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Evidence Guide: SFIFISH202C - Cook on board a vessel

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SFIFISH202C - Cook on board a vessel

What evidence can you provide to prove your understanding of each of the following citeria?

Plan to prepare a simple meal

  1. Menu and ingredients are appropriate to those beingcatered for.
  2. Amounts of ingredients are accurate in relation to numbers being catered for.
  3. Preparation time is estimated accurately.
  4. Cooking time for the meal is estimated correctly.
Menu and ingredients are appropriate to those beingcatered for.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Amounts of ingredients are accurate in relation to numbers being catered for.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Preparation time is estimated accurately.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cooking time for the meal is estimated correctly.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare ingredients

  1. Ingredients are prepared correctly.
  2. Food is handled safely and hygienically.
  3. Safe working practices are observed throughout.
Ingredients are prepared correctly.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food is handled safely and hygienically.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safe working practices are observed throughout.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook a meal

  1. Cookingmethod is appropriate to the ingredients being cooked.
  2. Cooking temperatures and times are correct.
  3. Cooking sequence is correctly followed.
  4. Safe working practices are observed throughout.
Cookingmethod is appropriate to the ingredients being cooked.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cooking temperatures and times are correct.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cooking sequence is correctly followed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safe working practices are observed throughout.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Order provisions and store onboard

  1. Provision requirements are accurate in relation to length of trip and numbers to be catered for.
  2. Store list is prepared correctly.
  3. Goods received are checked against delivery notes, goods order forms and receipts.
  4. Goods are stored in an appropriate location taking into consideration lighting, ventilation, temperature and cleanliness.
  5. Safe working practices are observed throughout.
Provision requirements are accurate in relation to length of trip and numbers to be catered for.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store list is prepared correctly.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Goods received are checked against delivery notes, goods order forms and receipts.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Goods are stored in an appropriate location taking into consideration lighting, ventilation, temperature and cleanliness.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safe working practices are observed throughout.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

Required Skills and Knowledge

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.

Range Statement

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.