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 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 shortanswer 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

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

OHS guidelines may include:

ESD principles may include:

PPE may include:

Ingredients may include:

Appropriate to those being catered for may mean:

Cooking method may include: