Hospitality

Fancy a life on the ocean wave as a chef on a cruise liner?

Start your chef's training by the Black Sea near Odessa, Ukraine. The sea is a 5 minute walk from our complex. Our Level 1, Level 2 and Level 3 Professional cookery courses have been designed by our experts and with the input of the cruise shipping industry. Each Chef's course is approximately 6 weeks in duration and the price includes accommodation and food in our brand new onsite 5-story training hotel.

The courses have been created to focus on workplace skills which are essential to the industry. You will receive hands on training with a mixture of theory and taught by our shipping chef experts. The chef's courses are closely supervised by the shipping companies to help you with your career.

All courses are in the English language.

Contact Dr. Warren B. Leigh Ph.D for further details of the courses and how you can secure a training place with DAKS Hospitality training Academy. 

You will learn the knowledge and skills for professional cookery level-1 in our specifically designed and built DAKS Hospitality and Catering Centre overlooking the beautiful Black Sea. We have our own restaurant, “Lighthouse” - here you can gain experience working with the public. Upon joining the level-1 course you will need to be dedicated and committed to hard work, be eager to learn and keep good time keeping. The courses will give special attention to meat, fish, dairy produce, bread, pastry, soups and vegetables. 

You will learn the knowledge and skills for Professional cookery level-1 in our specifically designed and built DAKS Hospitality and Catering Centre overlooking the beautiful Black Sea. We have our own restaurant, “Lighthouse” here you can gain experience working with the public.

To join this Level-1 course you will be required to take a DAKS assessment prior to the start of their program. This will help us understand your current level of skills, knowledge and we will advise you and give you support to achieve your potential.

The course will cover the following topics:

• Preparing and cooking food by boiling, poaching and steaming
• Preparing and cooking food by stewing and braising
• Preparing and cooking food by baking, roasting and grilling
• Preparing and cooking food by deep frying and shallow frying
• Regeneration of pre-prepared food
• Cold food preparation 

This course is divided into practical and theory lesson. There are 72 hours of theory, 144 hours of practical training. and 4 hours of examinations. There will be a personal tutor assigned to each group.

This course focuses first to build the students in understanding the foundation level-1 of Hospitality Professional cookery in which the student will have gained understanding of all Health & Safety aspects and the necessary knives skills.

The course will be delivered to the students by a variety of methods which includes;
Theory notes, lectures, case studies, MS-Windows Powerpoint slides, video clips, Individual and group exercises.

Following this the student will be working in a group and as a team. You will create and execute a themed Menu for our “Lighthouse” restaurant at DAKS complex. In addition, each student will have to complete two practical tests whereby the learner will have to demonstrate the skills learned, this will be marked as pass, merit or distinction by a panel of chef lecturers.

Our professional Level-2 cookery course aims to support your development to become a top chef. Our commercial kitchens are the environment to put into practice the theory that you have learnt and will continue to learn. The level-2 course builds upon the Level-1 course and gives you more theory and practical experience. Additionally, it introduces a more comprehensive planning element to the responsibilities of becoming a professional chef. 

You will learn the knowledge and skills for professional cookery level-2 in our specifically designed and built DAKS Hospitality and Catering Centre overlooking the beautiful Black Sea. We have our own restaurant, “Lighthouse” - here you can gain experience working with the public.

To join the DAKS Level-2 course you will have graduated from our Level-1 course. Alternatively, if you require a direct entry to Level-2 course then we ask you to take a DAKS assessment prior to the start of their program. This will help us understand your current level of skills, knowledge and we will advise you and give you support to achieve your potential. Upon joining the level-2 course you will need to be dedicated and committed to hard work, be eager to learn and keep good time keeping.

The course will cover the following topics:

• Costs and menu planning
• Preparing and cooking fish and shell fish
• Preparing and cooking poultry
• Preparing and cooking hot and cold desserts
• Preparing and cooking rice and vegetables
• Preparing and cooking biscuits and other dough products
• Healthy foods and special diets
• Food safety

This course is divided into practical and theory lessons. There are 132 hours of theory, 256 hours of practical training and 4 hours of examinations. There will be a personal tutor assigned to each group. This course focuses first to build the students in understanding the foundation level-1 of Hospitality Professional cookery in which the student will have gained understanding of all Health & Safety aspects and the necessary knives skills.

The course will be delivered to the students by a variety of methods which includes;

Theory notes, lectures, case studies, MS-Windows Powerpoint slides, video clips, Individual and group exercises.

Following this the student will be working in a group and as a team. You will create and execute a themed Menu for our “Lighthouse” restaurant at DAKS complex. In addition, each student will have to complete two practical tests whereby the learner will have to demonstrate the skills learned, this will be marked as pass, merit or distinction by a panel of chef lecturers.

Our professional Level-3 cookery course aims to support your development to become a top chef. This course adds important international catering contents which include the Mexican kitchen, the Italian kitchen, the German kitchen and the American kitchen. Our experts have full knowledge of these important and valuable kitchens which has you will learn in the Level-3 course and will boost your career in Hospitality.

Our commercial kitchens are the environment to put into practice the theory that you have learnt and will continue to learn. The level-3 course pragmatically builds upon the Level-2 course and gives you more theory and practical experience. Additionally, it introduces a more comprehensive planning element with the all important diverse international flavour to the responsibilities of becoming a professional chef.

You will learn the knowledge and skills for Professional cookery level-3 in our specifically designed and built DAKS Hospitality and Catering Centre overlooking the beautiful Black Sea. We have our own restaurant, “Lighthouse” here you can gain experience working with the public.

To join the DAKS Level-3 course you will have graduated from our Level-2 course. Alternatively, if you require a direct entry to Level-3 course then we ask you to take a DAKS assessment prior to the start of their program. This will help us understand your current level of skills, knowledge and we will advise you and give you support to achieve your potential. Upon joining the level-3 course you will need to be dedicated and committed to hard work, be eager to learn and keep good time keeping.

This course is divided into practical and theory lesson. There are 136 hours of theory, 276 hours of practical training and 6 hours of examinations. There will be a personal tutor assigned to each group. This course focuses first to build the students in understanding the foundation level-2 of Hospitality Professional cookery in which the student will have gained understanding of all Health & Safety aspects and the necessary knives skills.

The course will be delivered to the students by a variety of methods which includes;

Theory notes, lectures, case studies, MS-Windows Powerpoint slides, video clips, Individual and group exercises.

Following this the student will be working in a group and as a team. You will create and execute a themed Menu for our “Lighthouse” restaurant at DAKS complex. In addition, each student will have to complete two practical tests whereby the learner will have to demonstrate the skills learned, this will be marked as pass, merit or distinction by a panel of chef lecturers.