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.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Order provisions and store on board | 1.1 Determine provision requirements according to length of trip and numbers to be catered for 1.2 Prepare store list according to workplace procedures 1.3 Check goods received against delivery notes, goods order forms and receipts 1.4 Store goods according to workplace and health and safety procedures |
2. Plan to prepare a simple meal | 2.1 Check menu and ingredients are appropriate to those being catered for 2.2 Ensure amounts of ingredients are accurate in relation to numbers being catered for 2.3 Estimate preparation and cooking time to prepare the meal |
3. Prepare ingredients | 3.1 Handle food according to food safety requirements 3.2 Prepare ingredients according to menu plan 3.3 Observe health and safety practices in food preparation |
4. Cook a meal | 4.1 Use cooking methods appropriate to the ingredients being cooked 4.2 Check cooking temperatures and times are correct 4.3 Follow cooking sequence according to recipe requirements 4.4 Observe health and safety and food safety practices, including safe disposal of waste, throughout cooking activity |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Numeracy | Determines defrosting and cooking times from packaging and recipes |
Reading | Reads cooking instructions from recipes |
Navigate the world of work | Understands main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, quality requirements and operating procedures |
Interact with others | Communicates and reports operational and safety information to relevant personnel |
Get the work done | Safely uses/operates cooking tools and equipment |
Sectors
Fishing Operations (FSH)