AYI Continuing Education Classes

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Silver Service
French, Russian, Plate Service
Proper Table Settings
Wine Presentation & Service
Hygienic Handling of Food
Dietary Restrictions
Course Changes & Order of Service
Understanding Culinary Terms
Body Mechanics & Service Grace
Six Credits

Professional Deckhand 101
Basic Seamanship
Watch Standing Skills
International Customs & Protocol
Pilot House Equipment
Safety Equipment
Emergency Procedure
Nautical Terminology
Professional Etiquette
*Nine Credits*

Floral Arrangement
Use of Line, Focal & Filler
Selection of Equipment
Creative Use for Buffets

*Three Credits*

Introduction to Massage
Basic Western Techniques
Use of Thermal Procedures
Hands on Participation

*Four Credits*

Professional Management
Productive Supervision
Time Management & Team Building
Communication Techniques

*Four Credits*

Shipyard Negotiations
Choosing a Shipyard
Bid Strategy
Liaison Techniques

*Three Credits*

Social Secretary / Concierge Skills
Providing and Requesting Data
Invitations and Event Planning
Written Correspondence

*Six Credits*

Banquets and Events
Client Expectations
Organization and Planning
Catering Setup and Flow

*Four Credits*

Basic Bartending
Gracious Service
Mixology
Workspace Organization

*Four Credits*

Private Boat Handling
Your Own Vessel (20'-65') - Hands on Training
Underway & Docking Procedures
Small Boat Handling

*Call for Appointment*

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