, reheating temperature and food allergy charts, basic food safety procedures. (This is not a certified food safety program)

3-Day Course – Bundled Course

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

Day 3

  • 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)
  • The Art of Food Stacking
  • Reheating food in the oven, microwave and hot pot
  • Emergency quick fixes – Savory and sweet
  • Out of the box recovery (covered daily)
  • Culinary Evaluation

Day 3 Course includes: days 1 & 2 tool kit and handouts plus; allergy and portion cards, quick fix emergency sauce cards, design cards

4-Day Course – Bundled Course

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

Day 4

  • Galley Time Management
  • Salad stacks and presentations
  • Various plate design plans (covered daily)
  • Out of the box recovery (covered daily)
  • Food preparation – “Some Assembly Required”
  • Cooking onboard- “Something out of Nothing”
  • Long Haul Front Loaded Stock and Fresh
  • Culinary Evaluation

Day 4 course includes: days 1-4 tools and handouts plus sample menus.

5-Day Course – Bundled Course

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

Day 5

  • 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

Cabin Safety Training – Recurrent

2-Day Training Program
+ ERAU Online Pre-Training Course

Proven methods like cabin safety, emergency procedures training and improvement standards like IS-BAO (International Standards for Business Aircraft Operations, NBAA’s (National Business Aviation Association) Best Practices and EBAA’s (European Business Aviation Association) WE-CARE programs are helping to foster a uniform code of best safety practices in the business aviation industry. We know from experience that air safety relies on the personal commitment of every member of the aviation community. Safety is a mindset – a culture that must be intentionally and continually reinforced.

This is why trainDAVINCI has created this ‘refresher’ program, which has over 10 modules along with a pre-course study guide meeting all of the requirements per FAR 91, 91K, 135 and 125 training standards. With a commitment to safety unsurpassed in the aviation industry, we help our students understand how to manage risks, unusual situations and strengthen their safety culture and improve their clients or employers safety management systems.

Combined with required online pre-training via Embry-Riddle Aeronautical University and conducted at the trainDAVINCI training center and is a combination of classroom lecture and presentations, videos and hands-on interactive scenarios/proficiency drills conducted in a realistic business jet cabin trainer.

Available separately, or bundled with The Culinary Experience.

Program Overview

  • Review:
    • Federal Regulations and International Agencies
    • Hazardous Materials and Dangerous Goods
    • Surface Contamination
    • Business Aviation Accidents Review
  • CRM – Crew Resource Management and Human Factors
  • Communication and Briefings
  • Emergency Equipment
  • Inflight Fire, Smoke and Fumes
  • Decompression and High Altitude Physiology
  • Cabin Safety and Emergency Evacuations
  • Search and Rescue
  • Fatigue Management
  • General First Aid, CPR and AED
  • Business Aviation and Personal Travel Safety and Security

Service Elite for Advanced

This 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, storage, plating, 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. Just a few years ago, the majority of cabin crew members and flight departments didn’t think twice about ordering standard catering items such as the “sandwich tray”, “the cheese and fruit tray”, “the brownie and cookie tray.” 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 advanced students.

Available Separately or Packaged with any 2-5 Day Culinary Experience Program.

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
  • The menu

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 Welcome Tables that impress
  • Setting the Stage in the cabin (cabin presets)
  • Greeting your passengers and pre-flight departure service

Please contact trainDAVINCI for more information, customizing options, training proposal and rates.

Please contact trainDAVINCI for more information, customizing options, training proposal and rates.

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