Elements and Performance Criteria

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.

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.