Pathway Outline

Date retreived
23/07/2026 5:33 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Marine Cooks

Marine Cooks

Pathway
National Code
—
State Code
SS43
DTWD Status
Replaced
Associated Qualification
Certificate III in TRANSPORT DISTRIBUTION (MARITIME OPERATIONS)
National Code
TDM30107
State Code
S518
TGA Status
Deleted
DTWD Status
Deleted
National Endorsed, State Implementation and Classification
Original TGA Release Date
19/06/2007
Field of Education
0317 - Maritime Engineering And Technology
Approved Date
16/01/2008
Stream of Study
Initial Vocational (3100 - 3600)
Duration
2 Semesters
Current Release Version
1.00
Current Release Date
19/06/2007
Nominal Hours
928
Description
This qualification was developed to formalise the preferred minimum qualifications to be held by a Marine Cook in the Australian offshore maritime industry.
Packaging Rules
1. Maritime Core units
Learners to complete all units:
State Code National Code Title Hours Type
S5414 TDMMF3207C APPLY DOMESTIC REGULATIONS AND INDUSTRY PRACTICES WHEN OPERATING A SMALL COASTAL VESSEL 6 Unit of competency
S5488 TDMMR4407B ASSIST IN COMPLETION OF DECK OPERATIONS AND MAINTENANCE DOCUMENTATION 10 Unit of competency
S5487 TDMMR4307B ASSIST IN MOORING AND ANCHOR HANDLING ACTIVITIES 10 Unit of competency
S5389 TDMME1107A CONTRIBUTE TO EFFECTIVE COMMUNICATIONS AND TEAMWORK ON A COASTAL VESSEL 8 Unit of competency
S5512 TDMMU507B ENSURE COMPLIANCE WITH ENVIRONMENTAL CONSIDERATIONS IN A SMALL DOMESTIC VESSEL 2 Unit of competency
S5427 TDMMF5507A FIGHT AND EXTINGUISH FIRES ON BOARD A COASTAL VESSEL 8 Unit of competency
S5426 TDMMF5407A OBSERVE SAFETY AND EMERGENCY PROCEDURES ON A COASTAL VESSEL 4 Unit of competency
S5485 TDMMR3407B OPERATE DECK MACHINERY 20 Unit of competency
S5396 TDMMF1007B PROVIDE ELEMENTARY FIRST AID 20 Unit of competency
S5489 TDMMR4507B PROVIDE SUPPORT IN COMPLETING CARGO AND BUNKERING OPERATIONS 21 Unit of competency
S5378 TDMMC1007C STEER A VESSEL UNDER THE DIRECTION OF THE MASTER OR OFFICER IN CHARGE OF THE WATCH 8 Unit of competency
S5398 TDMMF1107B SURVIVE AT SEA IN THE EVENT OF VESSEL ABANDONMENT 16 Unit of competency
2. Commercial Cookery Core units
Learners to complete all units:
State Code National Code Title Hours Type
C9253 HLTFA301B Apply first aid 20 Unit of competency
S6345 SITHCCC004A Clean and maintain kitchen premises 10 Unit of competency
S6532 SITXHRM001A Coach others in job skills 20 Unit of competency
S6494 SITXCOM003A Deal with conflict situations 20 Unit of competency
WB948 SITHIND001B Develop and update hospitality industry knowledge 15 Unit of competency
S6357 SITHCCC016A Develop cost-effective menus 30 Unit of competency
S6732 SITXOHS002A Follow workplace hygiene procedures 15 Unit of competency
S6528 SITXFSA001A Implement food safety procedures 25 Unit of competency
S6342 SITHCCC001A Organise and prepare food 20 Unit of competency
S6356 SITHCCC015A Plan and prepare food for buffets 24 Unit of competency
S6347 SITHCCC006A Prepare appetisers and salads 26 Unit of competency
S6370 SITHCCC029A Prepare foods according to dietary and cultural needs 36 Unit of competency
S6354 SITHCCC013A Prepare hot and cold desserts 48 Unit of competency
S6355 SITHCCC014A Prepare pastries, cakes and yeast goods 44 Unit of competency
S6348 SITHCCC007A Prepare sandwiches 6 Unit of competency
S6349 SITHCCC008A Prepare stocks, sauces and soups 32 Unit of competency
S6350 SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes 40 Unit of competency
S6368 SITHCCC027A Prepare, cook and serve food for food service 24 Unit of competency
S6369 SITHCCC028A Prepare, cook and serve food for menus 96 Unit of competency
S6343 SITHCCC002A Present food 6 Unit of competency
WB937 SITHCCC003B Receive and store kitchen supplies 10 Unit of competency
S6353 SITHCCC012A Select, prepare and cook meat 40 Unit of competency
S6351 SITHCCC010A Select, prepare and cook poultry 32 Unit of competency
S6352 SITHCCC011A Select, prepare and cook seafood 32 Unit of competency
S6364 SITHCCC023A Select, prepare and serve specialised food items 60 Unit of competency
S6346 SITHCCC005A Use basic methods of cookery 44 Unit of competency
S6493 SITXCOM002A Work in a socially diverse environment 10 Unit of competency
S6492 SITXCOM001A Work with colleagues and customers 15 Unit of competency
No information
Note
1. This qualification/pathway is copyright of Department of Education, Employment and Workplace Relations (DEEWR) and should be consulted for full description of requirements

2. Further information on this program may be obtained by contacting Julie Quake, Curriculum Coordinator, Planning and Evaluation Challenger Institute of Technology, Ph: 08 9229 8471.

3. Details were entered on to STARS by VET Teaching & Learning, WA Dept of Training and Workforce Development, on 19/2/2010.
Entry Requirements
Not applicable.
No information