Certificate III in Maritime Operations (Marine Cookery)
This qualification is suitable for persons carrying out marine cook duties on a ship.
This qualification is suitable for persons carrying out marine cook duties on a ship.
Total number of units = 14 units
14 core units
Core units | |||
Field | |||
F | Operational Quality and Safety | Follow vessel security procedures | |
Observe personal safety and social responsibility | |||
Prevent and fight fires on board a vessel | |||
Survive at sea in the event of vessel abandonment | |||
Imported | Organise and prepare food | ||
Present food | |||
Receive and store kitchen supplies | |||
Clean and maintain kitchen premises | |||
Use basic methods of cookery | |||
Prepare, cook and serve food for food service | |||
Work with colleagues and customers | |||
Control and order stock | |||
Follow health, safety and security procedures | |||
Follow workplace hygiene procedures |
Pathways into the qualification
Completion of an approved training course in hospitality or completion of at least six months documented qualifying sea service as a marine cook.
Pathways from the qualification
Hospitality industry qualifications; marine hospitality roles.
There are no entry requirements for this qualification.
This qualification is currently cited as meeting some of the requirements for certification as a Marine Cook by the Australian Maritime Safety Authority (AMSA).
Certification will require achievement of the MAR30713 Certificate III in Maritime Operations (Marine Cookery), a valid first aid certificate and a Certificate of Safety Training; people seeking certification should check the requirements with AMSA.
The following table contains a summary of the employability skills as identified by the maritime industry for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements that may vary depending on packaging options. | |
Employability Skill | Industry/enterprise requirements for this qualification include: |
Communication | Communicate with crew about WHS/OHS matters Count and check quantities of stock Recognise communication modes and use appropriately |
Teamwork | Identify work team goals jointly with colleagues and relevant others Negotiate changes to individual responsibilities to meet reviewed work goals Offer assistance to colleagues when required to ensure designated work goals are met |
Problem-solving | Deal with minor problems such as shortages, variations and errors Promptly identify and report any problems Respond to conflicts and customer complaints |
Initiative and enterprise | Identify, prioritise and complete individual tasks within designated timeframes Make contributions to risk assessments Recognise emergency and potential emergency situations promptly and determine or take required actions within the scope of individual responsibility |
Planning and organising | Follow up orders Process stock orders Rotate supplies according to enterprise policy |
Self-management | Maintain personal presentation standards Recognise own role and responsibilities Use language and tone appropriate to a given situation in both written and spoken communication |
Learning | Identify WHS/OHS training needs of crew Participate in consultation forums Practise realistic drills and musters to ensure pre-incident readiness of response personnel |
Technology | Explain types and purpose of security equipment Make distress calls using radio equipment on distress call frequency to communicate nature of emergency Operate security equipment |