Certificate III in Maritime Operations (Marine Cookery)

Cluster

• Cluster

• UNIT CODE
• HLTAID011
  Provide First Aid

  UNIT CODE :

  HLTAID011

  Unit description :

  This unit describes the skills and knowledge required to provide a first aid response to a casualty in line with first aid guidelines determined by the Australian Resuscitation Council (ARC) and other Australian national peak clinical bodies. The unit applies to all persons who may be required to provide a first aid response in a range of situations, including community and workplace settings.
• UNIT NAME
• Provide First Aid
  (Units from MARSS00033)

• UNIT CODE
• MARF037
  Follow vessel security procedures (security awareness training)

  UNIT CODE :

  MARF037

  Unit description :

  This unit involves the skills and knowledge required to recognise and report security threats.
• UNIT NAME
• Follow vessel security procedures (security awareness training)
  (Units from MARSS00033)

• UNIT CODE
• MARF041
  Observe personal safety and social responsibility (PSSR)

  UNIT CODE :

  MARF041

  Unit description :

  This unit involves the skills and knowledge required to contribute to the safety management system (SMS) processes where there is responsibility for own work outputs.
• UNIT NAME
• Observe personal safety and social responsibility (PSSR)
  (Units from MARSS00033)

• UNIT CODE
• MARF035
  Contribute to fire prevention and firefighting (basic firefighting)

  UNIT CODE :

  MARF035

  Unit description :

  This unit involves the skills and knowledge required to prevent and control fires and to respond effectively to any fire emergency onboard a vessel.
• UNIT NAME
• Contribute to fire prevention and firefighting (basic firefighting)
  (Units from MARSS00033)

• UNIT CODE
• MARF046
  Survive at sea in the event of vessel abandonment and personal survival techniques (PST)

  UNIT CODE :

  MARF046

  Unit description :

  This unit involves the skills and knowledge required to survive at sea using personal survival techniques (PST) in the event of vessel abandonment.
• UNIT NAME
• Survive at sea in the event of vessel abandonment and personal survival techniques (PST)
  (Units from MARSS00033)

• UNIT CODE
• SITHCCC002
  Prepare and present simple dishes

  UNIT CODE :

  SITHCCC002

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare and present a limited range of simple menu items following standard recipes.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Prepare and present simple dishes
  (Completed via RPL)

• UNIT CODE
• SITHCCC005
  Prepare dishes using basic methods of cookery

  UNIT CODE :

  SITHCCC005

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Prepare dishes using basic methods of cookery
  (Completed via RPL)

• UNIT CODE
• SITHCCC011
  Use cookery skills effectively

  UNIT CODE :

  SITHCCC011

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Use cookery skills effectively
  (Completed via RPL)

• UNIT CODE
• SITHKOP001
  Clean kitchen premises and equipment

  UNIT CODE :

  SITHKOP001

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Clean kitchen premises and equipment
  (Completed via RPL)

• UNIT CODE
• SITXCCS006
  Provide service to customers

  UNIT CODE :

  SITXCCS006

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to communicate effectively with and provide quality service to both internal and external customers. It requires the ability to establish rapport with customers, determine and address customer needs and expectations, and respond to complaints.
• UNIT NAME
• Provide service to customers
  (Completed via RPL)

• UNIT CODE
• SITXFSA001
  Use hygienic practices for food safety

  UNIT CODE :

  SITXFSA001

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
• UNIT NAME
• Use hygienic practices for food safety
  (Completed via RPL)

• UNIT CODE
• SITXINV002
  Maintain the quality of perishable items

  UNIT CODE :

  SITXINV002

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Maintain the quality of perishable items
  (Completed via RPL)

• UNIT CODE
• SITXINV004
  Control stock

  UNIT CODE :

  SITXINV004

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to process stock orders, maintain stock levels, minimise stock losses, manage stocktakes and maintain all documents that relate to the administration of any type of stock.
• UNIT NAME
• Control stock
  (Completed via RPL)

• UNIT CODE
• SITXWHS001
  Participate in safe work practices

  UNIT CODE :

  SITXWHS001

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.
• UNIT NAME
• Participate in safe work practices
  (Completed via RPL)