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Title / Demonstrate knowledge of and provide interior service on-board a super yacht
Level / 3 / Credits / 10
Purpose / This unit standard is for people who intend to work as interior crew on board super yachts.
People credited with this unit standard are able to: prepare for entry into the super yacht industry as interior crew; demonstrate personal presentation, communication and etiquette required of super yacht interior crew; demonstrate super yacht interior housekeeping; demonstrate laundry procedures and routine care of laundry equipment on a super yacht; demonstrate basic food and beverage service; and demonstrate knowledge of wines, spirits and cocktails relevant to the super yacht industry.
Classification / Maritime > Navigation and Seamanship
Available grade / Achieved
Explanatory notes
1 References
Hazardous Substances and New Organisms Act 1996
Resource Management Act 1991
2 Definitions
Accepted industry practice – standardised practices and procedures accepted by the wider super yacht industry as examples of best practice.
Mise en place – the process used in professional kitchens for the organisation and arrangement of ingredients.
3 Competency may be demonstrated using simulated scenarios.
Outcomes and evidence requirements
Outcome 1
Prepare for entry into the super yacht industry as interior crew in accordance with accepted industry practice.
Evidence requirements
1.1 Contemporary trends, standards and established employment practices within the super yacht industry are described.
Range industry demographics, types of yachting, entrance to the industry, use of crew agents, salary expectations, contracts, career paths.
1.2 A curriculum vitae (resume) and a career vision/mission/goal statement suitable for entry into the super yacht industry is developed.
1.3 The organisational structure of a super yacht is described.
Range daily routine on-board, vessel hierarchy, departmental structure, departmental responsibilities, role of the interior department, role of steward/ess
1.4 The maintenance of safety on-board a super yacht is described.
Range yacht’s safety organisation, on-board hazards, interior hazards.
Outcome 2
Demonstrate personal presentation, communication and etiquette required of super yacht interior crew
Evidence requirements
2.1 The industry’s requirements for personal presentation of staff on board a super yacht are described.
Range pride in appearance, confidence, care and attention to detail, correct dress, the importance of personal hygiene and punctuality.
2.2 The industry’s requirements for standards of communication when interacting with guests on board a super yacht are described.
Range protocol, respect, etiquette, behaviour, verbal/written/non-verbal language, titles/forms of address.
2.3 Cultural differences between guests likely to be encountered on a super yacht are described.
Range Americans/Canadians, British, Russians, Asians and Middle Eastern peoples.
2.4 Selected aspects of etiquette and communication to the standard required of interior crew members when interacting with guests on a super yacht are demonstrated.
Range etiquette, an understanding of body language, use of titles, forms of address.
Outcome 3
Demonstrate super yacht interior housekeeping in accordance with accepted industry practice.
Evidence requirements
3.1 The cleaning of the interior of a super yacht is described.
Range cleaning checklists, cleaning supplies/ cleaning caddy, detail cleaning/ regular cleaning, rosters/schedules, garbage disposal, speed, effects of cleaning chemicals on the marine environment and humans, awareness of symbols/warnings given on cleaning products.
3.2 Selected aspects of the cleaning of the interior of a super yacht is demonstrated.
Range selection of cleaning supplies, detail and regular cleaning.
3.3 The cleaning of yacht interior surfaces and objects d’art is demonstrated.
Range wood finishes/veneers, marble, ceramics, polished materials, objects d’art.
3.4 The care and handling required for the interior fabrics of a super yacht is demonstrated.
Range bed linens, curtain fabrics, wall fabrics, silks, carpets.
Outcome 4
Demonstrate laundry procedures and routine care of laundry equipment on a super yacht in accordance with accepted industry practice.
Evidence requirements
4.1 The laundry procedures on a super yacht are described.
Range crew and guest laundry, stain treating, correct use and routine maintenance of a washing machine and tumbler drier, the importance of cleaning the filters of the tumbler drier.
4.2 The correct way to treat a range of fabric types when laundering them is described.
Range linen, cotton, wool, silk, polyester/mixed.
4.3 The correct use and routine maintenance of the iron, the ironing, folding and presenting of laundered garments and the interpretation of laundry labels is demonstrated.
Outcome 5
Demonstrate basic food and beverage service in accordance with accepted industry practice.
Range Different service styles for foods and beverages, mise en place, table setting and decoration, menus.
Evidence requirements
5.1 The term “service” is defined as it relates to super yacht crewing.
5.2 The role of a “service provider” on a super yacht is described.
5.3 Different service styles are described.
Range butler service (French service), caviar service, table service, room service, BBQ service, breakfast, lunch and dinner service.
5.4 Different service styles are demonstrated.
Range plated service (American service), silver service (English service/ Russian service), hors d’oeuvres/canapés/appetiser service, buffet/banqueting service, tea/coffee/water service.
5.5 Service preparation is demonstrated.
Range mise en place, table setting and decoration, menus.
Outcome 6
Demonstrate knowledge of wines, spirits and cocktails which is commonly required by crew on super yachts.
Evidence requirements
6.1 The five main types of grapes grown today are identified.
6.2 Regions in which these grape varieties are grown are identified.
Range Regions in - France, Italy, Spain, New Zealand
6.3 The basics of wine making and how “faulty” wines can sometimes occur are described.
Range harvesting, pressing, fermenting, aging, bottling, differences between the production of red and white wine, “faulty” wines.
6.4 The main differences between Old World and New World wines including differences in wine making techniques are explained.
6.5 The technique of wine tasting is described.
6.6 Wines of different styles are tasted and comparisons made between them.
Range four different wines.
6.7 The matching of selected wines and foods is demonstrated.
6.8 The main ingredients of alcoholic spirits relevant to super yachts are described.
Range spirits – vodka, cognac, tequila, gin, whiskey.
6.9 The blending and serving of two types of cocktails and the serving of three wine styles and the five main spirits is demonstrated.
Range glassware selection, beverage temperature, ice use, garnish, timing.
spirits – vodka, cognac, tequila, gin, whiskey.
Planned review date / 31 December 2020Status information and last date for assessment for superseded versions
Process / Version / Date / Last Date for Assessment /Registration / 1 / 15 October 2015 / N/A
Consent and Moderation Requirements (CMR) reference / 0054
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA, before they can report credits from assessment against unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be granted consent to assess against standards by NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and which are assessing against unit standards must engage with the moderation system that applies to those standards.
Requirements for consent to assess and an outline of the moderation system that applies to this standard are outlined in the Consent and Moderation Requirements (CMR). The CMR also includes useful information about special requirements for organisations wishing to develop education and training programmes, such as minimum qualifications for tutors and assessors, and special resource requirements.
Comments on this unit standard
Please contact Competenz if you wish to suggest changes to the content of this unit standard.
CompetenzSSB Code 101571 / Ó New Zealand Qualifications Authority 2015