Qualification Outline

Date retreived
22/07/2026 5:26 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.

Certificate III in Maritime Operations (Marine Cookery)

Certificate III in Maritime Operations (Marine Cookery)

Qualification
National Code:
MAR30415
State Code:
AWO2
TGA Status:
Replaced
DTWD Status:
Transition (Replaced)
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
07/09/2015
Approved Date
10/12/2015
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
C
Nominal Hours
301
Duration
1 Semester
Current Release Number
1.00
Current Release Date
07/09/2015
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
1.00 07/09/2015 Current Approved
Description

This qualification is suitable for persons carrying out marine cook duties on a ship.
This qualification is currently cited as meeting some of the requirements for certification as a Marine Cook by the Australian Maritime Safety Authority (AMSA).
People seeking certification should check the requirements with AMSA.

Schedule
Packaging Rules
LICENSING / REGULATORY INFORMATION
This qualification is currently cited as meeting some of the requirements for certification as a Marine Cook by the Australian Maritime Safety Authority (AMSA).
Certification will require achievement of the MAR30713 Certificate III in Maritime Operations (Marine Cookery), a valid first aid certificate and a Certificate of Safety Training; people seeking certification should check the requirements with AMSA.

PACKAGING RULES
Total number of units = fourteen (14) units
Fourteen (14) core units
1. Core Units

All fourteen (14) units must be completed

State Code National Code Title Hours Type
WF670 SITHKOP101 Clean kitchen premises and equipment 10 Unit of competency
WF794 SITXINV401 Control stock 25 Unit of competency
WH831 MARF003 Follow vessel security procedures 9 Unit of competency
WF792 SITXINV202 Maintain the quality of perishable items 10 Unit of competency
WH834 MARF006 Observe personal safety and social responsibility 12 Unit of competency
WF812 SITXWHS101 Participate in safe work practices 15 Unit of competency
WF611 SITHCCC102 Prepare simple dishes 20 Unit of competency
WH836 MARF008 Prevent and fight fires on board a vessel 25 Unit of competency
WF614 SITHCCC201 Produce dishes using basic methods of cookery 50 Unit of competency
WG732 HLTAID003 Provide first aid 20 Unit of competency
WF744 SITXCCS303 Provide service to customers 25 Unit of competency
WH837 MARF009 Survive at sea in the event of vessel abandonment 25 Unit of competency
WF620 SITHCCC207 Use cookery skills effectively 40 Unit of competency
WF779 SITXFSA101 Use hygienic practices for food safety 15 Unit of competency
Replaces
State Code National Code Title Type
J557 MAR30713 Certificate III in Maritime Operations (Marine Cookery) Qualification
Replaced By
State Code National Code Title Type
BFW0 MAR30320 Certificate III in Maritime Operations (Marine Cookery) Qualification
No information
Entry Requirements

There are no entry requirements for this qualification.

Traineeships and Apprenticeships
No information