Level 2 Diploma in Cruise Hospitality Services
After successful completion, you will be job-ready for entry-level positions in:
🚢 Cruise Ship Companies
Cabin Steward / Room Attendant
F&B Assistant / Waiter / Assistant Waiter
Commis (Kitchen Assistant)
Bar Assistant
Public Area Attendant / Housekeeping Crew
Restaurant Runner / Utility Crew
Leading international cruise companies recruit for these roles, including:
Carnival Cruise Line
Royal Caribbean International
MSC Cruises
Norwegian Cruise Line (NCL)
Costa Cruises
Princess Cruises
🏨 Related Hospitality Roles (onshore)
Hotels & Resorts (in Mauritius & abroad)
Luxury Super-Yachts (stewards, deck crew with F&B skills)
Airport Lounges & Duty-Free Hospitality
Event & Banqueting Services
You may also choose to continue your studies with CTH or equivalent international qualifications.
🎓 Progression Routes:
CTH Level 3 Foundation Diploma in Hospitality & Tourism
(develops a broader understanding of hospitality & tourism industries — good for those who want to move beyond cruise)CTH Level 3 Diploma in Hospitality & Tourism Management
(provides supervisory-level skills, opening the pathway to management)CTH Level 3 Certificate/Diploma in Professional Cookery
(specialisation if you want to advance as a chef onboard cruise ships)
🚀 Long-Term Pathway (if continued):
Level 2 Diploma (Cruise Hospitality) → Level 3 Diploma (Hospitality/Tourism) → Level 4–5 Diplomas (Hospitality & Tourism Management) → University Top-Up Degree (UK, Europe, Asia).
Employers value the CTH brand because it is UK-regulated by Ofqual.
With work experience + higher qualifications, you can progress from entry-level crew → supervisory roles → management onboard ships or in luxury hospitality.
Course Syllabus
Level 2 Diploma in Cruise Hospitality Services
Offered by International Ingenious Hospitality and Tourism Management (IIHTM), Mauritius
Course Overview
Aimed at equipping students with foundational theoretical and practical skills in cruise and super-yacht hospitality.
Core focus on Food & Beverage, Housekeeping, Customer Service, plus operational awareness.
Prepares learners for entry-level roles in cruise hospitality or progression to further education.
Course Structure & Modules
Module 1: Basics of Cruise Ships (2BCS)
By the end of this unit, learners will be able to:
Describe the structure, layout, and main departments of cruise ships.
Explain embarkation, disembarkation, and passenger service procedures.
Identify cruise itineraries and passenger classes.
Apply ethical standards and teamwork principles in cruise operations.
Module 2: Effective Customer Service & Corporate Grooming (2CSCG)
By the end of this unit, learners will be able to:
Demonstrate professional grooming and personal presentation standards.
Apply effective communication techniques with passengers and colleagues.
Handle customer complaints and service recovery situations effectively.
Recognize the importance of cultural awareness in customer service.
Module 3: Food & Beverage Services (2FBSVS)
By the end of this unit, learners will be able to:
Describe the roles and structure of the F&B department on a cruise ship.
Demonstrate correct table settings and service procedures for different dining formats.
Explain beverage and bar service techniques, including wine and cocktails.
Apply knowledge of dietary requirements and allergen awareness in service delivery.
Module 4: Culinary Theory (2CT)
By the end of this unit, learners will be able to:
Identify the layout and hierarchy of a galley (ship kitchen).
Demonstrate safe and hygienic food handling and preparation.
Explain and apply core cooking methods (boiling, roasting, braising, sautéing, etc.).
Describe the principles of bakery and pastry production (breads, desserts, doughs).
Module 5: Restaurant Setting & Management (2RSM)
By the end of this unit, learners will be able to:
Set up restaurants, buffets, and banquet areas to industry standards.
Operate POS (Point of Sale) and billing systems accurately.
Interpret and explain different menu types and wine lists.
Apply upselling and guest interaction techniques to enhance guest satisfaction.
Module 6: Alternate Communication in Tourism & Hospitality (2ACTH)
By the end of this unit, learners will be able to:
Use basic French or Spanish to greet, introduce, and interact with guests.
Communicate effectively in simple service scenarios (ordering, shopping, travel).
Demonstrate cultural awareness and sensitivity in communication.
Apply role-play skills to simulate guest service interactions in a cruise setting.
Module 7: Cruise Housekeeping (2CH)
By the end of this unit, learners will be able to:
Perform room cleaning, bed-making, and linen management to professional standards.
Apply the 7-factor method and housekeeping procedures in daily operations.
Demonstrate safety, hygiene, and outbreak control procedures.
Maintain housekeeping records, inventory, and equipment correctly.
Module 8: Practical Training Internship (2PTI)
By the end of this unit, learners will be able to:
Apply theoretical knowledge in real hospitality or cruise environments.
Perform basic F&B, housekeeping, and customer service tasks under supervision.
Demonstrate teamwork, time management, and professional conduct.
Reflect on practical experiences and identify areas for personal and professional improvement.
Graduates will leave IIHTM with the skills, professionalism, and practical experience needed to launch a global career in cruise hospitality services.
