Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SFIFSH202 Mapping and Delivery Guide
Cook on board a vessel

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency SFIFSH202 - Cook on board a vessel
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to plan, prepare and cook a meal on board a vessel. It includes the ability to order and store provisions on board.The unit applies to individuals who use basic techniques to prepare simple and nutritious meals for a crew of up to ten people on board a vessel in a range of weather conditions under general supervision. They may undertake this role as part of their deckhand and/or onboard processing work.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety and environmental regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Order provisions and store on board
  • Determine provision requirements according to length of trip and numbers to be catered for
  • Prepare store list according to workplace procedures
  • Check goods received against delivery notes, goods order forms and receipts
  • Store goods according to workplace and health and safety procedures
       
Element: Plan to prepare a simple meal
  • Check menu and ingredients are appropriate to those being catered for
  • Ensure amounts of ingredients are accurate in relation to numbers being catered for
  • Estimate preparation and cooking time to prepare the meal
       
Element: Prepare ingredients
  • Handle food according to food safety requirements
  • Prepare ingredients according to menu plan
  • Observe health and safety practices in food preparation
       
Element: Cook a meal
  • Use cooking methods appropriate to the ingredients being cooked
  • Check cooking temperatures and times are correct
  • Follow cooking sequence according to recipe requirements
  • Observe health and safety and food safety practices, including safe disposal of waste, throughout cooking activity
       

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Determine provision requirements according to length of trip and numbers to be catered for 
Prepare store list according to workplace procedures 
Check goods received against delivery notes, goods order forms and receipts 
Store goods according to workplace and health and safety procedures 
Check menu and ingredients are appropriate to those being catered for 
Ensure amounts of ingredients are accurate in relation to numbers being catered for 
Estimate preparation and cooking time to prepare the meal 
Handle food according to food safety requirements 
Prepare ingredients according to menu plan 
Observe health and safety practices in food preparation 
Use cooking methods appropriate to the ingredients being cooked 
Check cooking temperatures and times are correct 
Follow cooking sequence according to recipe requirements 
Observe health and safety and food safety practices, including safe disposal of waste, throughout cooking activity 

Forms

Assessment Cover Sheet

SFIFSH202 - Cook on board a vessel
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SFIFSH202 - Cook on board a vessel

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: