Assessor Resource

SFIFISH202C
Cook on board a vessel

Assessment tool

Version 1.0
Issue Date: May 2024


This unit has application for a person cooking for a crew of up to ten people on board a vessel in a range of weather conditions. It is unlikely to be a full time role. The cook may also be expected to undertake deckhand and onboard processing work. The cook will be expected to use basic cooking techniques to prepare simple and nutritious means.

As the role involves food handling, a cook must meet state or territory safe food handling regulatory requirements.

All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, including occupational health and safety (OHS) guidelines, safe food handling regulations and procedures and ecologically sustainable development (ESD) principles.

Appropriate personal protectiveequipment (PPE) is selected, checked, used and maintained.

This unit of competency involves planning, preparing and cooking a meal on board and ordering and storing provisions on board a vessel.

Licensing, legislative, regulatory or certification requirements may apply to this unit. Therefore it will be necessary to check with the relevant state or territory regulators for current licensing, legislative or regulatory requirements before undertaking this unit.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Employability Skills

This unit contains employability skills.



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment evidence required to demonstrate competence in this unit

Assessment must confirm the ability to:

plan, prepare and cook a simple nutritious meal on board a vessel for up to ten people in a range of weather conditions

maintain high levels of hygiene and safety

order for, and provision the vessel.

Assessment must confirm knowledge of:

shelf life of commonly used ingredients

storage requirements for commonly used ingredients

safe food handling requirements

basic nutrition

quantities required for trip length of up to two weeks involving up to ten people.

Context of and specific resources for assessment

Assessment is to be conducted at the workplace or in a simulated work environment.

Resources may include:

ingredients

recipes

fully operational galley affected by a range of weather conditions.

Method of assessment

The following assessment methods are suggested:

written or oral short-answer testing

practical exercises

project work

observation of practical demonstration.

Guidance information for assessment

This unit may be assessed holistically with other units within a qualification.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, 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.

Required skills

determining preparation, including defrosting, and cooking times for the chosen menu

ordering appropriate ingredients and quantities

selecting appropriate menus, ingredients and quantities

using appropriate equipment.

Literacy skills used for:

reading cooking instructions from recipe books.

Numeracy skills used for:

estimating ingredient amounts

determining defrosting and cooking times from packaging and recipes

measuring quantities of ingredients.

Required knowledge

cooking times for basic ingredients

disposal of wastes

hygiene requirements and safe work practices

ingredients and quantities for simple meals for up to ten people

methods of cooking simple meals

nutritional value of food groups

preparation required for simple meals, including reasons for correct defrosting

safe cooking practice in differing conditions at sea, for example, securing equipment and food

sequence of cooking components of a meal.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Relevant government regulations, licensing and other compliance requirements may include:

OHS hazard identification, risk assessment and control

food safety

ESD principles, environmental hazard identification, risk assessment and control

safety at sea and pollution control

business or workplace operations, policies and practices.

OHS guidelines may include:

appropriate workplace provision of first aid kits and fire extinguishers

clean, uncluttered, hygienic workplace

codes of practice, regulations and/or guidance notes which may apply in a jurisdiction or industry sector

enterprise-specific OHS procedures, policies or standards

hazard and risk assessment of workplace, maintenance activities and control measures

induction or training of staff, contractors and visitors in relevant OHS procedures and/or requirements to allow them to carry out their duties in a safe manner

OHS training register.

safe lifting, carrying and handling techniques, including manual handling, and the handling and storage of hazardous substances

safe systems and procedures for confined space entry and the protection of people in the workplace

the appropriate use, maintenance and storage of PPE

ESD principles may include:

controlling effluents, chemical residues, contaminants, wastes and pollution

improving energy efficiency

increasing use of renewable, recyclable, reusable and recoverable resources

reducing use of non-renewable resources

reducing emissions of greenhouse gases

undertaking environmental hazard identification, risk assessment and control.

PPE may include:

uniforms, overalls or protective clothing

non-slip and covered footwear

Ingredients may include:

at ambient temperature

chilled

cooked

fresh

frozen

pressurised

uncooked.

Appropriate to those being catered for may mean:

a simple nutritious meal

up to ten people.

Cooking method may include:

boiling

frying

roasting

grilling

microwave.

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
Menu and ingredients are appropriate to those beingcatered for. 
Amounts of ingredients are accurate in relation to numbers being catered for. 
Preparation time is estimated accurately. 
Cooking time for the meal is estimated correctly. 
Ingredients are prepared correctly. 
Food is handled safely and hygienically. 
Safe working practices are observed throughout. 
Cookingmethod is appropriate to the ingredients being cooked. 
Cooking temperatures and times are correct. 
Cooking sequence is correctly followed. 
Safe working practices are observed throughout. 
Provision requirements are accurate in relation to length of trip and numbers to be catered for. 
Store list is prepared correctly. 
Goods received are checked against delivery notes, goods order forms and receipts. 
Goods are stored in an appropriate location taking into consideration lighting, ventilation, temperature and cleanliness. 
Safe working practices are observed throughout. 

Forms

Assessment Cover Sheet

SFIFISH202C - 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

SFIFISH202C - 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: