Elements and Performance Criteria

The range of variables places the competency in context and allows for differences between enterprises and workplaces, including practices, knowledge and requirements. The range of variables also provides a focus for assessment and relates to the unit as a whole. The following variables may be present.

Ingredients:
· fresh
· frozen
· chilled
· cooked
· uncooked
· pressurised
· at ambient temperature.

Catered:
· simple meal
· up to ten people.

Method:
· boiling
· frying
· roasting
· grilling
· microwave.

Checking:
· delivery notes
· goods order forms
· receipts.

Storing:
· lighting
· ventilation
· temperature
· cleanliness.

Each unit of competency has an evidence guide that relates directly to the performance criteria and the range of variables. Its purpose is to guide assessment of the unit in the workplace and/or training program. The following components provide information to assist this purpose.

Underpinning knowledge
The underpinning knowledge identified for this unit goes to more depth due to its likely inclusion in a group of units that may be used as the basis for the issue of licences by regulatory bodies.

The essential knowledge and understanding a person needs to perform work to the required standard include:
· ingredients and quantities for simple meals for up to ten people
· cooking times for basic ingredients
· preparation required for simple meals, including reasons for correct defrosting
· hygiene requirements and safe work practices
· methods of cooking simple meals
· sequence of cooking components of a meal
· safe cooking practice in differing conditions at sea, for example securing equipment and food
· nutritional value of food groups
· disposal of wastes.

Practical skills
The essential skills a person needs to perform work to the required standards include:
· selecting appropriate menus, ingredients and quantities
· ordering appropriate ingredients and quantities
· determining preparation, including defrosting, and cooking times for the chosen menu
· using appropriate equipment.

Literacy skills used for:
· reading cooking instructions from recipe books.

Numeracy skills used for:
· determining defrosting and cooking times from packaging and recipes
· estimating ingredient amounts
· measuring quantities of ingredients.

Critical aspects of competence
Assessment must confirm the ability to:
· plan, prepare and cook a meal on board for up to ten people and order and store provisions on board
· provide a simple, nutritious meal 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
· quantities required for trip length of up to two weeks involving up to ten people.

Interdependent assessment of units
This unit may be assessed after/with:
· No recommendations.

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

Method of assessment
The following assessment methods are suggested:
· written or oral short answer testing
· practical exercises
· project work
· observation of practical demonstration.

Resources required for assessment
Resources may include:
· ingredients
· recipes
· fully operational galley affected by a range of weather conditions.