Assessor Resource
SFIFSH202
Cook on board a vessel
Assessment tool
Version 1.0
Issue Date: June 2024
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.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)