Ship's Catering Training Regulations

TRAINING
REGULATIONS
SHIP’S CATERING
SERVICES NC II
MARITIME SECTOR
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT

AUTHORITY
East Service Road, South Superhighway, Taguig City, Metro Manila
TABLE OF CONTENTS
SHIP’S CATERING SERVICES NC II
Page No.
SECTION 1 SHIP’S CATERING SERVICES NC II 1

QUALIFICATION
SECTION 2 COMPETENCY STANDARDS 2-52

 Basic Competencies 2-13
 Common Competencies 14-26
 Core Competencies 27-52
SECTION 3 TRAINING STANDARDS 53-60
3.1 Curriculum Design 53-57

3.2 Training Delivery 58
3.3 Trainee Entry Requirements 58
3.4 List of Tools, Equipment and Materials 59
3.5 Training Facilities 60
3.6 Trainer’s Qualification 60
SECTION 4 NATIONAL ASSESSMENT AND 61

CERTIFICATION ARRANGEMENTS
COMPETENCY MAP 62
DEFINITION OF TERMS 63
ACKNOWLEDGEMENTS 64
TRAINING REGULATIONS FOR
SHIP’S CATERING SERVICES NC II
SECTION 1: SHIP’S CATERING SERVICES NC II QUALIFICATION
The SHIP’S CATERING SERVICES NC II Qualification consists of competencies

that a person must achieve in performing maintenance and sanitation of galley
equipment and facilities, preparing and cooking meat dishes, preparing stocks,
sauces and soups, preparing appetizers, salads and sandwiches (hot and cold
and open), preparing side dishes and breakfast meal, preparing and cooking
poultry products, preparing and cooking seafood, preparing bread products and
hot and cold desserts and performing stock control.
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.
The Units of Competency comprising this Qualification include the following:
Code BASIC COMPETENCIES

500311105 Participate in workplace communication
500311106 Work in team environment
500311107 Practice career professionalism
500311108 Practice occupational health and safety procedures
Code No. COMMON COMPETENCIES
MTM512208 Observe Personal Hygiene
MTM512209 Practice Food Safety, Sanitation and Hygiene
MTM512210 Observe Catering Health and Safety Practices
MTM512211 Protect Marine Environment/Waste Segregation Management
MTM512212 Work within Multi-cultural and Religious Environment
Code No. CORE COMPETENCIES
MTM512316 Perform maintenance and sanitation of galley equipment and
facility
MTM512317 Prepare and cook meat dishes
MTM512318 Prepare stocks, sauces and soups
MTM512319 Prepare appetizers, salads and sandwiches (Hot and Cold and
Open)
MTM512320 Prepare side dishes and breakfast meal
MTM512321 Prepare and cook poultry products
MTM512322 Prepare and cook seafood
MTM512323 Prepare bread products and hot and cold desserts
MTM512324 Perform stock control
A person who has achieved this Qualification is competent to be:
 Ships’ Cook
TR- SHIP’S CATERING SERVICES NC II Promulgated May 2013 1

SECTION 2 COMPETENCY STANDARDS
This section gives the details of the contents of the basic, common and
core units of competency required in SHIP’S CATERING SERVICES NC II.
BASIC COMPETENCIES
UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE

COMMUNICATION
UNIT CODE : 500311105
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes required to
gather, interpret and convey information in response to workplace
requirements.
PERFORMANCE CRITERIA
ELEMENT
Italicized terms are elaborated in the Range of Variables
1. Obtain and convey 1.1 Specific and relevant information is accessed from
workplace information appropriate sources
1.2 Effective questioning , active listening and
speaking skills are used to gather and convey
information
1.3 Appropriate medium is used to transfer information
and ideas
1.4 Appropriate non- verbal communication is used
1.5 Appropriate lines of communication with
supervisors and colleagues are identified and
followed
1.6 Defined workplace procedures for the location and
storage of information are used
1.7 Personal interaction is carried out clearly and
concisely
2. Participate in 2.1 Team meetings are attended on time
workplace meetings 2.2 Own opinions are clearly expressed and those of
and discussions others are listened to without interruption
2.3 Meeting inputs are consistent with the meeting
purpose and established protocols
2.4 Workplace interactions are conducted in a
courteous manner
2.5 Questions about simple routine workplace
procedures and maters concerning working
conditions of employment are asked and
responded to
2.6 Meetings outcomes are interpreted and
implemented
3. Complete relevant 3.1 Range of forms relating to conditions of
work related employment are completed accurately and
documents legibly
3.2 Workplace data is recorded on standard workplace
forms and documents
3.3 Basic mathematical processes are used for routine
calculations
3.4 Errors in recording information on forms/
documents are identified and properly acted
upon
3.5 Reporting requirements to supervisor are
completed according to organizational guidelines

RANGE OF VARIABLES
VARIABLE RANGE
1. Appropriate sources 1.1. Team members
1.2. Suppliers
1.3. Trade personnel
1.4. Local government
1.5. Industry bodies
2. Medium 2.1. Memorandum

2.2. Circular
2.3. Notice
2.4. Information discussion
2.5. Follow-up or verbal instructions
2.6. Face to face communication
3. Storage 3.1. Manual filing system

3.2. Computer-based filing system
4. Protocols 4.1. Observing meeting

4.2. Compliance with meeting decisions
4.3. Obeying meeting instructions
5. Workplace interactions 5.1. Face to face

5.2. Telephone
5.3. Electronic and two way radio
5.4. Written including electronic, memos, instruction
and forms, non-verbal including gestures,
signals, signs and diagrams
6. Forms 6.1. Personnel forms, telephone message forms,

safety reports

EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidence that the candidate:

competency 1.1. Prepared written communication following standard
format of the organization
1.2. Accessed information using communication
equipment
1.3. Made use of relevant terms as an aid to transfer
information effectively
1.4. Conveyed information effectively adopting the formal
or informal communication
2. Underpinning 2.1. Effective communication

knowledge 2.2. Different modes of communication
2.3. Written communication
2.4. Organizational policies
2.5. Communication procedures and systems
2.6. Technology relevant to the enterprise and the
individual’s work responsibilities
3. Underpinning 3.1. Follow simple spoken language

skills 3.2. Perform routine workplace duties following simple
written notices
3.3. Participate in workplace meetings and discussions
3.4. Complete work related documents
3.5. Estimate, calculate and record routine workplace
measures
3.6. Basic mathematical processes of addition,
subtraction, division and multiplication
3.7. Ability to relate to people of social range in the
workplace
3.8. Gather and provide information in response to
workplace Requirements
4. Resource 4.1. Fax machine

implications 4.2. Telephone
4.3. Writing materials
4.4. Internet
5. Methods of 5.1. Direct Observation

assessment 5.2. Oral interview and written test
6. Context for 6.1. Competency may be assessed individually in the

assessment actual workplace or through accredited institution

UNIT OF COMPETENCY : WORK IN TEAM ENVIRONMENT
UNIT CODE : 500311106
UNIT DESCRIPTOR : This unit covers the skills, knowledge and
attitudes to identify role and responsibility as a
member of a team.
ELEMENT
1. Describe team role and 1.1. The role and objective of the team is identified
scope from available sources of information
1.2. Team parameters, reporting relationships and
responsibilities are identified from team
discussions and appropriate external sources
2. Identify own role and 2.1. Individual role and responsibilities within the team
responsibility within environment are identified
team 2.2. Roles and responsibility of other team members
are identified and recognized
2.3. Reporting relationships within team and external
to team are identified
3. Work as a team 3.1. Effective and appropriate forms of

member communications used and interactions
undertaken with team members who contribute to
known team activities and objectives
3.2. Effective and appropriate contributions made to
complement team activities and objectives, based
on individual skills and competencies and
workplace context
3.3. Observed protocols in reporting using standard
operating procedures
3.4. Contribute to the development of team work plans
based on an understanding of team’s role and
objectives and individual competencies of the
members.

RANGE OF VARIABLES
VARIABLE RANGE
1. Role and objective 1.1. Work activities in a team environment with
of team enterprise or specific sector
1.2. Limited discretion, initiative and judgment maybe
demonstrated on the job, either individually or in a
team environment
2. Sources of 2.1. Standard operating and/or other workplace

information procedures
2.2. Job procedures
2.3. Machine/equipment manufacturer’s specifications
and instructions
2.4. Organizational or external personnel
2.5. Client/supplier instructions
2.6. Quality standards
2.7. OHS and environmental standards
3. Workplace context 3.1. Work procedures and practices

3.2. Conditions of work environments
3.3. Legislation and industrial agreements
3.4. Standard work practice including the storage, safe
handling and disposal of chemicals
3.5. Safety, environmental, housekeeping and quality
guidelines

EVIDENCE GUIDE

competency 1.1. Operated in a team to complete workplace activity
1.2. Worked effectively with others
1.3. Conveyed information in written or oral form
1.4. Selected and used appropriate workplace language
1.5. Followed designated work plan for the job
1.6. Reported outcomes
2. Underpinning 2.1. Communication process

knowledge and 2.2. Team structure
attitude 2.3. Team roles
2.4. Group planning and decision making
3. Underpinning 3.1. Communicate appropriately, consistent with the

skills culture of the workplace
4. Resource The following resources MUST be provided:

implications 4.1. Access to relevant workplace or appropriately
simulated environment where assessment can take
place
4.2. Materials relevant to the proposed activity or tasks
5. Methods of Competency may be assessed through:

assessment 5.1. Observation of the individual member in relation to
the work activities of the group
5.2. Observation of simulation and or role play involving
the participation of individual member to the
attainment of organizational goal
5.3. Case studies and scenarios as a basis for discussion
of issues and strategies in teamwork
6. Context for 6.1. Competency may be assessed in workplace or in a

assessment simulated workplace setting
6.2. Assessment shall be observed while task are being
undertaken whether individually or in group

UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM
UNIT CODE : 500311107
UNIT DESCRIPTOR : This unit covers the knowledge, skills and

attitudes in promoting career growth and
advancement.
ELEMENT PERFORMANCE CRITERIA

1. Integrate personal 1.1 Personal growth and work plans are pursued
objectives with towards improving the qualifications set for the
organizational goals profession
1.2 Intra- and interpersonal relationships is are
maintained in the course of managing oneself
based on performance evaluation
1.3 Commitment to the organization and its goal is
demonstrated in the performance of duties
2. Set and meet work 2.1 Competing demands are prioritized to achieve
priorities personal, team and organizational goals and
objectives.
2.2 Resources are utilized efficiently and effectively
to manage work priorities and commitments
2.3 Practices along economic use and maintenance
of equipment and facilities are followed as per
established procedures
3. Maintain professional 3.1 Trainings and career opportunities are

growth and development identified and availed of based on job
requirements
3.2 Recognitions are sought/received and
demonstrated as proof of career advancement
3.3 Licenses and/or certifications relevant to job
and career are obtained and renewed

RANGE OF VARIABLES
VARIABLE RANGE
1. Evaluation 1.1 Performance Appraisal
1.2 Psychological Profile
1.3 Aptitude Tests
2. Resources 2.1 Human

2.2 Financial
2.3 Technology
2.3.1 Hardware
2.3.2 Software
3. Trainings and career 3.1 Participation in training programs

opportunities 3.1.1 Technical
3.1.2 Supervisory
3.1.3 Managerial
3.1.4 Continuing Education
3.2 Serving as Resource Persons in conferences
and workshops
4. Recognitions 4.1 Recommendations

4.2 Citations
4.3 Certificate of Appreciations
4.4 Commendations
4.5 Awards
4.6 Tangible and Intangible Rewards
5. Licenses and/or 5.1 National Certificates

certifications 5.2 Certificate of Competency
5.3 Support Level Licenses
5.4 Professional Licenses

EVIDENCE GUIDE

competency 1.1 Attained job targets within key result areas (KRAs)
1.2 Maintained intra - and interpersonal relationship in the
course of managing oneself based on performance
evaluation
1.3 Completed trainings and career opportunities which are
based on the requirements of the industries
1.4 Acquired and maintained licenses and/or certifications
according to the requirement of the qualification
2. Underpinning 2.1 Work values and ethics (Code of Conduct, Code of

knowledge Ethics, etc.)
2.2 Company policies
2.3 Company operations, procedures and standards
2.4 Fundamental rights at work including gender sensitivity
2.5 Personal hygiene practices
3. Underpinning 3.1 Appropriate practice of personal hygiene

skills 3.2 Intra and Interpersonal skills
3.3 Communication skills

implications 4.1 Workplace or assessment location
4.2 Case studies/scenarios

assessment 5.1 Portfolio Assessment
5.2 Interview
5.3 Simulation/Role-plays
5.4 Observation
5.5 Third Party Reports
5.6 Exams and Tests
6. Context for 6.1 Competency may be assessed in the work place or in a

assessment simulated work place setting
TR- SHIP’S CATERING SERVICES NC II Promulgated May 2013

10
UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND
SAFETY PROCEDURES
UNIT CODE : 500311108
UNIT DESCRIPTOR : This unit covers the outcomes required to comply

with regulatory and organizational requirements
for occupational health and safety.
ELEMENT
1. Identify hazards and 1.1 Safety regulations and workplace safety and
risks hazard control practices and procedures are
clarified and explained based on organization
procedures
1.2 Hazards/risks in the workplace and their
corresponding indicators are identified to
minimize or eliminate risk to co-workers,
workplace and environment in accordance with
organization procedures
1.3 Contingency measures during workplace
accidents, fire and other emergencies are
recognized and established in accordance with
organization procedures
2. Evaluate hazards and 2.1 Terms of maximum tolerable limits which when
risks exceeded will result in harm or damage are
identified based on threshold limit values (TLV)
2.2 Effects of the hazards are determined
2.3 OHS issues and/or concerns and identified safety
hazards are reported to designated personnel in
accordance with workplace requirements and
relevant workplace OHS legislation
3. Control hazards and 3.1 Occupational Health and Safety (OHS)

risks procedures for controlling hazards/risks in
workplace are consistently followed
3.2 Procedures for dealing with workplace accidents,
fire and emergencies are followed in
accordance with organization OHS policies
3.3 Personal protective equipment (PPE) is
correctly used in accordance with organization
OHS procedures and practices
3.4 Appropriate assistance is provided in the event of
a workplace emergency in accordance with
established organization protocol
4. Maintain OHS 4.1 Emergency-related drills and trainings are

awareness participated in as per established organization
guidelines and procedures
4.2 OHS personal records are completed and
updated in accordance with workplace
requirements

11
RANGE OF VARIABLES
VARIABLE RANGE
1. Safety regulations May include but are not limited to:
1.1 Clean Air Act
1.2 Building code
1.3 National Electrical and Fire Safety Codes
1.4 Waste management statutes and rules
1.5 Philippine Occupational Safety and Health
Standards
1.6 DOLE regulations on safety legal requirements
1.7 ECC regulations
2. Hazards/Risks May include but are not limited to:

2.1 Physical hazards – impact, illumination,
pressure, noise, vibration, temperature,
radiation
2.2 Biological hazards- bacteria, viruses, plants,
parasites, mites, molds, fungi, insects
2.3 Chemical hazards – dusts, fibers, mists, fumes,
smoke, gasses, vapors
2.4 Ergonomics
2.4.1 Psychological factors – over exertion/
excessive force, awkward/static
positions, fatigue, direct pressure,
varying metabolic cycles
2.4.2 Physiological factors – monotony,
personal relationship, work out cycle
3. Contingency measures May include but are not limited to:

3.1 Evacuation
3.2 Isolation
3.3 Decontamination
3.4 (Calling designed) emergency personnel
4. PPE May include but are not limited to:

4.1 Mask
4.2 Gloves
4.3 Goggles
4.4 Hair Net/cap/bonnet
4.5 Face mask/shield
4.6 Ear muffs
4.7 Apron/Gown/coverall/jump suit
4.8 Anti-static suits
5. Emergency-related drills 5.1 Fire drill

and training 5.2 Earthquake drill
5.3 Basic life support/CPR
5.4 First aid
5.5 Spillage control
5.6 Decontamination of chemical and toxic
5.7 Disaster preparedness/management
6. OHS personal records 6.1 Medical/Health records

6.2 Incident reports
6.3 Accident reports
6.4 OHS-related training completed

12
EVIDENCE GUIDE

competency 1.1 Explained clearly established workplace safety and
hazard control practices and procedures
1.2 Identified hazards/risks in the workplace and its
corresponding indicators in accordance with company
procedures
1.3 Recognized contingency measures during workplace
accidents, fire and other emergencies
1.4 Identified terms of maximum tolerable limits based on
threshold limit value- TLV.
1.5 Followed Occupational Health and Safety (OHS)
procedures for controlling hazards/risks in workplace
1.6 Used Personal Protective Equipment (PPE) in
accordance with company OHS procedures and
practices
1.7 Completed and updated OHS personal records in
accordance with workplace requirements
2. Underpinning 2.1 OHS procedures and practices and regulations

knowledge 2.2 PPE types and uses
2.3 Personal hygiene practices
2.4 Hazards/risks identification and control
2.5 Threshold Limit Value -TLV
2.6 OHS indicators
2.7 Organization safety and health protocol
2.8 Safety consciousness
2.9 Health consciousness
3. Underpinning 3.1 Practice of personal hygiene

skills 3.2 Hazards/risks identification and control skills
3.3 Interpersonal skills

implications 4.1 Workplace or assessment location
4.2 OHS personal records
4.3 PPE
4.4 Health records

assessment 5.1 Portfolio Assessment
5.2 Interview
5.3 Case Study/Situation
4. Context for 6.1 Competency may be assessed in the work place or in a

assessment simulated work place setting

13
TESDA-SOP-QSO-01-F08
COMMON COMPETENCIES
UNIT OF COMPETENCY : OBSERVE PERSONAL HYGIENE
UNIT CODE : MTM512208
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
in observing personal hygiene.
ELEMENTS
1. Practice personal 1.1 Personal hygiene is practiced to comply with
hygiene and the requirements of the ship’s food safety
grooming program.
1.2 Appropriate uniform is worn as required by
ship’s food safety program.
1.3 Wearing of make-up, lipstick, nail polish,
jewelry (except plain wedding band) is avoided.
2. Comply with food 2.1 Hand washing is practiced using prescribed

handling safety procedure.
practices 2.2 Disposable gloves is used in handling ready to
eat food.
2.3 Cuts and sores are covered with clean water-
proof dressing.
2.4 Health condition and/or illness is reported
according to the ship’s policy and procedures.
TR-SHIP’S CATERING SERVICES NC II Promulgated May 2013

14
RANGE OF VARIABLES
VARIABLES RANGE
1. Personal hygiene May include:
1.1 Taking a bath daily
1.2 Brushing teeth daily
1.3 Trimming of hair and fingernails
2. Appropriate uniform May include:

2.1 Clean company issued uniform
2.2 Hairnet or toque
2.3 Non-skid shoes
2.4 Black socks
3. Hand washing May include:

Hand washing is practiced using:
3.1 Hand washing sink
3.2 Liquid detergent dispenser
3.3 Nail Brush
3.4 Paper towel
3.5 Air dryer
3.6 Hand sanitizer
4. Health condition or May include:

illness Food poisoning symptoms:
4.1 Sore throat
4.2 Fever
4.3 Diarrhea
4.4 Vomiting

15
EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidence that the candidate :

competency 1.1 practiced personal hygiene and grooming
1.2 complied with food handling safety practices
2. Required Knowledge 2.1 Hand washing procedure

2.2 Health condition and/or illness
2.2.1 Food poisoning symptoms
2.3 Personal grooming and hygiene
2.4 Reporting procedures
2.5 Safety and health conscious
3. Required Skills 3.1 Using hand washing tools and supplies

4. Resource Implications The following resources should be provided:

4.1 ventilated and illuminated work place with
facilities appropriate to the activity
4.2 tools and materials/supplies
5. Methods of Assessment Competency in this unit must be assessed through:

5.1 demonstration and oral questioning of related
underpinning knowledge
5.2 portfolio
6. Context of Assessment 6.1 Competency may be assessed in workplace or

in a simulated workplace setting.
6.2 Assessment shall be observed while task are
being undertaken whether individually or in-
group.

16
UNIT OF COMPETENCY : PRACTICE FOOD SAFETY, SANITATION AND

HYGIENE
UNIT DESCRIPTOR : This unit covers the knowledge, skills and

attitudes in food safety, sanitation and hygiene,
food storage and cleaning procedure.
ELEMENTS
1. Practice food safety 1.1 Sources of food contaminants are identified.
sanitation 1.2 Awareness of food safety practices to food
contact surfaces is observed to prevent cross
contamination.
1.3 Potentially hazardous foods are determined
and appropriate measures are undertaken to
prevent its consumption.
1.4 Cleaning and sanitizing tools and agents is
maintained in accordance with ship’s
procedure.
1.5 Awareness of serving food at recommended
temperature is practiced.
2. Store food 2.1 Approved methods of refrigeration of food are

complied with.
2.2 Dry storage of food is practiced according to
instructions and procedures.
2.3 Food is covered and labeled prior to storage in
accordance with ship’s procedure.
3. Practice cleaning 3.1 Appropriate cleaning and sanitizing tools and

procedure agents are identified and handled based on
cleaning requirements and manufacturer’s
instructions.
3.2 Cleaning and sanitizing is performed according
to procedure.
4. Report pest infestation 4.1 Sign of pest infestation is identified and

reported to concerned personnel.
4.2 Measures to prevent pests entering food
premises are applied.

17
RANGE OF VARIABLES
VARIABLES RANGE
1. Sources of food May include:
contaminants 1.1. People
1.2. Insect
1.3. Rodent
1.4. Waste food
1.5. Refuse
2. Food safety practices May include:

2.1 Identification of potentially hazardous foods
2.2 Food storage procedures
2.3 Monitoring of recommended storage
temperature
3. Cleaning and sanitizing May include:

tools and agents is 3.1 Follow procedure in cleaning and sanitizing
maintained 3.2 Follow manufacturer’s instructions in using
cleaning and sanitizing chemicals
3.3 Cover foods while cleaning is in progress
3.4 Practice using the three bucket system/three
sink compartment
4. Serving food at May include:

recommended 4.1 Specific internal temperature of food items
temperature 4.2 Range of temperature danger zone
4.3 Temperature of holding equipment

18
EVIDENCE GUIDE

competency 1.1 identified sources of food contaminants and
applied procedures to control contamination.
1.2 practiced wet and dry storage of food.
1.3 used appropriate cleaning and sanitizing
agents.
1.4 identified and reported signs of pest infestation.
1.5 applied measures to prevent pest infestation.
2. Required Knowledge 2.1 Chemical, biological and physical hazards

2.2 Six favorable conditions that support bacterial
growth [Food Acid Time Temperature Oxygen
Moisture.(FATTOM)]
2.3 Methods in preventing food borne, illness/cross
contamination
2.4 Food refrigeration and dry storage method
2.5 Cleaning methods based on international
standards
2.6 Cleaning and sanitizing agents
2.7 Signs of pest infestation and access
3. Required Skills 3.1 Communication skills

3.2 Handling cleaning and sanitizing tools and
agents
3.3 Operating food storage equipment
facilities appropriate to the activity.
4.2 tools and materials.
5. Methods of Assessment Competency in this unit must be assessed through :
underpinning knowledge.
5.2 portfolio.
group.

19
UNIT OF COMPETENCY : OBSERVE CATERING HEALTH AND SAFETY

PRACTICES
UNIT DESCRIPTOR : This unit deals with the knowledge, skills and
attitudes required to observe catering health and
safety practices.
ELEMENTS
1. Handle catering 1.1 Catering equipment are cleaned and sanitized
equipment and dried in accordance with ship’s standards.
1.2 Catering equipment is tested for functionality
and breakage, malfunction or defects are
reported in accordance with ship’s standards
and/or manufacturer’s instruction.
1.3 Catering equipment are stowed in accordance
with ship’s standards and/or manufacturer’s
instruction.
2. Prevent common 2.1 Common causes of accident in the galley are

accident in the work identified and preventive measures are
place discussed and undertaken.
2.2 In case of fire in the galley, recommended fire
extinguisher is used.

20
RANGE OF VARIABLES
VARIABLES RANGE
1. Catering equipment May include:
1.1 Oven/ Microwave
1.2 Hot Plate
1.3 Griller
1.4 Griddle
1.5 Deep fryer
1.6 Rice Cooker
1.7 Pots and Pans
1.8 Utensils
1.9 Knives
2. Accidents May include:

2.1 Slips and falls
2.2 Cuts
2.3 Burns
2.4 Electrocution
2.5 Fire
2.6 Explosion

21
EVIDENCE GUIDE

competency 1.1 identified basic tools and equipment in the
galley.
1.2 demonstrated proper cleaning and stowage of
tools and equipment.
1.3 practiced proper monitoring and reporting of
breakages, malfunctions and repairs.
1.4 identified common causes of accidents and
preventions.
2. Required Knowledge 2.1 Catering tools and equipment

2.2 Procedure/s in cleaning and stowage of
catering tools and equipment
2.3 Catering tools and equipment breakage,
malfunction, defect and repair
2.4 Common causes of accidents in the galley
2.5 Different types of fire extinguisher and its uses
2.6 Fire blanket
3. Required Skills 3.1 Handling galley tools and equipment

3.3 Using fire extinguishers and fire blanket

4.2 tools and equipment appropriate to scheduled
galleys tasks and to monitor and maintain
working condition.
4.3 material relevant to the proposed activity and
tasks.
5. Methods of Competency in this unit must be assessed through :

Assessment 5.1 demonstration and oral questioning of related
5.2 portfolio.
6. Context of 6.1 Competency may be assessed in workplace or

Assessment in a simulated workplace setting.
group.

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UNIT OF COMPETENCY : PROTECT MARINE ENVIRONMENT / WASTE

SEGREGATION MANAGEMENT
attitude required to perform waste segregation.
ELEMENTS
1. Segregate waste 1.1 Waste is identified and sorted based on relevant
regulations.
1.2 Sorted waste is segregated and placed in
designated bins/containers in accordance with
relevant MARPOL regulations and procedures.
1.3 Task is performed using the recommended
Personal protective equipment (PPE).
2. Package waste 2.1 Waste are sealed and packaged in accordance

with MARPOL Annex V.
2.2 Waste are labeled and placed in a location
designated for the purpose.
RANGE OF VARIABLES
VARIABLES RANGE
1. Waste May include:
1.1. Biodegradable waste
1.2. Non-biodegradable waste and
1.3. Hazardous waste
2. Personal protective May include:

equipment (PPE) 2.1 Non-skid safety shoes
2.2 Face mask
2.3 Disposable gloves

23
EVIDENCE GUIDE

competency 1.1 performed waste segregation procedures.
1.2 complied with relevant regulations.
2. Required Knowledge 2.1 Types of garbage

2.2 Types of labeled waste bins
2,3 Relevant regulations (MARPOL, etc…)
2.4 Waste segregation procedures
2.5 Personal protective equipment (PPE)

3.2 Using waste paper bag/plastic liner
3.3 Handling waste
working condition.
tasks

Assessment 5.1 demonstration and oral questioning of related
5.2 portfolio.

group.

24
UNIT OF COMPETENCY : WORK WITHIN MULTI-CULTURAL AND

RELIGIOUS ENVIRONMENT
attitudes required to maintain a harmonious and
effective working environment in a multi-national
crew.
ELEMENTS
1. Recognize cultural and 1.1 Specific religious practices are recognized and
religious diversity adhered to
among crew 1.2 Food preferences are identified and noted in
accordance with crew’s cultural, religious
practices and beliefs
2. Demonstrate sensitivity 2.1 Verbal and non-verbal indecent language are

to specific cultures and known and avoided in accordance with crew’s
practices cultural, religious practices and beliefs.
2.2 Respect for cultural and religious diversity is
shown in communication and interaction with
the ship’s crew
RANGE OF VARIABLES
VARIABLES RANGE
1. Specific religious May include:
practices 1.1 Food preferences
1.2 Prayer time and
1.3 Personal hygiene/ clothing
2. Communication May include:

2.1 Verbal
2.2 Written
2.3 Gestures and facial and body expressions
2.4 Posture
2.5 Sign language

25
EVIDENCE GUIDE

competency 1.1 recognized cultural and religious diversity
among crew.
1.2 performed tasks considering the crew’s
religious and cultural practices.
2. Required Knowledge 2.1 Cultural and religious diversity of different

nationalities
2.2 Food preferences of different culture and
religion
2.2 Professionalism in the workplace

3.2 Interpersonal skills

working condition.
tasks.
5. Methods of Assessment Competency in this unit must be assessed through :
5.2 portfolio.

group.

26
CORE COMPETENCIES
UNIT OF COMPETENCY : PERFORM MAINTENANCE AND SANITATION

OF GALLEY EQUIPMENT AND FACILITY
attitudes in providing assistance in maintaining
galley equipment and facility. It includes the
cleaning of processing equipment, cooking
equipment, galley and mess hall.
ELEMENTS
1. Clean and test 1.1 Cleaning materials for food processing
galley food equipment are prepared in accordance with
processing port state/ship’s standards.
equipment 1.2 Processing equipment are cleaned, sanitized
and air dried in accordance with port
state/ship’s standards.
1.3 Food processing equipment are assembled
and tested for functionality in accordance with
manufacturer’s instructions.
2. Clean and test 2.1 Cleaning materials for food equipment are
galley cooking prepared in accordance with port state/ship’s
equipment standard.
2.2 Cooking equipment are cleaned, sanitized
and air-dried in accordance with port
state/ship’s standard.
2.3 Cooking equipment are tested for functionality
in accordance with manufacturer’s instructions.
3. Clean the galley 3.1 Cleaning materials are prepared in accordance

with port state /ship’s standard.
3.2 Galley is cleaned and sanitized in accordance
with port state /ship’s standard.
3.3 Garbage are collected and disposed according
to MARPOL regulations.
3.4 Cleaning materials are stored in designated
area in accordance with port state/ship’s
standard.

27
RANGE OF VARIABLES
VARIABLES RANGE
1. Cleaning materials May include:
1.1 Detergent
1.2 Sanitizing agent
1.3 Degreaser
1.4 Floor squeegee
1.5 Cleaning rags
1.6 Spray bottle
1.7 Buckets
1.8 Sponge and scrubbing pad
1.9 Floor Brush
2. Food processing May include:

equipment 2.1 Slicer
2.2 Mixer
2.3 Grinder
2.4 Blender
3. Cooking equipment May include:

3.1 Oven/ Microwave
3.2 Hot Plate
3.3 Griller
3.4 Griddle
3.5 Deep fryer
3.6 Rice Cooker
3.7 Pots and Pans
3.8 Utensils
3.9 Knives
4. Galley May include:

4.1 Floor
4.2 Drainage
4.3 Bulkhead (wall)
4.4 Ceiling and lights
4.5 Port holes
4.6 Exhaust/hood
4.7 Preparation table
4.8 Sinks

28
EVIDENCE GUIDE

competency 1.1 identified processing and cooking equipment.
1.2 identified cleaning and sanitizing agents.
1.3 cleaned and sanitized processing equipment.
1.4 cleaned and sanitized cooking equipment.
1.5 cleaned and sanitized galley.
2. Required Knowledge 2.1 Cleaning methods and procedures

2.2 Familiarity on the galley equipment
2.3 Cleaning and sanitizing agent
3. Required Skills 3.1 Safety in handling cleaning and sanitizing agents

3.2 Oral and written communication skills
3.3 Interpersonal relationship
4 Resource Implications The following resources should be provided :

4.1 Access to relevant workplace where
assessment can take place
4.2 Tools, equipment and materials/supplies
relevant to the activity or task
5. Methods of Competency in this unit must be assessed through:

Assessment 5.1. demonstration and questioning of related
5.2. written examination.
6. Context of Assessment 6.1. Competency may be assessed in relevant

workplace setting (accredited assessment
centers).
6.2. Assessment shall be observed while tasks
are being undertaken individually.

29
UNIT OF COMPETENCY : PREPARE AND COOK MEAT DISHES
desirable attitudes required to prepare and cook
meat dishes.
The term “prepare and cook meat dishes” is also

referred to as “mise-en-place” and includes basic
preparation prior to cooking meat dishes. This
may involve cooking components of a dish but
does not include the actual presentation.
ELEMENTS
1. Prepare tools and 1.1 Tools and equipment are identified based on the
equipment for use required tasks.
1.2 Tools and equipment are checked for defects,
damages, and/or condition in accordance with
manufacturer’s manual.
1.3 Tools are cleaned and sanitized in accordance
with ship’s standards.
1.4 Equipment are cleaned based on correct type and
size, and is safely assembled and readied for use
in accordance with ship’s procedures.
1.5 Equipment is sanitized as appropriate.
2. Prepare/portion meats 2.1 Suitable tools and equipment are selected and
used prior to meat preparation.
2.2 Meat are prepared/ portioned according to menu
requirements.
2.3 Suitable marinades are prepared and used where
appropriate for a variety of meat cuts.
3. Cook meat dishes 3.1 Meat is cooked according to appropriate cooking

method.
3.2 Cook meat are placed in appropriate food pans
and/or dishes and in accordance with appropriate
food temperature.

30
RANGE OF VARIABLES
VARIABLES RANGE
1. Tools May include:
1.1 Knives
1.1.1 Paring knives
1.1.2 Boning knives
1.1.3 Utility knives
1.1.4 Slicer/Carving knives
1.1.5 Cleaver
1.2 Hand Tools
1.2.1 Honing Steel/Sharpening Stone
1.2.2 Meat Pounder/Tender/Mallet
1.2.3 Tongs
1.2.4 Spatula
1.2.5 Cook’s Fork
1.2.6 Skewers
1.3 Cooking Utensils
1.3.1 Frying Pan
1.3.2 Stew Pot
1.3.3 Wok
1.4 Measuring Tools
1.4.1 Weighing Scale
1.4.2 Thermometer
2. Equipment May include:

2.1 Food processors, meat grinder
2.2 Slicers, choppers
2.3 Grills, griddle and broilers
2.4 Fryers
2.5 Oven
2.6 Pressure cooker, steamers
2.7 Tilting pan
2.8 Bone saw
3. Meat Preparation May include:

3.1 Boning, cutting, trimming, mincing
3.2 Weighing, portioning
3.3 Tenderizing, rolling, trussing
3.4 Stuffing and skewering
3.5 Marinating
4. Cooking method May include:

4.1 Dry method
4.1.1 Roasting
4.1.2 Grilling
4.1.3 Broiling
4.1.4 Pan frying
4.1.5 Stir frying
4.1.6 Deep Frying
4.1.7 Braising
4.1.8 Baking
4.2 Moist method
4.2.1 Boiling
4.2.2 Simmering
4.2.3 Steaming
4.2.4 Poaching
4.2.5 Stewing

31
EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidences that the candidate:

competency 1.1 prepared tools and equipment.
1.2 applied safe and accurate cutting techniques.
1.3 observed hygienic handling and storing of meat.
1.4 prepared a range of meat dishes to ship’s standards.
2. Required 2.1 Characteristics of meats including type, cut, quality

Knowledge and fat content
2.2 Principles and practices of storing, and freezing of
meats
2.3 Nutrition content of meat
2.4 Culinary terms related to handling and storage of
meat commonly used in the enterprise and industry
2.5 Uses and characteristics of various knives and
equipment
2.6 Safe work practices
2.7 Logical and time efficient work flow
3 3. Required Skills 3.1 Appropriate preparation and cookery methods for

various meat
3.2 Principles and practices of hygienic handling and
storage of meat
3.3 Portion control of meat
3.4 Waste minimization techniques and environment-
friendly disposal
4 Resource The following resources should be provided :

Implications 4.1 access to relevant workplace where assessment
can take place.
4.2 tools, equipment and materials/supplies relevant to
the activity or task.

Assessment 5.1 demonstration of the candidate while preparing and
cooking meat.
5.2 review of portfolios of evidence and third party
workplace reports of on-the-job performance by the
candidate.
6. Context of 6.1 Assessment may be done in a relevant workplace

Assessment setting (assessment centers).
6.2 Assessment shall be observed while tasks are being
undertaken individually.

32
UNIT OF COMPETENCY : PREPARE STOCKS, SAUCES AND SOUPS
attitudes required to prepare various stocks,
sauces and soups in the galley of a
commercial/merchant vessel.
ELEMENTS
1. Prepare stocks, 1.1 Ingredients and flavoring agents are used according to
glazes and standard recipes.
essences required 1.2 Variety of stocks, glazes and essences are produced
for recipe according to standard recipe.
1.3 Clarifying agents are used appropriately.
1.4 Convenience products are used appropriately.
2. Prepare soups 2.1 Correct ingredients are selected and assembled in

required for recipe preparing soups, including stocks and prepared
garnishes.
2.2 Variety of soups are prepared according to standard
recipe.
2.3 Clarifying, thickening agents and convenience products
are used where appropriate.
2.4 Soups are evaluated for flavor, color, consistency and
temperature, related problems are identified and fixed
in accordance with the recipe.
2.5 Soups are presented at the right temperature, in clean
service ware without drips and spills, using suitable
garnishes and accompaniments.
3. Prepare sauces 3.1 Variety of sauces, dip and dressings are prepared
required for recipe based on the standard recipe.
3.2 Variety of thickening agents and convenience
products are used appropriately.
3.3 Sauces are evaluated for flavor, color and consistency
and problems are identified and fixed in accordance
with the recipe.
4. Store stocks, 4.1 Stocks, sauces and soups are cooled prior to storing in
sauces and soups order to prevent spoilage.
4.2 Stocks, sauces and soups are labeled and covered in
appropriate containers.

33
RANGE OF VARIABLES
VARIABLES RANGE
1. Stocks May include:
1.1 Beef stock
1.2 Chicken stock
1.3 Fish stock
1.4 Vegetable stock
1.5 Brown stock
2. Soups May include:

2.1 Thin
2.1. Clear or broth
2.2. “Consomme”
2.2 Naturally thick
2.3 Artificially thickened
2.4 Specialty soups
2.4.1 bouillabaisse
2.4.2 chowders
2.4.3 miso soup, etc.
2.5 Cold soup
2.5.1 Vichyssoise
2.5.2 Gazpacho
3. Sauces, Dip and May include:

Dressings 3.1. Sauces
3.1.1 Brown Sauce or Espanole
3.1.2 Velo’ute
3.1.3 Bechamel
3.1.4 Tomato Sauce
3.1.5 Hollandaise Sauce
3.2 Dip and Dressings
4. Thickening agents May include:

4.1 Roux
4.2 Beurre manie
4.3 Slurry
4.4 Liaison
5. Convenience products May include:

5.1 Bases
5.1.1 cubes
5.1.2 aromat a
5.1.3 powder)
5.2 Flavor enhancers
5.2.1 garlic powder
5.2.2 onion powder)
5.3 Instant Sauces
5.3.1 Demiglace
5.3.2 hollandaise
5.4 Flavoring packs
5.4.1 Sinigang
5.4.2 Menudo

34
EVIDENCE GUIDE

competency 1.1 prepared a variety of stocks, soups and sauces from
different recipes.
1.2 stored prepared stocks, soups and sauces.
1.3 identified different classifications of stock, soups and
sauces.
2. Required Knowledge 2.1 Common problems on stocks, sauces and soups and
how to identify and rectify them
2.2 Common culinary terms on stocks, soups and sauces
which are used on board
2.3 Appropriate substitute ingredients and food components
to meet special dietary and cultural needs
2.4 Use of various stocks and bases for a variety of soups
and sauces
2.5 Hygienic principles and practices
3. Required Skills 3.1 Techniques of producing stocks and sauces

3.2 Organizational skills and teamwork
3.3 Safe work practices
3.4 Waste minimization techniques and environment-friendly
practices on handling, preparation and disposal of soups,
stocks and sauces
3.5 Preparation of sauces and soups within typical workplace
conditions including working within time constraints

Implications 4.1 access to relevant workplace or appropriately relevant
workplace where assessment can take place.
4.2 tools, equipment and materials/supplies relevant to the
activity or task.

Assessment 5.1 demonstration of the candidate in making stocks, sauces
and soups.
5.2 written or oral questions to test candidate’s knowledge on
sauces, soups and stocks.
5.3 review of portfolios of evidence and third party workplace
reports of on-the-job performance by the candidate, e.g.
recipes.
6. Context of Assessment6.1 Assessment may be done in a simulated workplace

setting (assessment centers).

35
UNIT OF COMPETENCY : PREPARE APPETIZERS, SALADS AND

SANDWICHES (HOT AND COLD AND OPEN)
attitudes required in preparing and presenting
appetizers and salads in the galley of a
ELEMENTS
1. Prepare and present 1.1 Suitable ingredients are chosen based on
salads and dressings standard recipe for salads and dressings.
1.2 Salads are prepared using fresh (seasonal)
ingredients according to availability.
1.3 Dressings are prepared suitable to either
incorporate into, or accompany salads in
accordance with salad to be prepared.
1.4 Dressings are prepared in accordance with
appropriate consistency, color and texture.
1.5 Salads are presented attractively according to
appropriate portion and temperature.
2. Prepare and present a 2.1 Appetizers are produced using the correct
range of hot and cold ingredients ensuring:
appetizers 2.1.1 Symmetry and neatness of presentation
2.1.2 Appropriate ingredient –combinations
2.1.3 Precise and uniform cut ingredients
2.1.4 Attractive service ware and garnishes
2.2 Correct equipment are selected and used in the
production of appetizers.
2.3 Appetizers are prepared and presented
hygienically and logically within the required
timeframe.
2.4 Appetizers are presented according to
3. Store appetizers and 3.1 Appetizers and salads are kept in appropriate
salads conditions based on standard operating
procedures.
3.2 Required containers are used and stored in
proper temperature to maintain freshness, quality
and taste.

36
RANGE OF VARIABLES
VARIABLES RANGE
1. Dressings May include:
1.1 Permanent Emulsion
1.2 Temporary Emulsion
2. Salads May include:

2.1 Leafy
2.2 Non-leafy
2.3 Combination
2.4 Compound
2.5 Fruit
2.6 Cooked

37
EVIDENCE GUIDE
1. 1. Critical aspects of Assessment requires evidences that the candidate:

competency 1.1 identified different types of salad, dip and
dressings.
1.2 prepared a variety of appetizers and salads
from different recipes.
1.3 prepared a number of appetizers and salads
within industry-realistic timeframes.
1.4 presented appetizers and salads according to
2. Required Knowledge 2.1 Historical development and current trends in
salads and appetizers
2.2 Suitable commodities and food combinations
for use in salads and appetizers
2.3 Compatible dressings and sauces for
incorporating into or accompanying salads
2.4 Nutritional values of appetizers, salads and
salad ingredients and the effects of cooking on
nutrients
2.5 Common culinary terms on appetizers and
salads which are used in the industry
2.6 Safe work practices on using knives and
equipment
2.7 Principles and practices of hygiene including
appropriate dress
3. Required Skills 3.1 Attractive presentation techniques for salads
and appetizers
3.2 Waste minimization techniques and
environmental considerations in specific
relation to appetizers and salads
4 Resource Implications The following resources should be provided :
4.1 access to relevant workplace where
assessment can take place.
4.2 tools, equipment and materials/supplies
relevant to the activity or task.
Assessment 5.1 demonstration of the candidate while preparing
appetizers and salads.
5.2 written or oral questions to test knowledge on
commodity and food safety issues.
5.3 review of portfolios of evidence and third party
workplace reports of on-the-job performance by
the candidate.
5. Context of Assessment 6.1 Assessment may be done in a simulated
workplace setting (assessment centers).
6.2 Assessment shall be observed while tasks are
being undertaken individually.

38
UNIT OF COMPETENCY : PREPARE SIDE DISHES AND BREAKFAST

MEAL
UNIT DESCRIPTOR : This unit deals with the skills, knowledge and
attitudes required to prepare various vegetables
and fruit, eggs and starch dishes in a
commercial/merchant vessel catering operation.
ELEMENTS
1. Prepare vegetable and 1.1 Quality of vegetables and fruit
fruit dishes accompaniments are selected to complement
and enhance menu items.
1.2 Variety of vegetables and fruit dishes are
prepared, and where appropriate, cooked using
suitable cooking methods to preserve optimum
quality and nutrition.
1.3 Suitable sauces and accompaniments are
selected and served with vegetables, if
appropriate.
2. Prepare side dishes 2.1 Variety of side dishes are selected and
prepared according to standard recipes.
2.2 Optimum quality is ensured using appropriate
methods.
3. Prepare and cook egg- 3.1 Variety of egg dishes are prepared and
based dishes cooked according to standard recipes, using a
range of cooking methods.
3.2 Egg dishes are correctly prepared and cooked
to ensure optimum and desired quality,
consistency, and appearance.
3.3 Sauces and accompaniments specific to egg
preparations are selected.

39
RANGE OF VARIABLES
VARIABLES RANGE
1. Quality May include:
1.1 Ripeness
1.2 Free from toxic substance
1.3 Good condition (no visible damages)
1.4 Free from “physical hazards”
2. Side dishes May include:

2.1 Pasta
2.2 Rice and Cereals
3. Variety of egg dishes May include:

3.1 Omelets
3.2 Fried eggs
3.3 Boiled egg
4. Cooking methods May include:

Range of methods in egg dish preparation and
cooking :
4.1 Boiling
4.2 Poaching
4.3 Frying

40
EVIDENCE GUIDE
1. Critical aspects Assessment requires evidences that the candidate:

of competency 1.1 Prepared a variety of dishes using vegetables
and fruits, eggs and starch products.
1.2 Determined/explained different classifications of
vegetables, eggs and starch products.
2. Required 2.1 Varieties and characteristics of side dishes and

Knowledge breakfast meals
2.2 Nutrition related to side dishes and breakfast
meals, in particular the food values of
commodities and the effects of cooking on the
nutritional value of food
2.3 Common culinary terms related to side dishes
and breakfast meals
2.4 Safe work practices on using knives and cooking
equipment
2.5 Principles and practices of hygiene related to use
of raw ingredients
3. Required Skills 3.1 Applying cutting and presentation techniques of

vegetables and fruits
3.2 Applying waste minimization techniques and
environmental considerations in specific relation
to side dishes and breakfast meals

Implication 4.1 Access to relevant workplace where
assessment can take place.
4.2 Tools, equipment and materials/supplies
relevant to the activity or task.

Assessment 5.1 Demonstration of the candidate while preparing
dishes.
5.2 Written or oral questions to test candidate’s
knowledge on appropriate cooking methods for
various commodities and safety issues.
5.3 Review of portfolios of evidence and third party
workplace reports of on-the-job performance by
the candidate.
6. Context of 6.1 Assessment may be done in a simulated

Assessment workplace setting (assessment centers).
6.2 Assessment shall be observed while tasks are
being undertaken individually.

41
UNIT OF COMPETENCY : PREPARE AND COOK POULTRY PRODUCTS
attitudes in selecting, preparing, cooking,
presenting and storing poultry in the galley of a
ELEMENTS
1. Prepare poultry 1.1 Poultry is prepared based on the standard recipe.
1.2 Preparation techniques for poultry are applied
based on standard recipe.
1.3 Frozen poultry are thawed.
1.4 Poultry is handled sanitarily to minimize risk of
food spoilage and cross-contamination.
2. Cook and 2.1 Poultry are cooked according to standard recipes

present poultry using appropriate cooking methods.
dishes 2.2 Poultry is presented using suitable sauces,
garnishes and accompaniments.
2.3 Poultry dishes are placed in food pans and/or
dishes and in accordance with appropriate food
temperature.

42
RANGE OF VARIABLES
VARIABLES RANGE
1. Poultry May include:
1.1 Chicken
1.2 Turkey
1.3 Duck
2. Preparation techniques May include:

2.1 De-boning
2.2 Stuffing
2.3 Filleting
2.4 Rolling and trussing
2.5 Larding
2.6 Marinating
3. Thawed May include:

3.1 Inside refrigerator
3.2 Microwaving
4. Cooking methods May include:

4.1 Dry heat
4.2 Moist heat
4.3 Combination
5. Poultry dishes May include:
5.1 Roast chicken, turkey or duck
5.2 Fried chicken
5.3 Chicken barbeque
5.4 Stir-fried chicken
5.5 Steamed chicken
5.6 Grilled chicken

43
EVIDENCE GUIDE

competency 1.1 understood the different classifications of poultry.
1.2 demonstrated particular storage and handling practices
related to poultry.
1.3 prepared a variety of poultry dishes according to standard
recipes.
2. Required 2.1 Classification of varieties of poultry items

Knowledge 2.2 Quality criteria for poultry
2.3 Appropriate cooking methods for poultry dishes
2.4 Nutrition related to poultry, including food values and any
specific issues like salmonella, cross- contaminations, etc.
2.5 Common culinary terms and cooking techniques related to
poultry which are used in the industry
2.6 Safe work practices, particularly in relation to cooking
poultry
3. Required Skills 3.1 Following principles and practices of hygiene specifically

cross-contamination
3.2 Following techniques on minimizing wastes and
environment-friendly practices on handling and preparation
of poultry

Implications 4.1 access to relevant workplace where assessment can
take place.
activity or task.

Assessment 5.1 demonstration of the candidate while handling and cooking
poultry.
issues involved in cooking poultry, food safety and
appropriate cookery methods for poultry.
reports of on-the-job performance by the candidate.
6. Context of 6.1 Assessment may be done in the relevant workplace setting

Assessment (assessment centers).

44
UNIT OF COMPETENCY : PREPARE AND COOK SEAFOOD
attitudes required in selecting, preparing and
cooking seafood in a galley of a commercial/
merchant vessel.
ELEMENTS Italicized terms are elaborated in the Range of Variables
1. Select seafood 1.1 Seafood is selected according to quality, and the
requirements for specific standard recipe.
1.2 Seafood are handled and stored hygienically in
accordance with ship’s standard handling and
storing techniques.
1.3 Frozen seafood are thawed correctly to ensure
maximum quality, hygiene and to retain their
nutrients.
2. Prepare and cook fish 2.1 Fish is cleaned, drawn and filleted correctly and
and shellfish efficiently according to enterprise standards.
2.2 Shellfish and other types of seafood are cleaned
and prepared correctly and in accordance with
standard recipe.
2.3 Seafood is cooked to ship’s standard recipe
using a variety of cookery methods.
2.4 Seafood are placed in appropriate food pans
and/or dishes and in accordance with
appropriate food temperature.
RANGE OF VARIABLES
VARIABLES RANGE
1. Seafood May include:
Factors to be considered in seafood preparation
1.1 Cut, size or portion
1.2 Whole fish or fillets
1.3 Texture and types of flesh
1.4 Bone in or boneless portions
1.5 Market form of fish – live, fresh or frozen

45
EVIDENCE GUIDE

competency 1.1 identified different types of seafood.
1.2 prepared a variety of seafood dishes.
1.3 determined/explained different classifications of seafood.
2. Required 2.1 Classification and varieties of fish and shellfish

Knowledge 2.2 Criteria for judging the quality of fresh fish
2.3 Storage requirements for fish
2.4 Nutrition related to fish and seafood, particularly the
nutritional value of fish and seafood
2.5 Specific dietary issues including allergies and intolerances
2.6 Common culinary terms related to fish and seafood that
are used in the industry
2.7 Principles and practices of hygiene specifically on
handling and storage of seafood
2.8 Safe work practices, particularly on using sharp knives
and cooking equipment
3. Required Skills 3.1 Appropriate cookery methods for fish and shellfish
3.2 Cutting techniques, particularly on fish and crustaceans
3.3 Portion control for seafood
3.4 Waste minimization techniques and environmental
considerations in relation to seafood

Implications 4.1 access to relevant workplace where assessment can
take place.
activity or task.

Assessment 5.1 demonstration of the candidate while preparing and
cooking fish and seafood.
storage related to fish and seafood.
6. Context of 6.1 Assessment may be done in the relevant workplace

Assessment setting (assessment centers).

46
UNIT OF COMPETENCY : PREPARE BREAD PRODUCTS AND HOT AND

COLD DESSERTS
UNIT DESCRIPTOR : This unit deals with knowledge, skills and attitudes
in the preparation of a range of bread products
and hot and cold desserts in galley of a
commercial/merchant ship
ELEMENTS Italicized terms are elaborated in the Range of Variables
1. Prepare and produce 1.1 Ingredients are selected, measured and weighed
desserts and bread according to recipe requirements.
products 1.2 Appropriate tools and equipment are selected
and used in accordance with manufacturers’
manual.
1.3 Standard recipes are used to produce a variety of
breads, hot and cold desserts.
2. Present desserts and 2.1 Desserts and pastry products are portioned
pastry products according to the number of crew.
3. Prepare sweet sauces 3.1 Range of hot and cold sauces are produced to a
desired consistency and flavor.
3.2 Thickening agents are used suitable for sweet
sauces where appropriate.
3.3 Sauces are stored to retain desired quality and
characteristics.

47
RANGE OF VARIABLES
VARIABLES RANGE
1. Tools and equipment May include:
1.1 Equipment
1.1.1 Blenders
1.1.2 Mixers
1.1.3 Oven
1.1.4 Chiller and freezers
1.1.5 Weighing scales
1.1.6 Hot plate
1.2 Tools
1.2.1 Spatula
1.2.2 Beater
1.2.3 Mixing bowls
2. Desserts May include:

2.1 Pudding, pies, tarts, flans, fritters
2.2 Custard, creams
2.3 Prepared fruit
2.4 Meringues, crepes
2.5 Ice cream
2.6 Cakes
2.7 Flambe
2.8 Refrigerated cake
3. Pastry products May include:

3.1 Danish pastry
3.2 Apple strudel
4. Sauces May include:

4.1 Sugar syrups
4.2 Fruit syrups
4.3 Fruit purees, sauces
4.4 Chocolate-based sauces (ganache)
4.5 Custards and crèmes
5. Thickening agents May include:

5.1 Flour
5.2 Corn flour, potato starch
5.3 Eggs and egg yolks

48
EVIDENCE GUIDE

competency 1.1 identified bread products and dessert options
1.2 prepared different types of bread products and desserts
according to recipe
1.3 presented bread products and desserts
2. Required 2.1 Details and characteristics of different types of bread

Knowledge products and desserts
2.2 Varieties of suitable ingredients for bread products and
desserts
2.3 Common culinary terms related to yeast-based products
and desserts that are used in the industry
2.4 Past and current trends in bread products and desserts
2.5 Nutrition related to bread products and desserts including
food values of common desserts, low fat or low calorie
alternatives and substituted ingredients
2.6 Principles and practices of hygiene on handling and storage
of dairy products
2.8 Safe work practices particularly on handling hot and frozen
products and equipment
3. Required Skills 3.1 Storage of bread products and desserts, their ingredients,
particularly dairy products
3.2 Portion control of desserts and bread products
3.3 Waste minimization techniques and environmental
considerations related to desserts and bread products

Implications 4.1 access to relevant workplace or appropriately simulated
environment where assessment can take place.
activity or task.
5. Methods of Competency in this unit may be assessed through:

Assessment 5.1 demonstration of the candidate while making and
presenting desserts.
culinary terms related to bread products and desserts.
5.3 review of portfolio of evidence and third party workplace
6. Context of 6.1 Assessment may be done in the workplace or in a

Assessment simulated workplace setting (assessment centers).

49
UNIT OF COMPETENCY : PERFORM STOCK CONTROL
attitudes in performing stock control in
compliance with MLC of 2006. It includes
conducting physical inventory of provisions,
preparing calendar menu, preparing forecast
requisition orders and receiving and storing
provision.
ELEMENTS
1. Perform physical 1.1 Inventory Program is used in accordance with
inventory ship’s requirements and arrangement negotiated
with ship chandlers.
1.2 Physical inventory of catering department
provisions, bonded items and housekeeping
supplies are performed as per ship’s requirement.
2. Prepare calendar 2.1 Calendar Menu is prepared taking into

menu consideration the available resources.
2.2 Menu prepared is in accordance with budgetary
and ship’s crew requirements.
2.3 Menus designed/created are adequate, varied and
nutritious meal.
3. Prepare forecast 3.1 Stocks Remaining On Board (R.O.B.) is verified

requisition orders against the stock control workbook in accordance
with ship’s standard procedures.
3.2 Requisition order is prepared based on the report
of the discrepancy.
4. Receive provision 4.1. Trolley is prepared to transport provision and

and supplies supplies as per standard operating procedures.
4.2. Weighing scale is prepared and used in
accordance with manufacturer’s instructions.
4.3. Inspected provisions and supplies are received in
accordance with ship’s standard.
5. Store provision and 5.1 Storeroom are kept clean and freed from
supplies obstruction.
5.2 Provisions and supplies are transported and
arranged in First In First Out (FIFO) order.
5.3 Stocks Control System is identified and applied in
accordance with industry practice.
5.4 Task is performed using prescribed Personal
Protective Equipment ( PPE).

50
RANGE OF VARIABLES
VARIABLES RANGE
1. Inventory program May include:
1.1 Microsoft Windows Programs
1.2 AMOS – D
1.3 E-business fulfillment
1.4 Drop-shipping
1.5 Vendor managed inventory
1.6 Traditional inventory model
1.7 Just-in-time inventory
1.8 Smart shopper
2. Calendar menu May include:
2.1 Types of meal (breakfast, lunch dinner)
2.2 Adequate variety of nutritious meals
2.3 Cultural and religious considerations in food
2.4 Types of table service (buffet, plated)
3. Trolley May include:
3.1 Manual
3.2 Electric
4. Provision May include:
4.1 Meat
4.2 Poultry
4.3 Seafood
4.4 Fruits and Vegetables
4.5 Dairy products
4.6 Starches
4.7 Dry goods
5. Weighing Scale May include:
5.1 Digital
5.2 Analog
6. Supplies May include:
6.1 Bonded items
6.2 Beverages
6.3 Cleaning materials
6.4 Linen
7. Storeroom May include:
7.1 Dry storeroom
7.2 Refrigerator
7.3 Walk-in Freezer
7.4 Walk-in Chiller
7.5 Bonded store
8. First In First Out(FIFO) May include:
8.1 Production date
8.2 Manufacturing date
8.3 Expiry date
8.4 Best Before (BBE)
9. Stock Control System May include:
9.1 Manual
9.2 Computerized
10. Personal Protective May include:
Equipment ( PPE) 10.1 Mask
10.2 Gloves
10.3 Goggles
10.4 Apron
10.5 Safety Shoes
10.6 Hard hat
10.7 Overall
10.8 Mitts

51
EVIDENCE GUIDE

competency 1.1 Conducted inventory using appropriate inventory
program.
1.2 Prepared calendar menu.
1.3 Familiarized different types of provisions.
1.4 Familiarized different types of storage facilities.
1.5 Received and stored provision according to FIFO.
2. Required Knowledge 2.1 Segregation of non-food items with food items

2.2 Stock security systems and procedures
2.3 Basic knowledge of relevant provision stock,
including product shelf life, storage requirements
2.4 Hygiene procedures related to stock handling and
storage
2.6 Variety of cuisine
2.7 Different temperatures of storage facilities
2.8 Kinds of provisions
2.9 Units of measurements
3. Required Skills 3.1 Oral and written communication skills

3.2 Basic computer skills
3.3 Literacy skills to source inventory
3.4 Numerical skills to monitor inventory and compute
allocated budget
4. Resource Implications The following resources should be provided :

4.1 Access to relevant workplace where assessment
can take place.
4.2 Tools, equipment and materials/supplies relevant
to the activity or task.

Assessment 5.1 Demonstration and questioning of related
5.2 Portfolio.
6. Context of 6.1 Competency may be assessed in workplace or in

Assessment relevant appropriate workplace setting (accredited
assessment centers).

52
SECTION 3 TRAINING STANDARDS
This set of standards provides Technical and Vocational Education and

Training (TVET) providers with information and other important requirements to
consider when designing training programs for certain Qualifications.
This includes information on curriculum design; training delivery; trainee

entry requirements; tools and equipment; training facilities; and trainers
qualification.
3.1 CURRICULUM DESIGN
Course Title: SHIP’S CATERING SERVICES NC Level: NC II
Nominal Training Duration:

18 Hours (Basic Competencies)
12 Hours (Common Competencies)
50 Hours (Core Competencies)
Course Description:
This course is designed to enhance the knowledge, skills and attitude of

SHIP’S CATERING SERVICES NC II in accordance with industry standards. It
covers specialized competencies on performing maintenance and sanitation of
galley equipment and facility, preparing and cooking meat dishes, preparing
stocks, sauces and soups, preparing appetizers, salads and sandwiches (Hot and
Cold and Open), preparing side dishes and breakfast meal, preparing and
cooking poultry products, preparing and cook seafood, preparing bread products
and hot and cold desserts and performing stock control.
This course is also designed to enhance the basic and common

knowledge, skills and attitudes of an individual in the field of cooking.
To obtain this, all units prescribed for this qualification must be achieved.
BASIC COMPETENCIES
Unit of Assessment
Learning Outcomes Methodology
Competency Approach
1. Participate in 1.1 Obtain and convey  Group  Demonstration
workplace Workplace discussion  Observation
communication information.  Interaction  Interviews/
1.2 Complete relevant questioning
work related
documents.
1.3 Participate in work-
place meeting and
discussion.

53
Unit of Assessment
Competency Approach
2. Work in a team 2.1 Describe and identify  Discussion  Demonstration
environment team role and  Interaction  Observation
responsibility in a
 Interviews/
team.
questioning
2.2 Describe work as a

team member.
3. Practice career 3.1 Integrate personal  Discussion  Demonstration

professionalism objectives with  Interaction  Observation
organizational goals.
 Interviews/
questioning
3.2 Set and meet work
priorities.
3.3 Maintain professional

growth and
development.
4. Practice 4.1 Evaluate hazard and  Discussion  Observation

occupational risks  Plant tour  Interview
health and
 Symposium
safety 4.2 Control hazards and
risks
4.3 Maintain
occupational health
and safety
awareness

54
COMMON COMPETENCIES
Unit of Assessment
Competency Approach
1. Observe 1.1 Practice personal Discussion Written
personal hygiene and grooming. Lecture Questioning
hygiene 1.2 Comply with food Demonstration Observation
handling safety Practical
practices performance
2. Practice food 2.1 Practice food safety Discussion Observation

safety, sanitation Lecture Demonstration
sanitation and 2.2 Store food
hygiene 2.3 Practice cleaning Demonstration Practical
procedure Simulation performance
2.4 Report pest infestation
3. Observe 3.1 Handle catering Discussion Observation
catering equipment Lecture Demonstration
health and 3.2 Prevent common
safety accident in the work Demonstration Practical
practices place. Simulation performance
4. Protect 4.1 Segregate waste Discussion Observation
marine 4.2 Package waste Lecture Demonstration
environment/
waste Demonstration Practical
segregation
management Simulation performance
5. Work within 5.1 Recognize cultural and Discussion Observation

multi-cultural religious diversity Lecture Demonstration
and religious among crew
environment Demonstration Practical
5.2 Demonstrate sensitivity Simulation performance
to specific cultures and
practices

55
CORE COMPETENCIES
Unit of Assessment
Competency Approach
1. Perform 1.1 Clean and test galley Discussion Observation
maintenance and food processing Demonstration Written
sanitation of equipment Actual examination
gallery equipment 1.2 Clean and test galley Preparation Questioning/
and facility cooking equipment Video viewing Interview
1.3 Clean the galley
2. Prepare and cook 2.1 Prepare tools and Lecture Observation

meat dishes equipment for use Demonstration Written
2.2 Prepare/ portion examination
meats Questioning/
2.3 Cook meat dishes Interview
3. Prepare stocks, 3.1 Prepare stocks, Lecture Observation

sauces and soups glazes and essences Demonstration Written
required for recipe examination
3.2 Prepare soups Questioning/
required for recipe Interview
3.3 Prepare sauces
required for recipe
3.4 Store stocks, sauces
and soups
4. Prepare 4.1 Prepare and present Lecture Observation

appetizers, salads salads and dressings Demonstration Written
and sandwiches 4.2 Prepare and present examination
(Hot and Cold a range of hot and Questioning/
and Open) cold appetizers Interview
4.3 Store appetizers and
salads
5. Prepare side 5.1 Prepare vegetable Lecture Observation

dishes and and fruit dishes Demonstration Written
breakfast meal 5.2 Prepare side dishes examination
5.3 Prepare and cook Questioning/
egg-based dishes Interview
6. Prepare and cook 6.1 Prepare poultry Lecture Observation

poultry products 6.2 Cook and present Demonstration Written
poultry dishes examination
Questioning/
Interview

56
Unit of Assessment
Competency Approach
7. Prepare and cook 7.1 Select seafood Lecture Observation
seafood 7.2 Prepare and cook fish Demonstration Written
and shellfish examination
Questioning/
Interview
8. Prepare bread 8.1 Prepare and produce Lecture Observation

products and hot desserts and bread Demonstration Written
and cold desserts products examination
8.2 Present desserts and Questioning/
bread products Interview
8.3 Prepare sweet
sauces
9. Perform stock 9.1 Perform physical Lecture Observation

control inventory Demonstration Written
9.2 Prepare calendar examination
menu Questioning/
9.3 Prepare forecast Interview
requisition orders
9.4 Receive provision
and supplies
9.5 Store provisions and
supplies

57
3.2 TRAINING DELIVERY
The delivery of training should adhere to the design of the curriculum.

Delivery should be guided by the 10 basic principles of competency-based TVET.
 The training is based on curriculum developed from the competency

standards;
 Learning is modular in its structure;
 Training delivery is individualized and self-paced;
 Training is based on work that must be performed;
 Training materials are directly related to the competency standards and
the curriculum modules;
 Assessment is based in the collection of evidence of the performance of
work to the industry required standard;
 Training is based both on and off-the-job components;
 Allows for recognition of prior learning (RPL) or current competencies;
 Training allows for multiple entry and exit; and
 Approved training programs are nationally accredited.
The competency-based TVET system recognizes various types of delivery

modes, both on and off-the-job as long as the learning is driven by the
competency standards specified by the industry. The following training modalities
may be adopted when designing training programs:
 The dualized mode of training delivery is preferred and recommended.

Thus programs would contain both in-school and in-industry training or
fieldwork components. Details can be referred to the Practical
application System (DTS) Implementing Rules and Regulations.
 Modular/self-paced learning is a competency-based training modality
wherein the trainee is allowed to progress at his own pace. The trainer
facilitates the training delivery
 Peer teaching/mentoring is a training modality wherein fast learners are
given the opportunity to assist the slow learners.
 Supervised industry training or on-the-job training is an approach in
training designed to enhance the knowledge and skills of the trainee
through actual experience in the workplace to acquire specific
competencies prescribed in the training regulations.
 Distance learning is a formal education process in which majority of the
instruction occurs when the students and instructor are not in the same
place. Distance learning may employ correspondence study, or audio,
video or computer technologies.
3.3 TRAINEE ENTRY REQUIREMENTS
Trainees or students wishing to gain entry into this course should possess
the following requirements:
 Must have at least 3 months relevant sea service

 at least H.S. graduate;
 can communicate in English language both oral and written
 Must be physically and mentally fit as per MLC 2006 Regulation 1.2 –
Medical Certificate
This list does not include specific institutional requirements such as

educational attainment, appropriate work experience, and others that may be
required of the trainees by the school or training center delivering the TVET
program.

58
3.4 TOOLS AND EQUIPMENT
LIST OF TOOL, EQUIPMENT AND MATERIALS
SHIP’S CATERING SERVICES – NC II
Recommended list of tools, equipment and materials for the training of a

minimum of 25 trainees for SHIP’S CATERING SERVICES NC II are as follows:
TOOLS EQUIPMENT COOKING UTENSILS
QTY Description QTY Description QTY Description
Basic cutting knives 1 unit Reach-in freezer 10 pcs. Sauce pan w/ handle
10 pcs. Paring knife 1 unit Reach-in refrigerator 10 pcs. Sauteing pan
10 pcs. Chef’s knife 4 units 6 burner stove top 4 pcs. Stock pots
3 pcs. Dough cutter 1 unit Oven 10 pcs. Frying pan
4 pcs. Wire whisk 1 unit Microwave oven 4 pc. Colander
1 pc. Can opener 1 unit Heavy-duty dough
12 pcs. Cutting board
mixer
5 pcs. Soup Ladle 1 unit Exhaust hood 10 pcs. Baking tray - small
5 pcs. Kitchen spoon 1 unit Blender 10 pcs. Utility tray - stainless
3 pcs. thermometer 1 unit Computer
5 pcs. Peelers Kitchen Furniture/ Accessories
5 pcs. Skimmers spider 3 units Working table (stainless)
3 pcs. Strainer 1 unit Condiment cabinet
5 pcs. Tongs 1 unit 3-compartment sink
5 pcs. Turner 1 unit Hand washing Sink
5 pcs. Spatula 2 units Stainless steel rack
10 pcs. Wooden spoon 3 units. Weighing scale
5 pcs. Piping bag 1 Unit 3- Compartment Sink
1 set Pastry tubes
3 sets Measuring spoon TRAINING EQUIPMENT
1 set Measuring cup 1 unit Audio-video equipment
(Liquid and dry)
3 pcs. Bucket (wash, 1 unit White board TRAINING MATERIALS/
rinse and RESOURCES
sanitize)
1 pc. Floor Squeegee CLEANING MATERIALS Manuals
1 pc. Food 1 liter Detergent (liquid) Video (CD)
Thermometer
1 pc. Oven 1 liter Bleach solution Handbook for sanitation
Thermometer (sanitizer)
12 Soup Cup 1 pc. Broom
Handbook for safety
pcs.
6 sets Flatware 1 pc. Dust pan Cleaning procedures manual
12 5 pcs. Garbage bin
Chinaware
pcs.
1 pc. Liquid soap dispenser SAFETY
1 pc. Paper towel dispenser 1 set First Aid Kit
1 liter All purpose cleaner 1 pc. Fire Extinguisher
Personal Protective
1 set
Equipment (PPE)

59
3.5 TRAINING FACILITIES
Based on a class intake of 25 students/trainees
Area in Sq. Total Area in Sq.

Space Requirement Size in Meters
Meters Meters
Lecture/Demo Room 8 x 5 m. 40 sq. m. 40 sq. m.

Laboratory with Dirty
Kitchen and Kitchen 10 x 6 m. 60 sq. m. 60 sq. m.
Exhaust System
Learning Resource
3 x 5 m. 15 sq. m. 15 sq. m.
Center
Wash room/Comfort
Room (Male and 3 x 4 m. 12 sq. m. 12 sq. m.
Female
Facilities/Circulation
38 sq. m.
Area
Total workshop area: 165 sq. m.
3.6 TRAINER’S QUALIFICATIONS FOR SHIP’S CATERING SERVICES NC II
 National TVET Trainers Certificate I (NTTC I) holder

 With 2 year relevant experience in Hotel and Restaurant OR 2 years
on-board experience as Cook
 *Must be a BS degree holder
*An institutional requirement that may be required by the school or training

center delivering the TVET program
3.7 Institutional Assessment
Institutional Assessment is undertaken by trainees to determine their

achievement of units of competency. A certificate of achievement is issued for
each unit of competency.
The result of the institutional assessments may be considered as an

evidence for national assessment

60
SECTION 4 NATIONAL ASSESSSMENT AND CERTIFICATION
ARRANGEMENTS
Assessment of an individual’s competence leads to the issuance of a

National Certificate (NC).
A National Certificate (NC) is issued when a candidate has demonstrated

competence in all the units of competency that comprise the relevant endorsed
qualification.
1. Candidate wanting to be certified shall be assessed in accordance with the

requirements identified in the evidence guide of the relevant unit/s of
competency. As a rule, the unit/s of competency shall be the benchmark for all
assessment under the Training Regulations for Maritime Sector.
2. Candidate must have completed the prescribed course of instruction in all the
units of competency contained in the SHIP’S CATERING SERVICES NC II or
with equivalent sea service experience before applying for assessment and
certification for Ship’s Catering Services NC II. The following are qualified to
apply for assessment and certification:
2.1 Those who have completed a Culinary Arts or equivalent course and
with a minimum of at least 6 months relevant sea service; or
2.2 Seafarers with a minimum of 12 months (relevant sea service

experience) as messman/cook.
3 Conduct of assessment and issuance of certificates shall follow the

procedures manual and implementing guidelines developed for the purpose.

61
COMPETENCY MAP
For Maritime Sector
Assist in Perform Perform engine Perform mess hall Perform Prepare side
performing deck supervisory room service maintenance and dishes and
maintenance functions housekeeping sanitation of galley breakfast meal
equipment and
facility
Assist in Perform mooring/ Provide Perform Prepare and Prepare and
performing unmooring assistance in housekeeping cook poultry
cook meat dishes products
navigational operations bunkering services
watchkeeping operations
duties
COMPETENCIES
Assist in Perform Use and care for Provide assistance Prepare stocks, Prepare and
performing marlinspike and hand and power in receiving and sauces and soups cook seafood
simple splicing canvas work tools storing provisions
CORE
and canvas work
Perform Provide support Perform engine Supervise Prepare Prepare bread

appetizers, salads
housekeeping in cargo watchkeeping preparation of and sandwiches products and hot
duties operations duties meals (hot and cold and and cold desserts
open)
Perform Perform deck Maintain/ clean Perform Supervise the

engine room, maintenance and Perform stock
navigational maintenance machinery and victualing sanitation of galley control
watchkeeping spaces services equipment and
utensils and related
duties areas
Conduct Install/ reinstall/ Fabricate Assist engineer Establish and

inventory of tools, replace piping shipboard in the maintain catering
equipment and system components maintenance of standards
facilities main engine
Launch survival Prevent and fight Perform survival Perform first-aid Protect marine Comply with
COMPETENCIES
craft and rescue fire techniques treatment on environment emergency

during ship board
COMMON
boats procedures
abandonment
Conduct Observe Practice food Observe catering Protect marine Work within multi-
shipboard personal hygiene safety, sanitation health and safety environment/ cultural and
and hygiene practices religious
security check waste segregation environment
mgmt.
Receive and Work with others Participate in Work in team Lead in workplace Lead small teams
COMPETENCIES
respond to workplace environment communication

workplace communication
communication
BASIC
Demonstrate Practice basic Practice career Practice Develop and Solve problems
work values housekeeping professionalism occupational practice related to work
procedures health and safety negotiation skills activities
procedures
Use mathematical Use relevant

concepts and technologies
techniques
Ship’s Catering Services NC II

62
DEFINITION OF TERMS
1. Beverage any liquid for drinking.

2. Braise to cook (meat and vegetables) by browning in fat, then
simmering in a small quantity of liquid in a covered
container.
3. 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.
4. Cold cuts variety of sliced cold meats and cheeses.
5. Cross the transfer of harmful micro-organism from one item of
contamination food to another.
6. Environmental working conditions unsafe to crew.
hazard
7. Galley a cook room, kitchen or deckhouse used for cooking
drippings.
8. Griddle a flat metal surface used for cooking by dry heat.
9. Hollandaise a permanent emulsion sauce, used for steaks, vegetables
and fish.
10. MARPOL abbreviation, for Marine Pollution.
11. Meal Service to serve food or beverages.
12. Menu a list of food available or choices given to guest before the
start of a meal.
13. Mess hall a dining room or space on board in which all or part of
ship’s crew eat their meals.
14. Mirepoix a mixture of vegetables and herbs to enhance the flavor of
stock, sauces and soups.
15. Mise-en place is the prepared necessary raw materials, utensils ,
ingredients needed for cooking.
16. Mixer a machine / equipment for mixing or beating foods.
17. Oven an enclosed chamber for heating, roasting / baking.
18. Pantry a small room or closet, usually of a kitchen where food,
chine silver linens and similar items are stored.
19. Personal conditions and practices that serve to promote or preserve
Hygiene health.
20. 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.
21. Recipe procedure and direction in preparing dish or drink.
22. Sanitation formulation and application of measures designed to
protect public health.
23. Stock broth in which meat, fish or poultry bones are simmered
for a period of time.
24. Store to fill or furnish with supply.
25. Thaw to change from a frozen solid to a liquid by gradual
warming.
26. Victualing / food fit for consumption; lay in food supplies or provisions;
Victual providing, storing or supplying provisions.

63
ACKNOWLEDGEMENTS
The Technical Education and Skills Development Authority (TESDA) wishes to extend
thanks and appreciation to the many representatives of business, industry, academe
and government agencies who donated their time and expertise to the development
and validation of this Training Regulation.
THE TECHNICAL AND INDUSTRY EXPERT PANEL
C/E ALFREDO G. HABOC

Convenor
President
Philippine Association of Maritime
Training Centers, Inc (PAMTCI)
JOSEFINO M. REYES II ALLAN A. LORENZO

Section Head Chef Instructor
NYK-Fil Maritime E-Training, Inc. Magsaysay Institute of Hospitality and Culinary Arts
Intramuros, Manila (MIHCA)
Ermita, Manila
JOHN S. RACELIS ARIEL R. SOTTO

Chief Cook/ Instructor Chief Cook/ Instructor
NYK-Fil Maritime E-Training, Inc. NYK-Fil Maritime E-Training, Inc.
Intramuros, Manila Intramuros, Manila
The PARTICIPANTS in the Validation of this Training Regulation

SHIELA F. ACHAS FRANCIS C. ASAHAN
Global Skills Formation Institue, Inc. (GSFI) PNTC (formerly Philippine Nautical Training
Institute)
RODOLFO B. BONCAY ERIC G. GRUBA
Southern Institute of Maritime Studies (SIMS) Magsaysay Institute of Hospitality & Culinary Arts
(MIHCA)
PAOLO SANTINO A. GUEVARA PEDRO A. LONZAME
Magsaysay Center for Hospitality and MARITAS
Culinary Arts (MCHCA)
VICENTE EDUARDO I. MOLINA NAHAM R. PELISIGAS
Philippine Seafarers Training Center (PSTC) Norwegian Training Center (NTC)
MARIETTA E. QUIBAN CAPT. DIOFONCE F. TUÑACAO

Global Skills Formation Institue, Inc. (GSFI) Associated Marine Officers’ and Seamen’s Union of
the Philippines (AMOSUP)
EUFROCINA G. ULPINDO
Far East Maritime Foundation, Inc. (FEMFI)
Members of the TESDA Board

The MANAGEMENT and STAFF of the TESDA Secretariat
TESDA EXCOM
QSO

64

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TRAINING

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT

SHIP’S CATERING SERVICES NC II

SECTION 1 SHIP’S CATERING SERVICES NC II 1

SECTION 2 COMPETENCY STANDARDS 2-52

SECTION 3 TRAINING STANDARDS 53-60

3.1 Curriculum Design 53-57

SECTION 4 NATIONAL ASSESSMENT AND 61

SHIP’S CATERING SERVICES NC II

SECTION 1: SHIP’S CATERING SERVICES NC II QUALIFICATION

The SHIP’S CATERING SERVICES NC II Qualification consists of competencies

The Units of Competency comprising this Qualification include the following:

Code BASIC COMPETENCIES

A person who has achieved this Qualification is competent to be:

TR- SHIP’S CATERING SERVICES NC II Promulgated May 2013 1

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE

TR- SHIP’S CATERING SERVICES NC II Promulgated May 2013 2

2. Medium 2.1. Memorandum

3. Storage 3.1. Manual filing system

4. Protocols 4.1. Observing meeting

5. Workplace interactions 5.1. Face to face

6. Forms 6.1. Personnel forms, telephone message forms,

TR- SHIP’S CATERING SERVICES NC II Promulgated May 2013 3

1. Critical aspects of Assessment requires evidence that the candidate:

2. Underpinning 2.1. Effective communication

3. Underpinning 3.1. Follow simple spoken language

4. Resource 4.1. Fax machine

5. Methods of 5.1. Direct Observation

6. Context for 6.1. Competency may be assessed individually in the

TR- SHIP’S CATERING SERVICES NC II Promulgated May 2013 4

3. Work as a team 3.1. Effective and appropriate forms of

TR- SHIP’S CATERING SERVICES NC II Promulgated May 2013 5

2. Sources of 2.1. Standard operating and/or other workplace

3. Workplace context 3.1. Work procedures and practices

TR- SHIP’S CATERING SERVICES NC II Promulgated May 2013 6

1. Critical aspects of Assessment requires evidence that the candidate:

2. Underpinning 2.1. Communication process

3. Underpinning 3.1. Communicate appropriately, consistent with the

4. Resource The following resources MUST be provided:

5. Methods of Competency may be assessed through:

6. Context for 6.1. Competency may be assessed in workplace or in a

TR- SHIP’S CATERING SERVICES NC II Promulgated May 2013 7

UNIT CODE : 500311107

UNIT DESCRIPTOR : This unit covers the knowledge, skills and

ELEMENT PERFORMANCE CRITERIA

3. Maintain professional 3.1 Trainings and career opportunities are

TR- SHIP’S CATERING SERVICES NC II Promulgated May 2013 8

2. Resources 2.1 Human

3. Trainings and career 3.1 Participation in training programs

4. Recognitions 4.1 Recommendations

5. Licenses and/or 5.1 National Certificates

TR- SHIP’S CATERING SERVICES NC II Promulgated May 2013 9

1. Critical aspects of Assessment requires evidence that the candidate:

2. Underpinning 2.1 Work values and ethics (Code of Conduct, Code of

3. Underpinning 3.1 Appropriate practice of personal hygiene

4. Resource The following resources MUST be provided:

5. Methods of Competency may be assessed through:

6. Context for 6.1 Competency may be assessed in the work place or in a

TR- SHIP’S CATERING SERVICES NC II Promulgated May 2013

UNIT CODE : 500311108

UNIT DESCRIPTOR : This unit covers the outcomes required to comply

3. Control hazards and 3.1 Occupational Health and Safety (OHS)