Unit of competency Outline
Date retreived
23/07/2026 7:02 PM AWST
23/07/2026 7:02 PM 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.
Cook on board a vessel
Cook on board a vessel
Unit of competency
National Code
SFIFSH202
SFIFSH202
State Code
OAR65
OAR65
TGA Status
Current
Current
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
21/10/2019
Field of Education
110109 - Cookery
Original Release Date
21/10/2019
Nominal Hours
30
Description
This unit of competency describes the skills and knowledge required to plan, prepare and cook a meal on board a vessel. It includes the ability to order and store provisions on board.The unit applies to individuals who use basic techniques to prepare simple and nutritious meals for a crew of up to ten people on board a vessel in a range of weather conditions under general supervision. They may undertake this role as part of their deckhand and/or onboard processing work.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety and environmental regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Order provisions and store on board
- 1.1 Determine provision requirements according to length of trip and numbers to be catered for
- 1.2 Prepare store list according to workplace procedures
- 1.3 Check goods received against delivery notes, goods order forms and receipts
- 1.4 Store goods according to workplace and health and safety procedures
2. Plan to prepare a simple meal
- 2.1 Check menu and ingredients are appropriate to those being catered for
- 2.2 Ensure amounts of ingredients are accurate in relation to numbers being catered for
- 2.3 Estimate preparation and cooking time to prepare the meal
3. Prepare ingredients
- 3.1 Handle food according to food safety requirements
- 3.2 Prepare ingredients according to menu plan
- 3.3 Observe health and safety practices in food preparation
4. Cook a meal
- 4.1 Use cooking methods appropriate to the ingredients being cooked
- 4.2 Check cooking temperatures and times are correct
- 4.3 Follow cooking sequence according to recipe requirements
- 4.4 Observe health and safety and food safety practices, including safe disposal of waste, throughout cooking activity
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| D9216 | SFIFISH202C | Cook on board a vessel | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BEI4 | SFI20219 | Certificate II in Fishing Operations | Qualification |