SHIPS CATERING NC III (SHIPS’ COOKS) – TESDA COURSE MODULE

TESDA TRAINING REGULATIONS FOR SHIPS’ CATERING NC III (SHIPS’ COOKS)

The TESDA Course in SHIPS’ CATERING NC III (SHIPS’ COOKS) consists of competencies that a person must achieve in managing all galley operations, including both the procurement of supplies and practical food production in compliance with the national and international requirements for the duration and nature of the voyage. It also includes competencies in serving proper quantities of quality nutritious food that fulfills cultural, religious and hygiene requirements including storing and handling food hygienically.

This Qualification is packaged in compliance with Maritime Labour Convention (MLC) 2006 Standard A3.2 and Approved ILO Guidelines on The Training of Ships’ Cooks.

A student who has achieved this TESDA Course in SHIPS’ CATERING NC III (SHIPS’ COOKS) is competent to be:

• Ships’ Cook

TRAINEE ENTRY REQUIREMENTS

Trainees or students wishing to gain entry into this course should possess the following requirements:

• Must be High School graduate
• Must have completed Basic Training (BT), Ship Security Awareness and Seafarers with Designated Security Duties (SSA/SDSD) Training
• Must have at least 3 months relevant sea service or/Graduate of Bachelor of Science in Hotel and Restaurant Management
  (BSHRM) or
  • Completed prescribed culinary related course such as Commercial Cooking NC II, Cookery NC II, Commercial Cooking NC III, Ship’s Catering Services NC II and Bread and Pastry Production NC II or
  • Work as cook/assistant cook in hotel or restaurant for at least one year as evidenced with Employment Certificate or
  • Holder of TESDA National Certificate for Commercial Cooking NC II or Cookery NC II or Commercial Cooking NC III or Ship’s Catering Services NC II or Bread and Pastry Production NC II
• Can communicate in English language both oral and written
• Must be physically and mentally fit to undergo Ships’ Catering NC III (Ships’ Cooks) training program

SHIPS’ CATERING NC III (SHIPS’ COOKS) – TRAINING AND REGULATION MODULE

Course Title: SHIPS’ CATERING (SHIPS’ COOKS)
Level: NC III
Nominal Training Duration :

(Basic Competency) 20 hours
(Common Competency) 60 hours
(Core Competency) 80 hours

TOTAL DURATION: 160 Hours

This course is designed to enhance the knowledge, skills and attitude of SHIPS’ CATERING NC III (SHIPS’ COOKS) in accordance with industry standards . This covers competencies that a person must achieve in managing all galley operations, including both the procurement of supplies and practical food production in compliance with the national and international requirements for the duration and nature of the voyage. It also includes competencies in serving proper quantities of quality nutritious food that fulfills cultural, religious and hygiene requirements including storing and handling food hygienically.

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

COMPETENCIES REQUIRED IN SHIPS’ CATERING NC III (SHIPS’ COOKS)

This units of competency comprising this qualification include Basic, Common and Core Competencies.

To obtain this TESDA Course in SHIPS’ CATERING NC III (SHIPS’ COOKS), all units prescribed below for this qualification must be achieved.

These units of competency comprising this qualification include the following:

UNIT CODE	CORE COMPETENCIES (80 hours)
MTM512329	Prepare Nutritionally – and Health-Balanced Calendar Menu
MTM512330	Demonstrate Practical Cookery
MTM512331	Practice Food Safety, Sanitation and Hygiene
MTM512332	Observe Workplace Health and Safety Practices
MTM512333	Implement Waste Management and Disposal System
MTM512334	Supervise/Administer Galley Area
UNIT CODE	COMMON COMPETENCIES (60 hours)
MTM834208	Survive at sea in the event of ship abandonment
MTM834209	Minimize the risk of fire and maintain a state of readiness to respond to emergency situations involving fire
MTM834210	Fight and extinguish fires
MTM834211	Take immediate action upon encountering an accident or other medical emergency
MTM834212	Comply with emergency procedures
MTM834213	Take precautions to prevent pollution of the marine environment
MTM834214	Observe safe working practices
MTM834215	Demonstrate security awareness practices
UNIT CODE	BASIC COMPETENCIES (20 hours)
500311109	Lead Workplace Communication
500311110	Lead Small Teams
500311111	Develop and Practice Negotiation skills
500311112	Solve Problems Related to Work Activities
500311113	Use Mathematical Concepts and Techniques
500311114	Use Relevant Technologies

These guidelines are set to provide the Technical Vocational Education and Training (TVET) providers with information and other important requirements to consider when designing training programs for SHIPS’ CATERING NC III (SHIPS’ COOKS).

CORE COMPETENCIES

UNIT OF COMPETENCY : PREPARE NUTRITIONALLY- AND HEALTHBALANCED CALENDAR MENU
UNIT CODE : MTM512329

This unit covers the knowledge, skills and attitudes in preparing nutritionally- and health-balanced calendar menu.

1. Incorporate desirable components for health balanced menu
   • Balanced menu is prepared based on religious and cultural aspects of crew
   • Components of nutritionally balanced diet foods are applied in accordance with budgetary and ship’s crew requirements
   • Food allergens and intolerances are observed in accordance with declaration reports
   • Diet and nutrition to combat lifestyle disease is considered in accordance HACCP(Hazard Analysis Critical Control Point)
   • Calendar / Cycle Menu is prepared and designed based on available resources and dietary requirements
2. Estimate calorie intake, portions and ingredients
   • Calculation of amount of food, supplies and ingredients are checked according to recipes/menus
   • System and units of measurement to be followed are ascertained
   • Estimated food supplies/ingredients are reported to concern person
   • Food supplies/ ingredients are identified according to portioning per head meal, per head per day per month
3. Prepare diet plan
   • Beginning inventory is checked in accordance with company policies and procedures
   • Forecast requisition is  prepared in accordance with availability of supplies
   • Diet plan are provided in consideration with nutritional requirements in accordance with religious and cultural beliefs
   • Diet plan is prepared in compliance with international and national requirements
   • Rules and regulations are complied according to international standards
4. Request ingredients and supplies
   • Number of crew and days of voyage are determined in accordance with the budget allocated by the company
   • Availability of stocks/ supplies are checked in accordance with the requirements
   • Request order is prepared in accordance with company systems, policies and procedures

UNIT OF COMPETENCY : DEMONSTRATE PRACTICAL COOKERY
UNIT CODE : MTM512330

This unit covers the knowledge, skills and attitudes in demonstrating practical cookery.

1. Prepare stocks, soups, sauces, dips and dressings
   • Ingredients and flavoring agents are used according to standard recipes
   • Clarifying agents , thickening agents, convenience products and methods are used according to procedures
   • Various stocks, soups, sauces, dips and dressings are used according to calendar menu
   • Variety of stocks, soups , sauces, dips and dressings, are produced according to standard recipe
   • Stocks, soups, sauces, dips and dressing are stored in accordance with standard operating procedures
2. Prepare and present meals and side dishes (Hot or Cold)
   • Tools and equipment are identified, checked for defects, damages and conditions in accordance with manufacturer’s manual based on the required tasks
   • Ingredients and flavoring agents are used according to standard recipes of meals and side dishes (Hot or Cold)
   • Hot meals and side dishes are prepared following approved cooking methods
   • Frozen ingredients are thawed according to approved thawing standards
   • Preparation techniques, cutting and portioning are applied based on standard recipes
   • Temperature, quality and texture of cooked meals are checked according to standard recipes
   • Meals are kept in their respective holding equipment’s prior to serving
   • Meals are presented using sauces, garnishes and side dishes according to standard recipes
   • Religious and cultural beliefs, food allergens and intolerances are considered in the preparation of meals in accordance with declaration reports
3. Prepare appetizers, salads and sandwiches (hot, cold and open)
   • Tools and equipment are identified, checked for defects, damages, and/or condition in accordance with manufacturer’s manual based on the required tasks
   • Ingredients and flavoring agents are used according to standard recipes of meals of appetizers, salads and sandwiches (hot, cold and open)
   • Appetizers, salads and sandwiches (hot, cold and open) are prepared following approved cooking methods
   • Frozen ingredients are thawed according to approved thawing standards
   • Preparation techniques/cutting, portioning are applied based on standard recipe
   • Temperature, quality and texture of cooked meals are checked according to standard recipe
   • Appetizers, salads and sandwiches (hot, cold and open) kept in their respective holding equipment prior serving
   • Appetizers, salads and sandwiches (hot, cold and open) are presented using sauces, garnishes and side dishes according to calendar menu
   • Religious and cultural beliefs, food allergens and intolerances are considered in the preparation of appetizers, salads and sandwiches accordance with declaration reports
4. Prepare bread products and hot/cold desserts
   • Tools, equipment and utensils are identified, checked for defects, damages, and conditions in accordance with manufacturer’s manual based on the required tasks
   • Ingredients and flavoring agents are used according to standard recipes of meals of bread products and hot/cold desserts
   • Bread products and hot/cold desserts are baked/prepared according to cooking methods
   • Frozen ingredients are thawed according to approved thawing standards
   • Preparation techniques, cutting and portioning are applied based on standard recipes
   • Temperature, quality and texture of cooked meals are checked according to standard recipes
   • Bread products and hot/cold desserts are kept in their respective holding equipment prior to serving
   • Bread products and hot/cold desserts are presented using sauces, garnishes and side dishes according to calendar menu
   • Religious and cultural beliefs, food allergens and intolerances are considered in accordance with declaration reports
5. Control/monitor stocks and supplies
   • Inventory Program is used in accordance with ship’s requirements and arrangement negotiated with ship chandlers
   • Physical inventory of catering department provisions, bonded items and housekeeping supplies are performed as per ship’s requirement
   • Stocks Remaining On Board (R.O.B.) are verified against the stock control workbook in accordance with ship’s standard procedures
   • Requisition order is prepared based on company requisition and purchasing policy
   • Delivered provisions and supplies are received and inspected based on HACCP standard and in accordance with ship’s standard
   • Provisions and supplies are stored according to approved method storage of foods wet and dry
   • Stocks Control System is identified and applied in accordance with industry practice
   • Task is performed using prescribed Personal Protective Equipment (PPE)

UNIT OF COMPETENCY : PRACTICE FOOD SAFETY, SANITATION AND HYGIENE
UNIT CODE : MTM512331

This unit deals with the knowledge, skills and attitudes in practicing food safety, sanitation and hygiene procedures.

1. Observe prevention measures for food-borne diseases
   • Causes and prevention of food borne disease and food hazards are identified
   • HACCP (Hazard Analysis Critical Control Point) / Food Safety Management System is applied
   • Specific temperature of foods are checked according to cooking methods
   • Principles of receiving food provisions are applied
   • Principles and approved method of storing foods are applied to refrigerated and dry food items
   • Approved method of thawing are applied
   • Favorable conditions that support bacteria growth are checked and controlled/eliminated
   • Galley tools and equipment are cleaned and sanitized following established procedures
   • Cleaning and sanitizing tools and agents are maintained in accordance with ship’s procedure
   • Appropriate cleaning and sanitizing tools and agents are identified and handled based on cleaning requirements and manufacturer’s instructions
   • Tasks are recorded in accordance with ship’s procedures
2. Prevent cross contamination
   • Sources of cross contamination are identified
   • HACCP (Hazard Analysis Critical Control Point) / Food Safety Management System is observed
   • Specific temperature of foods are checked according to approved cooking methods
   • Principles of receiving food provisions are applied
   • Principles and approved method of storing foods are applied to refrigerated and dry food items
   • Approved method of thawing are applied
   • Favorable conditions that support bacteria growth is checked and controlled/eliminated
   • Good personal hygiene practice is applied
   • Galley tools and equipments cleaning and sanitizing methods and procedures are applied in accordance with the international standard
   • Task are recorded as per meal basis
   • International Rules and regulations is applied
   • Cleaning and sanitizing methods and are applied in accordance with ship’s procedure
3. Observe food hygiene procedures
   • HACCP (Hazard Analysis Critical Control Point) /Food Safety Management System is observed
   • Specific temperature of foods are checked according to cooking methods
   • Principles of receiving food provisions are applied
   • Principles and approved method of storing foods are applied to refrigerated and dry food items
   • Approved method of thawing are applied
   • Favorable conditions that support bacteria growth is checked and controlled/eliminated
   • Good personal hygiene practice is applied
   • Galley tools and equipments cleaning and sanitizing methods and procedures are applied in accordance with the international standard
   • Task are recorded as per meal basis
   • International Rules and regulations is applied
   • Cleaning and sanitizing methods and are applied in accordance with ship’s procedure
4. Practice Personal hygiene and grooming
   • Personal hygiene is practiced in line with the requirements of the ship’s food safety program.
   • Proper procedure of hand washing is applied
   • Appropriate PPE are used
   • HACCP (Hazard Analysis Critical Control Point) / procedures are observed

UNIT OF COMPETENCY : OBSERVE WORKPLACE HEALTH AND SAFETYPRACTICES
UNIT CODE : MTM512332

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

1. Handle catering equipment
   • Catering equipment are cleaned/ sanitized washed 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 instruction
   • Catering equipment are stowed in accordance with ship’s standards and/or manufacturer’s instruction
   • Tools, utensils and equipment are secured in accordance with the ship’s heavy weather bill
2. Deal with occupational health and safety hazards and risks
   • Sick policies are identified and applied discussed and undertaken
   • Causes of accident in the galley are identified and preventive measures discussed and undertaken
   • Prevention of accidents are identified and applied, discussed and undertaken
   • Operational procedures of catering tools and equipment are observed in accordance with manufacturer’s instruction
3. Apply first aid and firefighting procedures in the galley
   • Hazards that could result in work-related injury or illness are identified and assessed
   • First-aid kit and facilities is checked
   • First aide need is assessed
   • Trained as Basic first-aider is assigned or arranged
   • Causes and types of fire are identified
   • Prevention of fire are identified
   • Appropriate type of fire extinguisher is selected and used

UNIT OF COMPETENCY : IMPLEMENT WASTE MANAGEMENT AND DISPOSAL SYSTEM
UNIT CODE : MTM512333

This unit deals with the knowledge, skills and attitude required to implement waste management and disposal system.

1. Collect and segregate waste
   • Characteristics of the wastes are determined prior to segregation
   • Waste is collected using sanitized bins and containers based on relevant regulations
   • Waste is segregated and placed in designated bins and containers in accordance with relevant MARPOL regulations and procedures
   • Task is performed using the approved Personal Protective Equipment (PPE)
2. Store waste
   • Waste minimization and pollution/spread of food-borne disease preventions are considered
   • Waste is sealed and packaged in accordance with MARPOL Annex V
   • Waste is labeled and placed in a location designated for the purpose
   • Sorted waste is stored in designated bins/containers in accordance with MARPOL Regulations and procedures
3. Dispose of waste
   • Waste is disposed of in accordance with MARPOL Regulations and procedures.
   • Where necessary, waste is ground or compacted in accordance with the established procedures
   • Task is performed using the approved Personal protective equipment (PPE).
   • Waste recording and documentation requirements are complied with

UNIT OF COMPETENCY : SUPERVISE/ADMINISTER GALLEY AREA
UNIT CODE : MTM512334

This unit deals with knowledge, skills and attitudes in the supervision/ administration of the maintenance of the galley area.

1. Maintain galley stores and supplies
   • Cleaning materials for food processing equipment is supervised/managed in accordance with port state/ship’s standards
   • Storage of cleaning and sanitizing agents are supervised/managed in accordance with port state/ship’s standard
   • Number of crew and days of voyage are determined in accordance with the budget allocated by the company
   • Quantities of food supplies/ingredients required to complete recipes/menus are estimated
   • Inventory is supervised/managed in accordance with company policies and procedures
   • Calculations to be made are supervised managed according to recipes/menus
2. Maintain galley equipment and facilities
   • Cleaning and sanitation of processing and cooking equipment is supervised in accordance with port state/ship’s standards
   • Cleaning and sanitation of the galley is supervised/managed in accordance with port state/ship’s standards
   • Waste disposal system is supervised/managed according to MARPOL regulations
3. Deal with administrative concerns in the galley
   • Forecast requisition is prepared in accordance with availability of supplies
   • Purchase order and forecast requisition is supervised/managed in accordance with availability of supplies
   • Calculation needed to complete work tasks are supervised/managed using the basic mathematical principles

COMMON COMPETENCIES

UNIT OF COMPETENCY : SURVIVE AT SEA IN THE EVENT OF SHIP ABANDONMENT
UNIT CODE : MTM834208

This unit covers the knowledge, skills and attitudes in surviving at sea in the event of ship abandonment.

1. Respond to the indicated emergency
   • Muster signal is identified and appropriate action to respond to the identified emergency is taken based on established procedures.
   • Timing and sequence of individual actions are practiced based on prevailing circumstances and conditions and potential dangers and threats to survival are minimized.
   • Life-saving appliances are used in accordance with standards operating procedures.
   • Recommended swimming techniques are practiced with or without wearing a lifejacket.
2. Board a survival craft
   • Survival craft is boarded and dangers to other survivors are avoided based on recommended method.
   • Initial actions after leaving the ship are taken to minimize threats to survival.
   • Survival craft equipment and location devices, including radio equipment, are operated based on established procedures and manufacturer’s instruction.

UNIT OF COMPETENCY : MINIMIZE THE RISK OF FIRE AND MAINTAIN A STATE OF READINESS TO RESPOND TO EMERGENCY SITUATIONS INVOLVING FIRE
UNIT CODE : MTM 834209

This unit covers the knowledge, skills and attitudes in performing fire-prevention and firefighting activities

1. Carry out fire minimization procedures
   • Fire hazards on board vessel are identified and action is taken to eliminate or minimize them.
   • Responsibilities for checking fire prevention equipment and systems are fulfilled and appropriate action is taken to ensure that they are operational.
   • An awareness and understanding of fire hazards and their minimization is maintained through participation in fire drills and related instructional programs.
   • A state of readiness to respond to fire emergencies is maintained at all times.
2. Respond to emergencies involving fire
   • Emergency situations involving fire are correctly identified in accordance with established nautical practice.
   • Type of fire is identified in accordance with the established classification system for fires.
   • Initial action on becoming aware of fire emergency is in conformity with established practices and procedures.
   • Action taken is timely and appropriate for seriousness of the fire emergency.
   • Action taken on identifying muster signals for a fire emergency is appropriate and complies with established procedures.
   • Appropriate precautions and procedures are implemented when responding to electrical fires.
   • Appropriate precautions and procedures are implemented when responding to uptake and hydrogen fires.
   • Communications are clear and concise at all times and orders are acknowledged in a timely and seamanlike manner.

UNIT OF COMPETENCY : FIGHT AND EXTINGUISH FIRES
UNIT CODE : MTM834210

This unit covers the knowledge, skills and attitudes in fighting and extinguishing fires

1. Operate portable firefighting equipment
   • Type of fires is correctly identified in accordance with accepted firefighting practice.
   • Correct portable fire-fighting equipment is selected and used to fight specific classes of fires.
   • Class F fires are correctly extinguished with a fire blanket in accordance with accepted firefighting practice.
   • Correct techniques are applied for the use of hose lines to extinguish fires on board a vessel.
   • Where applicable, correct techniques are applied for the setting up of foam making equipment to extinguish B Class fires on board a vessel.
2. Carry out firefighting operations
   • Fire is extinguished using appropriate procedures, techniques, equipment and fire-fighting agents.
   • Correct portable fire-extinguisher(s) are selected and used for the class of fire involved in a fire emergency.
   • Appropriate safety clothing, appliances and equipment is used and safety precautions and procedures are applied when fighting fires in accordance with regulatory requirements, vessel’s procedures and established firefighting practice.
   • The timing and sequence of individual actions when fighting fires onboard a vessel are appropriate to the prevailing circumstances and conditions.
   • Search and rescue operations in a smoke filled environment are correctly conducted as a member of a firefighting team in accordance with accepted fire-fighting practice.
   • Interior fires are extinguished using appropriate firefighting equipment and procedures as a member of a firefighting team in accordance with accepted firefighting practice.
   • Lifeline signals are correctly used during interior firefighting operations

UNIT OF COMPETENCY : TAKE IMMEDIATE ACTION UPON ENCOUNTERING AN ACCIDENT OR OTHER MEDICAL EMERGENCY
UNIT CODE : MTM 834211

This unit covers the knowledge, skills and attitudes in taking immediate action upon encountering an accident or other medical emergency.

1. Determine the need of casualty
   • Patient condition is determined in accordance with established first aid procedures and the nature of injury or illness is established.
   • Probable cause, nature and extent of injuries are identified and appropriate action is taken to prevent further harm to the victim and to self.
   • The position of the patient is adjusted to optimize personal comfort for the medical condition or injury concerned.
   • Where there are doubts over the seriousness of the injury or illness and how to treat the patient, assistance is sought from senior officers or shore based medical advisers.
2. Administer first-aid to the victim
   • Appropriate first aid procedures are used to treat the identified injury or illness in accordance with the first-aider’s limits of responsibility.
   • Aseptic techniques are applied during any wound dressing.
   • Hygiene measures are used that are appropriate for the degree of illness or injury.
   • Cardio-pulmonary resuscitation techniques are correctly applied where required.
   • Condition of the patient is regularly monitored both visually and through appropriate measures of bodily signs.
   • Health precautions and disease prevention measures are implemented in accordance with regulatory requirements and company procedures.
   • Appropriate action is taken if there are signs of a deterioration in the condition of the patient.
   • Where necessary, assistance is provided in the preparation and transporting of the victim.

UNIT OF COMPETENCY : COMPLY WITH EMERGENCY PROCEDURES
UNIT CODE : MTM834212

This unit deals with the knowledge and skills required to take appropriate initial action on becoming aware of an emergency on board a commercial vessel in conformance with the established emergency response procedures.

1. Take action on becoming aware of an emergency
   • Emergency situations are recognized and identified.
   • Responses to an emergency situation followed the established vessel’s emergency response procedures.
   • Correct actions are taken on discovery of an actual or potential emergencies/emergency situation in accordance with established vessel’s emergency response procedures.
   • Information given on raising alarm is prompt, accurate, complete and clear.
2. Follow established emergency procedures
   • Vessel’s contingency plans for emergency response are known and are implemented in real and simulated emergency situations.
   • Escape routes and internal and external communications and alarm systems are used in real and simulated emergency situations in accordance with regulatory requirements and established procedures.
   • Emergency communications and alarm signals and systems are understood and required action implemented in accordance with emergency procedures and regulatory requirements.
   • Planned damage control procedures for dealing with damage to the vessel and its hull are implemented in accordance with company procedures and regulatory requirements.
3. Follow procedures for the use of various lifesaving equipment
   • Participation in life saving drills confirms readiness to correctly carry out life-saving procedures and use life-saving equipment.
   • Procedures for the use of various shipboard life-saving appliances are followed in accordance with regulatory requirements, manufacturer’s instructions and company procedures

UNIT OF COMPETENCY : TAKE PRECAUTIONS TO PREVENT POLLUTION OF THE MARINE ENVIRONMENT
UNIT CODE : MTM834213

This unit covers the knowledge, skills and attitudes in taking precautions towards protection of the marine environment.

1. compliance with legislative requirements for protection of the marine environment
   • Relevant regulations and procedures for the protection of the marine environment are identified.
   • Appropriate action is taken in day-to-day work to ensure compliance with relevant regulations and procedures for the protection of the marine environment as required.
   • Appropriate action is taken where incidences of noncompliance or potential noncompliance are identified in accordance with regulations and procedures.
   • Any breach of regulations and procedures concerning protection of the marine environment is rectified and/or reported as required within the limits of the crew’s/ officer’s responsibility.
2. Practice antipollution procedures
   • Anti-pollution procedures applicable to vessel operations are followed in the course of day-to-day work.
   • Appropriate preventive measures are undertaken to prevent pollution of the marine environment in accordance with regulations and procedures.
   • Inputs are provided in the preparation of reports and other documentation related to the protection of marine environment in accordance with regulations and procedures.

UNIT OF COMPETENCY : OBSERVE SAFE WORKING PRACTICES
UNIT CODE : MTM834214

This unit deals with the knowledge and skills required to observe established maritime safe working practices.

1. Identify and follow workplace procedures for hazard identification and risk control
   • Safety regulations and established vessel’s safety and hazard control practices and procedures are obtained, interpreted and applied to day-to-day work activities.
   • Workplace procedures for Occupational Health and Safety and related work instructions for controlling risks onboard a vessel are followed.
   • Workplace procedures for dealing with shipboard accidents, fire and emergencies are known and followed.
   • Hazards in the workplace are identified and appropriate action is taken to report them and to minimize or eliminate risk to personnel, vessel and the environment.
   • Where relevant, procedures and precautions necessary for entry into a pump room, fuel tanks or other confined spaces on a vessel are followed.
   • Personal protection clothing and equipment is used in accordance with established shipboard safety practices and procedures.
   • Appropriate assistance is provided in the event of a shipboard emergency to secure the vessel and its machinery and equipment and to maintain the safety of the vessel and persons involved.
   • Established emergency and contingency plans are followed in the event of a shipboard emergency.
2. Contribute to arrangements for the management of occupational health and safety
   • Occupational Health and Safety issues and identified safety hazards are raised with designated personnel in accordance with workplace procedures and relevant occupational health and safety legislation.
   • Contributions to occupational health and safety management in the workplace are made within workplace procedures and provisions of relevant legislation.
   • Occupational health and safety issues are raised with designated personnel in accordance with workplace procedures and relevant occupational health and safety legislation.
   • Contribute to participative arrangements for occupational health and safety management in the workplace within vessel’s procedures and scope of responsibilities and competencies.
3. Take necessary actions to control fatigue
   • Fatigue symptoms are recognized and identified.
   • Corrective actions are taken on discovery of fatigue in accordance with established company procedures.
   • Fatigue management practices are observed at all times.
   • Reports related to incidence of fatigue are communicated to appropriate authority in accordance with established company procedures.
4. Complete occupational health and safety records
   • Occupational health and safety records for self are completed in accordance with workplace requirements.
   • Legal requirements for the maintenance of records of occupational injury and diseases are followed.

UNIT OF COMPETENCY : DEMONSTRATE SECURITY AWARENESS PRACTICES
UNIT CODE : MTM 834215

This unit covers the knowledge, skills and attitudes in demonstrating security awareness practices.

1. Contribute to the enhancement of maritime security through heightened awareness
   • Requirements relating to enhanced maritime security are identified.
   • All critical factors relevant to the security and safety of a maritime workplace are monitored continuously during work operations.
   • Relevant information concerning the security and safety of a maritime workplace is recognized and interpreted and timely action is taken in accordance with workplace procedures.
   • Changes to work environment and related risks are monitored and managed to ensure a safe outcome to workplace operations.
   • A security-related contingency plan of action is studied and interpreted and where necessary appropriate action is taken.
   • Reports on matters related to vessel security are prepared and submitted to personnel in accordance with the ship security plan and company and maritime regulatory requirements.
2. Recognize security threats
   • Factors that may adversely affect the security and safety of a maritime workplace are identified.
   • Risks to vessel or port security and safety are recognized and reported to relevant security personnel and appropriate action is taken to control the risk in accordance with workplace procedures and security requirements.
   • Persons posing potential security risks are recognized and reported to relevant security personnel and appropriate action is taken to control the risk in accordance with workplace procedures and security requirements.
   • All relevant indications of a security situation are recognized and appropriate action is taken to alert relevant personnel and/or take appropriate action in accordance with workplace procedures and regulatory requirements.
3. Maintain security awareness and vigilance
   • Security instruction programs are participated in as per company and regulatory requirements.
   • Requirements and processes for security awareness and vigilance are identified.
   • Security and emergency drills are participated in accordance with the ship security plan and company and maritime regulatory requirements.
   • Inputs to improve/enhance security training programs and drills are provided, where necessary.

BASIC COMPETENCIES

The BASIC COMPETENCIES refer to non-technical skills (knowledge, skills and attitudes) that everybody will need in order to perform satisfactorily at work and in society and are considered portable and transferable irrespective of jobs and industrial settings.

UNIT OF COMPETENCY : LEAD WORKPLACE COMMUNICATION
UNIT CODE : 500311109

This unit covers the knowledge, skills and attitudes required to lead in the dissemination and discussion of ideas, information and issues in the workplace.

1. Communicate information about workplace processes
   • Appropriate communication method is selected
   • Multiple operations involving several topics areas are communicated accordingly
   • Questions are used to gain extra information
   • Correct sources of information are identified
   • Information is selected and organized correctly
   • Verbal and written reporting is undertaken when required
   • Communication skills are maintained in all situations
2. Lead workplace discussions
   • Response to workplace issues are sought
   • Response to workplace issues are provided immediately
   • Constructive contributions are made to workplace discussions on such issues as production, quality and safety
   • Goals/objectives and action plan undertaken in the workplace are communicated
3. Identify and communicate issues arising in the workplace
   • Issues and problems are identified as they arise
   • Information regarding problems and issues are organized coherently to ensure clear and effective communication
   • Dialogue is initiated with appropriate personnel
   • Communication problems and issues are raised as they arise

UNIT OF COMPETENCY : LEAD SMALL TEAMS
UNIT CODE : 500311110

This unit covers the knowledge, skills and attitudes to lead small teams including setting and maintaining team and individual performance standards.

1. Provide team leadership
   • Work requirements are identified and presented to team members
   • Reasons for instructions and requirements are communicated to team members
   • Team members’ queries and concerns are recognized, discussed and dealt with
2. Assign responsibilities
   • Duties, and responsibilities are allocated having regard to the skills, knowledge and aptitude required to properly undertake the assigned task and according to company policy
   • Duties are allocated having regard to individual preference, domestic and personal considerations, whenever possible
3. Set performance expectations for team members
   • Performance expectations are established based on client needs and according to assignment requirements
   • Performance expectations are based on individual team members duties and area of responsibility
   • Performance expectations are discussed and disseminated to individual team members
4. Supervised team performance
   • Monitoring of performance takes place against defined performance criteria and/or assignment instructions and corrective action taken if required
   • Team members are provided with feedback, positive support and advice on strategies to overcome any deficiencies
   • Performance issues which cannot be rectified or addressed within the team are referenced to appropriate personnel according to employer policy
   • Team members are kept informed of any changes in the priority allocated to assignments or tasks which might impact on client/customer needs and satisfaction
   • Team operations are monitored to ensure that employer/client needs and requirements are met
   • Follow-up communication is provided on all issues affecting the team
   • All relevant documentation is completed in accordance with company procedures

UNIT OF COMPETENCY : DEVELOP AND PRACTICE NEGOTIATION SKILLS
UNIT CODE : 500311111

This unit covers the skills, knowledge and attitudes required to collect information in order to negotiate to a desired outcome and participate in the negotiation.

1. Plan negotiations
   • Information on preparing for negotiation is identified and included in the plan
   • Information on creating non verbal environments for positive negotiating is identified and included in the plan
   • Information on active listening is identified and included in the plan
   • Information on different questioning techniques is identified and included in the plan
   • Information is checked to ensure it is correct and up-to- date
2. Participate in negotiations
   • Criteria for successful outcome are agreed upon by all parties
   • Desired outcome of all parties are considered
   • Appropriate language is used throughout the negotiation
   • A variety of questioning techniques are used
   • The issues and processes are documented and agreed upon by all parties
   • Possible solutions are discussed and their viability assessed
   • Areas for agreement are confirmed and recorded
   • Follow-up action is agreed upon by all parties

UNIT OF COMPETENCY : SOLVE PROBLEMS RELATED TO WORK ACTIVITIES
UNIT CODE : 500311112

This unit of covers the knowledge, skills and attitudes required to solve problems in the workplace including the application of problem solving techniques and to determine and resolve the root cause of problems.

1. Identify the problem
   • Variances are identified from normal operating parameters; and product quality
   • Extent, cause and nature are of the problem are defined through observation, investigation and analytical techniques
   • Problems are clearly stated and specified
2. Determine fundamental causes of the problem
   • Possible causes are identified based on experience and the use of problem solving tools / analytical techniques.
   • Possible cause statements are developed based on findings
   • Fundamental causes are identified per results of investigation conducted
3. Determine corrective action
   • All possible options are considered for resolution of the problem
   • Strengths and weaknesses of possible options are considered
   • Corrective actions are determined to resolve the problem and possible future causes
   • Action plans are developed identifying measurable objectives, resource needs and timelines in accordance with safety and operating procedures
4. Provide recommendation/s to manager
   • Report on recommendations are prepared
   • Recommendations are presented to appropriate personnel.
   • Recommendations are followed-up, if required

UNIT OF COMPETENCY : USE MATHEMATICAL CONCEPTS AND TECHNIQUES
UNIT CODE : 500311113

This unit covers the knowledge, skills and attitudes required in the application of mathematical concepts and techniques.

1. Identify mathematical tools and techniques to solve problem
   • Problem areas are identified based on given condition
   • Mathematical techniques are selected based on the given problem
2. Apply mathematical procedure/solution
   • Mathematical techniques are applied based on the problem identified
   • Mathematical computations are performed to the level of accuracy required for the problem
   • Results of mathematical computation is determined and verified based on job requirements
3. Analyze results
   • Result of application is reviewed based on expected and required specifications and outcome
   • Appropriate action is applied in case of error

UNIT OF COMPETENCY : USE RELEVANT TECHNOLOGIES
UNIT CODE : 500311114

This unit of competency covers the knowledge, skills, and attitude required in selecting, sourcing and applying appropriate and affordable technologies in the workplace.

1. Study/select appropriate technology
   • Usage of different technologies is determined based on job requirements
   • Appropriate technology is selected as per work specification
2. Apply relevant technology
   • Relevant technology is effectively used in carrying out function
   • Applicable software and hardware are used as per task requirement
   • Management concepts are observed and practiced as per established industry practices
3. Maintain/enhance relevant technology
   • Maintenance of technology is applied in accordance with the industry standard operating procedure, manufacturer’s operating guidelines and occupational health and safety procedure to ensure its operative ability
   • Updating of technology is maintained through continuing education or training in accordance with job requirement
   • Technology failure/ defect is immediately reported to the concern/responsible person or section for appropriate action

DEFINITION OF TERMS

• Beverage any liquid for drinking.
• Braised 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.
• Calendar Menu is a series of menus planned in advance for particular period of time that varies for each day of the cycle that ought to consider the number of people their likes and dislikes.
• 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’s 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 serving 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 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 one’s 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 directions 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; laying in food supplies or provisions; providing, storing or supplying provisions.
• Waste is a food material that is discarded or unable to be used