Hospitality training center DAKS is a complex of buildings consisting of a training center, administrative buildings, campus, SPA center and training hotel.

The opportunity to stay on the territory of the center gives the advantage of maximum productive learning and mastering the chosen profession. Training programs developed by our center include English language course, which is so necessary for employment on passenger ships or abroad. Every day you will learn both theory and practice at the same time, the training program is rich and interesting enough. All training is in English. Our training rooms and laboratories are the epitome of elegance and functionality; they are made using advanced technology and are equipped with carefully selected furniture and professional equipment of the Electrolux brand, which is our partner.

 

Cooks

 

In recent years, the maritime industry has experienced a significant shortage of qualified cooks, confectioners and waiters on the international labour market.

Excellent theoretical and practical basis and high motivation to get a promising well-paid job as a cook for each student will stimulate further growth and development. Imagine how important it is that you can make your dream come true if you have a passion for the work of a cook: with it, you have every chance to get not only a well-paid job, but also the opportunity to take a place in the future on the gastronomic Olympus. As they say, everything is in your hands.

 

Spanish chef Ferran Adria, who is one of the nine best chefs in the world, says: “I do not have a collection of Ferrari or a luxury yacht. I am happy in the kitchen, and this is the most important thing“. Now he can afford any luxury, but he began his career not with the pursuit of millions, but with passion and pleasure, and the money came to him as a result of inspired work.

 

Training Galley and Classroom – the laboratories of our center are technically equipped according to the latest international requirements of USPH (United State Public Health Rules) and HACCP (Hazard Analysis and critical control points).

 

Technical equipment of the galley and class – laboratories are mainly represented by refrigeration equipment, convection ovens and induction stoves of Electrolux brand and other modern equipment. The class is also equipped with vacuum units Sous Vide (Su Vide), which allows preparing products under vacuum. To be more precise, it is a kind of pasteurizer for products that are sealed in vacuum packaging. It can be meat, fish, vegetables, etc., which during the cooking process preserve all the useful substances in the product. Even the appearance of the products remains the same. Every dish that you cook in such a Sous Vide unit will look very appetizing and will remain juicy.

 

The classroom-laboratory has 18 educational and 1 instructor’s modern workstations.  Each training station is an individual workstation for the student, equipped with a 2-zone induction surface and all necessary kitchen accessories, which allows you to quickly learn a fairly large amount of information and consolidate it in practice, which guarantees effective workflow and comfort at a consistently high level.

 

There is also a technical possibility to demonstrate the video aids for the course and the whole learning process on the class monitor, when students will see the whole process from the beginning to the end, which is guaranteed to facilitate the presentation of material and quick mastering of all kinds of cutting vegetables, technology and methods of preparing salads, first and main courses and sauces.

 

Cook-pastry

A pastry cook is a specialist who knows how to skillfully prepare both: bakery products and sweets, desserts, cakes, cakes, etc. He can cook both by recipe and without, experimenting, inventing new dishes, original combinations of flavors and odors. The pastry cook should know such techniques as kneading, beating, rolling the dough, know how to prepare fillers, creams, mousse and jams, check the weight of the finished product, and determine its caloric value. The pastry cook must also understand the quality of the products by their appearance, smell and taste, must know everything about their chemical properties in order to harmoniously combine the components of the product, as well as show wit when it is necessary to replace the missing ingredient. In addition, the pastry cook must be able to work with equipment and tools without which it is impossible to achieve good results. The pastry cook must be an artist who paints his canvas on a dish. In order for the dessert to be beautiful, the cook must have not only a bright imagination, but also a good eye.

 

Training is conducted in a specially equipped class, where the temperature regime allows you to work with chocolate and other products requiring low temperature conditions and implement the most complex fantasies.

 

While studying in our program, you will be able to learn the basics of confectionary art and much more. Every day you will cook modern desserts and improve your skills. The program is developing, with many different desserts, including more and more sophisticated techniques.

Pastry cooks are in great demand both at sea and on land, and the pastry cook is a profession that offers great opportunities. Upon completion of our program, you will have the knowledge to work on large cruise ships, yachts or in the HoReCa field.

 

All of our teachers are highly qualified professionals with extensive experience working at sea on passenger ships and in teaching.

Whether you are a beginner or a professional, if you have the creative spirit, sincere love to the confectionery business and considerable patience, our confectionery program is for you.

 

Ship’s Waiter 

Waiter training program for cruise ships is designed for listeners who already have experience working in restaurants. After passing the course and passing the exam successfully, you can get a job in a river or ocean cruise company.

The course is designed to teach students the knowledge and skills necessary for a successful career related to the restaurant business while cruising, as well as to provide the necessary knowledge regarding life and work on a cruise ship. In addition to learning about the wider world of the cruise industry, its history, market participants, customers, issues such as safety, security, professionalism, etc. Students will have the opportunity to take practical classes in our training restaurant, learn and get special operating skills such as reception service, onboard guest service, food and beverage on board, knowledge and coupling of food and wine, continental food and beverage.

All courses are conducted by experienced specialists and professionals in the hospitality industry on board cruise ships and also include guest lectures by industry professionals to ensure that new knowledge and challenges in this field are brought to bear.

The aim of the course is to prepare students to work on cruise liners, yachts. They will acquire the necessary practical skills to help them work quickly and competently in the hospitality industry.

 

Degustation class

 

The degustation class has 12 separate places; each place is equipped with glasses for wine and oil tasting. The degustation class and the lighting are designed so that it is possible to make a visual analysis of each product during the tasting.

For better mastering of the material in the hall is a large TV.

 

Lingvo-classes

 

The school has 2 attic spacious and cozy classrooms, where students can immerse themselves completely in the process of learning foreign languages.

Everything is thought out here so that the student could get a solid knowledge in an interesting and fascinating learning process, remove their barriers and fears, reveal their abilities, and believe in them.

Our training program maintains a high level of teaching. After all, the higher the position is, the higher the language requirements are. We provide free testing and interviews before you enroll.  You will also receive educational material before you enroll.

You will receive not only fundamental knowledge, followed by gradual development, but also faith in yourself, in your abilities!