SHIP’S CATERING SERVICES NC I – TESDA COURSE MODULE

TESDA TRAINING REGULATIONS FOR SHIP’S CATERING SERVICES NC I

The TESDA Course in SHIP’S CATERING SERVICES NC I consists of competencies that a person must achieve in performing mess hall service, performing housekeeping services and providing assistance in receiving and storing provisions and supplies.

This Qualification is packaged from the competency map of the Maritime Sector as shown in Annex A and complies with Maritime Labour Convention (MLC) 2006.

A student who has achieved this Course in SHIP’S CATERING SERVICES NC I is competent to be:

• Messman

TRAINEE ENTRY REQUIREMENTS

This section specifies the qualifications of trainees and educational experience. Other requirements like health and physical requirements may also be stated. Passing entry written examinations may also be indicated if necessary.

• Must be High School graduate
• 18 years old and above
• Must have a good moral character
• Must be physically and mentally fit as per MLC 2006 Regulation 1.2 – Medical Certificate
• Can communicate in English both oral and written

SHIP’S CATERING SERVICES NC I TRAINING AND REGULATION MODULE

Course Title: SHIP’S CATERING SERVICES
Level: NC I
Nominal Training Duration :

(Basic Competency) 18 Hours
(Common Competency) 12 Hours
(Core Competency) 20 Hours

Total Training Duration 50 Hrs.

This course is designed to enhance the knowledge, skills and attitudes of Stewarding in accordance with industry standards. It covers core competencies such as perform mess hall service, perform housekeeping service and providing assistance in receiving and storing provision and supplies.

This course is also designed to enhance the basic and common knowledge, skills and attitudes of an individual in the field of stewarding.

COMPETENCIES REQUIRED IN SHIP’S CATERING SERVICES NC I

This units of competency comprising this qualification include Basic, Common and Core Competencies. To obtain this course, all units prescribed for this qualification must be achieved.

This section gives the details of the contents of the core units of competency required in SHIP’S CATERING SERVICES NC I. These units of competency are categorized into basic, common and core competencies.

CORE COMPETENCIES

UNIT OF COMPETENCY : PERFORM MESS HALL SERVICE
UNIT CODE : MTM512313

This unit deals with the knowledge, skills and attitudes in performing mess hall services. It includes setting up tables, serving food, clearing the table, washing used table ware, disposing garbage and preparing the pantry area.

1. Set up table
   • Tableware is set-up according to ship’s table setting standards.
   • Tables and chairs are cleaned and checked for damages and functionality
   • Condiments are set up in according to ship’s table setting standards
2. Serve food
   • Officers and/or visitors are greeted and assisted in sitting
   • Prepared food are checked for completeness and correctness before serving
   • Prepared food are served according to ship’s service standard
   • Officers/visitors needs are checked from time to time until they moved out
   • Hot holding food equipment are monitored during service time
3. Clear table
   • Unused/Soiled plates/ flat wares are bussed out
   • Condiments / shakers are removed from the tables and returned to designated storage
   • Tables and chairs are cleaned according ship’s standard
4. Wash used table ware and dispose waste
   • Table ware are scraped, sorted and stocked
   • Table ware are cleaned and dried according to ship’s sanitation standards
   • Cleaned table ware are secured in designated storage area
   • Waste are disposed according to relevant regulations MARPOL requirements
5. Prepare pantry area for service
   • Pantry area is cleaned all the time as per ship’s sanitation standards
   • Availability of beverages, condiments and table ware in the pantry area is monitored daily
   • Pantry equipment are used properly in accordance with manufacturer’s instruction or manual.

UNIT OF COMPETENCY : PERFORM HOUSEKEEPING SERVICES
UNIT CODE : MTM512314

This unit deals with the knowledge, skills and attitudes in performing housekeeping service. It includes performing cabin service, cleaning assigned areas, handling and disposal of garbage, laundering linen/special laundry items and storing of cleaning materials and equipment.

1. Perform cabin services
   • Linens and towels are changed as per ship’s standard
   • Headboard, furniture, appliances and port holes are dusted as per ship’s standard practice
   • Glasses, coffee cups, ash trays and utensils are cleaned, dried and stored
   • Cabin and toilets are cleaned as per ship’s standard procedures
   • Vacuum cleaning is performed on all carpeted areas in the cabin
   • Bed setting is performed as per ship’s standard
   • Cabin and toilet amenities are replenished as per ship’s standard
   • Garbage are collected and disposed as per garbage disposal regulations
   • Soiled linens and towels are collected and sorted accordingly and readied for laundry
   • Furniture, appliances, light, and air vents are checked for defects and reported to concerned personnel
2. Clean assigned areas
   • Appropriate cleaning materials and equipment are prepared as per ship’s cleaning procedures
   • Assigned areas and its contents are cleaned using appropriate cleaning equipment
   • Stripping and waxing of deck is applied according to ship’s schedule
   • Air ducts, lights, walls and ceilings are cleaned as per cleaning schedule
   • Cleaning equipment are cleaned after use as per manufacturers’ instruction
   • Toilet amenities are replenished as per ship’s standard
   • Safety signages are placed in the areas to be cleaned
   • Garbage are collected and disposed as per garbage disposal regulations
3. Handle and dispose garbage
   • Garbage collected are secured and transported to designated garbage collection area
   • Garbage is segregated and stored according to type
   • Garbage disposal procedures is applied according to type
   • Garbage containers are checked for damages and cleaned and sanitized in designated garbage cleaning area
4. Launder soiled linen/special laundry items
   • Soiled linen/special laundry items are collected and sorted according to ship’s laundry schedule.
   • Laundry equipment is checked before operation and used in accordance with manufacturer’s instructions
   • Sorted soiled linen/special laundry items is washed using designated washing machine
   • Washed linen/special laundry items are checked for stains and damages and appropriate action is applied to remove stains
   • Linen/special laundry items are pressed/ironed, folded and stored according to type or delivered to owner
   • Any damage arising from the laundering process is recorded/reported to concerned personnel/supervisor
5. Store cleaning materials and equipment
   • Cleaning materials and equipment are stored in the designated areas as per ship’s standard
   • Cleaning materials are kept labeled with its original container
   • Usage of cleaning materials is monitored and recorded/reported to the supervisor

UNIT OF COMPETENCY : PROVIDE ASSISTANCE IN RECEIVING AND STORING PROVISION AND SUPPLIES
UNIT CODE : MTM512315

This unit deals with the knowledge, skills and attitudes in providing assistance in receiving and storing provision and supplies

1. Provide assistance in receiving provision and supplies
   • Trolley is prepared to transport provision and supplies as per standard operating procedures
   • Weighing scale is prepared and used in accordance with manufacturer’s instructions
   • Inspected provisions and supplies are received in accordance with ship’s standard
2. Provide assistance in storing provision and supplies
   • Storeroom are kept clean and freed from obstruction
   • Provisions and supplies are transported and arranged in First In First Out (FIFO) order
   • Stocks Control System is identified and applied in accordance with industry practice
   • Task is performed using prescribed PPEs

COMMON COMPETENCIES

UNIT OF COMPETENCY : OBSERVE PERSONAL HYGIENE
UNIT CODE : MTM512208

This unit covers the knowledge, skills and attitudes in observing personal hygiene.

1. Practice personal hygiene and grooming.
   • Personal hygiene is practiced to comply with the requirements of the ship’s food safety program
   • Appropriate uniform is worn as required by ship’s food safety program
   • Wearing of make-up, lipstick, nail polish, jewelry (except plain wedding band) is avoided
2. Comply with food handling safety practices
   • Hand washing is practiced using prescribed procedure
   • Disposable gloves is used in handling ready to eat food
   • Cuts and sores are covered with clean waterproof dressing.
   • Health condition and/or illness is reported according to the ship’s policy and procedures

UNIT OF COMPETENCY : PRACTICE FOOD SAFETY, SANITATION AND HYGIENE
UNIT CODE : MTM512209

This unit covers the knowledge, skills and attitudes in food safety, sanitation and hygiene, food storage and cleaning procedure.

1. Practice food safety sanitation
   • Sources of food contaminants are identified.
   • Awareness of food safety practices to food contact surfaces is observed to prevent cross contamination.
   • Potentially hazardous foods are determined and appropriate measures are undertaken to prevent its consumption.
   • Cleaning and sanitizing tools and agents is maintained in accordance with ship’s procedure.
   • Awareness of serving food at recommended temperature is practiced.
2. Store food
   • Approved methods of refrigeration of food are complied with.
   • Dry storage of food is practiced according to instructions and procedures.
   • Food is covered and labeled prior to storage in accordance with ship’s procedure.
3. Practice cleaning procedure
   • Appropriate cleaning and sanitizing tools and agents are identified and handled based on cleaning requirements and manufacturer’s instructions.
   • Cleaning and sanitizing is performed according to procedure.
4. Report pest infestation
   • Sign of pest infestation is identified and reported to concerned personnel.
   • Measures to prevent pests entering food premises are applied.

UNIT OF COMPETENCY : OBSERVE CATERING HEALTH AND SAFETY PRACTICES
UNIT CODE : MTM512210

This unit deals with the knowledge, skills and attitudes required to observe catering health and safety practices.

1. Handle catering equipment.
   • Catering equipment are cleaned and sanitized and dried in accordance with ship’s standards.
   • Catering equipment is tested for functionality and breakage, malfunction or defects are reported in accordance with ship’s standards and/or manufacturer’s instructions.
   • Catering equipment are stowed in accordance with ship’s standards and/or manufacturer’s instructions.
2. Prevent common accident in the work place.
   • Common causes of accident/s in the galley are identified and preventive measures are discussed and undertaken.
   • In case of fire in the galley, recommended fire extinguisher is used .

UNIT OF COMPETENCY : PROTECT MARINE ENVIRONMENT/ WASTE SEGREGATION MANAGEMENT
UNIT CODE : MTM512211

This unit deals with the knowledge, skills and attitude required to perform waste segregation.

1. Segregate waste
   • Waste is identified and sorted based on relevant regulations.
   • Sorted waste is segregated and placed in designated bins/containers in accordance with relevant MARPOL regulations and procedures.
   • Task is performed using the recommended Personal protective equipment (PPE)
2. Package waste
   • Waste are sealed and packaged in accordance with MARPOL Annex V
   • Waste are labeled and placed in a location designated for the purpose

UNIT OF COMPETENCY : WORK WITHIN MULTI-CULTURAL AND RELIGIOUS ENVIRONMENT
UNIT CODE : MTM512212

This unit deals with the knowledge, skills and attitudes required to maintain a harmonious and effective working environment in a multi-national crew.

1. Recognize cultural and religious diversity among crew
   • Specific religious practices in terms of food preferences, prayer time and personal hygiene/clothing are recognized and adhered to
   • Food preferences are identified and noted in accordance with crew’s cultural, religious practices and beliefs
2. Demonstrate sensitivity to specific cultures and practices
   • Verbal and non-verbal indecent language are known and avoided in accordance with crew’s cultural, religious practices and beliefs.
   • Respect for cultural and religious diversity is shown in communication and interaction with the ship’s crew

BASIC COMPETENCIES

UNIT OF COMPETENCY : RECEIVE AND RESPOND TO WORKPLACE COMMUNICATION
UNIT CODE : 500311101

This unit covers the knowledge, skills and attitudes required to receive, respond and act on verbal and written communication.

1. Follow routine spoken messages
   • Required information is gathered by listening attentively and correctly interpreting or understanding information/instructions
   • Instructions/information are properly recorded
   • Instructions are acted upon immediately in accordance with information received
   • Clarification is sought from workplace supervisor on all occasions when any instruction/information is not clear
2. Perform workplace duties following written notices
   • Written notices and instructions are read and interpreted correctly in accordance with organizational guidelines
   • Routine written instruction are followed in sequence
   • Feedback is given to workplace supervisor based on the instructions/information received

UNIT OF COMPETENCY : WORK WITH OTHERS
UNIT CODE : 500311102

This unit covers the skills, knowledge and attitudes required to develop workplace relationship and contribute in workplace activities.

1. Develop effective workplace relationship
   • Duties and responsibilities are done in a positive manner to promote cooperation and good relationship
   • Assistance is sought from workgroup when difficulties arise and addressed through discussions
   • Feedback provided by others in the team is encouraged, acknowledged and acted upon
   • Differences in personal values and beliefs are respected and acknowledged in the development
2. Contribute to work group activities
   • Support is provided to team members to ensure workgroup goals are met
   • Constructive contributions to workgroup goals and tasks are made according to organizational requirements
   • Information relevant to work is shared with team members to ensure designated goals are met

UNIT OF COMPETENCY : DEMONSTRATE WORK VALUES
UNIT CODE : 500311103

This unit covers the knowledge, skills, and attitude in demonstrating proper work values.

1. Define the purpose of work
   • One’s unique sense of purpose for working and the why’s of work are identified, reflected on and clearly defined for one’s development as a person and as a member of society.
   • Personal mission is in harmony with company’s values
2. Apply work values/ethics
   • Work values/ethics/concepts are classified and reaffirmed in accordance with the transparent company ethical standards, policies and guidelines.
   • Work practices are undertaken in compliance with industry work ethical standards, organizational policy and guidelines
   • Personal behavior and relationships with co-workers and/or clients are conducted in accordance with ethical standards, policy and guidelines.
   • Company resources are used in accordance with transparent company ethical standard, policies and guidelines.
3. Deal with ethical problems
   • Company ethical standards, organizational policy and guidelines on the prevention and reporting of unethical conduct are accessed and applied in accordance with transparent company ethical standard, policies and guidelines.
   • Work incidents/situations are reported and/or resolved in accordance with company protocol/guidelines.
   • Resolution and/or referral of ethical problems identified are used as learning opportunities.
4. Maintain integrity of conduct in the workplace
   • Personal work practices and values are demonstrated consistently with acceptable ethical conduct and company’s core values.
   • Instructions to co-workers are provided based on ethical, lawful and reasonable directives.
   • Company values/practices are shared with co-workers using appropriate behavior and language.

UNIT OF COMPETENCY : PRACTICE HOUSEKEEPING PROCEDURES
UNIT CODE : 500311104

This unit covers the knowledge, skills and attitudes required to apply the basic housekeeping procedures.

1. Sort and remove unnecessary items
   • Reusable, recyclable materials are sorted in accordance with company/office procedures
   • Unnecessary items are removed and disposed of in accordance with company or office procedures
2. Arrange items
   • Items are arranged in accordance with company/office housekeeping procedures
   • Work area is arranged according to job requirements
   • Activities are prioritized based on instructions.
   • Items are provided with clear and visible identification marks based on procedure
   • Safety equipment and evacuation passages are kept clear and accessible based on instructions
3. Maintain work area, tools and equipment
   • Cleanliness and orderliness of work area is maintained in accordance with company/office procedures
   • Tools and equipment are cleaned in accordance with manufacturer’s instructions/manual
   • Minor repairs are performed on tools and equipment in accordance with manufacturer’s instruction/manual
   • Defective tools and equipment are reported to immediate supervisor
4. Follow standardized work process and procedures
   • Materials for common use are maintained in designated area based on procedures
   • Work is performed according to standard work procedures
   • Abnormal incidents are reported to immediate supervisor
5. Perform work spontaneously
   • Work is performed as per instruction
   • Company and office decorum are followed and complied with
   • Work is performed in accordance with occupational health and safety (OHS) requirements

DEFINITION OF TERMS

• Beverage – any liquid for drinking.
• Braise – to cook (meat and vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container.
• Cabin – a room on board a ship for use of one or more officers or passengers; a space in which the accommodation for officers and / or passengers is located.
• Cold cuts – variety of sliced cold meats and cheeses.
• Cross contamination – the transfer of harmful micro-organism from one item of food to another.
• Environmental hazard – working conditions unsafe to crew.
• Galley – a cook room, kitchen or deckhouse used for cooking drippings.
• Griddle – a flat metal surface used for cooking by dry heat.
• Hollandaise – a permanent emulsion sauce, used for steaks, vegetables and fish.
• MARPOL – abbreviation, for Marine Pollution.
• Meal Service – to serve food or beverages.
• Menu – a list of food available or choices given to guest before the start of a meal.
• Mess hall – a dining room or space on board in which all or part of ship’s crew eat their meals.
• Mirepoix – a mixture of vegetables and herbs to enhance the flavor of stock, sauces and soups.
• Mise-en place – is the prepared necessary raw materials, utensils , ingredients needed for cooking.
• Mixer – a machine / equipment for mixing or beating foods.
• Oven – an enclosed chamber for heating, roasting / baking.
• Pantry – a small room or closet, usually of a kitchen where food, chine silver linens and similar items are stored.
• Personal Hygiene – conditions and practices that serve to promote or preserve health.
• Provisions – a store of needed materials for a voyage; especially a stock of food for use of crew and passengers (usually 3 months provision / 200 % allowance.
• Recipe – procedure and direction in preparing dish or drink.
• Sanitation – formulation and application of measures designed to protect public health.
• Stock – broth in which meat, fish or poultry bones are simmered for a period of time.
• Store – to fill or furnish with supply.
• Thaw – to change from a frozen solid to a liquid by gradual warming.
• Victualing / Victual – food fit for consumption; lay in food supplies or provisions;
  providing, storing or supplying provisions.