BCA College is an educational institution that combines the quality, extroversion, and prospects of the British university education while living in Greece.
It offers undergraduate and postgraduate studies, which lead to the acquisition of British degree awarded by the University of West London, the same ones awarded to students studying in London. BCA College has been awarded as the Best College of the year 2020. It has also been awarded as the best Hotel Education Provider for 2021.
BCA College incorporates the concepts of evaluation and excellence in all its operations, as only these concepts and practices create successful people and creative societies. The history of BCA and its educational strategies confirm its commitment to the values it stands for: it offers exclusively studies in the broader area of business.
BCA aspires to be a leader in this field and has achieved it. Generations of successful executives with great careers in Greece and abroad used BCA as a springboard to pursue their professional goals.
Today the standards for a successful career path in Yachting have been very high, calling for the professionals to combine an excellent training background with practical on -the-job experience in Yachting and Hospitality.
Professionals need to have specialized knowledge on Yachting as well as Hospitality sector with both theoretical and practical know-how. The purpose of the program is to offer excellent training, both theoretical and practical, on Hospitality and Tourism, Cruise Management, Food & Beverages, Housekeeping and Service Management. Our goal is to reach the highest standards of success by offering a high-quality training to the participants so as to upskill their knowledge and qualifications in order to offer the best service with the highest quality standards.
Online and/or Live
05/02/2024 – 27/03/2024
Monday 05/02/2024 14:00-18:00
Tuesday 06/02/2024 14:00-18:00
Wednesday 07/02/2024 14:00-18:00
Monday 12/02/2024 14:00-18:00
Tuesday 13/02/2024 14:00-18:00
Wednesday 14/02/2024 14:00-18:00
Monday 19/02/2024 14:00-18:00
Tuesday 20/02/2024 14:00-18:00
Wednesday 22/02/2024 12:00-16:00
Monday 26/02/2024 14:00-18:00
Tuesday 27/02/2024 14:00-18:00
Monday 04/03/2024 14:00-18:00
Tuesday 05/03/2024 14:00-18:00
Wednesday 06/03/2024 14:00-18:00
Thursday 07/03/2024 12:00-16:00
Monday 11/03/2024 14:00-18:00
Wednesday 13/03/2024 12:00-18:00
Thursday 14/03/2024 14:00-18:00
Wednesday 20/03/2024 14:00-18:00
Thursday 21/03/2024 14:00-16:00
Tuesday 26/03/2024 16:00-18:00
Tuesday 09/04/2024 13:00 – 18:00
Thursday 11/04/2024 13:00 – 18:30
Monday 22/04/2024 13:00 – 17:00
Τηλ: +30 210 7253 783
E-mail: seminars@bca.edu.gr
The Executive Intensive Training Courses programme consists of the following modules:
(Recommended 30 hours)
(Recommended 30 hours)
(Recommended 8 hours)
(Recommended 20 hours)
(12 hours)
(2 hours)
5/2/2024
Monday
14.00-18.00
Information about basic grapes, wine regions.
Introduction to wine tasting.
6/2/2024
Tuesday
14:00 – 18:00
Introduction to Customer Service. Presentation of equipment. (tableware, silverware/glassware).
7/2/2024
Wednesday
14:00 – 18:00
Recapitulation of knowledge and in-depth training on what is a a distillate and what the differences are in order to better manage them and upgrade the provision of services of the Bartender Trainee, proper recognition of labels and brands as well as different types of alcoholic beverages.
12/2/2024
Monday
14.00-18.00
Information about wine characteristics.
Introduction to wine tasting.
13/2/2024
Tuesday
14:00 – 18:00
Description of various types and styles.
14/2/2024
Wednesday
14:00 – 18:00
Responsible provision of alcoholic preparations and beverages, analysis of market trends and consumer preferences, training in the identification of guests in order to better approach their preferences.
19/2/2024
Monday
14.00-18.00
General rules for combining wines with food.
20/2/2024
Tuesday
14.00-18.00
Silver Service Etiquette Tips for Service.
22/2/2024
Wednesday
12:00 – 16:00
Training in the execution and presentation of preparations with alcoholic and non-alcoholic beverages, general knowledge on matching garnish, equipment and choices of techniques as well as glassware.
26/2/2024
Monday
14.00-18.00
History and categorization of Fine Wines from Bordeaux and Burgund.
27/2/2024
Tuesday
14.00-18.00
Ten rules for good service.
4/3/2024
Monday
14:00-18:00
Proper opening and serving of wine and champagne at the table, Serving temperatures, decanting etc. Management of high prestige and price wines.
5/3/2024
Tuesday
14:00-18:00
Reference to the techniques of service.
6/3/2024
Wednesday
14:00 – 18:00
Training of mixing techniques, analysis of trends and modern methods but also Industry Standards.
7/3/2024
Thursday
12.00-16.00
Training and information on techniques, necessary equipment and glassware at an advisory level and references to the Essentials of a Bartender.
11/3/2024
Monday
14.00-18.00
Set up and carrying of trays, salvers and glasses, Carrying and clearing procedures.
13/3/2024
Wednesday
12:00 – 18:00
Training in the execution of grouped orders and order of manufacture, organization of backbar and updated cellar and consumables always based on trends and industry standards as well as from prior information of our Clientele.
14/3/2024
Thursday
14.00-18.00
ΗΑCCP και Ασφάλεια Τροφίμων
20/3/2024
Wednesday
14:00 – 18:00
Barista Workshops
21/3/2024
Thursday
14:00-18:00
Διατροφολογία, σημασία διατροφικών προτιμήσεων του πελάτη
26/3/2024
Tuesday
16:00-18:00
WINE & FOOD Pairing
09/4/2024
Tuesday
13:00 – 18:00
Διαδικασίες για σωστή λειτουργία παροχής υπηρεσίας
Διεξαγωγή μαθήματος στο O’PARI
11/4/2024
Thursday
13:00 – 18:00
Ποιότητα, έλεγχος και οργάνωση
Επιθυμητό επίπεδο υπηρεσίας, ‘’Ας κακομάθουμε τον καλεσμένο μας!!!’’
Διεξαγωγή μαθήματος στο O’PARI
22/4/2024
Monday
13:00 – 17:00
Interactive roleplaying and implementation of the acquired knowledge over scenarios that focus on handling challenging character, anger management within the working team and working and communication efficiently under stress during a business crisis.
Διεξαγωγή μαθήματος στο O’PARI
7/2/2024
Wednesday
14:00 – 18:00
Recapitulation of knowledge and in-depth training on what is a a distillate and what the differences are in order to better manage them and upgrade the provision of services of the Bartender Trainee, proper recognition of labels and brands as well as different types of alcoholic beverages.
14/2/2024
Wednesday
14:00 – 18:00
Responsible provision of alcoholic preparations and beverages, analysis of market trends and consumer preferences, training in the identification of guests in order to better approach their preferences.
22/2/2024
Wednesday
12:00 – 16:00
Training in the execution and presentation of preparations with alcoholic and non-alcoholic beverages, general knowledge on matching garnish, equipment and choices of techniques as well as glassware.
7/3/2024
Thursday
12:00 – 16:00
Training and information on techniques, necessary equipment and glassware at an advisory level and references to the Essentials of a Bartender.
6/3/2024
Wednesday
14:00 – 18:00
Training of mixing techniques, analysis of trends and modern methods but also Industry Standards.
13/3/2024
Wednesday
12:00 – 18:00
Training in the execution of grouped orders and order of manufacture, organization of backbar and updated cellar and consumables always based on trends and industry standards as well as from prior information of our Clientele.
20/3/2024
Wednesday
14:00 – 18:00
Proper Preparation and execution of classic drinks with infallible recipes in harmony with the modern market, as well as training in key recipes “Crowd Pleasers”.
5/2/2024
Monday
14.00-18.00
Information about basic grapes, wine regions.
Introduction to wine tasting.
12/2/2024
Monday
14.00-18.00
Information about wine characteristics.
Introduction to wine tasting.
19/2/2024
Monday
14.00-18.00
General rules for combining wines with food.
26/2/2024
Monday
14.00-18.00
History and categorization of Fine Wines from Bordeaux and Burgund.
4/3/2024
Monday
14:00-18:00
Proper opening and serving of wine and champagne at the table, Serving temperatures, decanting etc. Management of high prestige and price wines.
11/3/2024
Monday
14.00-18.00
Set up and carrying of trays, salvers and glasses, Carrying and clearing procedures.
14/3/2024
Thursday
14.00-18.00
ΗΑCCP και Ασφάλεια Τροφίμων
21/3/2024
Thursday
14:00-16:00
Διατροφολογία, σημασία διατροφικών προτιμήσεων του πελάτη
26/3/2024
Tuesday
16:00-18:00
WINE & FOOD Pairing
09/4/2024
Tuesday
13:00 – 18:00
Διαδικασίες για σωστή λειτουργία παροχής υπηρεσίας
11/4/2024
Thursday
13:00 – 18:00
Ποιότητα, έλεγχος και οργάνωση
Επιθυμητό επίπεδο υπηρεσίας, ‘’Ας κακομάθουμε τον καλεσμένο μας!!!’’
6/2/2024
Tuesday
14:00 – 18:00
Introduction to Customer Service. Presentation of equipment. (tableware, silverware/glassware).
13/2/2024
Tuesday
14:00 – 18:00
Description of various types and styles.
20/2/2024
Tuesday
14.00-18.00
Silver Service Etiquette Tips for Service.
27/2/2024
Tuesday
14.00-18.00
Ten rules for good service.
5/3/2024
Tuesday
14:00-18:00
Reference to the techniques of service.
22/4/2024
Monday 13:00 – 17:00
Interactive roleplaying and implementation of the acquired knowledge over scenarios that focus on handling challenging character, anger management within the working team and working and communication efficiently under stress during a business crisis.