Postgraduate Diploma in Services, Housekeeping and Food Safety
Online Postgraduate Diploma of 800 h in Services, Housekeeping and Food Safety. 8 modules covering Regulation (EC) 852/2004 (hygiene of foodstuffs), Codex Alimentarius CXC 1-1969 (general principles of food hygiene and HACCP) and Oracle Hospitality OPERA. Assigned tutor and open enrolment.
Postgraduate Diploma in Services, Housekeeping and Food Safety — studying from the United States
Naval and offshore engineering in the United States is concentrated in Virginia, Maine, Mississippi, Louisiana and Texas. Shipbuilders such as HII (Huntington Ingalls Industries) and General Dynamics Electric Boat design and construct naval vessels, while offshore energy firms develop platforms and subsea systems. The recreational marine sector, including boat builders in Florida and the Carolinas, adds demand for hull, propulsion and marine systems expertise. Classification societies and government regulators set rigorous standards for safety and performance.
Fees for the United States: US$1,000 (US Dollars), with instalments and employer sponsorship available.
Relevant bodies in the United States
Typical roles
Questions from the United States
Which US bodies relate to naval, offshore, and marine engineering?
Relevant bodies include the Society of Naval Architects and Marine Engineers (SNAME), the American Bureau of Shipping as a classification society, and the US Coast Guard, which regulates vessel safety. Professional PE licensure is issued by state boards. SEIUM's private qualifications are not accredited by any national body, so acceptance is decided by employers or these bodies.
Where do marine and offshore engineers typically work in the US?
Common employers include shipyards, naval architecture firms, offshore energy companies, marine equipment suppliers, and sports boat builders. Roles include naval architect, marine systems engineer, and offshore project engineer. Employers judge candidates on experience and technical ability, so a private qualification should be presented alongside practical evidence of skill.
Is the programme workable for someone with a full-time job?
The programmes are online and taught in English, so you can study from home without a student visa. Workload ranges from 300 hours for specialist courses to 1,900 hours for master's programmes, so estimate your weekly time carefully. An assigned technical tutor supports you, and fees can be paid in instalments.
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
Organise the interior department of a passenger ship.
Plan professional housekeeping processes.
Implement a HACCP system in onboard galleys.
Manage the safety of drinking water.
Coordinate food and beverage service to quality standards.
Control the provisioning and storage of food supplies.
Prepare interior staff for emergencies and evacuation.
Who it's for
- Ship hotel manager who wants to specialise in Services, Housekeeping and Food Safety.
- Housekeeping manager who wants to specialise in Services, Housekeeping and Food Safety.
- Food safety officer who wants to specialise in Services, Housekeeping and Food Safety.
- Purser who wants to specialise in Services, Housekeeping and Food Safety.
- Food and beverage supervisor who wants to specialise in Services, Housekeeping and Food Safety.
- Onboard hygiene auditor who wants to specialise in Services, Housekeeping and Food Safety.
- Engineering or science graduates looking to enter the cruise sector.
What you'll work with
- Regulation (EC) 852/2004 (hygiene of foodstuffs)
- Codex Alimentarius CXC 1-1969 (general principles of food hygiene and HACCP)
- Maritime Labour Convention 2006 (Standard A3.2, food)
- CDC Vessel Sanitation Program Operations Manual (USPH)
- WHO guide to ship sanitation
- Directive (EU) 2020/2184 (water intended for human consumption)
- ISO 22000 (food safety management)
8 modules · 800 h
1.1Interior department on yachts and cruise ships1.2Roles: purser, stewards and housekeeping1.3Shifts, rest periods and MLC 2006 requirements1.4Luxury service standards1.5Communication with the captain and guests1.6Inventories and stock control1.7Interior department budget1.8Standard operating procedures1.9Crew training and assessment1.10Case study: interior organisation chart for a 60 m yacht
2.1Cleaning of cabins and public areas2.2Care of wood, marble and leather2.3Chemical products and safety data sheets2.4Onboard laundry and textile care2.5Pest control on board2.6Management of amenities and linen2.7Cabin inspection checklists2.8Cleaning at sea during navigation2.9Plastic reduction and sustainability2.10Practice: cleaning protocol for a main suite
3.1Biological, chemical and physical hazards3.2Regulation (EC) 852/20043.3Principles of the HACCP system3.4Critical control points in the onboard galley3.5Storage temperatures and the cold chain3.6Allergens under Regulation (EU) 1169/20113.7Personal hygiene of food handlers3.8Cleaning and disinfection of galleys3.9Records and system verification3.10Workshop: HACCP plan for a yacht galley
4.1Water production by reverse osmosis4.2Water storage and chlorination4.3Legionella control on board4.4WHO guide to ship sanitation4.5Ship sanitation control certificate4.6International Health Regulations inspections4.7Norovirus and gastroenteritis outbreaks4.8Isolation and disinfection protocols4.9Food waste under MARPOL Annex V4.10Case study: response to a norovirus outbreak
5.1Service styles: plated, French and buffet5.2Formal and informal table setting5.3Wine service and basic sommellerie5.4Cocktails and bar management5.5Special diets and religious requirements5.6Coordination between galley and dining room5.7Service on deck and in the pantry5.8Cellar management on board5.9Food and beverage cost control5.10Practice: designing the service for a gala dinner
6.1Suppliers and port logistics6.2Menu planning and purchasing6.3Receipt and inspection of goods6.4Cold rooms and freezers6.5FIFO rotation and expiry control6.6Customs and health requirements for imports6.7Safe storage of chemical products6.8Inventory management software6.9Provisioning for long passages6.10Workshop: provisioning for a transatlantic crossing
7.1Fires in galleys and laundries7.2Fryers, gas and extinguishing systems7.3First aid and burns7.4Food poisoning and allergic reactions7.5Ergonomics and injury prevention7.6Handling loads at sea7.7Safety of guests and children on board7.8Roles of interior staff during drills7.9Flag State and Port State inspections7.10Case study: anaphylaxis in a guest at sea
8.1Diagnosis of the vessel and the service8.2Structure of the interior department8.3Housekeeping procedures manual8.4HACCP plan and drinking water plan8.5Provisioning plan8.6Service quality indicators8.7Annual department budget8.8Crew training plan8.9Report and presentation8.10Final review with the tutor
How you'll learn
Fully 100% online training on the SEIUM campus, with downloadable material, recorded classes and an assigned technical tutor. There are no fixed timetables: students progress at their own pace within the intake, which makes it possible to combine study with work.
Each module combines theory, guided reading of the original standard and applied exercises. The working software is Oracle Hospitality OPERA, SafetyCulture (iAuditor), Power BI, advanced Excel, in free, academic or evaluation versions. Tests are studied using real procedures from simulated sanitary audits, onboard galley HACCP plans and drinking water sampling. Assessment is continuous by module, plus the final integrating project.
Build it end to end
Your final project follows the real engineering workflow, step by step, reviewed by your tutor.
Organise the interior department of a passenger ship.
Plan professional housekeeping processes.
Implement a HACCP system in onboard galleys.
Manage the safety of drinking water.
Coordinate food and beverage service to quality standards.
Where this takes you
Requirements
- Prior technical training or professional experience in the sector. A university degree is not required.
- Internet connection and a computer capable of running the programme's software.
- Sufficient Spanish to follow technical regulatory texts.
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 comprises 800 hours in total, spread over 6 to 8 months. That is between 10 and 15 hours per week on average, compatible with a full-time job.
The programme works with Oracle Hospitality OPERA, SafetyCulture (iAuditor), Power BI and advanced Excel. Free, academic or evaluation versions are used, and the tutor indicates the free alternative where one exists.
A SEIUM own diploma upon passing the continuous assessment and the integrating project. This is in-house training, not an official qualification from the Ministry.
Yes. Modules passed in a course or diploma in the same area can be credited towards the higher programme. Please consult the credit recognition policy when enrolling.
Related programmes
Postgraduate Diploma in Cutting/Joining and Reinforcement Engineering
Online 800-hour Postgraduate Diploma in Cutting/Joining and Reinforcement Engineering. 8 modules covering IACS UR S11 (longitudinal strength), SOLAS Chapter II-1 (construction and stability) and NAPA. Assigned…
Postgraduate Diploma in Free Waves, Green Water and Wave Loads
Online 800-hour Postgraduate Diploma in Free Waves, Green Water and Wave Loads. 8 modules covering IACS UR S21 (hatch covers and sea loads), IACS UR S26…
Postgraduate Diploma in Storage and Handling of LNG/Methanol/NH₃
Online 800-hour Postgraduate Diploma in storage and handling of LNG/Methanol/NH₃. 8 modules with the IGF Code (ships using gases or other low-flashpoint fuels), IGC Code (gas…
More in Naval, Offshore & Sports Nautical
All Naval, Offshore & Sports Nautical programmes → · How to apply · Fees & financing · Scholarships