Course in Galley Design and Onboard Service Areas
Online course of 300 hours in onboard galley and service area design: 6 modules covering catering operations, galley layout, equipment, food safety, fire safety and waste, and a full galley project, with an assigned technical tutor.
Take the controls.
Run a real engineering trade-off from this field. Move the sliders, watch the model react in real time and beat the challenge.
What you will be able to do
Understand onboard catering operations and their flows.
Design the layout of galleys and service areas.
Select equipment suited to the marine environment.
Implement HACCP and hygiene systems in line with the VSP.
Apply fire safety measures in galleys.
Manage waste and food waste sustainably.
Develop the project for a galley and its service area on board.
Who it's for
- Marine industrial galley designers.
- Executive chefs working on board.
- Food hygiene managers.
- Cruise ship food and beverage directors.
- Catering equipment technicians.
- Onboard hotel operations consultants.
- Engineering or science graduates looking to join cruise lines.
What you'll work with
- Regulation (EC) 852/2004 (EU food hygiene regulation)
- MLC 2006 Regulation 3.2 (food and catering for seafarers)
- CDC Vessel Sanitation Program Operations Manual (US public health requirements for cruise ships)
- SOLAS Chapter II-2 (fire protection on ships)
- ISO 15371 (fire-extinguishing systems for galley cooking equipment)
- MARPOL Annex V (prevention of pollution by garbage from ships)
- Codex Alimentarius CXC 1-1969 (general principles of food hygiene)
- EN 1672-2 (food processing machinery hygiene requirements)
- AutoCAD
- Autodesk Revit
- SketchUp
- Safefood 360
6 modules · 300 h
1.1Meal volumes on a cruise ship1.2Main galley and satellite galleys1.3Product, staff and waste flows1.4Shift management and continuous service1.5Speciality restaurants1.6Room service1.7Galleys on yachts and small vessels1.8Provisioning logistics1.9Space and weight constraints1.10Case study: flows in a cruise ship galley
2.1Forward-flow principle2.2Receiving and storage areas2.3Cold rooms and freezers2.4Cold and hot preparation2.5Pastry and bakery2.6Dishwashing area2.7Pantries and plating2.8Vertical connection with restaurants2.9Workstation ergonomics2.10Workshop: layout of a satellite galley
3.1Electric cooking equipment3.2Combi ovens and blast chillers3.3Securing equipment against ship motion3.4Hoods and fume extraction3.5Power supply and loads3.6Potable water and drainage3.7Grease separators3.8Refrigeration and fluorinated gases3.9Equipment maintenance3.10Practical exercise: equipment list and loads
4.1HACCP system on board4.2Hygiene of surfaces and materials4.3Temperature control4.4Allergens and special diets4.5Pests and pest control4.6Vessel Sanitation Program inspections4.7Potable water on board4.8Staff training4.9Management of foodborne outbreaks4.10Lab: HACCP plan for a galley
5.1Fire protection in galleys5.2Fire suppression in fryers and ducts5.3Occupational risks for staff5.4Garbage management under MARPOL Annex V5.5Reducing food waste5.6Food waste macerators and biodigesters5.7Energy efficiency of equipment5.8Local and sustainable purchasing5.9Environmental indicators for the galley5.10Case study: reducing food waste
6.1Service programme6.2Capacity calculation6.3Zone layout6.4Equipment selection6.5Galley technical installations6.6Hygiene plan6.7Safety and waste plan6.8Investment and operating budget6.9Report and presentation6.10Final project: final review with the tutor
How you'll learn
The course is taught 100% online on the SEIUM campus, with downloadable material, recorded classes and an assigned technical tutor. There are no fixed timetables: you progress at your own pace within each intake, so you can combine it with your job.
Each module combines theory, guided reading of the original standards and applied exercises. The working software is AutoCAD, Autodesk Revit, SketchUp and Safefood 360, in free, academic or evaluation versions. Exercises are based on real procedures: laying out a cruise ship galley using the forward-flow principle, drawing up an onboard HACCP plan and preparing a galley waste management plan. Assessment is continuous by module, plus the final project.
Standards covered: Regulation (EC) 852/2004, MLC 2006 Regulation 3.2, CDC Vessel Sanitation Program Operations Manual, SOLAS Chapter II-2, ISO 15371, MARPOL Annex V, Codex Alimentarius CXC 1-1969, EN 1672-2.
Build it end to end
Your final project follows the real engineering workflow, step by step, reviewed by your tutor.
Where this takes you
Requirements
- No prior qualification is required.
- An internet connection and a computer capable of running the programme software.
- English sufficient to read technical standards.
Ready to start?
Send your application today. Our admissions team replies within 72 hours with your study plan and funding options.
Frequently asked questions
The programme totals 300 hours over 3 months. You set your own pace within each intake, and your tutor helps you plan the workload around your job.
You work with AutoCAD, Autodesk Revit, SketchUp and Safefood 360, using free, academic or evaluation versions. Your tutor indicates the free alternative wherever one exists.
A SEIUM Institute certificate, awarded on passing the continuous assessment and the final project. It is SEIUM's own qualification, not an official state degree; its recognition depends on the programme completed and the regulations of each country.
Yes. Modules passed are recognised in a higher programme in the same area (postgraduate diploma or master's). Ask about the recognition policy when you enrol.
No prior qualification is required; you need a computer able to run the programme software and English sufficient to read technical standards.
Start dates are set by SEIUM's faculty for each intake. Our admissions team will confirm the next available date when you apply.
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