Provisioning, mooring balls, and dock crew tips are handled as shared crew expenses. Students will manage these costs together as part of the learning experience, practicing real-world cruising budgeting and coordination. These expenses are not included in the program fee.
Provisioning is an intentional part of the program. Planning, budgeting, and purchasing food for the boat is handled by the crew and is not included in the program fee. You’ll do this together during a dedicated provisioning planning meeting, using a shared spreadsheet and clear guidelines. We’ll cover how to divide responsibilities, account for preferences and dietary needs, and choose the most efficient option for shopping or ordering once you arrive.
This mirrors real cruising life and builds practical skills in coordination, communication, and budgeting — before we ever leave the dock. You’ll leave the meeting with a clear plan and assigned roles.
Expense Expectations: For the week, plan on approximately $250–$400 per person (doesn’t include meals ashore), depending on how much provisioning you do versus eating onshore, and the types of meals you choose. This includes initial provisioning, ongoing needs like ice and garbage pickup, and any re-provisioning along the way. This range helps everyone budget realistically while keeping the learning experience practical and hands-on.
Everything else — breakfasts, snacks, lunches, dinners, extra drinks, and personal preferences — will be sourced and organized by the students. This includes planning meals, deciding on quantities, placing orders, or shopping locally once you arrive.
How It Works