Online Training

We offer a select group of courses to complement our in-person training or to be used as part of a blended training approach.

Available online courses: Business and Private Aviation Food Safety Certificate Course Cabin Crew,

Coming Soon – Business and Private Aviation Food Safety Certificate Course FBO, Business and Private Aviation Food Safety Certificate Course Scheduler and Dispatcher, Knife Skills, Mise en Place, Measuring, and much more.

Aviation Food Safety Certificate Training

As members of business aviation, it is our responsibility in ensuring crew, clients, and passengers are safe from any potential of foodborne illness. Managing food safety can be challenging given the uncontrollable environment faced every day within catering, FBO’s, ordering, storage, and inflight service. Taking the correct actions can eliminate foodborne illness by proper pre-flight preparation, ordering, handling, storage, and service. We can be proactive in preventing any foodborne illness by having the knowledge and proper training.

trainDAVINCI has developed the following online Food Safety certificate courses, specifically designed for all personnel who order, handle, store and/or prepare the inflight catering: Corporate Flight Attendants, Corporate Pilots, FBO’s, Administrative Staff, Flight Departments, and Schedulers and Dispatchers.

COURSE MENU:

Corporate Flight Crew Aviation Food Handler Training – Enroll Today

This course is designed specifically with cabin attendants and pilots in mind. It covers ground training requirements for food safety and handling, and also dives deep into the duties onboard the aircraft. This all-inclusive certificate-based training program is on the cutting edge of aviation food safety development. In a rapidly ever-changing environment where extra precautions must be taken to eliminate potential viruses, maintain high levels of sanitation, and keeping your crew and passengers safe, this course is proven to be invaluable. This course was developed by the DaVinci team along with leading experts around the world.

FBO – Fixed Base Operator Food Handler Training – Coming Soon

As a fixed base operator, you have an important role in aviation food handling safety. Through this food handling instruction, you will learn proper ground training requirements for food safety and handling, as well as aviation specific protocols. You will learn the importance of safe food handling, particularly focusing on your interaction with ground personnel and flight and cabin crewmembers. This course was developed by the DaVinci team along with leading experts around the world.

Corporate Flight Department Food Handler Training – Coming Soon

As a flight operation member, you play an important role in aviation food handling. Through this food handling instruction, you will be instructed on proper ground training requirements for food safety and handling, as well as aviation specific protocols. You will learn the importance of safe food handling, particularly focusing on your interaction with ground personnel and flight and cabin crewmembers. This course was developed by the DaVinci team along with leading experts around the world.

Corporate Scheduler/Dispatcher Food Handler Training – Coming Soon

As a scheduler or dispatcher, you play a vital role in aviation food handling. Through this food handling instruction, you will learn proper ground training requirements for food safety and handling as well as aviation specific protocols. You will learn the importance of safe food handling specific to your interactions with both ground personnel and flight and cabin crewmembers. This training will provide you with all of the tools and knowledge to utilize approved catering sources, ensure food safe ordering practices such as; allergens, packaging, transporting, timing and temperature. This course was developed by the DaVinci team along with leading experts around the world.

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.

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