TR Ships' Cooks NC III

TRAINING
REGULATIONS
SHIPS’ CATERING NC III

(SHIPS’ COOKS)
MARITIME SECTOR
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

East Service Road, South Superhighway, Taguig City, Metro Manila
TABLE OF CONTENTS
SHIPS’ CATERING NC
III (SHIPS’ COOKS)
Page No.
SECTION 1 SHIPS’ CATERING NC III (SHIPS’ COOKS) 1

QUALIFICATION
SECTION 2 COMPETENCY STANDARDS
2.1 Basic Competencies 2 – 24

2.2 Common Competencies 25 – 60
2.3 Core Competencies 61 – 94
SECTION 3
TRAINING ARRANGEMENTS
3.1 Curriculum Design 95 – 130

3.2 Training Delivery 131
3.3 Trainee Entry Requirements 132
3.4 List of Tools, Equipment and Materials 132 – 133
3.5 Training Facilities 134
3.6 Trainer’s Qualification 134
3.7 Institutional Assessment 134
SECTION 4 ASSESSMENT AND CERTIFICATION

ARRANGEMENTS 135 - 137
COMPETENCY MAP 138
DEFINITION OF TERMS 139 - 140
ACKNOWLEDGEMENTS 141
TRAINING REGULATIONS FOR
SHIPS’ CATERING NC III (SHIPS’ COOKS)
SECTION 1 SHIPS’ CATERING (SHIPS’ COOKS) NC III QUALIFICATION
The SHIPS' CATERING NC III (SHIPS’ COOKS) Qualification 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.
The Units of Competency comprising this Qualification include the following:
Code No. BASIC COMPETENCIES

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
Code No. COMMON COMPETENCIES
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
Code No. CORE COMPETENCIES
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
TR - Ships’ Cooks NC Promulgated October 2014 Page

TESDA-SOP-QSO-01-
A person who has achieved this Qualification is competent to be:
 Ships’ Cook

TESDA-SOP-QSO-01-
SECTION 2 COMPETENCY STANDARDS
This section gives the details of the contents of the units of competency required in
SHIPS’ CATERING NC III (SHIPS’ COOKS).
BASIC COMPETENCIES
UNIT OF COMPETENCY : LEAD WORKPLACE COMMUNICATION
UNIT CODE : 500311109
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to lead in the dissemination and discussion of ideas,
information and issues in the workplace.
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the Range
of Variables
1. Communicate 1.1 Appropriate 1.1 Organization 1.1 Organizing
information communication requirements for information
about method is selected written and 1.2 Understanding and
workplace 1.2 Multiple operations electronic conveying intended
processes involving several communication meaning
topics areas are methods 1.3 Participating in
communicated 1.2 Effective verbal variety of
accordingly communication workplace
1.3 Questions are used to methods discussions
gain extra 1.3 Methods of 1.4 Complying with
information Communication organization
1.4 Correct sources of 1.4 Types of requirements for
information are Question the use of written
identified 1.5 Communication and electronic
1.5 Information is Tools communication
selected and 1.6 Questioning methods
organized correctly Techniques 1.5 Reporting
1.6 Verbal and written occupational hazards
reporting is during safety meeting
undertaken when
required
1.7 Communication
skills are
maintained in all
situations
2. Lead 2.1 Response to 2.1 Leading as a 2.1 Communicating
workplace workplace issues management effectively
discussions are sought function 2.2 Consulting the crew
2.2 Response to 2.2 Barriers of on the prepared
workplace issues communication menu for the month
are provided 2.3 Effective verbal
immediately communication
methods

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
elaborated in the Range of
Variables
2.3 Constructive 2.4 Method/technique s
contributions are of discussion
made to workplace 2.5 How to lead
discussions on such discussion
issues as production, 2.6 How to solicit
quality and safety response
2.4 Goals/objectives 2.7 Goal setting and
and action plan action planning
undertaken in the
workplace are
communicated
3. Identify and 3.1 Issues and 3.1 Types of issues 3.1 Identifying cause
communicate problems are and problems in of problems
issues arising identified as they the workplace 3.2 Communicating
in the arise 3.2 Written and with the Master of
workplace 3.2 Information electronic the Ship on the
regarding problems communication possible shortage
and issues are methods of the food supply
organized coherently 3.3 Communication due to change of
to ensure clear and barriers affecting ship’s port
effective workplace 3.3 Identifying
communication discussions problems and
3.3 Dialogue is initiated issues
with appropriate 3.4 Organizing
personnel information on
3.4 Communication problems and
problems and issues
issues are raised 3.5 Relating problems
as they arise and issues of call/
voyage

TESDA-SOP-QSO-01-
RANGE OF VARIABLES
VARIABLE RANGE
1. Methods of communication
1.1. Non-verbal gestures
1.2. Verbal
1.3. Face to face
1.4. Two-way radio
1.5. Speaking to groups
1.6. Using telephone
1.7. Written
1.8. Internet
EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidence that the candidate:
Competency 1.1 Dealt with a range of communication/information at one
time
1.2 Made constructive contributions in workplace issues
1.3 Sought workplace issues effectively
1.4 Responded to workplace issues promptly
1.5 Presented information clearly and effectively written
form
1.6 Used appropriate sources of information
1.7 Asked appropriate questions
1.8 Provided accurate information
2. Resource The following resources should be provided:
Implications 2.1 Variety of Information
2.2 Communication tools
2.3 Simulated workplace
3. Methods of Competency in this unit may be assessed through:
Assessment 3.1 Written Examination
3.2 Oral Questioning
3.3 Portfolio
4. Context for 4.1 Competency may be assessed in the workplace or in simulated
Assessment workplace environment

TESDA-SOP-QSO-01-
UNIT OF COMPETENCY : LEAD SMALL TEAMS
UNIT CODE : 500311110
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes to
lead small teams including setting and maintaining team and
individual performance standards.
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
Variables
1. Provide team 1.1 Work 1.1 Company 1.1 Communication
leadership requirements are policies and skills required for
identified and procedures leading teams
presented to team 1.2 How 1.2 Team building
members performance skills
1.2 Reasons for expectations are set 1.3 Negotiating skills
instructions and 1.3 Methods of 1.4 Evaluation skills
requirements are Monitoring
communicated to Performance
team members 1.4 Client
1.3 Team members’ expectations
queries and 1.5 Team member’s
concerns are duties and
recognized, responsibilities
discussed and dealt 1.6 Definition of
with Team
1.7 Skills and
techniques in
promoting team
building
1.8 Up-to-date
dissemination of
instructions and
requirements to
members
1.9 Art of listening
and treating
individual team
members concern
2. Assign 2.1 Duties, and 2.1 Concept of 2.1 Delegating skills

responsibilities responsibilities are delegation 2.2 Identifying individual
allocated having 2.2 How to delegate skills, knowledge and
regard to the skills, 2.3 Understanding attitude as basis for
knowledge and individual allocating
aptitude required to differences responsibilities
properly undertake 2.4 Methods of
the assigned task monitoring
performance

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
Variables
and according to 2.5 Duties and 2.3 Identifying each team
company policy responsibilities member duties and
2.2 Duties are of each team responsibilities
allocated having member
regard to individual 2.6 Knowledge in
preference, identifying each
domestic and team member
personal duties and
considerations, responsibilities
whenever possible
3. Set performance 3.1 Performance 3.1 Definition of 3.1 Identifying

expectations expectations are performance performance
for team established based indicators/ indicators
members on client needs and criteria 3.2 Evaluating
according to 3.2 Definition of performance
assignment team goals and 3.3 Setting individual
requirements expectations performance target/
3.2 Performance 3.3 Methods of expectation
expectations are monitoring indicators
based on performance
individual team 3.4 Client
members duties expectations
and area of 3.5 Team members
responsibility duties and
3.3 Performance responsibilities
expectations are 3.6 Defining
discussed and performance
disseminated to expectations
individual team criteria
members
4. Supervise team 4.1 Monitoring of 4.1 Understanding 4.1 Monitoring skills
performance performance Monitoring of 4.2 Setting priorities
takes place work 4.3 Evaluating
against defined 4.2 How to performance
performance undertake 4.4 Informal/ formal
criteria and/or corrective counseling skill
assignment action
instructions and 4.3 Understanding
corrective action feedback and
taken if required procedure
4.2 Team members are 4.4 Feedback
provided with reporting
feedback, positive procedure
support and advice 4.5 Methods of
on strategies to monitoring
overcome any performance

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
Variables
deficiencies 4.6 Team member’s
4.3 Performance duties and
issues which responsibilities
cannot be rectified 4.7 Monitoring team
or addressed within operation to
the team are ensure client
referenced to needs and
appropriate satisfaction
personnel according
to employer policy
4.4 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
4.5 Team operations
are monitored to
ensure that
employer/client
needs and
requirements are
met
4.6 Follow-up
communication is
provided on all
issues affecting the
team
4.7 All relevant
documentation is
completed in
accordance with
company
procedures

TESDA-SOP-QSO-01-
RANGE OF VARIABLES
VARIABLE RANGE
1. Work requirements 1.1. Client Profile

1.2. Assignment instructions
2. Team member’s concerns 2.1. Roster/shift details
3. Monitor performance 3.1. Formal process

3.2. Informal process
4. Feedback 4.1. Formal process

4.2. Informal process
5. Performance issues 5.1. Work output

5.2. Work quality
5.3. Team participation
5.4. Compliance with workplace protocols
5.5. Safety
5.6. Customer service
EVIDENCE GUIDE
Competency 1.1. Maintained or improved individuals and/or team
performance given a variety of possible scenario
1.2. Assessed and monitored team and individual
performance against set criteria
1.3. Represented concerns of a team and individual to next level
of management or appropriate specialist and to negotiate on
their behalf
1.4. Allocated duties and responsibilities, having regard to
individual’s knowledge, skills and aptitude and the needs
of the tasks to be performed
1.5. Set and communicated performance expectations for a range
of tasks and duties within the team and provided
feedback to team members
Implications 2.1. Access to relevant workplace or appropriately simulated
environment where assessment can take place
2.2. Materials relevant to the proposed activity or task

Assessment 3.1. Written Examination
3.2. Oral Questioning
3.3. Portfolio
4. Context for 4.1. Competency assessment may occur in workplace or any
Assessment appropriately simulated environment
4.2. Assessment shall be observed while task are being
undertaken whether individually or in-group

TESDA-SOP-QSO-01-
UNIT OF COMPETENCY : DEVELOP AND PRACTICE NEGOTIATION SKILLS
UNIT CODE : 500311111
UNIT DESCRIPTOR : 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.
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
Variables
1. Plan 1.1 Information on 1.1 Knowledge on 1.1 Communication
negotiations preparing for Codes of practice skills (verbal and
negotiation is and guidelines for listening)
identified and the organization 1.2 Active listening
included in the plan 1.2 Knowledge of 1.3 Setting conflict
1.2 Information on organizations 1.4 Preparing conflict
creating non- policy and resolution
verbal procedures for 1.5 Problem solving
environments for negotiations strategies on how
positive negotiating is 1.3 Decision making to deal with
identified and and conflict unexpected
included in the plan resolution questions and
1.3 Information on strategies attitudes during
active listening is procedures negotiation
identified and 1.4 Concept of 1.6 Interpersonal skills
included in the plan negotiation to develop rapport
1.4 Information on with other parties
different
questioning
techniques is
identified and
included in the plan
1.5 Information is
checked to ensure it
is correct and up-
to- date
2 Participate in 2.1 Criteria for 2.1 Outcome of 2.1 Negotiating skill
negotiations successful outcome negotiation 2.2 Communication
are agreed upon by 2.2 Knowledge on skills (verbal and
all parties Language listening)
2.2 Desired outcome of 2.3 Different 2.3 Observation skills
all parties are Questioning 2.4 Interpersonal skills
considered techniques to develop rapport
2.3 Appropriate 2.4 Problem with other parties
language is used solving 2.5 Applying effective
throughout the strategies on questioning
negotiation how to deal with techniques
unexpected 2.6 Setting conflict
questions and

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
Variables
2.4 A variety of attitudes during
questioning negotiation
techniques are 2.5 Flexibility
used 2.6 Empathy
2.5 The issues and 2.7 Decision
processes are making and
documented and conflict
agreed upon by all resolution
parties strategies
2.6 Possible solutions procedures
are discussed and 2.8 Problem
their viability solving strategies
assessed on how to deal
2.7 Areas for with unexpected
agreement are questions and
confirmed and attitudes during
recorded negotiation
2.8 Follow-up action is
agreed upon by all
parties

TESDA-SOP-QSO-01-
RANGE OF VARIABLES
VARIABLE RANGE
1. Preparing for 1.1 Background information on other parties to the
negotiation negotiation
1.2 Good understanding of topic to be negotiated
1.3 Clear understanding of desired outcome/s
1.4 Personal attributes
1.4.1 self awareness
1.4.2 self esteem
1.4.3 objectivity
1.4.4 empathy
1.4.5 respect for others
1.5 Interpersonal skills
1.5.1 listening/reflecting
1.5.2 non verbal communication
1.5.3 assertiveness
1.5.4 behavior labeling
1.5.5 testing understanding
1.5.6 seeking information
1.5.7 self disclosing
1.6 Analytic skills
1.6.1 observing differences between content and
process
1.6.2 identifying bargaining information
1.6.3 applying strategies to manage process
1.6.4 applying steps in negotiating process
1.6.5 strategies to manage conflict
1.6.6 steps in negotiating process
1.6.7 options within organization and externally for
resolving conflict
2. Non verbal 2.1 Friendly reception

environments 2.2 Warm and welcoming room
2.3 Refreshments offered
2.4 Lead in conversation before negotiation begins
3. Active listening 3.1 Attentive

3.2 Don’t interrupt
3.3 Good posture
3.4 Maintain eye contact
3.5 Reflective listening
4. Questioning 4.1 Direct

techniques 4.2 Indirect
4.3 Open-ended

TESDA-SOP-QSO-01-
EVIDENCE GUIDE

Competency 1.1 Demonstrated sufficient knowledge of the factors
influencing negotiation to achieve agreed outcome
1.2 Participated in negotiation with at least one person to
achieve an agreed outcome
2. Resource Implications The following resources should be provided:

2.1 Room with facilities necessary for the negotiation
process
2.2 Human resources (negotiators)

3.3 Portfolio
4. Context for 4.1 Competency to be assessed in real work environment or in a

Assessment simulated workplace setting.

TESDA-SOP-QSO-01-
UNIT OF COMPETENCY : SOLVE PROBLEMS RELATED TO WORK
ACTIVITIES
UNIT CODE : 500311112
UNIT DESCRIPTOR : 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.
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
1. Explain the 1.1 All the 1.1 Problem 1.1 Conducting
analytical analytical identification investigation and
techniques techniques are techniques root cause analysis
identified 1.2 Observation, 1.2 Implementing
1.2 Use of each investigation and corrective
technique is analytical actions
applied in real techniques
life situations 1.3 Cause and effect
diagrams
1.4 PARETO analysis
1.5 SWOT analysis
1.6 GANT chart
1.7 PERT CPM and
graph
1.8 SCATTERGRAMS
2. Identify the problem 2.1 Variances are 2.1 Competence includes 2.4 Using range of
identified from a thorough formal problem
normal knowledge and solving
operating understanding of the techniques
parameters; and process, normal 2.5 Identifying and
product quality operating parameters, clarifying the
2.2 Extent, cause and product quality to nature of the
and nature of recognize non- problem
the problem are standard situations 2.6 Evaluating the
defined through 2.2 Competence to effectiveness of a
observation, include the ability to present process
investigation apply and explain, in the galley
and analytical sufficient for the 2.7 Applying
techniques identification of analytical
2.3 Problems are fundamental cause, techniques
clearly stated determining the
and specified corrective action and
provision of
recommendations
 Relevant
equipment and
operational
processes

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
 Enterprise goals,
targets and
measures
 Enterprise quality,
OHS and
environmental
requirement
 Enterprise
information
systems and data
collation
 Industry codes and
2.3 Normal operating
parameters and
product quality
2.4 Identifying and
clarifying the nature
of problem
3. Determine 3.1 Possible 3.1 Relevant 3.1 Analysis of root
fundamental causes causes are equipment and causes
of the problem identified based operational
on experience processes
and the use of 3.2 Enterprise goals,
problem solving targets and
tools / analytical measures
techniques. 3.3 Enterprise quality,
3.2 Possible cause OHS and
statements are environmental
developed based requirements
on findings 3.4 Enterprise
3.3 Fundamental information systems
causes are and data collation
identified per 3.5 Industry codes and
results of standards
investigation
conducted
4. Determine corrective 4.1 All possible 4.1 Understanding the 4.1 Identifying and
action options are procedure in clarifying the
considered for undertaking nature of the
resolution of the corrective action problem
problem 4.2 Principles of 4.2 Devising the
4.2 Strengths and decision making best solution
weaknesses of strategies and 4.3 Evaluating the
possible techniques solution
options are

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
considered 4.3 Enterprise 4.4 Implementing
4.3 Corrective information systems developed plan
actions are and data collation to rectify the
determined to 4.4 Action planning problem
resolve the 4.5 Implementing
problem and corrective and
possible future preventive
causes actions based
4.4 Action plans on root cause
are developed analysis
identifying
measurable
objectives,
resource needs
and timelines in
accordance with
safety and
operating
procedures
5. Provide 5.1 Report on 5.1 How to make a report 5.1 Writing report and
recommendatio n/s recommendati and recommendation recommendations
to manager ons are prepared
5.2 Recommendat
ions are
presented to
appropriate
personnel.
5.3 Recommendat
ions are
followed-up, if
required

TESDA-SOP-QSO-01-
RANGE OF VARIABLES
VARIABLE RANGE
1. Analytical techniques 1.1. Brainstorming

1.2. Intuitions/Logic
1.3. Cause and effect diagrams
1.4. Pareto analysis
1.5. SWOT analysis
1.6. Gant chart, Pert CPM and graphs
1.7. Scattergrams
2. Problem 2.1. Non – routine process and quality problems
2.2. Equipment selection, availability and failure
2.3. Teamwork and work allocation problem
2.4. Safety and emergency situations and
incidents
3. Action plans 3.1. Priority requirements
3.2. Measurable objectives
3.3. Resource requirements
3.4. Timelines
3.5. Co-ordination and feedback requirements
3.6. Safety requirements
3.7. Risk assessment
3.8. Environmental requirements

TESDA-SOP-QSO-01-
EVIDENCE GUIDE

Competency 1.1. Identified the problem
1.2. Determined the fundamental causes of the problem
1.3. Determined the correct / preventive action
1.4. Provided recommendation to manager
These aspects may be best assessed using a range of
scenarios / case studies / what ifs as a stimulus with a
walk through forming part of the response. These
assessment activities should include a range of
problems, including new, unusual and improbable
situations that may have happened.
2. Resource Implications 2.1. Assessment will require access to an operating plant over
an extended period of time, or a suitable method of
gathering evidence of operating ability over a range of
situations. A bank of scenarios / case studies / what ifs
will be required as well as bank of questions which will
be used to probe the reason behind the observable action.
3. Methods of Assessment Competency in this unit may be assessed through:

3.1. Written Examination
3.3. Portfolio
4. Context for Assessment 4.1 In all workplace, it may be appropriate to assess this
unit concurrently with relevant teamwork or operation
units.

TESDA-SOP-QSO-01-
UNIT OF COMPETENCY : USE MATHEMATICAL CONCEPTS AND
TECHIQUES
UNIT CODE : 500311113
required in the application of mathematical concepts and
techniques.
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
of Variables
1. Identify 1.1 Problem areas are 1.1 Fundamental 1.1 Identifying and
mathematical identified based on operation selecting different
tools and given condition (addition, measuring tools
techniques to subtraction, 1.2 Applying
1.2 Mathematical different formulas
solve problem division,
techniques are in solving
multiplication)
selected based on problems
1.2 Units of
the given problem 1.3 Describing the
measurement and
its conversion units of
1.3 Fundamental of measurement and
units fundamental units
1.4 Standard 1.4 Stating arithmetic
formulas calculations
1.5 Basic measuring involving the
tools/devices following;
1.6 Measurement addition,
system subtraction,
1.7 Basic measuring division,
tools/devices multiplication
1.8 Steps in solving 1.5 Stating arithmetic
problem calculations
involving the
following:
addition,
subtraction,
division,
multiplication
1.6 Applying theory
into actual
application on
shipboard
catering
processes
2. Apply 2.1 Mathematical 2.1 Problem-based 2.1 Solving

mathematical techniques are questions mathematical
procedure/ applied based on the computations
2.2 Estimation
solution problem

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
Variables
identified 2.3 Use of 2.2 Converting Metric
2.2 Mathematical mathematical to English
computations are tools and 2.3 Selecting and using
performed to the standard appropriate and
level of accuracy formulas efficient techniques
required for the 2.4 Mathematical and strategies to
problem techniques solve problems
2.3 Results of
mathematical
computation is
determined and
verified based on
job requirements
3. Analyze results 3.1 Result of 3.1 Techniques in 3.1 Analyzing the
application is reviewed analyzing the result based on
based on expected and results the specified
required specifications 3.2 Process in requirements
and outcome reviewing the 3.2 Interpreting and
3.2 Appropriate results communicating
action is applied in 3.3 Precision and the results of the
case of error accuracy analysis
3.4 Four
fundamental
operations
3.5 Steps in solving
problem
3.6 Standard
formulas
3.7 Conversion
measurement

TESDA-SOP-QSO-01-
RANGE OF VARIABLES
VARIABLE RANGE
1. Mathematical techniques May include:
1.1 Four fundamental operations
1.2 Measurements
1.3 Use/Conversion of units of measurements
1.4 Use of standard formulas
2. Appropriate action May include:

2.1 Review in the use of mathematical techniques
(e.g. recalculation, re-modeling)
2.2 Report error to immediate superior for
proper action
EVIDENCE GUIDE
1. Critical Aspects of Assessment requires evidence that the candidate:

Competency 1.1 Identified, applied and reviewed the use of
mathematical concepts and techniques to
workplace problems

2.1 Calculator
2.2 Basic measuring tools
2.3 Case Problems

3.1 Written Examination
3.3 Portfolio
4. Context for Assessment 4.1 Competency may be assessed in the work place or in
a simulated work place setting

TESDA-SOP-QSO-01-
UNIT OF COMPETENCY : USE RELEVANT TECHNOLOGIES
UNIT CODE : 500311114
UNIT DESCRIPTOR : This unit of competency covers the knowledge, skills,

and attitude required in selecting, sourcing and applying
appropriate and affordable technologies in the workplace
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
of Variables
1. Study/select 1.1 Usage of different 1.1 Awareness on 1.1 Identifying
appropriate technologies is technology and relevant technology
technology determined based its function on job
on job requirements 1.2 Communication
1.2 Appropriate techniques
technology is 1.3 Health and
selected as per work safety procedure
specification 1.4 Company policy
in relation to
relevant
technology
1.5 Machineries/
equipment and
their application
1.6 Software
programs
2 Apply relevant 2.1 Relevant 2.1 Knowledge on 2.1 Applying relevant

technology technology is operating technology
effectively used in instructions 2.2 Communicating
carrying out 2.2 Understanding skills
function software and 2.3 Using software
2.2 Applicable hardware applications skills
software and system 2.4 Conducting risk
hardware are used as 2.3 Communication assessment
per task requirement techniques
2.3 Management 2.4 Health and
concepts are safety procedure
observed and 2.5 Company policy
practiced as per in relation to
established industry relevant
practices technology
2.6 Different
management
concepts
2.7 Technology
adaptability
2.8 Office
technology

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
Variables
2.9 Industrial
technology
2.10 System
technology
2.11 Training
technology
2.12 Different
software/
hardware
2.13 5S (Proper
housekeeping)
3 Maintain/ 3.1 Maintenance of 3.1 Awareness on 3.1 Performing basic
enhance technology is technology and troubleshooting
relevant applied in its function skills
technology accordance with the 3.2 Repair and 3.2 Identifying failures
industry maintenance or defects
standard procedure 3.3 Communication
operating 3.3 Health and skills
procedure, safety procedure 3.4 Applying
manufacturer’s 3.4 Company policy corrective and
operating in relation to preventive
guidelines and relevant maintenance
occupational technology
health and safety 3.5 Upgrading of
procedure to technology
ensure its operative 3.6 Organizational
ability set-up/work flow
3.2 Updating of
technology is
maintained through
continuing education
or training in
accordance with job
requirement
3.3 Technology
failure/ defect is
immediately
reported to the
concern/responsib le
person or section for
appropriate
action

TESDA-SOP-QSO-01-
RANGE OF VARIABLES
VARIABLE RANGE
1. Technology May include:
1.1 Office technology
1.2 Industrial technology
1.3 System technology
1.4 Information technology
1.5 Training technology
2. Management concepts May include:

2.1 Real Time Management
2.2 KAIZEN or continuous improvement
2.3 5s
2.4 Total Quality Management
2.5 Other management/productivity tools
3. Industry standard operating 3.1 Written guidelines relative to the usage of

procedure office technology/equipment
3.2 Verbal advise/instruction from the co-worker
4. Manufacturer’s operating 4.1 Written instruction/manuals of specific

guidelines/ instructions technology/ equipment
4.2 General instruction manual
4.3 Verbal advise from manufacturer relative to the
operation of equipment
5. Occupational health and safety 5.1 Relevant statutes on OHS

procedure 5.2 Company guidelines in using
technology/equipment
6. Appropriate action 6.1 Implementing preventive maintenance

schedule
6.2 Coordinating with manufacturer’s technician

TESDA-SOP-QSO-01-
EVIDENCE GUIDE

Competency 1.1 Studied and selected appropriate technology consistent with
work requirements
1.2 Applied relevant technology
1.3 Maintained and enhanced operative ability of relevant
technology

Implications 2.1 Relevant technology
2.2 Interview and demonstration questionnaires
2.3 Assessment packages

3.3 Portfolio
4. Context for 4.1 Competency may be assessed in actual workplace or simulated

Assessment environment

TESDA-SOP-QSO-01-
COMMON COMPETENCIES
UNIT OF COMPETENCY : SURVIVE AT SEA IN THE EVENT OF SHIP

ABANDONMENT
UNIT CODE : MTM834208
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes in
surviving at sea in the event of ship abandonment.
PERFORMANCE
ELEMENT CRITERIA
REQUIRED REQUIRED
Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
1. Respond to the 1.1 Muster signal is 1.1 Types of 1.1 Donning lifejacket
indicated identified and emergency 1.2 Donning and
emergency appropriate action situations and using an
to respond to the actions to be immersion suit
identified taken when- 1.3 Jumping from a
emergency is  Called to height into the
taken based on survival craft water
established stations 1.4 Righting an
procedures.  Required to inverted life raft
1.2 Timing and abandon ship in while wearing a
sequence of the water lifejacket
individual actions  Aboard a 1.5 Keeping afloat
are practiced based survival craft without a lifejacket
on prevailing  A person falls
circumstances and overboard (man
conditions and overboard)
potential dangers
1.2 Types, uses and
and threats to
location of life-
survival are
saving appliances
minimized.
1.3 Value of training
1.3 Life-saving
and drills
appliances are
used in 1.4 Types and uses
accordance with of personal
standards protective
operating clothing and
procedures. equipment
1.4 Recommended
swimming
techniques are
practiced with or
without wearing a
lifejacket.

TESDA-SOP-QSO-01-
PERFORMANCE
ELEMENT CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
2. Board a 2.1 Survival craft is 2.1 Survival craft 2.1 Taking initial
survival craft boarded and equipment and action on boarding
dangers to other how to operate survival craft
survivors are them 2.2 Streaming a
avoided based on drogue or sea-
recommended anchor
method. 2.3 Operating survival
2.2 Initial actions after craft equipment
leaving the ship 2.4 Operating location
are taken to devices including
minimize threats radio equipment
to survival.
2.3 Survival craft
equipment and
location devices,
including radio
equipment, are
operated based on
established
procedures and
manufacturer’s
instruction.

TESDA-SOP-QSO-01-
RANGE OF VARIABLES
VARIABLE RANGE
1. Identified emergency May include:
1.1 Collision
1.2 Fire
1.3 Foundering
1.4 Person falling overboard (man overboard)
2. Dangers and threats to May include:

survival 2.1 Cold water shock
2.2 Hypothermia
2.3 Psychological response to disaster
2.4 Loss of will to live
2.5 Sea sickness
2.6 Dehydration
2.7 Injuries
2.8 Starvation
3. Life-saving appliances May include:

3.1 Life jackets
3.2 Life buoys
3.3 Hard hats
3.4 Immersion suits and other thermal protective aid
3.5 Rocket line throwing appliances
3.6 Pyrotechnic distress signals
3.7 GMDSS survival craft VHF radios
3.8 Satellite emergency position indicating radio
beacons EPIRBs
3.9 SARTs
3.10 Whistles
4. Survival Craft May include:

4.1 Free fall life boats
4.2 Davit launched life boats
4.3 Life rafts

TESDA-SOP-QSO-01-
EVIDENCE GUIDE
1 Critical Aspects of Assessment requires evidence that the candidate :

Competency 1.1 Responded to indicated emergency
1.2 Boarded survival craft
2 Resource Implications The following resources should be provided:

2.1 Work place with recommended facilities
2.2 Tools and equipment appropriate to the activity
2.3 Materials relevant to the proposed activity and tasks
3 Methods of Competency in this unit may be assessed through:

Assessment 3.1 Written examination
3.3 Portfolio
4 Context of Assessment 4.1 Competency may be assessed in workplace or in a

simulated workplace setting

TESDA-SOP-QSO-01-
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
performing fire-prevention and firefighting activities
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
1. Carry out fire 1.1 Fire hazards on 1.1 Relevant 1.1 Implementing fire
minimization board vessel are maritime prevention and
procedures identified and regulations minimization
action is taken to concerning measures and
eliminate or minimization of the procedures
minimize them. risk of fire on 1.2 Assessing the
1.2 Responsibilities for board vessel operational
checking fire 1.2 The chemistry of capability of fire-
prevention fire and its detection
equipment and relationship to equipment and
systems are fulfilled materials typically systems and
and appropriate carried on vessels taking any
action is taken to 1.3 Flammable required
ensure that they are materials and fire maintenance or
operational. hazards replenishment
1.3 An awareness and 1.4 Factors that action
understanding of influence the
fire hazards and spread of fire
their 1.5 The importance
minimization is of constant
maintained through vigilance in fire
participation in fire prevention and
drills and related minimization
instructional 1.6 A basic
programs. understanding of
1.4 A state of the types of fire-
readiness to respond detection, fire-
to fire fighting equipment
emergencies is and systems used
maintained at all on board vessels,
times. their features,
principles of
operation and the
procedures for their
use and
maintenance

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
1.7 Relevant
regulations and
policies related to
the maintenance of
fire equipment and
systems
1.8 Maritime
communication
techniques
applicable to fire
prevention and
fire-minimization
activities on board
vessel
1.9 Sources of
information on
shipboard fire
prevention and
minimization
2. Respond to 2.1 Emergency 2.1 Principles 2.2 Identifying and
emergencies situations involving underlying the evaluating fire
involving fire fire are correctly spread of fire and hazards and taking
identified in its extinguishment, appropriate courses
accordance with including the of action
established nautical elements of fire 2.3 Responding to
practice. and explosion (the simulated and real
2.2 Type of fire is fire triangle) emergency
identified in 2.2 Types and situations involving
accordance with sources of fire
the established ignition
classification 2.3 The different
system for fires. classes of fire,
2.3 Initial action on their
becoming aware of characteristics
fire emergency is and strategies
in conformity with and equipment
established needed for their
practices and extinguishment
procedures. 2.4 Precautions and
2.4 Action taken is procedures that
timely and must be followed
appropriate for when responding
seriousness of the to electrical fires
fire emergency.

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
2.5 Action taken on 2.5 Precautions and
identifying muster procedures that
signals for a fire must be followed
emergency is when responding
appropriate and to uptake and
complies with hydrogen fires
established 2.6 Problems that can
procedures. occur with
2.6 Appropriate shipboard fire-
precautions and detection and fire
procedures are hazards on board a
implemented when vessel and
responding to appropriate action
electrical fires. that should be
2.7 Appropriate taken
precautions and
procedures are
implemented when
responding to
uptake and
hydrogen fires.
2.8 Communications are
clear and concise at
all times and orders
are acknowledged
in a timely and
seamanlike
manner.

TESDA-SOP-QSO-01-
RANGE OF VARIABLES
VARIABLE RANGE
1. Fire hazards and their Fire hazard minimization procedures may include:
minimization 1.1. Housekeeping in work areas
1.2. Following of fire safety procedures
1.3. Checking and maintaining shipboard fire prevention
systems
1.4. Identification and elimination or minimization of fire
hazards
1.5. Precautions when using and storing flammable
materials
1.6. Precautions that need to be taken when responding to an
electrical fire
1.7. Precautions that need to be taken when responding to
uptake and hydrogen fires
1.8. Precautions when using naked flames or welding
equipment
2. Fire emergencies Fire emergencies on board vessel may occur:

2.1. By day or night in both normal and emergency
situations
2.2. Under any possible conditions of weather and loading
2.3. While underway
2.4. During berthing and un-berthing operations
2.5. While anchoring or mooring
2.6. While in port
2.7. While moored or at anchor
3. Type of fire Standard types of fires may include:

3.1 Class A
3.2 Class B
3.3 Class C
3.4 Class F

TESDA-SOP-QSO-01-
EVIDENCE GUIDE
1. Critical Aspects of Assessment requires evidence that the candidate :

Competency 1.1. Implemented fire prevention and minimization
measures and procedures on board vessel
1.2. Recognized fire hazards onboard vessel and take
appropriate action to eliminate or minimize them
1.3. Assessed the operational capability of fire-detection and
fire- fighting equipment and systems and initiate any
required maintenance or replenishment action
1.4. Responded to emergency situations involving fire
1.5. Implemented OHS principles and policies when
carrying out fire prevention and fire–fighting duties
1.6. Communicate effectively with others as required during
fire prevention activities and fire emergencies

2.1. Work place with recommended facilities
2.2. Tools and equipment appropriate to the activity
2.3. Materials relevant to the proposed activity and tasks
3. Methods of Competency in this unit must be assessed through:

Assessment 3.1. Written examination
3.3. Portfolio
4. Context of Assessment 4.1. Competency may be assessed in workplace or in simulated

workplace setting

TESDA-SOP-QSO-01-
UNIT OF COMPETENCY : FIGHT AND EXTINGUISH FIRES
fighting and extinguishing fires
PERFORMANCE
CRITERIA
ELEMENT REQUIRED REQUIRED
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
1. Operate portable 1.1 Type of fires is 1.1 Knowledge of 1.1 Applying fire
fire- fighting correctly identified relevant maritime prevention measures
regulations and procedures
equipment in accordance with
1.2 The chemistry of 1.2 Determining the
accepted fire- fire and its operational
fighting practice. relationship to capability of fire-
1.2 Correct portable materials typically fighting
fire-fighting carried on vessels appliances,
equipment is 1.3 Principles equipment and
underlying the systems
selected and used to
spread of fire and
fight specific classes how it is
of fires. extinguished
1.3 Class F fires are 1.4 The different types
correctly of fire, their
extinguished with characteristics and
a fire blanket in strategies and
equipment needed
accordance with to extinguish them
accepted fire- 1.5 Principles and
fighting practice. procedures for the
1.4 Correct use of self-
techniques are contained breathing
applied for the use apparatus (SCBA)
when fighting fires
of hose lines to 1.6 Fire-fighting
extinguish fires on clothing, outfits
board a vessel. and personal safety
1.5 Where applicable, equipment used
correct techniques when fighting a
are applied for the fire onboard a
vessel
setting up of foam 1.7 Types fire-fighting
making equipment appliances,
to extinguish B equipment and
Class fires on board systems used on
a vessel. board vessels, their
features, principles
of operation and the
procedures for their
use and
maintenance

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
2. Carry out fire- 2.1 Fire is 2.1 Fixed fire 2.1 Demonstrating fire
fighting extinguished using prevention and fighting techniques
operations extinguishing 2.2 Demonstrating
appropriate
installations used on maritime
procedures, vessels and their communication
techniques, equipment principles of techniques
and operation 2.3 Identifying fire
fire-fighting agents. 2.2 Fire-fighting fighting problems
2.2 Correct portable fire- techniques, agents and determining
extinguisher(s) are and precautions appropriate courses
applicable to of action
selected and used for different types of fire 2.4 Participating in
the class of fire on board a vessel interior search and
involved in a fire 2.3 Maritime rescue and fire-
emergency. communication fighting team on
2.3 Appropriate safety techniques board a vessel
clothing, applicable to fire-
fighting activities
appliances and onboard a vessel
equipment is used 2.4 Typical problems
and safety that can occur with
precautions and shipboard fire-
procedures are fighting equipment
applied when and operations and
appropriate remedial
fighting fires in action and solutions
accordance with 2.5 Sources of
regulatory information on
requirements, shipboard fire
vessel’s procedures prevention and
and established fire- extinguishment
fighting practice.
2.4 The timing and
sequence of
individual actions
when fighting fires
onboard a vessel are
appropriate to the
prevailing
circumstances and
conditions.
2.5 Search and rescue
operations in a
smoke filled
environment are
correctly conducted
as a member of a
fire- fighting team in
accordance with
accepted fire-

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
fighting practice.
2.6 Interior fires are
extinguished using
appropriate fire-
fighting equipment
and procedures as a
member of a fire-
fighting team in
accordance with
accepted fire-
fighting practice.
2.7 Lifeline signals are
correctly used
during interior fire-
fighting operations

TESDA-SOP-QSO-01-
RANGE OF VARIABLES
VARIABLE RANGE
1. Type of fire Standard types of fires may include:
1.1 Class A
1.2 Class B
1.3 Class C
1.4 Class F
2. Fire-fighting equipment Fire-fighting equipment, appliances and systems may include:

2.1 Portable fire extinguishers including foam, water, CO 2
, dry chemical and wet foam
2.2 Fire blankets
2.3 CO2 fixed systems
2.4 Foam installations including semi-portable and fixed
systems
2.5 Sprinkler systems
2.6 Fire pumps (main and emergency fire pump)
2.7 Fire hoses, hydrants, branches and international shore
connection
3. Fire on board a vessel Fire emergencies on board vessel may occur:

3.1 By day or night in both normal and emergency
situations
3.2 Under any possible conditions of weather and loading
3.3 While underway
3.4 During berthing and un-berthing operations
3.5 While anchoring or mooring
3.6 While in port
3.7 While moored or at anchor
4. Safety clothing, Safety clothing and equipment may include:

appliances and 4.1 Fire-resistant clothing
equipment 4.2 Self-contained breathing apparatus (SCBA)
4.3 Masks
4.4 Eye and ear protection
4.5 Gloves
4.6 Boots

TESDA-SOP-QSO-01-
EVIDENCE GUIDE

Competency 1.1 Participated in simulated on-boar d fire-fighting activities
1.2 Participated in search and rescue and fire-fighting
teams
1.3 Applied OHS principles and policies when carrying out fire-
fighting duties
1.4 Communicated effectively with others as required during fire
emergencies

2.1 work place with recommended facilities
2.2 tools and equipment appropriate to the activity
2.3 materials relevant to the proposed activity and tasks

3.3 Portfolio
4. Context of Assessment 4.1 Competency may be assessed in workplace or in a simulated

workplace setting

TESDA-SOP-QSO-01-
UNIT OF COMPETENCY : TAKE IMMEDIATE ACTION UPON ENCOUNTERING
AN ACCIDENT OR OTHER MEDICAL EMERGENCY
taking immediate action upon encountering an accident or
other medical emergency.
PERFORMANCE
ELEMENT CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
Variables
1. Determine the 1.1 Patient condition is 1.1 Relevant sections 1.1 Providing first-aid on
need of casualty determined in of maritime board a vessel
regulations 1.2 Identifying problems
accordance with
1.2 Emergencies, and emergencies and
established first aid injuries and medical taking appropriate
procedures and the problems that may courses of action
nature of injury or occur on board a
illness is established. vessel and
1.2 Probable cause, nature appropriate action,
treatments and
and extent of injuries
solutions
are identified and 1.3 Relevant OH&S
appropriate action is and health
taken to prevent further legislation and
harm to the victim and to policies
self. 1.4 Duties and
1.3 The position of the responsibilities of
the designated first
patient is adjusted to aid officer on
optimize personal board a vessel
comfort for the 1.5 Ways in which
medical condition or disease can spread
injury concerned. on board a vessel
1.4 Where there are doubts and ways of
preventing the
over the seriousness of spread
the injury or illness 1.6 Knowledge of body
and how to treat the structures and
patient, assistance is functions relevant to
sought from senior possible injury,
officers or shore- based illnesses and disease
that may be
medical advisers. encountered on
board a vessel
1.7 Maritime
communication
techniques related
to health care and
receiving radio
medical advice from
shore-based advisers

TESDA-SOP-QSO-01-
PERFORMANCE
ELEMENT CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
Variables
2. Administer 2.1 Appropriate first aid 2.1 First aid 2.1 Administering first –
first-aid to the procedures are used to procedures aid to victims
victim treat the identified 2.2 Shipboard 2.2 Applying aseptic and
injury or illness in procedures for: other precautionary
accordance with the  Conducting an techniques when
first-aider’s limits of initial patient first carrying out first-aid
responsibility. aid assessment procedures on board a
2.2 Aseptic techniques are  Managing vessel
applied during any injuries 2.3 Demonstrating
wound dressing.  Managing technique for care
2.3 Hygiene measures medical of wounds
are used that are emergencies
appropriate for the  Carrying out
degree of illness or resuscitation
injury. techniques
2.4 Cardio-pulmonary 2.3 Techniques for
resuscitation care of wounds
techniques are 2.4 Ways in which
correctly applied disease can spread
where required. on board a vessel
2.5 Condition of the patient and ways of
is regularly monitored preventing the
both visually and spread
through appropriate 2.5 Legal issues
measures of bodily related to the
signs. administration of
2.6 Health precautions and drugs and
disease prevention medicines on
measures are board a vessel
implemented in 2.6 Marine
accordance with publications
regulatory requirements containing
and company information on first
procedures. aid and medical
2.7 Appropriate action is treatment on board
taken if there are signs a vessel
of a deterioration in
the condition of the
patient.
2.8 Where necessary,
assistance is provided in
the preparation and
transporting of the
victim.

TESDA-SOP-QSO-01-
RANGE OF VARIABLES
VARIABLE RANGE
1. Patient May include patient having:
1.1 Heart attack
1.2 Stroke
1.3 Asthma attack
1.4 Diabetes
1.5 Epilepsy seizures
2. Injuries Injuries on board a vessel may include:

2.1 External bleeding
2.2 An amputation
2.3 A foreign body in the eye
2.4 A penetrating chest wound
2.5 A nose bleed
2.6 Internal bleeding
2.7 Fractures, sprains, strains and dislocations
2.8 Electric shock
2.9 Asphyxia
EVIDENCE GUIDE

Competency 1.1. Identified and prioritized the need for medical first aid in
life-threatening medical emergencies
1.2. Administered first aid on board a vessel
1.3. Communicated effectively with others during medical
emergencies and health care


Assessment 3.1 Written examination
3.3 Portfolio
4. Context of Assessment 4.1 Competency may be assessed in workplace or in a


TESDA-SOP-QSO-01-
UNIT OF COMPETENCY : COMPLY WITH EMERGENCY PROCEDURES
UNIT DESCRIPTOR :
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.
PERFORMANCE
CRITERIA
KNOWLEDGE SKILLS
of Variables
1. Take action on 1.1 Emergency 1.1 Types of 1.1 Applying
becoming situations are emergencies navigational
aware of an recognized and 1.2 Shipboard emergencies for
emergency identified. contingency plans vessels and
1.2 Responses to an 1.3 Knowledge of appropriate
emergency situation relevant maritime action and
followed the regulations solutions
established vessel’s 1.4 Relevant OH&S 1.2 Applying
emergency response legislation and appropriate
procedures. policies action in various
1.3 Correct actions are 1.5 Navigational types of actual or
taken on discovery of emergencies for potential
an actual or potential vessels and emergency
emergencies/ appropriate action situations
emergency and solutions 1.3 Using
situation in 1.6 Indications of emergency alarm
accordance with various types of signals and
established vessel’s emergency systems
emergency response situations and the 1.4 Using various
procedures. action to be shipboard items
1.4 Information given on followed when to be used for
raising alarm is various types of damage control
prompt, accurate, actual or potential purposes such as
complete and clear. emergency mattresses,
situations are canvas and
identified clothing
1.5 Using personal
safety
equipment
2. Follow 2.1 Vessel’s contingency 2.1 Emergency alarm 2.1 Explaining

established plans for emergency signals and systems vessels
emergency response are known in use on vessels contingency
procedures and are implemented in and procedures to plans in an
real and simulated be followed when emergency
emergency situations. an emergency alarm situation
is raised

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
KNOWLEDGE SKILLS
of Variables
2.2 Escape routes and 2.2 Escape routes and 2.2 Communicating
internal and external internal and external alarm procedures
communications and communications
alarm systems are used systems and alarms
in real and simulated on board a vessel
emergency situations 2.3 General principles of
in accordance with damage control and
regulatory the manner in which
requirements and watertight integrity of
established procedures. hull is maintained on
2.3 Emergency a vessel, including
communications and the importance of
alarm signals and preparation, control
systems are understood and repair
and required action 2.4 Ways of controlling
implemented in damage during a
accordance with flooding emergency,
emergency procedures including the use of
and regulatory various shipboard
requirements. items that can be
2.4 Planned damage used for damage
control procedures for control purposes such
dealing with damage as mattresses, canvas
to the vessel and its and clothing
hull are implemented 2.5 Maritime
in accordance with communication
company procedures techniques used
and regulatory during navigational
requirements. emergencies of
actual or potential
emergency situations
are identified
2.6 Emergency alarm
signals and systems
in use on vessels
and procedures to
be followed when
an emergency alarm
is raised

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
KNOWLEDGE SKILLS
of Variables
3. Follow 3.1 Participation in life 3.1 Life-saving 3.1 Demonstrating life
procedures for saving drills confirms equipment and saving procedures
the use of readiness to correctly their uses
various life- carry out life-saving 3.2 Life-saving
saving procedures and use procedures
equipment life-saving
equipment.
3.2 Procedures for the use
of various shipboard
life-saving appliances
are followed in
accordance with
regulatory
requirements,
manufacturer’s
instructions and
company procedures

TESDA-SOP-QSO-01-
RANGE OF VARIABLES
VARIABLE RANGE
1. Emergency situations May include:
1.1 Collision with another vessel
1.2 Explosion on board vessel
1.3 Fire on board vessel
1.4 Impairment of integrity of hull and ingress of water
1.5 Loss of steering control
1.6 Lost of motive power
1.7 Foundering
1.8 Grounding
1.9 Beaching a Vessel
1.10 Person overboard
1.11 Rescue and evacuation of injured personnel
2. Potential emergencies May occur:

2.1 By day or night
2.2. Under any possible conditions of weather and loading
2.3 While underway
2.4 During berthing and unberthing operations
2.5 While anchoring or mooring
2.6 When bunkering
2.7 During cargo handling operations
3. Regulatory requirements May include:

3.1 SOLAS convention
3.2 IMO STCW Codes and Convention
3.3 Relevant domestic and international OH&S
legislation
4. Life-saving equipment May include:

4.1 Life jackets
4.2 Exposure and immersion suits
4.3 Survival craft

TESDA-SOP-QSO-01-
EVIDENCE GUIDE
1. Critical Aspects of Assessment requires evidence that the candidate:

Competency 1.1 Undertook appropriate action in the event of emergency
situations
1.2 Followed established procedures and regulatory requirements
during emergency responses’ procedures
1.3 Followed procedures for the use of various life-saving
equipment
1.4 Participated in drills in preparation for the
implementation of emergency responses
1.5 Communicated effectively with others during emergency
responses’ procedures

2.1 Simulated workplace environment
2.2 Workplace standards, procedures, policies, guidelines
2.3 Tools and equipment relevant to work activities

3.3 Portfolio
4. Context of Assessment 4.1 Competency may be assessed in workplace or in a


TESDA-SOP-QSO-01-
UNIT OF COMPETENCY : TAKE PRECAUTIONS TO PREVENT POLLUTION
OF THE MARINE ENVIRONMENT
taking precautions towards protection of the marine environment.
PERFORMANCE
CRITERIA
KNOWLEDGE SKILLS
of Variables
1. Practice 1.1. Relevant regulations 1.1 Relevant 1.1 Completing
compliance and procedures for the legislation, codes activities aimed at
with protection of the of practice, compliance with
legislative marine policies and relevant
requirements environment are procedures to regulatory
for protection identified. protect the requirements for
of the marine 1.2. Appropriate action is marine protection of the
environment taken in day-to-day environment marine
work to ensure 1.2 Impact of environment
compliance with shipping on the 1.2 Identifying and
relevant regulations marine environment evaluating
and procedures for the and the effects of problems related to
protection of the operational or compliance with
marine environment as accidental pollution relevant
required. on it regulations for
1.3 Basic environmental
1.3. Appropriate action is
environmental protection and
taken where incidences
protection determining an
of non- compliance or
procedures appropriate
potential non-
compliance are courses of action
identified in
accordance with
regulations and
procedures.
1.4. 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.

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
KNOWLEDGE SKILLS
of Variables
2 Practice anti- 2.1. Anti-pollution 2.1 Pollution control 2.1 Following anti-
pollution procedures problems and pollution procedures
procedures applicable to vessel related measures
operations are to protect the
followed in the course marine
of day-to-day work. environment
2.2. Appropriate 2.2 Complexity and
preventive diversity of the
measures are marine
undertaken to environment
prevent pollution of 2.3 Requirements
the marine under local and/or
environment in international
accordance with legislation and
regulations and conventions for
procedures. reporting
2.3. Inputs are provided in incidents related
the preparation of to breaches of the
reports and other statutory codes
documentation related and measures for
to the protection of the protection of
marine environment in the marine
accordance with environment
regulations and
procedures.

TESDA-SOP-QSO-01-
RANGE OF VARIABLES
VARIABLE RANGE
1. Protection of the marine Protection of the marine environment may be observed:
environment 1.1. By day or night in both normal and emergency situations
1.2. Under any possible conditions of sea and weather
1.3. While underway
1.4. During berthing and unberthing operations
1.5. While anchoring or mooring
1.6. While moored or at anchor
1.7. During loading and unloading operations
1.8. During maintenance operations
2. Anti-pollution Anti-pollution procedures include checking of items and equipment

procedures such as:
2.1. Pumps
2.2. Valves
2.3. Emission control equipment
2.4. Water management equipment including: cooling water,
ballast water and bilge systems
2.5. Waste storage and recycling equipment
2.6. Ballast management equipment
3. Preventive measures Preventative measures to protect the marine environment may

include:
3.1. Prevention of spillages of cargo
3.2. Prevention of spillages of fuel and oil
3.3. Control of polluting emissions of gas and smoke
3.4. Effective management of waste, pollution and recycling
processes
3.5. Effective management of ballast operations
3.6. Shipboard housekeeping
3.7. Pollution control instructions
4. Regulations Applicable regulations includes:

4.1. MARPOL Convention
4.2. IMO STCW Code and Convention related to the
protection of marine environment
4.3. Relevant international and/or local legislation related to the
protection of the marine environment

TESDA-SOP-QSO-01-
EVIDENCE GUIDE

Competency 1.1. Practiced compliance with legislative requirements for
protection of the marine environment
1.2. Practiced preventative and remedial anti-pollution procedures
as per relevant regulations and procedures
1.3. Identified typical pollution control problems and take
appropriate action
1.4. Communicated effectively with others concerning
measures to protect the marine environment


3.3 Portfolio

workplace setting

TESDA-SOP-QSO-01-
UNIT OF COMPETENCY : OBSERVE SAFE WORKING PRACTICES
UNIT DESCRIPTOR : This unit deals with the knowledge and skills required
to observe established maritime safe working
practices.
PERFORMANCE
ELEMENT CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
of Variables
1. Identify and 1.1 Safety regulations and 1.1 Knowledge of 1.1 Applying OHS in
follow established vessel’s relevant maritime the workplace,
workplace safety and hazard
and OHS and activities
procedures for control practices and
hazard procedures are obtained, regulations required under
identification interpreted and applied 1.2 ISM Code Safety OHS legislation,
and risk to day- to-day work Management System 1.2 Communicating
control activities. procedures (where skills
1.2 Workplace procedures applicable)
for Occupational 1.3 The provisions of
Health and Safety and
related work OHS Acts,
instructions for regulations and codes
controlling risks of practice relevant
onboard a vessel are to the workplace,
followed. including the rights
1.3 Workplace procedures and responsibilities
for dealing with
shipboard accidents, of the workplace
fire and parties under OHS
emergencies are Acts, regulations and
known and followed. codes of practice;
1.4 Hazards in the 1.4 The ways in which
workplace are OHS is managed in
identified and
appropriate action is the workplace, and
taken to report them activities required
and to minimize or under OHS
eliminate risk to legislation, for
personnel, vessel and example:
the environment.  Policies
1.5 Where relevant,  Procedures
procedures and
precautions necessary  Plant and
for entry into a pump equipment
room, fuel tanks or maintenance
other confined spaces  Hazard
on a vessel are identification
followed.  Risk assessment
1.6 Personal protection
clothing and and control
equipment is used in  OHS instruction
accordance with  Training and
provision of OHS

TESDA-SOP-QSO-01-
PERFORMANCE
ELEMENT CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
of Variables
established shipboard information
safety practices and 1.5 Hazards that exist
procedures. in the workplace
1.7 Appropriate assistance
is provided in the event 1.6 The preferred order
of a shipboard of ways to control
emergency to secure risks (known as the
the vessel and its hierarchy of control);
machinery and 1.7 Designated
equipment and to personnel
maintain the safety of
the vessel and persons responsible for
involved. OHS onboard a
1.8 Established emergency vessel
and contingency plans
are followed in the
event of a shipboard
emergency.
2. Contribute to 2.1 Occupational Health 2.1 Workplace OHS 2.1 Applying order
arrangement s and Safety issues and procedures of ways to
for the identified safety relevant to the control risks
management hazards are raised work being (known as the
of with designated undertaken, hierarchy of
occupational personnel in including control)
health and accordance with procedures for: 2.2 Designating
safety workplace procedures  Recognizing and personnel
and relevant reporting on responsible for
occupational health hazards, for OHS onboard a
and safety legislation. example, work vessel
2.2 Contributions to area inspections
occupational health  Work operations
and safety to control risks,
management in the for example,
workplace are made permit to work
within workplace systems and
procedures and isolation
provisions of relevant procedures
legislation.  Responding to
Occupational health accidents, fires
and safety issues are and emergencies
raised with designated  Issues
personnel in  Employee
accordance with participation in
workplace procedures OHS
and relevant management, for
occupational health example,
and safety consultative or
legislation. OHS committees
and

TESDA-SOP-QSO-01-
PERFORMANCE
ELEMENT CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
of Variables
2.3 Contribute to  Joint employer/
participative employee
arrangements for inspections
occupational health 2.2 The meaning of OHS
and safety symbols found on
management in the signs and labels in
workplace within the workplace
vessel’s procedures
and scope of
responsibilities and
competencies.
3 Take necessary 3.1 Fatigue symptoms 3.1 Effects of sleep,
actions to are recognized and schedules, and the
control fatigue identified. circadian rhythm on
3.2 Corrective actions are
taken on discovery of fatigue
fatigue in accordance 3.2 Effects of physical
with established stressors on
company procedures. seafarers
3.3 Fatigue 3.3 Effects of
management environmental
practices are
observed at all times. stressors in and
3.4 Reports related to outside the ship and
incidence of fatigue their impact
are communicated to 3.4 Effects of schedule
appropriate authority changes on seafarer
in accordance with fatigue
established company
procedures.
4 Complete 4.1 Occupational health 4.1 Records keeping 4.1 Communication

occupational and safety records for and writing skills
health and self are completed in procedures 4.2 Writing health
safety records accordance with 4.2 Legal policy on reports
workplace health records 4.3 Maintaining
requirements. legality of health
4.2 Legal requirements records
for the maintenance
of records of
occupational injury
and diseases are
followed.

TESDA-SOP-QSO-01-
RANGE OF VARIABLES
VARIABLE RANGE
1. Emergencies May include:
1.1 Loss of propulsion
1.2 Loss of electrical power
1.3 Loss of steerage
1.4 Flooding of vessel
1.5 Fire or explosion
1.6 Loss of refrigeration
1.7 Loss of water making ability
1.8 Fuel oil, lubrication oil, steam and gas leaks
1.9 Overheating and over speed of machinery,
governors, emergency trips
2. Hazards in the workplace May include:

2.1 Moving heavy loads in an unsafe work
environment
2.2 Unsecure machinery, components or repair
equipment
2.3 Slippery deck
2.4 Welding equipment
2.5 Sharp tools and implements
2.6 Power tools
2.7 Moving and rotating machinery
2.8 Flammable liquids, vapors and fuel
2.9 Using equipment beyond safe working limits
2.10 Poor housekeeping procedures
2.11 Electrical wiring and systems
2.12 Hot pipes and valves (steam, fuel oil, lubricating oil)
2.13 Cold pipes and valves (refrigeration and liquefied gas
cargoes)
2.14 Working at heights
2.15 Exposed electrical circuits
2.16 Toxic gases and substances
2.17 Chemicals and other harmful substances
2.18 Damaged cargo and containers
3. Participative arrangements May include:

3.1 Formal and informal meetings which include
occupational health and safety
3.2 Occupational health and safety committees
3.3 Other committees, for example, consultative,
planning and purchasing
3.4 Health and safety representatives
3.5 Suggestions, requests, reports and concerns put
forward by vessel’s crew to senior officers

TESDA-SOP-QSO-01-
EVIDENCE GUIDE
1. Critical Aspects of Assessment requires evidences that the candidate:

Competency 1.1 Identified and followed workplace procedures for hazard
identification and risk control
1.2 Contributed to arrangements for the management of OHS
onboard a vessel
1.3 Understood and performed necessary actions to control fatigue
1.4 Completed OHS records as required
1.5 Communicated effectively with others on workplace
safety matters

2.1 Simulated workplace environment
2.2 Workplace standards, procedures, policies, guidelines
2.3 Tools and equipment relevant to work activities

3.3 Portfolio
4. Context of Assessment 4.1 Assessment may be conducted in the workplace or in simulated

work environment

TESDA-SOP-QSO-01-
UNIT OF COMPETENCY : DEMONSTRATE SECURITY AWARENESS
PRACTICES
demonstrating security awareness practices.
PERFORMANCE
CRITERIA
KNOWLEDGE SKILLS
of Variables
1. Contribute to the 1.1 Requirements 1.1 IMO ISPS Code 1.1 Reading and
enhancement of relating to enhanced applicable to interpreting
maritime maritime security are vessels and ports instructions,
security through identified. 1.2 Procedures for procedures and
heightened 1.2 All critical factors maintaining security other
awareness relevant to the awareness information
security and safety of 1.3 Relevant security relevant to the
a maritime workplace and safety maintenance of
are monitored regulations, rules, vessel and port
continuously during policies and security
work operations. procedures 1.2 Working as a
1.3 Relevant team with others
information on matters
concerning the relevant to the
security and safety of maintenance of
vessel and port
a maritime security
workplace is 1.3 Selecting and
recognized and using
interpreted and appropriate
timely action is taken communication s
in accordance with equipment
workplace 1.4 Taking
procedures. appropriate
1.4 Changes to work initiatives related
environment and to vessel and
related risks are port security
monitored and within limits of
managed to ensure a role and
safe outcome to responsibility
workplace operations. 1.5 Interpreting
1.5 A security-related and applying
contingency plan of security and
action is studied and safety practices
interpreted and where and regulations
necessary appropriate 1.6 Communicating
action is taken. with others on
1.6 Reports on matters matters related to
related to vessel vessel and port
security are prepared security
1.7 Modifying
and submitted to activities
designated dependent on
differing
workplace
contingencies,

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
KNOWLEDGE SKILLS
of Variables
personnel in risk situations
accordance with the and
ship security plan environments
and company and
maritime
regulatory
requirements.
2. Recognize 2.1. Factors that may 2.1 Relevant security 2.1 Identifying and
security threats adversely affect personnel on a solving
the security and vessel or at a port problems
safety of a facility associated with
maritime 2.2 Communication the
workplace are procedures and maintenance of
identified. protocols on matters vessel and port
2.2. Risks to vessel or related to vessel and security
port security and port security 2.2 Reporting
safety are recognized 2.3 Security and safety security issues
and reported to problems that may be and take
relevant security identified when appropriate
personnel and maintaining and action based on
appropriate action is managing situation available
awareness and action information
taken to control the that can be taken to
risk in accordance 2.3 Monitoring and
overcome them anticipating
with workplace 2.4 Security and safety security
procedures and hazards and risks that problems and
security may be identified in risks and taking
requirements. the maritime appropriate
2.3. Persons posing workplace and ways action
potential security of controlling those
risks are recognized hazards and
and reported to associated risks
relevant security
personnel and
appropriate action is
taken to control the
risk in accordance
with workplace
procedures and
security requirements.
2.4. 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

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
KNOWLEDGE SKILLS
of Variables
regulatory
requirements.
3. Maintain 3.1. Security instruction 3.1 Security and emergency 3.1 Practicing
security programs are drills procedures security and
awareness and participated in as per emergency drills
vigilance company and
regulatory
requirements.
3.2. Requirements and
processes for security
awareness and
vigilance are
identified.
3.3. Security and
emergency drills
are participated in
accordance with the
ship security plan
and company and
maritime regulatory
requirements.
3.4. Inputs to
improve/enhance
security training
programs and drills
are provided, where
necessary.

TESDA-SOP-QSO-01-
RANGE OF VARIABLES
VARIABLE RANGE
1. Maritime workplace Workplace may include:
1.1 Vessels
1.2 Port facilities
2. Relevant security personnel May include:
2.1 Ship security officer
2.2 Port security officer
2.3 Company security officer
2.4 Master or skipper of the vessel
2.5 Other personnel on vessel (in terms of their security
awareness, preparedness and vigilance)
3. Persons posing potential May include:
security risks 3.1 Unknown persons photographing vessels or facilities
3.2 Unknown persons attempting to gain access to
vessels or facilities
3.3 Unknown persons loitering in the vicinity of vessels or
port facilities
3.4 Unknown persons telephoning to ascertain security,
personnel or standard operating procedures on a vessel or at
a port facility
3.5 Vehicles or small vessels with personnel in them loitering
and perhaps taking photographs or drawing diagrams of
vessels or facilities
3.6 General aviation aircraft operating in proximity of vessels
or facilities
3.7 Unauthorized vendors attempting to sell merchandise
3.8 Persons carrying suspicious parcels which could be
bombs
3.9 Unknown persons acting suspiciously
3.10 Unknown persons seeking information from vessel
personnel or their families about vessels or port facilities
via either face-to-face discussion or email
3.11 Unauthorized workers attempting to gain access to a vessel
or port facilities to repair, replace, service or install
equipment
4. Security situation May include:

4.1 Piracy/hijacking
4.2 Armed robbery
4.3 Bomb threat
4.4 Unidentified objects/explosives on vessel
4.5 Damage to or destruction of port facility
4.6 Damage to or destruction of vessel
4.7 Piracy and other depredations
4.8 Stowaways
5. Security and Security and emergency drills may relate to incidents such as:
emergency drills 5.1 Damage to or destruction of the vessel or port facility (e.g. by
explosive devices, arson, sabotage or vandalism)
5.2 Hijacking or seizure of a vessel or of persons on board
5.3 Tampering with cargo or essential vessel equipment or
systems or vessel's stores
5.4 Unauthorized access to or use of the vessel
(including presence of stowaways)
5.5 Smuggling of weapons or equipment (including
weapons of mass destruction)
5.6 Use of the vessel to carry persons intending to cause a
security incident (or their equipment)

TESDA-SOP-QSO-01-
5.7 Use of the vessel itself as a weapon or as a means to
cause damage or destruction
5.8 Attacks from seaward while at berth or at anchor
5.9 Attacks while at sea
EVIDENCE GUIDE

Competency 1.1. Contributed to the enhancement of maritime security
through heightened awareness
1.2. Recognized security threats
1.3. Demonstrated understanding of the need for and
methods of maintaining security awareness and
vigilance

3.3 Portfolio
4. Context of Assessment 4.1 Competency may be assessed in workplace or in simulated
workplace setting

TESDA-SOP-QSO-01-
CORE COMPETENCIES
UNIT OF COMPETENCY : PREPARE NUTRITIONALLY- AND HEALTH-

BALANCED CALENDAR MENU
in preparing nutritionally- and health-balanced
calendar menu.
PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are KNOWLEDGE SKILLS
elaborated in the
Range of Variables
1. Incorporate 1.1 Balanced menu is 1.1 Trade Theory 1.1 Incorporating the
desirable prepared based on  Nutritionally following trade
components for
health balanced religious and balanced diet theory in the
menu cultural aspects  Food allergens formulation of
of crew and intolerances nutritional
1.2 Components of  Religious and balanced menu:
nutritionally cultural beliefs  Nutritional
balanced diet  Nutritional physiology
foods are applied physiology  Physiological
in accordance with  Physiological factors
budgetary and factors  Body metabolism
ship’s crew  Body metabolism  Role of nutrients
requirements  Diet and  Nutritional
1.3 Food allergens exercise recommendations
and  Lifestyle such as
intolerances are diseases and carbohydrates,
observed in diet dietary fiber, fats,
accordance with 1.2 Rules and proteins, etc.
declaration reports Regulation  Importance of diet
1.4 Diet and nutrition  World Health and exercise
to combat lifestyle Organization  Connection
disease is (WHO) between lifestyle
considered in  Food and disease and diet
accordance Agriculture
HACCP(Hazard Organization
Analysis Critical  Flag State
Control Point) requirements
1.5 Calendar /  Maritime Labour
Cycle Menu is Convention
prepared and (MLC) 2006
designed based on  ILO Guidelines
available resources on the Training
and dietary of Ship’s Cooks
requirements  International
Safety
Management
System (SMS)

TESDA-SOP-QSO-01-
PERFORMANCE
elaborated in the
Range of Variables
2. Estimate calorie 2.1 Calculation of 2.5 Trade Theory 2.1 Minimizing food
intake, portions amount of food,  Quantity of food wastage
and ingredients
supplies and production and 2.2 Estimating or
ingredients are cost control optimizing edible
checked  Recipe/Menu portion
according to costing 2.3 Applying Costing
recipes/menus  Food wastage and Portioning
2.2 System and units  Costing Control
of measurement constraints 2.4 Minimizing food
to be followed are 2.6 Mathematics wastes
ascertained  Basic 2.5 Performing
2.3 Estimated food calculations and calculations and
supplies/ conversions conversions
ingredients are 2.7 Rules and 2.6 Converting units of
reported to Regulations measurements in
concern person  World Health recipes
2.4 Food supplies/ Organization 2.7 Calculating
ingredients are (WHO) wastages
identified  Food and
according to Agriculture
portioning per Organization
head meal, per  Flag State
head per day per requirements
month  Maritime Labour
Convention
(MLC) 2006
3. Prepare diet 3.1 Beginning 3.1 Trade Theory 3.1 Minimizing food
plan inventory is  Energy content in wastage
checked in various types of 3.2 Estimating or
accordance with food and diet optimizing edible
company policies plants portion
and procedures  Role of nutrients 3.3 Portioning
3.2 Forecast  Nutritional 3.4 Conducting
requisition is recommendation inventory
prepared in concerning 3.5 Preparing menu
accordance with carbohydrates, plan
availability of dietary fibre, fats, 3.6 Following
supplies proteins, alcohol, instructions in a recipe
3.3 Diet plan are water, salts,
provided in minerals &
consideration vitamins
with nutritional  Special
requirements in awareness of
accordance with religious &
religious and cultural food-
cultural beliefs related issues
 Composition of
diet plan

TESDA-SOP-QSO-01-

TESDA-SOP-QSO-01-
PERFORMANCE
elaborated in the
Range of Variables
3.4 Diet plan is  Calendar Menu
prepared in Plan
compliance with 3.2 Mathematics
international  Basic
and national calculations and
requirements conversions
3.5 Rules and 3.3 Systems and
regulations are Procedures
complied  Inventory
according to Company
international policies and
standards procedures
4. Request 4.1 Number of crew 4.1 Trade Theory 4.1 Applying trade
ingredients and and days of  Victualing / theory in control
supplies
voyage are Budget and inventory
determined in Management programs
accordance with 4.2 Materials, Tools 4.2 Conducting
the budget and Equipment: Inventory
allocated by the Usage 4.3 Applying the rules
company  Forms and regulations in
4.2 Availability of  Computer purchasing
stocks/ supplies 4.3 Systems and
are checked in Procedures
accordance with  Catering
the requirements Software
4.3 Request order is  Forms (e.g.
prepared in Purchase Orders)
accordance with 4.4 Understanding
company company systems,
systems, policies and
policies and procedures
procedures

TESDA-SOP-QSO-01-
RANGE OF VARIABLES
VARIABLE RANGE
1. Religious and cultural beliefs May include:
1.1 Crew profile (Nationality and religion)
1.2 Recipe bank (list of recipes) for various cuisines
1.3 Availability of stock on board
2. Components of May include:

nutritionally balanced 2.1 Quantity of food intake
diet 2.2 Principle of food plate
2.3 Importance and effect of protein, carbohydrates and
minerals to human body
3. Food allergens and May include:

intolerances 3.1 Common food allergens
3.2 Common symptoms
3.3 Anaphylaxis
3.4 Immune response
3.5 Analysis for treatment
4. Calendar Menu May include:

4.1 Types of meal (breakfast, lunch dinner)
4.2 Adequate variety of nutritious meals
4.3 Cultural and religious considerations in food
4.4 Types of table service (buffet, plated)
5. Calculations May include:

5.1 Quantity of ingredients per menu
5.2 Cost of ingredients per menu
5.3 Amount of food cost consumption per month
5.4 Conversion of units of measurements
5.5 Conversion of currency equivalent
6. International May include:

requirements 6.1 World Health Organization (WHO)
6.2 Food and Agriculture Organization
6.3 Flag State requirements
6.4 Maritime Labour Convention (MLC) 2006
6.5 Latest amendments of ILO Guidelines on the Training of
Ship’s Cooks
6.6 International Safety Management System (SMS)
7. Systems, policies and May include:

procedures 7.1 Catering Software
7.2 Company policies and procedures
7.3 Forms (e.g. Purchase Orders)

TESDA-SOP-QSO-01-
EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidence that the candidate :

competency 1.1 Prepared menu and diet plan taking into consideration the
religious and cultural practices and dietary requirements of ship’s
crew
1.2 Requisitioned ingredients and supplies for the ship’s menu
1.3 Demonstrated knowledge of basic nutrition and its role in combating
lifestyle diseases, menu planning, food allergy and food intolerances

Implications 2.1 Ventilated and illuminated work place with kitchen and cold-
storage facilities appropriate to the activity
2.2 Equipment, tools and materials/supplies

3.3 Portfolio
4. Context of 4.1 Competency may be assessed in workplace or in a simulated

Assessment workplace setting.

TESDA-SOP-QSO-01-
UNIT OF COMPETENCY : DEMONSTRATE PRACTICAL COOKERY
demonstrating practical cookery.
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
of Variables
1. Prepare stocks, 1.1 Ingredients and 1.1 Procedures on 1.1 Applying
soups, sauces, flavoring agents are stocks, soups , techniques of
dips and used according to sauces, dips and producing stocks
dressings standard recipes dressings soups , sauces, dips
1.2 Clarifying agents , preparation and dressings
thickening 1.2 Use of various 1.2 Observing work
agents, stocks and bases safety practices
convenience for a variety of 1.3 Demonstrating
products and soups and sauces waste
methods are used 1.3 Use of various minimization
according to Ingredients and techniques and
procedures flavoring agents environment-
1.3 Various stocks, for a variety of friendly practices
soups, sauces, dips dips and on handling,
and dressings are dressings preparation and
used according to 1.4 Logical and time disposal of stocks
calendar menu efficient work soups , sauces,
1.4 Variety of stocks, flow dips and dressings
soups , sauces, 1.5 Rapid cooling 1.4 Applying rapid
dips and 1.6 Temperature cooling
dressings, are 1.7 Standard of 1.5 Record keeping
produced according shelf life of of time and
to standard recipe foods temperature
1.5 Stocks, soups, 1.8 HACCP (Hazard 1.6 Observing
sauces, dips and Analysis Critical HACCP (Hazard
dressing are stored Control Point) / Analysis Critical
in accordance with Food Safety Control Point) / Food
standard operating Management Safety Management
procedures System System
procedures
2. Prepare and 2.1 Tools and equipment 2.1 Operational 2.1 Using of various
present meals are identified, procedures on tools and
and side checked for defects, tools and equipment (e.g.
dishes (Hot or damages and equipment Using knives)
Cold) conditions in 2.2 Various 2.2 Following/
accordance with Ingredients and interpreting
manufacturer’s flavoring agents Recipes
according to

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
of Variables
manual based on the standard recipes 2.3 Adapting
required tasks of meals and side menu plan
2.2 Ingredients and dishes(Hot or during the
flavoring agents are Cold) voyage
used according to 2.3 Various types of 2.4 Applying
standard recipes of menus and their cutting,
meals and side differences portioning
dishes (Hot or 2.4 Variety of and
Cold) international cuisine presentation
2.3 Hot meals and side 2.5 Various techniques for
dishes are prepared cooking/preparati on meals and
following approved methods for meals side dishes
cooking methods and side dishes 2.5 Applying
2.4 Frozen ingredients 2.6 Menu planning cooking
are thawed 2.7 Fundamentals of methods
according to cooking 2.6 Applying
approved thawing 2.8 2.6.1 Basic food waste
standards chemistry minimization
2.5 Preparation 2.9 2.6.2 Storage and techniques for
techniques, cutting preparation of meals and
and portioning are raw ingredients side dishes
applied based on 2.10 2.6.3 Quality and 2.7 Record
standard recipes nutritional value of keeping of
2.6 Temperature, quality ingredients time and
and texture of 2.11 Approved temperature
cooked meals are thawing standards 2.8 Observing
checked according to 2.12 Preparation HACCP
standard recipes techniques, (Hazard
2.7 Meals are kept in cutting and Analysis
their respective portioning Critical
holding equipments 2.13 Temperature, Control Point)
prior to serving Quality and / Food Safety
2.8 Meals are presented Texture Management
using sauces, 2.14 Holding System
garnishes and side equipments procedures
dishes according to 2.15 Fundamentals and
standard recipes principles of
2.9 Religious and presentation and
cultural beliefs, serving
food allergens and 2.16 Religious and
intolerances are cultural beliefs,
considered in the food allergens and
preparation of meals intolerances
in accordance with
declaration reports

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
of Variables
2.17 Logical and time
efficient work
flow
2.18 International
Rules and
Regulations
HACCP (Hazard
Analysis Critical
Control Point) /
Food Safety
Management
System
2.19 Personal
Protective
Equipment (PPE)
3. Prepare 3.1 Tools and equipment 3.1 Operational 3.1 Using various
appetizers, are identified, procedures on tools tools and
salads and checked for defects, and equipment equipment (e.g.
sandwiches (hot, damages, and/or 3.2 Various Using knives)
cold and open) condition in ingredients and 3.2 Following/
accordance with flavoring agents interpreting
manufacturer’s according to recipes
manual based on the standard recipes of 3.3 Applying cutting,
required tasks appetizers, salads portioning and
3.2 Ingredients and and sandwiches presentation
flavoring agents are (hot, cold and techniques for
used according to open) appetizers, salads
standard recipes of 3.3 Various and sandwiches
meals of appetizers, cooking/preparati (hot, cold and
salads and sandwiches on methods for open)
(hot, cold and open) appetizers, salads 3.4 Applying cooking
3.3 Appetizers, salads and and sandwiches methods
sandwiches (hot, cold 3.4 Approved 3.5 Applying waste
and open) are thawing standards minimization
prepared following 3.5 Preparation techniques for
approved cooking techniques, appetizers, salad
methods cutting and and sandwiches
3.4 Frozen ingredients portioning (hot, cold and
are thawed 3.6 Temperature, open)
according to quality and 3.6 Observing
approved thawing texture HACCP (Hazard
standards 3.7 Holding Analysis Critical
3.5 Preparation equipments Control Point) /
techniques/cutting, 3.8 Fundamentals and Food Safety
portioning are principles of Management System
applied based on procedures

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
of Variables
standard recipe presentation and 3.7 Record keeping of
3.6 Temperature, quality serving time and
and texture of 3.9 Religious and temperature
cooked meals are cultural beliefs,
checked according to Food allergens
standard recipe and intolerances
3.7 Appetizers, salads and 3.10 Cleaning and
sandwiches (hot, cold sanitizing
and open) kept in 3.11 Logical and time
their respective efficient work
holding equipment flow
prior serving 3.12 International
3.8 Appetizers, salads and Rules and
sandwiches (hot, cold Regulations
and open) are HACCP (Hazard
presented using Analysis Critical
sauces, garnishes and Control Point) /
side dishes according Food Safety
to calendar menu Management
3.9 Religious and cultural System
beliefs, food allergens 3.13 Personal
and intolerances are Protective
considered in the Equipment (PPE)
preparation of
appetizers, salads and
sandwiches
accordance with
declaration reports
4. Prepare bread 4.1 Tools, equipment 4.2 Operational 4.1 Using various tools
products and and utensils are procedures on tools and equipment (e.g.
hot/cold identified, checked and equipment Using knives)
desserts for defects, damages, 4.3 Various 4.2 Following/
and conditions in Ingredients and interpreting
accordance with flavoring agents recipes
manufacturer’s according to 4.3 Applying cutting,
manual based on the standard recipes of portioning and
required tasks bread products and presentation
4.2 Ingredients and hot/cold desserts techniques for
flavoring agents are 4.4 Various bread products
used according to cooking/preparati on and hot/cold
standard recipes of methods for desserts
meals of bread bread products
products and

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
of Variables
hot/cold desserts and hot/cold 4.4 Applying waste
4.3 Bread products and desserts minimization
hot/cold desserts are 4.4 Approved thawing techniques for
baked/prepared standards bread products
according to cooking 4.5 Preparation and hot/cold
methods techniques desserts
4.4 Frozen ingredients cutting and 4.5 Observing HACCP
are thawed portioning (Hazard Analysis
according to 4.6 Temperature, Critical Control
approved thawing Quality and Point) / Food Safety
standards Texture Management System
4.5 Preparation 4.7 Holding Procedures
techniques, cutting equipments 4.6 Record keeping of
and portioning are 4.8 Fundamentals and time and
applied based on principles of temperature
standard recipes presentation and
4.6 Temperature, quality serving
and texture of 4.9 Religious and
cooked meals are cultural beliefs,
checked according to Food allergens
standard recipes and intolerances
4.7 Bread products and 4.10 Logical and time
hot/cold desserts are efficient work
kept in their flow
respective holding 4.11 International
equipment prior to Rules and
serving Regulations
4.1 Bread products and HACCP (Hazard
hot/cold desserts are Analysis Critical
presented using Control Point) /
sauces, garnishes and Food Safety
side dishes according Management
to calendar menu System
4.8 Religious and 4.12 Personal
cultural beliefs, food Protective
allergens and Equipment (PPE)
intolerances are
considered in
accordance with
declaration reports
5 Control/ 5.1 Inventory Program 5.1 Segregation of 5.1 Applying basic

monitor is used in accordance non-food items computer skills
stocks and with ship’s with food items 5.2 Applying literacy
supplies requirements and 5.2 Inventory and skills to source
arrangement stock security inventory
negotiated with systems and

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
of Variables
ship chandlers procedures 5.3 Applying
5.2 Physical inventory 5.3 Shelf life and numerical skills to
of catering proper storage monitor inventory
department 5.4 Logical and time and compute
provisions, bonded efficient work allocated budget
items and flow 5.4 Conducting
housekeeping 5.5 Different inventory
supplies are temperatures of 5.5 Storing wet and
performed as per storage facilities dry stocks
ship’s requirement 5.6 Kinds of 5.6 Recording and
5.3 Stocks Remaining provisions documenting
On Board (R.O.B.) 5.7 Units of stock inventory
are verified against measurements for
the stock control weight and
workbook in temperature
accordance with
ship’s standard
procedures
5.4 Requisition order is
prepared based on
company requisition
and purchasing policy
5.5 Delivered provisions
and supplies are
received and
inspected based on
HACCP standard and
in accordance with
ship’s standard
5.6 Provisions and
supplies are stored
according to
approved method
storage of foods wet
and dry
5.7 Stocks Control
System is identified
and applied in
accordance with
industry practice
5.8 Task is performed
using prescribed
Personal
Protective
Equipment (PPE)

TESDA-SOP-QSO-01-
RANGE OF VARIABLES
VARIABLE 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
2.3.1 Clear or broth
2.3.2 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
2.1.1 Vichyssoise
2.1.2 Gazpacho
3. Sauces, Dip and Dressings May include :

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. Meals May include :

4.1 Breakfast
4.2 Lunch
4.3 Dinner
4.4 Hot meals
4.5 Cold meals
5. Thickening agents May include:
5.1 Roux
5.2 Beurre manie
5.3 Slurry
5.4 Liaison
6. Convenience products May include:
6.1 Bases
6.1.1 Cubes
6.1.2 Aromata
6.1.3 Powder
6.2 Flavor enhancers
6.2.1 Garlic powder
6.2.2 Onion powder
6.3 Instant Sauces
6.3.1 Demiglace
6.3.2 Hollandaise
6.4 Flavoring packs
6.4.1 Sinigang
6.4.2 Menudo

TESDA-SOP-QSO-01-
VARIABLE RANGE
7. Side dishes May include:
7.1 Pasta
7.2 Rice and Cereals
8. Cooking methods May include:
Range of methods in egg dish preparation and cooking :
8.1 Boiling
8.2 Poaching
8.3 Frying
9. Religious and cultural beliefs May include:
9.1 Crew profile (Nationality and religion)
9.2 Recipe bank (list of recipes) for various cuisines
9.3 Availability of stock on board
10. Food allergen and May include:
intolerances 10.1 Common food allergens
10.2 Common symptoms
10.3 Anaphylaxis
10.4 Immune response
10.5 Analysis for treatment
11. Salads May include:
11.1 Leafy
11.2 Non-leafy
11.3 Combination
11.4 Compound
11.5 Fruit
11.6 Cooked
12. Tools and equipment May include:
12.1 Tools & Equipment
12.1.1 Stick Blenders
12.1.2 Mixers
12.1.3 Convection Oven
12.1.4 Door Industrial Chiller and freezers
12.1.5 Weighing scales
12.1.6 Hot plate or Burner
12.2 Utensils
12.2.1 Spatula
12.2.2 Beater
12.2.3 Mixing bowls
12.2.4 Food-grade plastic and color coded cutting board
13.Desserts May include:
13.1 Pudding, pies, tarts, flans, fritters
13.2 Custard, creams
13.3 Prepared fruit
13.4 Meringues, crepes
13.5 Ice cream
13.6 Cakes
13.7 Flambé
13.8 Refrigerated cake

TESDA-SOP-QSO-01-
VARIABLE RANGE
14. Inventory program May include:
14.1 Microsoft Windows Programs
14.2 AMOS – D
14.3 E-business fulfillment
14.4 Drop-shipping
14.5 Vendor managed inventory
14.6 Traditional inventory model
14.7 Just-in-time inventory
14.8 Smart shopper
15. Supplies May include:
15.1 Bonded items
15.2 Beverages
15.3 Cleaning materials
15.4 Linen
16. Personal Protective May include:
Equipment ( PPE) 15.5 Mask
15.6 Gloves
15.7 Goggles
15.8 Apron
15.9 Safety Shoes
15.10Hard hat
15.11Overall
15.12Mitts
EVIDENCE GUIDE

competency 1.1 Prepared a variety of stocks, soups, sauces, dips and
dressings from different recipes
1.2 Prepared and presented meals and variety of side dishes
1.3 Prepared a variety of appetizers, salads and sandwiches (hot, cold
and open)
1.4 Prepared different types of bread products and hot/cold
desserts according to recipe
1.5 Performed stock control

2.1 Ventilated and illuminated work place with facilities
appropriate to the activity
2.2 Tools, equipment, utensils and materials/ingredients
3. Methods of Competency in this unit may be assessed through :

Assessment 3.1 Demonstration and oral questioning of related underpinning
knowledge
3.3 Portfolio

workplace setting.
4.2 Assessment shall be observed while tasks are being
undertaken whether individually or in-group.

TESDA-SOP-QSO-01-
UNIT OF COMPETENCY : PRACTICE FOOD SAFETY, SANITATION AND
HYGIENE
UNIT DESCRIPTOR : This unit deals with the knowledge, skills and attitudes
in practicing food safety, sanitation and hygiene procedures.
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
of Variables
1. Observe 1.1 Causes and 1.1 Causes and 1.1 Applying HACCP
prevention prevention of prevention of food (Hazard Analysis
measures for food borne borne disease and Critical Control
food-borne disease and food hazards Point) / Food
diseases food hazards 1.2 Specific Safety Management
are identified temperature of System
1.2 HACCP (Hazard foods 1.2 Applying safety in
Analysis Critical 1.3 Principles of handling cleaning
Control Point) / receiving food and sanitizing
Food Safety provisions equipment
Management 1.4 Principles in re- 1.3 applying cleaning
System is applied heating and serving and sanitizing
1.3 Specific of leftover food methods and
temperature of 1.5 Principles and procedures
foods are approved method 1.4 Demonstrating
checked of storing foods personal hygiene
according to (refrigerated and 1.5 Records keeping
cooking dry)
methods 1.6 Approved method
1.4 Principles of of thawing
receiving food 1.7 Favorable
provisions are conditions that
applied support bacteria
1.5 Principles and growth
approved method 1.8 Galley tools
of storing foods and equipments
are applied to cleaning and
refrigerated and sanitizing
dry food items methods and
1.6 Approved procedures
method of 1.9 Good personal
thawing are hygiene
applied 1.10 HACCP (Hazard
Analysis Critical
Control Point)
/Food Safety
Management

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
of Variables
1.7 Favorable System
conditions 1.11 Records keeping
that support
bacteria
growth are
checked and
controlled/
eliminated
1.8 Galley tools
and equipment
are cleaned and
sanitized
following
established
procedures
1.9 Cleaning and
sanitizing
tools and
agents are
maintained in
accordance
with ship’s
procedure
1.10 Appropriate
cleaning and
sanitizing tools
and agents are
identified and
handled based on
cleaning
requirements and
manufacturer’s
instructions
1.11 Tasks are
recorded in
accordance
with ship’s
procedures
2. Prevent cross 2.1 Sources of 2.1 Causes and 2.1 Applying

contamination cross prevention of HACCP
contamination food borne (Hazard
are identified disease and Analysis
2.2 HACCP (Hazard food hazards Critical Control
Analysis Critical 2.2 HACCP Point) / Food
Control Point) / (Hazard Safety
Food Safety Analysis Management
Critical System

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
of Variables
Management Control Point) 2.2 Applying
System is / Safety cleaning and
observed Management sanitizing
2.3 Specific System methods and
temperature of 2.3 Specific procedures
foods are temperature of 2.3 Demonstrating
checked foods personal
according to 2.4 Principles of hygiene
approved receiving food 2.4 Records
cooking provisions keeping
methods 2.5 Principles
2.4 Principles of and approved
receiving food method of
provisions are storing foods to
applied refrigerated and
2.5 Principles and dry food items
approved method 2.6 Approved
of storing foods method of
are applied to thawing
refrigerated and 2.7 Favorable
dry food items conditions that
2.6 Approved support
method of bacteria
thawing are growth
applied 2.8 Galley tools
2.7 Favorable and
conditions that equipments
support bacteria cleaning and
growth is sanitizing
checked and methods and
controlled/ procedures
eliminated 2.9 Good
2.8 Good personal personal
hygiene practice hygiene
is applied 2.10 International
2.9 Galley tools Rules and
and equipments regulations
cleaning and 2.11 Records
sanitizing keeping
methods and
procedures are
applied in
accordance with
the
international

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
of Variables
standard
2.10 Task are
recorded as per meal
basis
2.11 International
Rules and
regulations is
applied
2.12 Cleaning and
sanitizing
methods and are
applied in
accordance with
ship’s
procedure
3. Observe food 3.1 HACCP 3.1 Causes and 3.1 Applying
hygiene (Hazard prevention of safety in
procedures Analysis food borne handling
Critical Control disease and cleaning and
Point) /Food food hazards sanitizing
Safety 3.2 HACCP equipment
Management (Hazard 3.2 Applying
System is Analysis HACCP
observed Critical Control (Hazard
3.2 Specific Point) / Food Analysis
temperature of Safety Critical
foods are Management Control Point)
checked System / Food Safety
according to 3.3 Specific Management
cooking temperature of System
methods foods 3.3 Applying
3.3 Principles of 3.4 Principles of cleaning and
receiving food receiving food sanitizing
provisions are provisions methods and
applied 3.5 Principles and procedures
3.4 Principles and approved 3.4 Demonstrating
approved method of personal
method of storing foods hygiene
storing foods wet and dry 3.5 Records
are applied to 3.6 Approved keeping
refrigerated and method of
dry food items thawing
3.5 Approved 3.7 Favorable
method of conditions that
thawing are support bacteria
applied growth

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
of Variables
3.6 Favorable 3.8 Galley tools
conditions that and
support bacteria equipments
growth is cleaning and
checked and sanitizing
controlled/ methods and
eliminated procedures
3.7 Good personal 3.9 Good personal
hygiene practice hygiene
is applied 3.10 Records
3.8 Galley tools and keeping
equipments 3.11 International
cleaning and rules and
sanitizing regulations
methods and
procedures are
applied in
accordance with
the international
standard
3.9 Task are
recorded as per
meal basis
3.10 International
Rules and
regulations is
applied
3.11 Cleaning and
sanitizing
methods and
are applied in
accordance with
ship’s
procedure
4. Practice 4.1 Personal 4.1 Approved 4.1 Practicing

Personal hygiene is procedure of hand good personal
hygiene and practiced in washing hygiene
grooming line with the 4.2 Prescribe PPEs 4.2 Applying
requirements 4.3 HACCP (Hazard prescribed
of the ship’s Analysis Critical PPEs
food safety Control Point) 4.3 Demonstrating
program. /Food Safety HACCP
4.2 Proper Management (Hazard
procedure of Analysis
hand washing Critical Control

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
of Variables
is applied Point) / Food
4.3 Appropriate PPE Safety
are used Management
4.4 HACCP (Hazard Safety
Analysis Critical Management
Control Point) /
procedures are
observed

TESDA-SOP-QSO-01-
RANGE OF VARIABLES
VARIABLE RANGE
1. Food-borne disease May include:
1.1 Listeriosis
1.2 Botulism
1.3 E. coli
1.4 Staphylococcus
2. Cooking methods May include:
2.1 Dry method
2.1.1 Roasting
2.1.2 Grilling
2.1.3 Broiling
2.1.4 Pan frying
2.1.5 Stir frying
2.1.6 Deep Frying
2.1.7 Braising
2.1.8 Baking
2.2 Moist method
2.2.1 Boiling
2.2.2 Simmering
2.2.3 Steaming
2.2.4 Poaching
2.2.5 Stewing
3. Favorable conditions that May include:
support bacteria growth 3.1 Food
3.2 Air
3.3 Time
3.4 Temperature
3.5 Oxygen
3.6 Moist
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
5. Cleaning and sanitizing tools May include:
and agent is maintained 5.1 Follow procedure in cleaning and sanitizing
5.2 Follow manufacturer’s instructions in using cleaning and
sanitizing chemicals
5.3 Cover foods while cleaning is in progress
5.4 Practice using the three bucket system/three sink
compartment
6. Personal hygiene May include:
6.1 Taking a bath daily
6.2 Brushing teeth daily
6.3 Trimming of hair and fingernails

TESDA-SOP-QSO-01-
EVIDENCE GUIDE

competency 1.1 Observed prevention measures for food-borne disease
1.2 Prevented cross contamination
1.3 Observed food hygiene procedures
1.4 Practiced personal hygiene and grooming
2. Resource Implications The following resources should be provided :

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

3.3 Portfolio
4. Context of 4.1 Competency may be assessed in relevant workplace setting

Assessment (accredited assessment centers)
undertaken individually

TESDA-SOP-QSO-01-
UNIT OF COMPETENCY : OBSERVE WORKPLACE HEALTH AND
SAFETYPRACTICES
UNIT DESCRIPTOR : This unit deals with the knowledge, skills and
attitudes required to observe workplace health and safety
practices.
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
Variables
1. Handle 1.1 Catering equipment 1.1 Catering tools 1.1 Cleaning and
catering are cleaned/ sanitized and equipment sanitizing
equipment washed and dried in 1.2 Procedure/s in catering
accordance with ship’s cleaning and equipment
standards stowage of 1.2 Handling
1.2 Catering equipment is catering tools galley tools and
tested for functionality and equipment equipment
and breakage, 1.3 Operational 1.3 Operating
malfunction or defects procedures of catering tools and
are reported in catering tools and equipment
accordance with ship’s equipment 1.4 Securing tools,
standards and/or 1.4 Common utensils and
manufacturer’s causes of equipment based
instruction accidents in the on Ship’s Heavy
1.3 Catering equipment are galley Weather Bill
stowed in accordance 1.5 Ship’s Heavy 1.5 Records
with ship’s standards Weather Bill keeping
and/or manufacturer’s
instruction
1.4 Tools, utensils and
equipment are secured
in accordance with the
ship’s heavy weather
bill

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
2. Deal with 2.1 Sick policies are 2.1 Procedure/s in 2.1 Operating
occupationa identified and cleaning and catering tools
l health and applied discussed stowage of and equipment
safety and undertaken catering tools 2.2 Using knives
hazards and 2.2 Causes of accident in and equipment 2.3 Record
risks the galley are identified 2.2 Operational keeping
and preventive procedures of
measures discussed and catering tools
undertaken and equipment
2.3 Prevention of 2.3 Common causes
accidents are of accidents in
identified and the galley
applied, discussed
and undertaken
2.4 Operational
procedures of
catering tools and
equipment are
observed in
accordance with
manufacturer’s
instruction
3. Apply first- 3.1 Hazards that could 3.1 Work place 3.1 Keeping
aid and result in work-related hazard and risks records
firefighting injury or illness are 3.2 First-aid kit , 3.2 Using fire
procedures in identified and assessed facilities and extinguisher
the galley 3.2 First-aid kit and treatments 3.3 Applying first
facilities is checked 3.3 Types and aid
3.3 First aide need is causes of fire 3.4 Identifying
assessed 3.4 Fire prevention potential
3.4 Trained as Basic 3.5 Different types hazards and its
first-aider is of fire prevention
assigned or extinguishers 3.5 Providing
arranged and their uses medical care on
3.5 Causes and types of board ship and
fire are identified ashore as per
3.6 Prevention of fire are Regulation
identified 4.1 and Standard
3.7 Appropriate type of A4.1 of the
fire extinguisher is MLC,2006
selected and used

TESDA-SOP-QSO-01-
RANGE OF VARIABLES
VARIABLE 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
1.10 Mixer
2. Type of fire extinguisher May include:

2.1 Water fire extinguisher
2.2 Foam fire extinguisher
2.3 Dry powder fire extinguisher
2.4 CO2 fire extinguisher
EVIDENCE GUIDE

competency 1.1 Demonstrated safe and healthy handling of catering
equipment
1.2 Identified policies of occupational health and safety hazards and
risks
1.3 Applied first aid and firefighting procedures in the galley

Implications 2.1 Ventilated and illuminated work place with facilities
appropriate to the activity.
2.2 Tools and equipment appropriate to scheduled galleys tasks and to
monitor and maintain working condition.
2.3 Material relevant to the proposed activity and tasks.

3.3 Portfolio
Assessment workplace setting.
4.2 Assessment shall be observed while task are being
undertaken whether individually or in-group.

TESDA-SOP-QSO-01-
UNIT OF COMPETENCY : IMPLEMENT WASTE MANAGEMENT AND

DISPOSAL SYSTEM
UNIT DESCRIPTOR : This unit deals with the knowledge, skills and attitude
required to implement waste management and
disposal system.
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
of Variables
1. Collect and 1.1 Characteristics of 1.1 Systems of 1.1 Handling waste
segregate the wastes are waste collection 1.2 Sorting waste
waste determined prior to 1.2 Types and 1.3 Sanitizing
segregation categories of containers and
1.2 Waste is collected garbage/wastes bins
using sanitized bins 1.3 Types of labeled 1.4 Using
and containers based waste bins appropriate
on relevant 1.4 Waste systems of
regulations management for waste collection
1.3 Waste is each type of waste 1.5 Applying
segregated and 1.5 Relevant appropriate waste
placed in designated regulations management for
bins and containers (MARPOL, etc…) each type of
in accordance with 1.6 Waste waste
relevant MARPOL segregation
regulations and procedures
procedures 1.7 Personal
1.4 Task is performed protective
using the approved equipment (PPE)
Personal
Protective
Equipment (PPE)
2. Store waste 2.1 Waste minimization 2.1 Different waste 2.1 Determining
and pollution/spread characteristics waste
of food-borne disease 2.2 Relevant characteristics
preventions are regulations 2.2 Applying waste
considered (MARPOL, etc.) minimization and
2.2 Waste is sealed and 3.7 Personal pollution/ spread
packaged in protective of food- borne
accordance with equipment (PPE) disease
MARPOL Annex V 3.8 Ways of prevention
2.3 Waste is labeled and minimizing food strategies
placed in a location wastage using
designated for the leftovers
purpose

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
KNOWLEDGE SKILLS
of Variables
2.4 Sorted waste is stored
in designated
bins/containers in
accordance with
MARPOL
Regulations and
procedures
3. Dispose of 3.1 Waste is disposed 3.1 Garbage 3.1 Handling and

waste of in accordance Management Plans disposing of
with MARPOL 3.2 Garbage Record wastes
Regulations and Books 3.2 Recording and
procedures. 3.3 Types and documenting
3.2 Where necessary, categories of skills
waste is ground or garbage
compacted in 3.4 Types of labeled
accordance with the waste bins
established procedures 3.5 Waste
3.3 Task is performed Management
using the approved Program for
Personal protective Disposal of all
equipment (PPE). types of waste
3.4 Waste recording and 3.6 Relevant
documentation regulations
requirements are (MARPOL, etc…)
complied with 3.7 Personal
protective
equipment (PPE)

TESDA-SOP-QSO-01-
RANGE OF VARIABLES
VARIABLE RANGE
1. Waste May include:
1.1. Biodegradable waste
1.2. Non-biodegradable waste and
1.3. Hazardous waste
2. Characteristics of the wastes May include:

2.1 Hazardous
2.1.1 Hazardous Radioactive Waste
2.1.2 Hazardous Biological Waste
2.1.3 Hazardous Chemical Waste
2.2 Non-hazardous (e.g. regular solid waste, paper, soda
cans)
3. Personal protective equipment May include:

(PPE) 3.1 Non-skid safety shoes
3.2 Face mask
3.3 Disposable gloves
EVIDENCE GUIDE

competency 1.1 Performed waste collection and segregation procedures
1.2 Minimized food wastage
1.3 Stored and disposed of wastes
1.4 Complied with relevant regulations

Implications 2.1 Ventilated and illuminated work place with facilities appropriate to
the activity.
2.2 Tools and equipment appropriate to waste management.
2.3 Material relevant to the proposed activity and tasks

3.3 Portfolio

Assessment workplace setting
4.2 Assessment shall be observed while task are being undertaken
whether individually or in-group

TESDA-SOP-QSO-01-
UNIT OF COMPETENCY : SUPERVISE/ADMINISTER GALLEY AREA
UNIT DESCRIPTOR : This unit deals with knowledge, skills and attitudes in
the supervision/ administration of the maintenance of the
galley area.
PERFORMANCE
CRITERIA
Italicized terms REQUIRED REQUIRED
ELEMENT
are elaborated in KNOWLEDGE SKILLS
the Range of
Variables
1. Maintain galley 1.1 Cleaning 1.1 Cleaning methods 1.1 Practicing
stores and materials for and procedures Interpersonal
supplies food 1.2 Cleaning and relationship skills
processing sanitizing agent 1.2 Demonstrating
equipment is 1.3 Trade Theory cleaning and
supervised/  Victualing/Budget sanitizing
managed in Management procedures
accordance System 1.3 Demonstrating
with port  Principles of personal hygiene
state/ship’s Receiving 1.4 Converting standard
standards provisions recipe
1.2 Storage of  Storage of food 1.5 Demonstrating
cleaning and items (frozen, HCCP(Hazard
sanitizing refrigerated, dry, Analysis Critical
agents are slop chest) Control Point)
supervised/  Calendar Menu 1.6 Applying principles
managed in Plan of receiving and
accordance  HACCP (Hazard storing provisions
with port Analysis Critical (First-In First-Out)
state/ship’s Control Point)
standard 1.4 Mathematics
1.3 Number of crew  Basic
and days of calculations and
voyage are conversions
determined in 1.5 Systems and
accordance with Procedures
the budget  Inventory
allocated by the  Company
company policies and
1.4 Quantities of procedures
food supplies/  Forms (e.g.
ingredients Purchase
required to Orders)
complete 1.6 Personal hygiene
recipes/ menus
are estimated

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
ELEMENT
the Range of
Variables
1.5 Inventory is
supervised/
managed in
accordance
with company
policies and
procedures
1.6 Calculations
to be made are
supervised
managed
according to
recipes/menus
2 Maintain galley 2.1 Cleaning and 2.1 Cleaning methods 2.1 Practicing
equipment and sanitation of and procedures Interpersonal
facilities processing 2.2 Cleaning and relationship skills
and cooking sanitizing agent 2.2 Demonstrating
equipment is 2.3 Waste disposal cleaning and
supervised in system sanitizing
accordance with 2.4 Systems and procedures
port state/ ship’s Procedures 2.3 Applying waste,
standards  Waste segregation,
2.2 Cleaning and management collection, storage
sanitation of and disposal and disposal
the galley is systems 2.4 Demonstrating
supervised/  Company personal hygiene
managed in policies and 2.5 Demonstrating
accordance procedures HCCP(Hazard
with port 2.5 HACCP (Hazard Analysis Critical
state/ship’s Analysis Critical Control Point)
standards Control Point)
2.3 Waste 2.6 Personal hygiene
disposal 2.7 Rules and
system is Regulation
supervised/  World Health
managed Organization
according to (WHO)
MARPOL  Food and
regulations Agriculture
Organization
 Flag State
requirements
 Maritime Labour
Convention
(MLC) 2006

TESDA-SOP-QSO-01-

TESDA-SOP-QSO-01-
PERFORMANCE
CRITERIA
ELEMENT
the Range of
Variables
 2014 Approved
ILO Guidelines on
the Training of
Ship’s Cooks
 International
Safety
Management
System
3 Deal with 3.1 Forecast 3.1 Trade Theory 3.1 Practice
administrative requisition is  Victualing/Budget budgeting skills
concerns in the prepared in Management 3.2 Applying HACCP
galley accordance with System (Hazard Analysis
availability of 3.2 Mathematics Critical Control
supplies  Basic Point), cleaning and
3.2 Purchase order calculations and sanitizing methods
and forecast conversions and procedures
requisition is 3.3 Systems and 3.3 Demonstrating
supervised/ Procedures Personal Hygiene
managed in  Inventory 3.4 Costing and
accordance with  Company portioning control
availability of policies and 3.5 Minimizing food
supplies procedures wastes
3.3 Calculation  Forms (e.g. 3.6 Calculating skills
needed to Purchase
complete work Orders)
tasks are
supervised/
managed using
the basic
mathematical
principles

TESDA-SOP-QSO-01-
RANGE OF VARIABLES
VARIABLE 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. Processing equipment May include:
Food Processing equipment
2.1 Slicer
2.2 Mixer
2.3 Grinder
2.4 Blender
Cooking equipment
2.5 Oven/ Microwave
2.6 Hot Plate / Burner Stove
2.7 Griller
2.8 Griddle
2.9 Fryers
2.10 Rice Cooker
2.11 Pots and Pans
2.12 Utensils
2.13 Knives
3. Inventory May include:

3.1 Microsoft Windows Programs
3.2 AMOS – D
3.3 E-business fulfillment
3.4 Drop-shipping
3.5 Vendor managed inventory
3.6 Traditional inventory model
3.7 Just-in-time inventory
3.8 Smart shopper
4. Calculations May include:
4.1 Quantity of ingredients per menu
4.2 Cost of ingredients per menu
4.3 Amount of food cost consumption per month
4.4 Conversion of units of measurements
4.5 Conversion of currency equivalent
5. Food processing and cooking May include:

equipment Food Processing equipment
5.1 Slicer
5.2 Mixer
5.3 Grinder
5.4 Blender

TESDA-SOP-QSO-01-
VARIABLE RANGE
Cooking equipment
5.5 Oven/ Microwave
5.6 Hot Plate / Burner Stove
5.7 Griller
5.8 Griddle
5.9 Fryers
5.10 Rice Cooker
5.11 Pots and Pans
5.12 Utensils
5.13 Knives
6. Galley May include:

6.1 Floor
6.2 Drainage
6.3 Bulkhead (wall)
6.4 Ceiling and lights
6.5 Port holes
6.6 Exhaust/hood
6.7 Preparation table
6.8 Sinks
7. Waste Disposal System May include:

7.1 Identify and segregate wastes
7.2 Evaluate wastes
7.3 Manage wastes to minimize wastes and
pollution prevention
7.4 Removal of wastes for proper disposal
8. Basic mathematical principles May include:

8.1 Addition
8.2 Subtraction
8.3 Multiplication
8.4 Division
8.5 Ratio and proportion

TESDA-SOP-QSO-01-
EVIDENCE GUIDE

competency 1.1 Maintained galley stores and supplies
1.2 Maintained galley equipment and facilities
1.3 Dealt with administrative concerns in the galley
1.4 Demonstrated application of occupational health and safety
practices
1.5 Demonstrated compliance with national and international
requirements
2. Resource The following resources should be provided :
Implications 2.1 Access to relevant workplace where assessment can take place
2.2 Tools, equipment and materials/supplies relevant to the
activity or task
3. Methods of Assessment Competency in this unit maybe assessed through:

3.3 Portfolio
4. Context of Assessment 4.1 Competency may be assessed in relevant workplace

setting (accredited assessment centers)
undertaken individually

SECTION 3 TRAINING ARRANGEMENTS
These standards are set to provide technical and 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).
They include information on curriculum design; training delivery; trainee entry

requirements; tools and equipment; training facilities; and trainer’s qualification.
3.1 CURRICULUM DESIGN
TESDA shall provide the training on the development of competency- based

curricula to enable training providers develop their own curricula with the components
mentioned below.
Delivery of knowledge requirements for the basic, common and core units of
competency specifically in the areas of mathematics, science/technology,
communication/language and other academic subjects shall be contextualized. To this
end, TVET providers shall develop a Contextual Learning Matrix (CLM) to include
MLC-2006, green technology, issues on health and drugs and catering to persons with
disabilities (PWD’s).
Course Title: SHIPS’ CATERING (SHIPS’ COOKS) NC Level: NC III
Nominal Training Duration: 20 Hours (Basic Competencies)

60 Hours (Common Competencies)*
80 Hours (Core Competencies)
160 Hours
Course Description:
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.
To obtain this, all units prescribed for this qualification must be achieved.

BASIC COMPETENCIES
Unit of Learning Learning Content Practical Activities Assessment Nominal

Methodology
Competency Outcomes (Required Knowledge) (Required Skills) Approach Duration
1. Lead workplace 1.1Communicate  Method of communication  Expressing One self  Group  Written Test 2 hours
communication information  Communication skills  Practice on Public discussion  Interview
about workplace  Communication tools speaking  Role Play  Observation
processes.  Questioning techniques  Written activities on  Brainstorming
. workplace process  Demonstration
1.2 Lead  Method/technique of  Written and Electronic  Self-paced  Written Test 2 hours
workplace discussion communication handout/  Demonstration
discussions  How to lead discussion activities module
 How to solicit response  Debate Exercises  Discussion
 Role Play
1.3 Identify and  Identify problems and issues  Communicate with the  Brainstorming  Interviews 2 hours
communicate  Organizing information on Master of the ship on the  Self-paced  Written exam
issues arising problem and issues possible shortage of the handout/  Demonstration
in the  Relating problems and food supply due to module
workplace issues change of ship’s port of  Role Play
 Communication barriers call/voyage  Self-paced
affecting workplace  Resolving conflict in the handout/
discussions workplace module
 Making a report about
problem and issues
 Practice communication
model

Methodology
2. Lead small 2.1 Provide team  Communication skills  Evaluate the success  Self-paced  Written 2 hours
teams leadership required for leading small factors in the handout/  Oral
team contribution of the module Questioning
 Skills and techniques in galley personnel in the  Role Play  Demonstration
promoting team building implementation of the  Case Study
 Negotiating skills safety, quality and
 Up to date dissemination of environmental
instruction and requirements to objectives of the ship
members  Practice leadership
 Art of listening and treating activities
individual team members  Teambuilding activities
concern  Write simple negotiation
strategy on workplace
issues
 Role play on
communication model
and the art of listening
2.2 Assign  Duties and responsibilities of  Planning session  Role Play  Case studies
responsibilities each team member regarding duties and  Workshop  Interview
among members  Skills in identifying individual responsibilities of each  Demonstration  Demonstration
skills, knowledge and attitude as team member
basis for allocating  Writeshop of
responsibilities interpersonal abilities,
 Knowledge in identifying each attitude and knowledge
team member duties and  Identification of team
responsibilities members
responsibilities thru
simulation

Methodology
2.3 Set  Knowledge and skills in setting  Develop /implement an  Group  Written exam 1 hour
performance individual performance appraisal document for discussion  Demonstration
expectation for target/expectation the messman  Writeshop  Written Exam
team members  Team members duties and  Workshop on setting  Multimedia
responsibilities individual performance presentation
 Employee policies and target
procedures  Writeshop on team
 Defining performance members duties and
expectations criteria responsibilities
 Video presentation
regarding employees
performance role and
expectation towards
work
2.4 Supervise team  Knowledge and skills in  Practice monitoring  Role Play  Written Test 1 hour
performance monitoring team member skills  Writeshop  Demonstration
performance  Design monitoring  Discussions  Written Test
 Monitoring team operation to scheme for team  Self-paced  Demonstration
ensure client needs and operation as well as handout/
satisfaction client satisfaction and module
 Methods of monitoring needs  Group
performance  Evaluate performance Dynamics
 Informal/formal counseling of messman
skills

Methodology
3. Develop and 3.1 Identify  Background information on  Preparing a three (3)  Direct  Interviews 2 hours
practice relevant other parties to the month victualing observation  Written exam
negotiation information in negotiation requirement  Self-paced  Demonstration
skills planning  Observing differences between  Perform Data gathering handout/
negotiations content and process regarding relevant module
 Identifying bargaining information related to  Discussion
information negotiation  Workshop
 Applying strategies to  Designing a negotiation
manage process process
 Practice negotiation
strategies and manage
the process
3.2 Participate in  Applying steps in negotiating  Writeshop on identifying  Simulation/  Written exam
negotiations process negotiation process role playing  Practical/
 Strategies to manage conflict  Perform background  Writeshop performance
 Steps in negotiating process information gathering  Discussion test
3.3 Document areas  Procedure in documenting  Practice documentation  Case studies  Written exam
for agreement negotiations techniques/minutes of  Role play  Practical/
 Managing information meeting performance
 Filing documents  Practice recording of test
agreement
 Keeping of records
4. Solve problems 4.1 Explain the  Observation, investigation &  Conduct investigation and  Direct  Written test 2 hours
related to work analytical analytical techniques root cause analyses and observation  Demonstration
activities techniques  Brainstorming implement corrective  Simulation
 Cause and effect diagrams actions
 Perform analytical skills
in solving problem
related to work

Methodology
4.2 Identify the  Normal operating parameters &  Evaluate the present  Simulation/  Written exam
problem product quality status of the galley role playing  Practical/
 Identifying & clarifying the performance against the  Discussion performance
nature of problem established Safety, quality  Simulation test
 Application of analytical and environmental  Demonstration
techniques policies of the ship
Discussion in identifying
and clarifying
the nature of problem
4.3 Determine the  Non-routine process and  Implement corrective or  Case studies  Written exam
possible quality problems preventive actions based  Multimedia  Interviews
cause/s of the  Teamwork and work on root cause analyses presentation  Written Test
problem allocation problem  View video presentation  Writeshop
 Safety and emergency on possible cause of
situations and incidents problem in the workplace
 Writeshop on the
determining problems in
the workplace
5. Use 5.1 Identify  Measurement system  Prepare ship’s Monthly  Direct  Written exam 1 hour
mathematical mathematical  Basic measuring Budget based on the observation  Practical/
concepts and tools and tools/devices minimum safe manning  Demonstration performance
techniques techniques to requirement test
solve problem  Practice mathematical
concepts to solve
problem in the
workplace

Methodology
5.2 Apply  Fundamental operation  Compute for the  Simulation/  Written exam 1.5
mathematical (addition, subtraction, shortage in the ship’s role playing  Practical/ hours
procedures/ division, multiplication) food budget due to the  Demonstration performance
solution change to a longer test
ship’s voyage
 Practice linear
measurements and
conversion
 Practice mathematical
calculation on
workplace situation
5.3 Analyze  Precision and accuracy  Compare the prepared  Case studies  Written exam 1.5
results budget against the new  Demonstration  Interviews hours
requirements and
identify gaps
 Analysis of result
6. Use relevant 6.1 Identify  Awareness on technology and its  Prepare the ship’s  Direct  Written exam 0.5
technologies appropriate function victualling budget using observation  Demonstration hour
technology  Communication techniques the ship’s software  Multimedia
 Film Viewing regarding presentation
technology and its
benefits
 Identify different
technology applicable to
workplace

Methodology
6.2 Apply relevant  Study different relevant  Conduct risk assessment  Direct  Written exam 0.5
technology technology in the workplace for a routine or non- observation  Demonstration hour
 Relate 5s to technology routine task in the galley  Simulation/
using the ship’s role playing
established systems
 Application of relevant
technology to the
workplace
6.3 Maintain/  Corrective and preventive  Identify monthly  Case studies  Interviews 1 hour
enhance relevant maintenance maintenance tasks  Simulation/  Demonstration
technology  Upgrading of technology based on the Planned role playing
 Communication Skills Maintenance System
 Organizational set–up / work  Application of corrective
flow and preventive
maintenance to
workplace
Note: Basic competencies may be embedded in the core competencies.

COMMON COMPETENCIES*
Unit of Learning Learning Content Practical Activities Nominal

Assessment
Competency Outcomes (Required Knowledge) (Required Skills) Methodology Duration
Method
1. Survive at sea 1.1Respond to  Types of emergency situations  Donning lifejacket  Discussion  Written 2 hours
in the event of the indicated and actions to be taken when:  Donning and using an  Self-paced examination
ship emergency - called to survival craft immersion suit handout/ module  Portfolio
abandonment stations  Jumping from a height  Demonstration  Demonstration
- required to abandon ship into the water with
- in the water  Righting an inverted questioning
- aboard a survival craft life raft while wearing
- a person falls overboard a lifejacket
(man overboard  Keeping afloat without
 Types, uses and location of life- a lifejacket
saving appliances
 \Value of training and drills
 Types and uses of personal
protective clothing and
equipment
1.2 Board a  Survival craft equipment and  Taking initial action on  Discussion  Written 2 hours
survival craft how to operate them boarding survival craft  Self-paced examination
 Streaming a drogue or handout/ module  Portfolio
sea-anchor  Demonstration  Demonstration
 Operating survival with
craft equipment questioning
 Operating location
devices including
radio equipment
2. Minimize the 2.1 Carry out fire  Relevant maritime regulations  Implementing of fire  Discussion  Written 4 hours
risk of fire and minimization concerning minimization of the prevention and  Self-paced examination
maintain a procedures risk of fire on board vessel minimization handout/ module  Portfolio
state of  The chemistry of fire and its measures and  Demonstration  Demonstration
readiness to relationship to materials procedures with

Method
respond to typically carried on vessels  Identifying and questioning
emergency  Principles underlying the spread evaluating fire hazards
situations of fire and its extinguishment, and taking appropriate
involving fire including the elements of fire courses of action
and explosion (the fire triangle)
 Types and sources of ignition
 Flammable materials and fire
hazards
 Factors that influence the
spread of fire

Method
2.2 Respond to  The importance of constant  Discussion  Written 4 hours
emergencies vigilance in fire prevention and  Responding to  Self-paced examination
involving fire minimization simulated and real handout/  Portfolio
 The different classes of fire, their emergency situations module  Demonstration
characteristics and strategies and involving fire  Demonstration and
equipment needed for their  Assessing the operational questioning
extinguishment capability of fire-detection
 A basic understanding of the equipment and systems
types of fire detection, fire- and taking any required
fighting equipment and systems maintenance or
used on board vessels, their replenishment action
features, principles of operation
and the procedures for their use
and maintenance
 Relevant regulations and
policies related to the
maintenance of fire equipment
and systems
 Precautions and procedures
that must be followed when
responding to electrical fires
 Precautions and procedures
that must be followed when
responding to uptake and
hydrogen fires
 Maritime communication
techniques applicable to fire
prevention and fire- minimization
activities on board vessel
 Problems that can occur with

Method
shipboard fire-detection and fire
hazards on board a vessel and
appropriate action that should be
taken
 Sources of information on
shipboard fire prevention and
minimization
3. Fight and 3.1 Operate  Knowledge of relevant maritime  Applying fire prevention  Self-paced  Written 4 hours
extinguish fire portable fire- regulations measures and procedures handout/ examination
fighting  The chemistry of fire and its  Identifying fire-fighting module  Practical
equipment relationship to materials problems and determining  Discussion performance
typically carried on vessels appropriate courses of  Demonstration  Portfolio
 Principles underlying the action  Demonstration
spread of fire and how it is with
extinguished questioning
 The different types of fire, their
characteristics and strategies and
equipment needed to extinguish
them
3.2 Carry out fire-  Principles and procedures for  Participating as a  Discussion  Written 4 hours
fighting the use of self-contained member of an interior  Self-paced examination
operations breathing apparatus (SCBA) search and rescue and handout/  Practical
when fighting fires fire-fighting team on module performance
 Fire-fighting clothing, outfits and board a vessel  Demonstration  Portfolio
personal safety equipment used  Determining the  Demonstration
when fighting a fire onboard a operational capability of with
vessel fire-fighting appliances, questioning
 Types of fire-fighting equipment and systems
appliances, equipment and
systems used on board

Method
vessels, their features, principles
of operation and the procedures
for their use and maintenance
 Fixed fire prevention and
extinguishing installations used on
vessels and their principles of
operation
 Fire-fighting techniques, agents
and precautions applicable to
different types of fire on board a
vessel
techniques applicable to fire-
fighting activities onboard a
vessel
 Typical problems that can
occur with shipboard fire-
fighting equipment and
operations and appropriate
remedial action and solutions
 Sources of information on
shipboard fire prevention and
extinguishment

Method
4. Take 4.1 Determine  Relevant sections of maritime  Providing first aid on  Discussion  Written 24
immediate the need of regulations board a vessel  Self-paced examination hours
action upon casualty  Emergencies, injuries and  Identifying problems handout/  Practical
encountering medical problems that may and emergencies and module performance
an accident or occur on board a vessel and taking appropriate  Demonstration  Demonstration
other medical appropriate action, treatments action  Simulation with
emergency and solutions questioning
 Relevant OH&S and health
legislation and policies
 Duties and responsibilities of
the designated first aid officer
on board a vessel
 First aid procedures
 Shipboard procedures for:
 Conducting an initial patient
first aid assessment
 Managing injuries
 Managing medical
emergencies
 Carrying out resuscitation
techniques
4.2 Administer  Techniques for care of wounds  Applying asceptic and  Discussion  Written
first-aid to the  Ways in which disease can other precautionary  Self-paced examination
victim spread on board a vessel and techniques when handout/  Demonstration
ways of preventing the spread carrying out first aid module with
 Legal issues related to the procedures on board a  Demonstration questioning
administration of drugs and vessel  Simulation  Practical
medicines on board a vessel performance
 Knowledge of body structures
and functions relevant to

Method
possible injury, illnesses and
disease that may be encountered
on board a vessel
techniques related to health
care and receiving radio
medical advice from shore-
based advisers
 Marine publications containing
information on first aid and
medical treatment on board a
vessel
5. Comply with 5.1 Take action on  Types of emergencies  Applying navigational  Discussion  Written 1 hour
emergency becoming  Shipboard contingency plans emergencies for vessels  Self-paced examination
procedures aware of an  Knowledge of relevant maritime appropriate actions and handout/  Demonstration
emergency regulations solutions module with
 Relevant OH&S legislation and  Demonstration questioning
policies  Simulation  Practical
 Navigational emergencies for performance
vessels and appropriate action
and solutions
 Indications of various types of
emergency situations and the
action to be followed when
various types of actual or
potential emergency situations
are identified
5.2 Follow  Emergency alarm signals and  Applying appropriate  Discussion  Written 1.5
established systems in use on vessels and action in various types  Self-paced examination hours
emergency procedures to be followed of actual or potential handout/ module  Demonstration
procedures when an emergency alarm is emergency situations with

Method
raised  Demonstration questioning
 Escape routes and internal and  Simulation  Practical
external communications systems performance
and alarms on board a vessel
techniques used during
navigational emergencies of
actual or potential emergency
situations are identified
5.3 Follow  General principles of damage  Using emergency alarm  Discussion  Written 1.5
procedures control and the manner in which signals and systems  Self-paced examination hours
for the use of watertight integrity of hull is  Using various shipboard handout/  Demonstration
various life- maintained on a vessel including items to be used for module with
saving the importance of preparation, damage control purposes  Demonstration questioning
equipment control and repair such as mattresses, canvas  Simulation  Practical
 Ways of controlling damage and clothing performance
during a flooding emergency,  Using personal safety
including the use of various equipment
shipboard items that can be
used for damage control
purposes such as mattresses,
canvas and clothing

Method
6. Take 6.1 Practice  Relevant legislation, codes of  Completing activities  Discussion  Written 2 hours
precautions to compliance practice, policies and aimed at compliance with  Self-paced examination
prevent with procedures to protect the relevant regulatory handout/  Demonstration
pollution of the legislative marine environment requirements for the module with
marine requirements  Impact of shipping on the protection of the marine  Demonstration questioning
environment for protection marine environment and the environment  Simulation  Practical
of the marine effects of operational or  Identifying and performance
environment accidental pollution on it evaluating problems
 Basic environmental protection related to compliance
procedures with relevant
regulations for
environmental
protection and
determining an
appropriate course of
action
6.2 Practice anti-  Pollution control problems and  Following anti-pollution  Discussion  Written 2 hours
pollution related measures to protect the procedures  Self-paced examination
procedures marine environment handout/  Demonstration
 Complexity and diversity of the module with
marine environment  Demonstration questioning
 Requirements under local and/ or  Simulation  Practical
international legislation and performance
conventions for reporting
incidents related to breaches of the
statutory codes and measures for
the protection of the marine
environment

Method
7. Observe safe 7.1 Identify and  Knowledge of relevant maritime  Applying OHS in the  Discussion  Written 1 hour
working follow and OHS regulations workplace, and activities  Self-paced examination
practices workplace  ISM Code Safety Management required under OHS handout/  Demonstration
procedures System procedures (where legislation module with
for hazard applicable)  Demonstration questioning
identification  The provisions of OHS Acts,  Simulation  Practical
and risk regulations and codes of performance
control practice relevant to the
workplace, including the rights
and responsibilities of the
workplace parties under OHS
Acts, regulations and codes of
practice

Method
7.2 Contribute to  The ways in which OHS is  Applying order of ways  Discussion  Written 1 hour
arrangements managed in the workplace, and to control risks (known  Self-paced examination
for the activities required under OHS as the hierarchy of handout/  Demonstration
management legislation, for example control) module with
of - Policies  Designating personnel  Demonstration questioning
occupational - Procedures responsible for OHS  Simulation  Practical
health and - Plant and equipment onboard a vessel performance
safety maintenance  Communication skills
- Hazard identification
- Risk assessment and
control
- OHS instruction
 Training and provision of OHS
information
 Hazards that exist in the
workplace
 The preferred order of ways to
control risks (known as the
hierarchy of control)
7.3 Take  Workplace OHS procedures  Applying order of ways  Discussion  Written 1 hour
necessary relevant to the work, being to control risks (known  Self-paced examination
actions to undertaken, including as the hierarchy of handout/  Demonstration
control fatigue procedures for: control) module with
 Recognizing and reporting on  Demonstration questioning
hazards, for example, work  Simulation  Practical
area inspections performance
 Work operations to control
risks, for example, permit to
work systems and isolation
procedures

Method
 Responding to accidents, fires
and emergencies
 Raising OHS issues
7.4 Complete  Employee participation in OHS  Applying order of ways  Self-paced  Interview 1 hour
occupational management, for example, to control risks (known handout/  Written
health and consultative or OHS committees as the hierarchy of module examination
safety records and control)  Simulation  Portfolio
 Joint employer/ employee  Symposium assessment
inspections  Film viewing  Demonstration
 The meaning of OHS symbols  Group
found on signs and labels in the dynamics
workplace
 Designated personnel responsible
for OHS onboard a vessel
 Effects of sleep schedules, and the
circadian rhythm on fatigue
 Effects of physical stressors on
seafarers
 Effects of environmental
stressors in and outside the
ship and their impact
 Effects of schedule changes on
seafarer fatigue
8. Demonstrate 8.1 Contribute to  IMO ISPS Code applicable to  Applying the above  Discussion  Written 4 hours
security the vessels and ports knowledge to the  Self-paced examination
awareness enhancement of  Procedures for maintaining management of handout/  Demonstration
practices maritime security awareness situation awareness module with
security during workplace  Demonstration questioning
through operations  Simulation  Practical
heightened  Reading and

Method
awareness interpreting instructions, performance
procedures and other
information relevant to the
maintenance of vessel and
port security
 appropriate action
8.2 Recognize  Relevant security and safety  Working as a team with  Discussion  Written
security regulations, rules, policies and others on matters  Self-paced examination
threats procedures relevant to the handout/  Demonstration
 Relevant security personnel on a maintenance of vessel module with
vessel or at a port facility and port security  Demonstration questioning
 Communication procedures  Selecting and using  Simulation  Practical
and protocols on matters appropriate performance
related to vessel and port communications
security equipment
 Taking appropriate
initiatives related to
vessel and port security
within limits of role and
responsibility
 Interpreting and
applying security and
safety practices and
regulations
 Communicating with
others on matters
related to vessel and
port security

Method
8.3 Maintain  Security and safety problems that  Modifying activities  Discussion  Demonstration
security may be identified when dependent on differing  Self-paced with
awareness maintaining and managing workplace handout/ questioning
and vigilance situation awareness and action contingencies, risk module  Written
that can be taken to overcome situation and  Demonstration examination
them environments  Simulation  Practical
 Security and safety hazards and  Identifying and solving performance
risks that may be identified in the problems associated with
maritime workplace and ways of the maintenance of vessel
controlling those hazards and and port security issues
associated risks and take appropriate
action based on available
information
 Monitoring and
anticipating security
problems and risks and
taking
NOTE: *Applicant-trainee who already possesses relevant certificate of training and/or certificate of competency in Basic Training (BT) and Ship Security
Awareness and Seafarers with Designated Security Duties (SSA/SDSD) Training shall not be required to undergo training/ certification on
Common Competencies.

CORE COMPETENCIES
Unit of Learning Assessment Nominal

Learning Content Practical Activities Methodology
Competency Outcomes Approach Duration
1. Prepare 1.1 Incorporate  Trade Theory  Preparing calendar  Self-paced  Written 3 hours
nutritionally - desirable  Nutritionally balanced diet menu: breakfast, handouts or  Oral
and health- components for  Food allergens and lunch, dinner module Questioning
balanced health- intolerances  Discussion of  Demo
calendar menu balanced menu  Religious and cultural queries Presentation
beliefs  Group
 Nutritional physiology Reporting
 Physiological factors  Actual exercise
 Body metabolism of preparing
 Diet and exercise menu
 Lifestyle diseases and diet
 Rules and Regulation
 World Health Organization
(WHO)
 Food and Agriculture
Organization
 Flag State requirements
 Maritime Labour Convention
(MLC) 2006
 ILO Guidelines on the
Training of Ship’s Cooks
 International Safety
Management System (SMS)
1.2 Estimate  Trade Theory  Preparing Checklist of  Self-paced  Written 3 hours
calorie intake,  Quantity of food production Food Calories handouts or  Oral
portions and and cost control  Analyzing/computing module Questioning
ingredients  Recipe/Menu costing calories of food  Discussion of  Demonstration
 Food wastage from prepared menu queries with oral
 Costing constraint  Group questioning

 Mathematics Reporting
 Basic calculations and  Group work/
conversions interaction
 Rules and Regulations
(WHO)
Organization
 Flag State requirements
(MLC) 2006
1.3 Prepare diet plan  Trade Theory  Preparing menu for  Self-paced  Written exam 3 hours
 Energy content in various person with diet handouts or  Demonstration
types of food and diet plants restriction module  Oral
 Role of nutrients  Discussion of Questioning
 Nutritional recommendation queries
concerning carbohydrates,  Group
dietary fibre, fats, proteins, Reporting
alcohol, water, salts, minerals  Demo
& vitamins Presentation
 Special awareness of
religious & cultural food-
related issues
 Composition of diet plan
 Calendar Menu Plan
1.4 Request  Trade Theory  Preparing  Brainstorming  Written exam 3 hours
ingredients  Victualing / Budget supplies/materials/ing  Group  Demonstration
and supplies Management redients requisition discussion  Oral
 Materials, Tools and  Selecting,  Role play Questioning
Equipment: Usage inspecting/accepting  Case study
 Forms delivered

 Computer supplies/materials/ing
 Systems and Procedures redients
 Catering Software
 Forms (e.g. Purchase
Orders)
 Understanding company
systems, policies and
procedures
2. Demonstrate 2.1 Prepare  Procedures on stocks, soups  Preparing stocks,  Self-paced  Written 10
practical stocks, soups, , sauces, dips and dressings soups, sauces, dips Hand-outs/ examination hours
cookery sauces, dips preparation and dressings Module  Demonstration
and dressings  Use of various stocks and  Video showing  Oral
bases for a variety of soups  Lecturette Questioning
and sauces  Practical
 Use of various Ingredients and exercises
flavoring agents for a variety
of dips and dressings
 Logical and time efficient
work flow
 Rapid cooling
 Temperature
 Standard of shelf life of foods
 HACCP (Hazard Analysis
Critical Control Point) / Food
Safety Management System

2.2 Prepare and  Operational procedures on  Preparing and  Self-paced  Written 10
present meals tools and equipment presenting hot and Hand-outs/ examination hours
and side dishes  Various Ingredients and cold foods: appetizer, Module  Demonstration
(Hot or Cold) flavoring agents according to soup, salad, main  Video showing  Oral
standard recipes of meals and courses and dessert,  Discussion on Questioning
side dishes(Hot or Cold) bread and pastries Queries
 Various types of menus and  Practical
their differences exercises
 Variety of international
cuisine
 Various cooking/preparation
methods for meals and side
dishes
 Menu planning
 Fundamentals of cooking
 Basic food chemistry
 Storage and preparation of
raw ingredients
 Quality and nutritional value of
ingredients
 Approved thawing standards
 Preparation techniques,
cutting and portioning
 Temperature, Quality and
Texture
 Holding equipments
 Fundamentals and principles of
presentation and serving
 Religious and cultural beliefs,
food allergens and intolerances

 Logical and time efficient work
flow
 International Rules and
Regulations HACCP (Hazard
Analysis Critical Control
Point) / Food Safety
Management System
 Personal Protective
Equipment (PPE)

2.3 Prepare  Operational procedures on  Prepare appetizers,  Self-paced  Oral 8 hours
appetizers, tools and equipment salads and Hand-outs/ Questioning
salads and  Various ingredients and sandwiches ( hot, cold Module  Demonstration
sandwiches flavoring agents according to and open)  Video showing
(Hot, Cold and standard recipes of appetizers,  Discussion on
Open) salads and sandwiches (hot, Queries
cold and open)  Practical
 Various cooking/preparation exercises
methods for appetizers, salads
and sandwiches
 Approved thawing standards
 Preparation techniques,
 Temperature, quality and
texture
 Holding equipment
Food allergens and intolerances
 Cleaning and sanitizing
flow
Management System
Equipment (PPE)

2.4 Prepare bread  Operational procedures on  Baking bread  Self-paced  Oral
products and hot/ tools and equipment products and hot/ Hand-outs/ Questioning
cold desserts  Various Ingredients and refrigerated desserts Module  Demonstration
flavoring agents according to  Video showing
standard recipes of bread  Discussion on
products and hot/cold desserts Queries
 Various cooking/preparation  Practical
methods for bread products exercises
and hot/cold desserts
 Approved thawing
standards
 Preparation techniques
 Temperature, Quality and
Texture 8 hours
 Holding equipment
Food allergens and intolerances
flow
Management System
Equipment (PPE)

2.5 Control/  Segregation of non-food items  Preparing stock  Self-paced  Oral 6 hours
monitor stocks with food items inventory form in Hand-outs/ Questioning
and supplies  Inventory and stock security accordance with the Module  Demonstration
systems and procedures company standards  Video showing
 Shelf life and proper storage  Organizing storage in  Discussion on
 Logical and time efficient work accordance with the Queries
flow approved method of  Practical
 Different temperatures of storage of wet and exercise
storage facilities dry food products.  Gamification
 Kinds of provisions
 Units of measurements for
weight and temperature
3. Practice food 3.1 Observe  Causes and prevention of food  Performing standard  Self-paced  Written exam 2 hours
safety, prevention borne disease and food practices for food Hand-outs/  Oral
sanitation and measures for hazards temperature control, Module Questioning
hygiene food-borne  Specific temperature of foods hygiene, storage  Video showing  Demonstration
diseases  Principles of receiving food during food  Lecturette
provisions production  Discussion on
 Principles in re-heating and Queries
serving of leftover food  Simulation
 Principles and approved  Practical
method of storing foods exercises
(refrigerated and dry)
 Approved method of thawing
 Favorable conditions that
support bacteria growth
 Galley tools and equipment
cleaning and sanitizing
methods and procedures
 Good personal hygiene

Critical Control Point) /Food
Safety Management System
 Records keeping
3.2 Prevent cross  Causes and prevention of food  Practicing standard  Self-paced  Written exam 2 hours
contamination borne disease and food procedures of food Hand-outs/  Oral
hazards handling and Module Questioning
 Causes of food contamination packaging during food  Video showing  Demonstration
 HACCP (Hazard Analysis production and  Focus group
Critical Control Point) / Safety storing discussion
Management System  Simulation
 Specific temperature of foods  Practical
 Principles of receiving food exercises
provisions
 Types of food packaging
 Principles and approved
method of storing foods to
refrigerated and dry food
items
 Galley tools and equipment,
regulations
 Records keeping

3.3 Observe food  Causes and prevention of food  Practicing standard  Self-paced  Written Exam 2 hours
hygiene borne disease and food procedure of Hand-outs/  Oral
procedures hazards temperature control, Module Questioning
 HACCP (Hazard Analysis food hygiene,  Video showing  Demonstration
Critical Control Point) / Food principles on flow of  Focus group
Safety Management System food during food discussion
 Specific temperature of foods production  Simulation
 Principles of receiving  Practical
/handling food provisions exercises
 Principles and approved
method of storing foods wet
and dry
 Galley tools and equipment
 Records keeping
 International rules and
regulations
4. Observe 4.1 Handle  Catering tools and equipment  Handling of catering  Self-paced  Written exam 2 hours
workplace health catering  Procedure/s in cleaning and tools and equipment Hand-outs/  Oral
and safety equipment stowage of catering tools and  Performing cleaning Module Questioning
practices equipment and stowage of  Video showing  Demonstration
 Operational procedures of catering tools and  Focus group
catering tools and equipment equipment discussion
 Ship’s Heavy Weather Bill  Performing catering  Practical
procedures exercises

4.2 Deal with  Common causes of accidents in  Practice exercises on  Self-paced  Oral 2 hours
occupational the galley preventing common Hand-outs/ Questioning
health and accidents Module  Demonstration
safety hazards  Observing sick  Video showing
and risks policies  Brainstorming
 Observing  Practical
precautionary exercises
measures by way of  Role Play
wearing PPE in
accordance with MLC
standard
4.3 Apply first-aid  Work place hazard and risks  Performing first-aid  Self-paced  Oral 2 hours
and firefighting  First-aid kit , facilities and  Performing Hand-outs/ Questioning
procedures in the treatments firefighting techniques Module  Demonstration
galley  Types and causes of fire  Video showing
 Fire prevention  Group
 Different types of fire discussion
extinguishers and their uses  Practical
exercises
 Simulation

5. Implement 5.1 Collect and  Systems of waste collection  Performing waste  Self-paced  Written Exam 2 hours
waste segregate waste  Types and categories of collection and Hand-outs/  Oral
management garbage/wastes segregation: Module Questioning
and disposal  Types of labeled waste bins biodegradable, non-  Video showing  Demonstration
system  Waste management for each type biodegradable and  Group
of waste hazardous waste discussion
 Relevant regulations during food  Role play
(MARPOL, etc…) production
 Waste segregation
procedures
 Personal protective
equipment (PPE)
5.2 Store waste  Different waste  Performing waste  Self-paced  Written Exam 1 hour
characteristics storage: Hand-outs/  Oral
 Relevant regulations biodegradable, non- Module Questioning
(MARPOL, etc….) biodegradable and  Video showing  Demonstration
 Personal protective hazardous waste  Group
equipment (PPE) during food discussion
 Ways of minimizing food production  Role play
wastage using leftovers

5.3 Dispose of  Garbage Management Plans  Perform waste  Self-paced  Written Exam 1 hour
waste  Garbage Record Books disposal: Hand-outs/  Oral
 Types and categories of biodegradable, non- Module Questioning
garbage biodegradable and  Video showing  Demonstration
 Types of labeled waste bins hazardous waste  Group
 Waste Management Program for during food discussion
Disposal of all types of waste production  Role Play
 Relevant regulations  Prepare garbage
(MARPOL, etc…) record book
 Personal protective
equipment (PPE)
6. Supervise/ 6.1 Maintain galley  Cleaning methods and  Performing physical  Self-paced  Written Exam 5 hours
Administer stores and procedures inventory, Hand-outs/  Oral
galley area supplies  Cleaning and sanitizing agent requisitions in Module Questioning
 Trade Theory accordance with  Video showing  Demonstration
 Victualing/ Budget company standards  Group
Management System discussion
 Principles of Receiving  Practical
provisions exercises
 Storage of food items
(frozen, refrigerated, dry,
slop chest)
 Calendar Menu Plan
 HACCP (Hazard Analysis
Critical Control Point)
 Mathematics
 Basic calculations and
conversions
 Systems and Procedures
 Inventory

 Company policies and
procedures
 Forms (e.g. Purchase
Orders)
 Personal hygiene
6.2 Maintain galley  Cleaning methods and  Performing actual  Self-paced  Oral 5 hours
equipment and procedures galley cleaning in Hand-outs/ Questioning
facilities  Cleaning and sanitizing agent accordance with state Module  Demonstration
 Waste disposal system authority standard  Video showing
 Waste management and  Group
disposal systems discussion
 Company policies and  Practical
procedures exercises
Critical Control Point)
 Personal hygiene
 Rules and regulations
(WHO)
Organization
 Flag state requirements
(MLC) 2006
 Latest amendments of ILO
Guidelines on the Training
of Ships’ Cooks
 International Safety
Management

3.2 TRAINING DELIVERY
1. The delivery of training shall adhere to the design of the curriculum. Delivery shall
be guided by the principles of competency-based TVET.
a. Course design is based on competency standards set by the industry or recognized

industry sector; (Learning system is driven by competencies written to industry
standards)
b. Training delivery is learner-centered and should accommodate individualized and

self-paced learning strategies;
c. Training can be done on an actual workplace setting, simulation of a workplace

and/or through adoption of modern technology.
d. Assessment is based in the collection of evidence of the performance of work to

the industry required standards;
e. Assessment of competency takes the trainee’s knowledge and attitude into

account but requires evidence of actual performance of the competency as the
primary source of evidence.
f. Training program allows for recognition of prior learning (RPL) or current

competencies;
g. Training completion is based on satisfactory performance of all specified

competencies.
2. 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 and their
variations/components may be adopted singly or in combination with other
modalities when designing and delivering training programs:
2.1. Institution- Based:
 The traditional classroom-based or in-center instruction may be enhanced

through use of learner-centered methods as well as laboratory or field-work
components.

3.3 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
o 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
o Work as cook/assistant cook in hotel or restaurant for at least one year as
evidenced with Employment Certificate or
o 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
3.4 TOOLS AND EQUIPMENT
LIST OF TOOL, EQUIPMENT AND MATERIALS
SHIPS’ CATERING NC III (SHIPS’ COOKS)
List of tools, equipment and materials for the training of a maximum of 24 trainees for
SHIPS’ CATERING NC III (SHIPS’ COOKS) are as follows:
TOOLS EQUIPMENT COOKING UTENSILS

QTY Description QTY Description QTY Description
1 unit Industrial freezer, 4- 12 pcs. Sauce pan w/ handle
Basic cutting knives
door
12 pcs Paring knife 1 unit Industrial chiller, 4- 12 pcs. Sauteing pan
door
12 Chef’s knife 4 units 6-burner industrial 4 pcs. Stock pots
pcs. stove / hot plate or
electric stove Or
6 units 4-burner industrial
stove / hot plate or
electric stove
6 pcs. Dough cutter 1 unit Proofer 12 pcs. Frying pan
6 pcs. Wire whisk 1 unit Hot holding cabinet 4 pc. Colander
6 pc. Can opener, 1 unit Convection Oven
Food-grade Plastic and Color
table mounted (2 layers of 4 baking 12 pcs.
Coded Cutting board
heavy duty trays)
6 pcs. Soup Ladle 1 unit Microwave oven 12 pcs. Baking tray - small

6 pcs. Kitchen spoon 1 unit Heavy-duty dough 12 pcs. Utility tray - stainless
mixer, floor mounted
(10 quarts)
6 pcs. Stick/Probe Exhaust hood that
Food cover burners/electric
Thermometer plates
6 pcs. Rolling pin 1 unit Stick Blender
6 pcs. Peelers 1 unit Computer
1 pc. Mandoline
6 pcs. Skimmers Kitchen Furniture/ TRAINING MATERIALS/
spider Accessories RESOURCES
6 pcs. Strainer 3 units Working table
Learning or Training Manuals
(stainless)
6 pcs. Tongs 1 unit Condiment cabinet Video (CD)
6 pcs. Turner 1 unit 3-compartment sink Cleaning Procedures Manual
6 pcs. Spatula 1 unit Hand washing Sink Galley Management System
documents
12 Wooden 2 units Stainless steel rack MLC 2006 Guidelines
pcs. spoon
6 pcs. Piping bag 3 Weighing scale ILO Ships’ Cooks Guidelines
units.
6 set2 Pastry tubes TRAINING EQUIPMENT SAFETY
6 sets Measuring spoon 1 unit Audio-video 1 set First Aid Kit
equipment
6 set Measuring cup 1 unit White board 1 pc. Fire Extinguisher
(Liquid and
dry)
6 Bucket (wash,
Personal Protective Equipment (PPE)
pcs. rinse and CLEANING MATERIALS 1 set
sanitize)
6 Floor 1 liter Detergent (liquid)
pcs. Squeegee
6 Food 1 liter Bleach solution
pcs. Thermometer (sanitizer)
6 Oven 1 pc. Broom
pcs. Thermometer
12 Soup Cup 1 pc. Dust pan
pcs.
25 Flatware (12”, 5 pcs. Garbage bin
pcs. 10”, 8”/ 1 pc. Liquid soap dispenser
rectangular)
1 pc. Paper towel dispenser
1 liter All purpose cleaner

1pc. Push brush

3.5 TRAINING FACILITIES
Based on a class intake of 24 students/trainees
Area in Sq.
Space Requirement Size in Meters Total Area in Sq. Meters
Meters
Lecture/Demo Room 8 x 5 m. 40 sq. m. 40 sq. m.

Kitchen with Exhaust
System (Hood-type/ 10 x 6 m. 60 sq. m. 60 sq. m.
Window-type)
Learning Resource Center
3 x 5 m. 15 sq. m. 15 sq. m.
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 SHIPS’ CATERING NC III

(SHIPS’ COOKS)
 Must be a holder of Ships’ Catering NC III (Ships’ Cooks)

 Must be a holder of National TVET Trainer’s Certificate (NTTC) - Level I in
Ships’ Catering NC III or Holder of IMO Model Course 6.09 and 3.12 shall
follow the requirements per TESDA Circular No. 10 s. 2013 issued on July 23,
2013
 12 months shipboard experience as Cook
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.

SECTION 4 ASSESSSMENT AND CERTIFICATION ARRANGEMENT
Competency Assessment is the process of collecting evidence and making judgments

whether competency has been achieved. The purpose of assessment is to confirm that an
individual can perform to the standards expected at the workplace as expressed in relevant
competency standards.
The assessment process is based on evidence or information gathered to prove
achievement of competencies. The process may be applied to an employable unit(s) of
competency in partial fulfillment of the requirements of the national qualification.
4.1 NATIONAL ASSESSMENT AND CERTIFICATION ARRANGEMENTS
4.1.1 A National Certificate (NC) is issued when a candidate has demonstrated

competence in all the units of competency that comprise the Training
Regulations for Ships’ Catering NC III (Ships’ Cooks) as follows:
BASIC COMPETENCIES
Lead workplace communication
Lead small teams
Develop and practice negotiation skills
Solve problems related to work activities
Use mathematical concepts and techniques
Use relevant technologies
COMMON COMPETENCIES
Survive at sea in the event of ship abandonment
Minimize the risk of fire and maintain a state of
readiness to respond to emergency situations involving fire
Fight and extinguish fires

Take immediate action upon encountering an accident or
other medical emergency
Comply with emergency procedures
Take precautions to prevent pollution of the marine
environment
Observe safe working practices
Demonstrate security awareness practices
CORE COMPETENCIES
Prepare Nutritionally - and Health-Balanced Calendar Menu
Demonstrate Practical Cookery

Practice Food Safety, Sanitation and Hygiene
Observe Workplace Health and Safety Practices
Implement Waste Management and Disposal System
Supervise/Administer Galley Area

4.1.2 Candidates wanting to be certified will have to be assessed in accordance with
the requirements of MLC 2006 Paragraphs 3 and 4 of Standard A.3.2.
4.1.3 Candidates applying for competency assessment and certification for Ships’
Catering NC III (Ships’ Cooks) must undergo either 1) Written Examination or
2) Written Examination plus Demonstration of Practical Cookery
skills or 3) Portfolio Assessment, as follows:
4.1.3.1 For Written Examination only, are:
4.1.3.1.1 Those who have completed the promulgated SHIPS’

CATERING NC III (SHIPS’ COOKS) training program as
aligned to MLC 2006 Paragraphs 3 and 4 of Standard A.3.2.
Or
4.1.3.1.2 Those who have trained and been certified under Ship’s
Catering Services NC II or Commercial Cooking NC II or
Cookery NC II or Commercial Cooking NC III with valid
National Certificate (NC).
4.1.3.2 For Written Examination plus Demonstration of Practical

Cookery skills are:
4.1.3.2.1 Those who have completed the training programs on Ship’s

Catering Services NC II or Commercial Cooking NC II or
Cookery NC II or Commercial Cooking NC III but are not
National Certificate holders of the said qualifications.
4.1.3.3 For Portfolio Assessment are:
4.1.3.3.1 Those who have at least three (3) months relevant shipboard
experience as Cook or Assistant Cook or Catering
Personnel. However, must show sufficient evidences in their
portfolio on the following documents: Seaman’s Book,
Passport, Attestation Letter (Optional)/Certificate of
Employment, Sea Service Certification, Certificates of
Trainings, valid National Certificate on Ship’s Catering
Services NC II or Commercial Cooking NC II or Cookery
NC II or Commercial Cooking NC III.
4.1.4 Conduct of assessment and issuance of certificates shall follow the procedures
manual and implementing guidelines developed for the purpose.

4.2 COMPETENCY ASSESSMENT REQUISITE
4.2.1 Self-Assessment Guide. The self-assessment guide (SAG) is accomplished by the

candidate prior to actual competency assessment. SAG is a pre-assessment tool to
help the candidate and the assessor determine what evidence is available, where
gaps exist, including readiness for assessment.
This document can:
a. Identify the candidate’s skills and knowledge

b. Highlight gaps in candidate’s skills and knowledge
c. Provide critical guidance to the assessor and candidate on the evidence that
need to be presented
d. Assist the candidate to identify key areas in which practice is needed or
additional information or skills that should be gained prior `
4.2.2 Accredited Assessment Center. Only Assessment Center accredited by TESDA is

authorized to conduct competency assessment. Assessment centers undergo a
quality assured procedure for accreditation before they are authorized by
TESDA to manage the assessment for National Certification.
4.2.3 Accredited Competency Assessor. Only accredited competency assessor is

authorized to conduct assessment of competence. Competency assessors undergo
a quality assured system of accreditation procedure before they are authorized
by TESDA to assess the competencies of candidates for National Certification.

COMPETENCY MAP
For Maritime Sector
Assist in performing deck maintenance

Perform supervisory functions
Perform engine room housekeeping Prepare
Perform Nutritionally-and
mess hall service Health-Balanced Calendar Menu
Demonstrate Practical Cookery
Assist in performing navigational watchkeeping Provide

Perform mooring/ assistance
unmooring in bunkering Perform
operations housekeeping services
operations Observe Workplace
Practice Food Safety, sanitation and Hygiene
Health and
afety Practic
Ses
COMPETENCIE
UseAssist
and care forProvidesimple
in performing assistanceImplement
Perform
splicing marlinspike
Wastework
and canvas handand
andcanvas
powerin
work
receiving andManagement and toolsstoring provisionsDisposal System
Supervise/ Administer Galley Area
CORE
Perform housekeepingProvide
duties support in cargo operations
Perform engine watchkeeping duties preparation of meals
Supervise
PerformMaintain/
Perform navigational watchkeeping duties clean engine room, machinery
deck maintenance and spaces
Perform victualing services
Conduct inventory of tools, equipment

Install/and
reinstall/
facilities
replace piping systemFabricate
Assist
shipboard
engineer
components
in the maintenance
Establish
of main
and engine
maintain catering standards
Survive at sea in the event of ship abandonment

Minimize the risk of fire and maintain a Fight
state of action
readiness toencountering
respond to emergency situations
Take immediate upon an accident or otherinvolving fire emergency procedures
medical emergency
Comply with
and extinguish fires
COMPETENCIE
COMMON
Take precautions toObserve safe prevent pollution ofworking

Demonstrate practices
security awareness practices
the marine
environment
Receive and respond to workplace communication Participate in workplace communication

Work in team environment
Work with others Lead in workplaceLead small teams communication
COMPETENCIE
BASIC
Practice
Demonstrate work Practice career
basic housekeeping procedures
values Practice
professionalism
occupational health andDevelop
safety procedures
and practice negotiation
Solve problems
skills related to work activities
Develop Apply
Utilized specialized communication skills teams problem solving techniques
and individuals in the
Collect, workplace
analyze and organize
Use information
mathematical concepts and techniques
Use relevant technologies
Plan and organizePromote

work environmental protection
Ships’ Catering NC III (Ships’ Cooks)

DEFINITION OF TERMS
1. Beverage any liquid for drinking.

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

27. Victualing / food fit for consumption; laying in food supplies or provisions;
Victual providing, storing or supplying provisions.
28. Waste is a food material that is discarded or unable to be used

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 these Training
Regulations.
THE TECHNICAL AND INDUSTRY EXPERT AND REVIEW PANEL
DONALD B. BAUTISTA DINDO R. CONSULTA

Marlow Navigation Training Center Norlen Crew Management Inc.
MNTC Building, #1220 Leon Guinto St.
Room 108 Ground Floor, Corporate Plaza Bldg.
Malate, Manila
Recoletos cor. Magallanes Sts., Intramuros, Manila
PAOLO SANTINO A. GUEVARA
ALFREDO G. HABOC
Magsaysay Center for Hospitality and
Philippine Association of Maritime
Culinary Arts (MCHCA)
Training Centers, Inc (PAMTCI)
3rd Floor Times Plaza Bldg., UN Ave.
Unit 205, 2nd Floor, Nicfur Bldg., Quirino Ave.
cor. Taft Ave. Manila
cor. Taft Ave., Malate, Manila
JOSE ALBAR G. KATO JONATHAN M. PALMA

Joint Manning Group (JMG) /Filipino Joint Manning Group (JMG) /Filipino Association for
Association for Mariners’ Mariners’ Employment, Inc. (FAME)
Employment, Inc. (FAME) J. Palma Professionals Institute, Inc.
J. Palma Professionals Institute, Inc. 2/F 2/F JNCV Bldg., Rosemarie Lane cor. Pasig Blvd.,
JNCV Bldg., Rosemarie Lane cor. Pasig Pasig City
Blvd., Pasig City
NAHAM R. PELISIGAS DIOFONCE F. TUÑACAO

Norwegian Training Center (NTC) AMOSUP Seamen’s Training Center/
TESDA Compound, Gate 2
Maritime Academy of Asia Pacific (ASTC/MAAP)
East Service Road, Taguig City Kamaya St., Barangay Alas-asin
Mariveles, Bataan
The PARTICIPANTS in the Validation of this Training Regulation
 Associated Marine Officers’ and Seamen’s Union of the Philippines (AMOSUP)
 Joint Manning Group (JMG)
 Philippine Association of Maritime Training Centers, Inc. (PAMTCI)
 Department o Labor and Employment – Bureau of Working Condition (DOLE-BWC)

 Philippine Overseas Employment Administration - Employment and Welfare (POEA- EW)
 The Secretary, Hotel and Restaurant Association of the Philippines (HRAP)
 The President, NCR Alliance of TVET School Associations (NATSA)
 Technical-Vocational Institutions (TVIs)
Members of the TESDA Board

The MANAGEMENT and STAFF of the TESDA Secretariat
TESDA EXCOM
TESDA - Qualifications and Standards Office (QSO)

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TRAINING

SHIPS’ CATERING NC III

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

SECTION 1 SHIPS’ CATERING NC III (SHIPS’ COOKS) 1

SECTION 2 COMPETENCY STANDARDS

2.1 Basic Competencies 2 – 24

3.1 Curriculum Design 95 – 130

SECTION 4 ASSESSMENT AND CERTIFICATION

COMPETENCY MAP 138

DEFINITION OF TERMS 139 - 140

SECTION 1 SHIPS’ CATERING (SHIPS’ COOKS) NC III QUALIFICATION

The SHIPS' CATERING NC III (SHIPS’ COOKS) Qualification consists of

This Qualification is packaged in compliance with Maritime Labour Convention

The Units of Competency comprising this Qualification include the following:

Code No. BASIC COMPETENCIES

MTM834208 Survive at sea in the event of ship abandonment

TR - Ships’ Cooks NC Promulgated October 2014 Page

TR - Ships’ Cooks NC Promulgated October 2014 Page

UNIT OF COMPETENCY : LEAD WORKPLACE COMMUNICATION

UNIT CODE : 500311109

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TR - Ships’ Cooks NC Promulgated October 2014 Page

TR - Ships’ Cooks NC Promulgated October 2014 Page

UNIT CODE : 500311110

2. Assign 2.1 Duties, and 2.1 Concept of 2.1 Delegating skills

TR - Ships’ Cooks NC Promulgated October 2014 Page

3. Set performance 3.1 Performance 3.1 Definition of 3.1 Identifying

TR - Ships’ Cooks NC Promulgated October 2014 Page

TR - Ships’ Cooks NC Promulgated October 2014 Page

1. Work requirements 1.1. Client Profile

2. Team member’s concerns 2.1. Roster/shift details

3. Monitor performance 3.1. Formal process

4. Feedback 4.1. Formal process

5. Performance issues 5.1. Work output

3. Methods of Competency in this unit may be assessed through:

TR - Ships’ Cooks NC Promulgated October 2014 Page

UNIT CODE : 500311111

TR - Ships’ Cooks NC Promulgated October 2014 Page

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2. Non verbal 2.1 Friendly reception

3. Active listening 3.1 Attentive

4. Questioning 4.1 Direct

TR - Ships’ Cooks NC Promulgated October 2014 Page

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

2. Resource Implications The following resources should be provided:

3. Methods of Competency in this unit may be assessed through:

4. Context for 4.1 Competency to be assessed in real work environment or in a

TR - Ships’ Cooks NC Promulgated October 2014 Page

TR - Ships’ Cooks NC Promulgated October 2014 Page

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1. Analytical techniques 1.1. Brainstorming

TR - Ships’ Cooks NC Promulgated October 2014 Page

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

3. Methods of Assessment Competency in this unit may be assessed through:

TR - Ships’ Cooks NC Promulgated October 2014 Page

UNIT CODE : 500311113

2. Apply 2.1 Mathematical 2.1 Problem-based 2.1 Solving

TR - Ships’ Cooks NC Promulgated October 2014 Page

TR - Ships’ Cooks NC Promulgated October 2014 Page