Online Training

Through our affiliation with Embry-Riddle Aeronautical University, we offer a select group of courses to complement our in-person training or to be used as part of a blended training approach.

We currently offer the following courses: SMARTtraveler- Personal Travel Safety, SMARTtraveler – Cabin Safety, FSMA, Food Allergens, Special Meal Planning, Menu Writing, Pilot Essentials, and The Professional You. Learn more below and register today.

SMARTtraveler Personal Safety for the Traveling Professional

Safety threats to professionals when traveling within the United States and abroad are an unfortunate reality. Everyone needs to understand the dangers that exist when they are away from home so that they can be prepared since anyone can be a victim of crime. Even the most savvy business travelers fall to prey to their own complacency regarding hotel safety and personal security.

This program will teach you the SMART traveler system; Safety and Security, Mitigating Risks, Awareness, Resources, and Travel Tools as well as familiarize you with common criminal behavior in hotels, how to avoid being a target, and how to safely conduct yourself when traveling by establishing your own SMART traveler techniques.

Course Objective:

  • Culinary and knife skills
  • Learn to be a SMART packer
  • Learn to be a SMART passenger
  • Learn to be a SMART hotel guest
  • Become familiar with hotel safety protocols
  • Develop an understanding of hotel hygiene
  • Learn the skills necessary to survive hotel fires, natural disasters and CO2 poisoning
  • Learn how to be SMART in an Elevator
  • Learn to be SMART on the streets
  • Situational awareness
  • Parking lot safety
  • Learn the difference between being a SMART traveler and a target
  • Learn about recommended SMART travel and safety apps and websites

Regardless if you are a frequent hotel stayer or the occasional guest, anyone can be a victim of hotel crime … anywhere in the world. Simple human nature routines often make us the willing target for crime, without even knowing it.

Fact: there are no 100% secure hotels no matter the brand. Safety and security is also dependent on you rather than solely on any hotel located throughout the world.

This presentation will discuss in an informative way about breaking those standard routines, having situational awareness while in public and private areas of your hotel. How to safely check-in at the front desk, go to your floor, walk down the hallway and entering your room. Conducting a thorough security check of your entire room before closing and locking your door. But your safety and security doesn’t end there.

SMARTtraveler Cabin Safety for Passengers

Are passengers properly educated as to what is expected versus what is reality? Are their expectations truly safe? Are they literally dying to get to their destinations? Business Aviation passengers should know what to expect from their crew during normal phases of flight as well as during an actual emergency. Will they initiate an evacuation themselves if the crew is incapacitated or are they going to wait for someone else to save them?

Fact: business aviation has one of the best safety records in the industry. However, accidents and incidents can and do happen. Passengers should be prepared and expect the unexpected.

FACT: 80% of passenger fatalities in aviation accidents are due to ‘behavior inaction.’ The goal of this SMART traveler’s passenger cabin safety awareness training is to enhance the safety mindset and culture of the traveling professional.

Course Objective:

  • Situational Awareness as a passenger in any aircraft cabin
  • Learning what to expect from different types of emergency situations
  • What to expect from your well-trained crew during an emergency
  • How important it is to know your aircraft, emergency exit locations and equipment onboard
  • What you may be expected to do if an Abled Bodied Passenger
  • What if your crew is incapacitate or worse
  • Enhancing your safety mindset and culture as a traveling professional
  • How to have a plan in place long BEFORE any unforewarned incident or accident occurs.

By reviewing an infamous Business Aviation accident it will display the importance of Crew and Cabin Briefings and the importance of consistent training.
By setting standards for commands, signals and actions whether an evacuation is needed or more importantly if it is NOT.
Creating a culture and consistency of standards is critical to cabin safety.
Providing examples if the entire crew and passengers are speaking the same language … the language of safety, time is always on your side.

FSMA – Developing a Catering Safety Management System

This exciting, hands-on food safety course will equip you with the latest in food safety principles and practices set forth by the Food Safety Modernization Act to access and mitigate risks associated with the ordering, delivery, loading, storage and service of food on board a private jet through all levels of the food chain.

Catering SMS is a risk management methodology that applies appropriate science & technology to plan, control, and document safe food processes in the flow of food that is general aviation specific. Training course teaches the parts and applications consistent with the FDA’s desire to implement voluntary food safety and hygiene programs begins by identifying biological, chemical, and physical risks associated with the flow of food through the aviation chain, providing methods to even further mitigate those risks.

The Food and Drug Administration, and Center for Disease Control are tasked with the implementation of new guidelines to ensure that every operation serving or receiving food has a food safety system in place that is designed specifically to guarantee food being served on board is safe to consume to protect and improve the health of consumers by assuring foods are safe, The Catering SMS is a functional preventative food safety system that involves identifying physical, chemical and biological hazards correctly during the aviation food handling, storage and preparation stages of production. The Catering Safety Management System is scientifically validated set of risk control procedures that prevent, eliminate, or reduce risks to mitigated levels that protect the health of passengers and crew.

Provided Courses

  • Course: FSMA for Flight Attendants/Flight technicians
  • Course: FSMA for Ground Service/Customer Service Representatives
  • Course: FSMA for Schedulers and Dispatchers
  • Course: Operation Managers for FBO, Handlers, and Flight Departments

With successful completion of this training program, the flight attendant/technician will have a basic understanding of the following food safety topics:

Course Objective

  • Situational Awareness as a passenger in any aircraft cabin
  • Use identified risks and turn them into action precautions & exercises that will reduce the mitigated risks to protect the health and wellbeing of passengers and crew
  • Ability to audit and vet catering sources including caterers, restaurants, café’s
  • Learn to practice safe food handling via the use of food temperature probe for reheating food to be served on board
  • Learn the best practices for handling food on board based on the particular environment
  • Understand and have the ability to work with a restaurant to correctly communicate, the aviation packaging requirements, and temperature requirements
  • Use the safe food holding temperatures of food
  • Practice by use safe food service
  • Practice the safest means of trash and food disposal to reduce risk of contamination of the aircraft
  • Ability to communicate dish cleaning, ice handling and food storage needs to ground handlers
  • Ability to access unsafe food handling by catering delivery personnel
  • Knowledge of food-borne illness
  • Ability to correctly order catering for those with food allergies and sensitivities
  • Achieve a working knowledge of cooking on board and safety practices to reduce risks
  • Definition and recognition of potentially hazardous foods and appropriate ordering skills
  • Contamination of food, and the illnesses that can be associated with food contamination
  • The relationship between personal hygiene and food safety
  • Practice proper ordering techniques for safe food
  • Methods of preventing food cross contamination in all stages of food handling
  • Receiving and storage of catering
  • Procedures for cleaning and sanitizing equipment and utensils on board the aircraft
  • Cooking and reheating techniques including packaging
  • Problems and potential solutions associated with temperature control, preventing cross-contamination, housekeeping, and maintenance.

Food Allergens

Consuming food allergens can result in the death or a life threatening response for an allergic individual or require the necessity for an immediate flight diversion or unscheduled emergency landing.

Course Objective

  • Ability to recognize the difference between a food allergy and food sensitivity
  • Recognize numerous reactions to food by passengers and flight crew
  • Know and Use proper questions to ask allergen sensitive person and catering source and then communicate those to the food source
  • Ability to locate hidden allergen sources
  • Obtain a working knowledge of cross contamination along the flow of food
  • Gain an appreciation for preparing and serving an allergen safe meal
  • Understand the flight attendant/technicians role to prevent a food allergic reaction
  • Obtain a working knowledge of appropriate emergency response to a reaction
  • Understand the precautions for those living and eating out with food allergies
  • Engaging activities, quizzes and videos

Special Meal Planning

In response to the growing concern about food allergies, special dietary needs, and other custom well-crafted diet management requirements, the flight attendant/ flight technician is expected to provide dietary knowledge and skills to assist in the nutritional maintenance of each passenger and crew’s diet meal program. Menu Planning is essential to provide efficient use of on board equipment and available time to provide service, and at the required safe food temperature.

Course Objective

  • Have a basic working knowledge of trending diet programs and health related diets that are currently in demand
  • Use of regional and seasonal selections based on availability knowledge
  • Ability to determine the specific contribution each food makes toward the meal pattern requirements
  • Create menus to assist the passengers and crew in maintaining proper nutritional intake based on the requirements of the flight and circadian rhythm.
  • Apply the knowledge learned from the course to practical working experiences
  • Knowledge of assorted strategies to provide a successful, stress-less meal service
  • Using portion size and packaging to reduce food costs overall
  • Develop the skills necessary to effectively create a professional menu 10-10-10 approach
  • Ability to plan meal service to utilize time management skills
  • Ability to plan meal service to efficiently utilize time management skills
  • Integrate the capabilities of the aircraft and the limitations of the aircraft for each meal service utilizing the tools and techniques for on board service
  • Evaluate and appraise a balanced nutritional menu with a basic understanding of the importance of nutrition
  • Examines the fundamentals of menu planning using the menu as a tool for ordering, selection and procurement of food and beverage items.
  • Create an efficient pantry to meet the dietary needs of the passenger and crew in the event of a catering mishap
  • An understanding of purchasing the correct amount and type of food

Menu Writing

Learning to write a concise menu to be used during service adds an increase sense of style and drama to the meal. A printed menu sets the tone for the meal to follow. It alerts the reader to the selections before them and enables them to recognize possible food dangers for their particular diet requirements in time to ask questions and request a change in the preparation and cooking methods.

Course Objective

  • List basic menu planning principles
  • Identify principles of menu layout and design including format and grammar
  • Create menu item descriptions
  • Create a menu plug in format
  • Apply principles of nutrition to menu development
  • Plan a la carte, cycle, ethnic, and limited menus
  • Develop a menu layout for an aircraft operation based on passenger and crew likes and dislikes
  • Discuss the availability of foods for seasonal menus

Pilot Essentials

The goal of pilot essentials is designed to provide light jet or cabin class pilots who “wear all hat’s” detailed information and interactive training on passenger service, catering and business etiquette techniques. There is much more available than a boring sandwich tray or boxed lunch for your passengers. As well as, techniques on how to properly educate the client on what realistic expectations should be during flight and how to properly communicate this to your valued clients and passengers.

Course Objective

  • Pilots will learn business etiquette, cultural differences and communication skills in order to greet and engage the passengers and/or clients in a more relaxed and professional manner.
  • How to creatively plan, order and set up onboard catering to the passengers can safely do a self-service inflight preventing the pilots from having to leave the flight deck to prepare food.
  • Learn that food safety handling is not just keeping the catering properly refrigerated.
  • Learn the latest tricks of the trade and troubleshooting techniques.
  • How to make a proper berth bed that is not only comfortable for you passengers but it also impressive looking.

Pilots that operate aircraft without cabin crew, either due to equipment design or company choice, have additional and unique responsibilities to their passengers. They are extensively and well trained in dealing with aircraft emergencies but the simple basics of communicating and providing service to your passengers is often overlooked.

Many pilots often find themselves “out of their comfort zone” on a daily basis when handling passenger inflight service items such as; catering, troubleshooting techniques, communicating, providing inflight service and properly addressing passengers or owners.

The goal of pilot essentials is designed to provide light jet or cabin class pilots who “wear all hats” detailed information and interactive training on passenger service, catering and business etiquette techniques. There is much more available than the standard boring sandwich tray or boxed lunch for your passengers. As well as, techniques on how to properly educate the client on what realistic expectations are during flight and how to properly communicate this to your valued clients and passengers.

The Professional You

Successful business aviation crewmember requires desire, people-skills, training and an understanding of the nuances of the industry. TrainDAVINCI has developed a career building workshop to help you market yourself, increase your contacts, improve your self-promotion and make that important first impression in order to “win” interviews. The goal of career enhancement is designed for crewmembers new to business aviation or those requiring a boost in increasing their professional development and self-marketing skills.

Course Objective

  • Business Aviation Professionals will learn how to create Cover Letters and Resumes that are designed with the reader in mind in order to make that very important first impression that lands an interview.
  • Learn how to properly dress for an interview and for success
  • Learn effective communication styles and techniques to land those interviews
  • Learn proper techniques and skills to present yourself in the most professional and engaging manner during virtual interviews
  • Are your personal social media sites preventing you from advancing in your career? Discussing the shall and shall not’s of social media.
  • Learn effective networking and self-marketing techniques and having the proper tools that best represent your profession.

A successful business aviation crewmember requires desire, people-skills, training and an understanding of the nuances of the industry.

trainDAVINCI has developed a career building workshop to help you market yourself, increase your contacts, improve your self-promotion and make that important first impression in order to “win” interviews.
The goal of ‘the professional you’ is designed for crewmembers new to business aviation or those requiring a boost in increasing their professional development and self marketing skills.

You only have one opportunity to ‘land’ your first impression. Make it count!!! … and soar towards excellence.

This online course is also available bundled with resume review and virtual session with instructor and career enhancement specialist Scott Arnold, trainDAVINCI. The virtual addition includes a course overview, interview preparation and mock interviews by phone and virtually via Skype.

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