Guidance

MSN 1846 (M) Annex 2 additional learning outcomes

Published 18 November 2022

Annex 2

Health and safety in catering in the maritime industry

Learning outcome reference	Learning outcome detail	Assessment criteria reference	Assessment criteria detail
1	Understand the importance of health and safety in catering in the maritime industry	1.1	Identify the groups who have responsibilities in current legislation
Ìý	Ìý	1.2	Identify the legal responsibilities of employers and employees
Ìý	Ìý	1.3	Discuss the power of enforcement officers
Ìý	Ìý	1.4	Identify the action available to the enforcement officers in the event of non-compliance
Ìý	Ìý	1.5	State regulations covering specific safety issues
Ìý	Ìý	1.6	Identify common causes of ill health and accidents
Ìý	Ìý	1.7	List the potential costs of non-compliant health and safety practices
Ìý	Ìý	1.8	List the potential benefits of compliant health and safety practices
2	Be able to identify hazards in the catering workplace onboard ship	2.1	List causes of slips, trips and falls in the workplace
Ìý	Ìý	2.2	State the steps to minimise the risk of slips, trips and falls
Ìý	Ìý	2.3	Identify the main injuries from manual handling
Ìý	Ìý	2.4	State ways to reduce the risk of injury from lifting, carrying and handling
Ìý	Ìý	2.5	Identify the correct lifting procedure
Ìý	Ìý	2.6	Identify ways machinery/equipment can cause injuries
Ìý	Ìý	2.7	List control measures to avoid accidents from machinery/ equipment
Ìý	Ìý	2.8	State types of hazardous substances
Ìý	Ìý	2.9	List control methods for hazardous substances to prevent exposure and protection of employees
Ìý	Ìý	2.10	Indicate the main causes of fire and explosions
Ìý	Ìý	2.11	State how elements of the fire triangle can be used to extinguish a fire
Ìý	Ìý	2.12	Identify dangers associated with electricity
Ìý	Ìý	2.13	Identify the measures to prevent electricity dangers
Ìý	Ìý	2.14	State methods to deal with electrical dangers
Ìý	Ìý	2.15	Identify hazards associated with working onboard ship
Ìý	Ìý	2.16	State methods to control hazards associated with working onboard ship
3	Understand how to control hazards in the workplace	3.1	Define the term 바카라 사이트˜hazard바카라 사이트™
Ìý	Ìý	3.2	Define the term 바카라 사이트˜risk바카라 사이트™
Ìý	Ìý	3.3	List the steps in the risk assessment process
Ìý	Ìý	3.4	Identify the benefits of risk assessment
Ìý	Ìý	3.5	Identify the dangers of failing to carry out a risk assessment
Ìý	Ìý	3.6	State the reasons for reporting accidents
Ìý	Ìý	3.7	Explain the legal requirement for accident reporting
Ìý	Ìý	3.8	Outline the information to be recorded in the Accident Book
Ìý	Ìý	3.9	State the functions of PPE
Ìý	Ìý	3.10	State the employers바카라 사이트™ and employees바카라 사이트™ responsibilities regarding provision use, care and maintenance of PPE
Ìý	Ìý	3.11	State how the main types of safety signs can be identified
4	Understand how to maintain a healthy and safe workplace	4.1	Briefly describe the sources of information which can assist in developing health and safety systems in the workplace
Ìý	Ìý	4.2	Identify the features in the food preparation area which will affect safe working practices
Ìý	Ìý	4.3	Identify the welfare facilities required for the staff in catering and hospitality operations
Ìý	Ìý	4.4	Define incident reporting
Ìý	Ìý	4.5	Outline the procedure to be followed when an incident is reported
Ìý	Ìý	4.6	Identify situations where emergency procedures must be followed
Ìý	Ìý	4.7	State the emergency procedure in the event of a serious accident/incident

Kitchen operations, costs and menu planning

Learning outcome reference	Learning outcome detail	Assessment criteria reference	Assessment criteria detail
1	Describe the organisation of a kitchen	1.1	Describe the organisational structure of the kitchen
2	Plan and prepare menus for catering operations	2.1	Plan menus
Ìý	Ìý	2.2	Interpret menus for food production
3	Demonstrate awareness of basic costs associated with the catering industry	3.1	Calculate costs and quantities relevant to simple activities in different catering operations
Ìý	Ìý	3.2	Display basic numeric skills when calculating costs using metric/imperial measurements
4	Apply basic calculations used in catering operations	4.1	Calculate the food costs of different dishes to determine the food costs per portion

Applying work place skills

Learning outcome reference	Learning outcome detail	Assessment criteria reference	Assessment criteria detail
1	Be able to maintain personal presentation	1.1	Maintain personal professional appearance
Ìý	Ìý	1.2	Demonstrate a positive and professional approach in their working condition
Ìý	Ìý	1.3	Explain what is considered to be professional presentation of ones self
Ìý	Ìý	1.4	Describe the reasons for maintaining professional presentation and the effect this has on the organisation
Ìý	Ìý	1.5	Explain the skills required to maintain the work area
2	Be able to work effectively with customers and colleagues	2.1	Demonstrate a positive attitude and behaviour with customers and colleagues
Ìý	Ìý	2.2	Demonstrate use of correct procedures and good practice in dealing with customers and colleagues
Ìý	Ìý	2.3	Communicate effectively to identify and provide support to customers and colleagues to solve problems should they arise
Ìý	Ìý	2.4	Demonstrate working with others to achieve targets
Ìý	Ìý	2.5	Describe the skills required to work effectively with customers and colleagues to provide a quality service or product
Ìý	Ìý	2.6	Describe how to identify and solve customer and colleague problems and complaints should they arise
Ìý	Ìý	2.7	List the key stages in working to meet team targets
3	Be able to prepare for a job application	3.1	Explain the importance of evaluating an interview
Ìý	Ìý	3.2	Produce a Curriculum Vitae and covering letter
Ìý	Ìý	3.3	Demonstrate a variety of interview skills
4	Be able to produce a plan to develop skills	4.1	Evaluate current skills against job aims
Ìý	Ìý	4.2	Identify an opportunity to develop a skill
Ìý	Ìý	4.3	Set and work towards a target
Ìý	Ìý	4.4	Keep a record of skills development
Ìý	Ìý	4.5	Describe the purpose of a personal development plan
Ìý	Ìý	4.6	Describe how development plans are produced
Ìý	Ìý	4.7	Explain the importance of feedback.

Prepare and cook soups and sauces

Learning outcome reference	Learning outcome detail	Assessment criteria reference	Assessment criteria detail
1	Prepare and cook stocks	1.1	Demonstrate the correct use of equipment to prepare cook and store stocks
Ìý	Ìý	1.2	Prepare and cook different types of stock and demonstrate safe work practices applying quality points at each stage of the process
Ìý	Ìý	1.3	Evaluate the finished product
2	Prepare and cook soups	2.1	Demonstrate the correct use of equipment to prepare cook and store soups
Ìý	Ìý	2.2	Prepare and cook different types of soup demonstrate safe work practices and applying quality points at each stage of the process
Ìý	Ìý	2.3	Demonstrate finishing methods and present appropriate accompaniments
Ìý	Ìý	2.4	Evaluate the finished product
3	Prepare and cook sauces	3.1	Demonstrate the correct use of equipment to prepare cook and store sauces
Ìý	Ìý	3.2	Prepare and cook different types of sauce demonstrate safe work practices and applying quality points at each stage of the process
Ìý	Ìý	3.3	Demonstrate finishing methods
Ìý	Ìý	3.4	Evaluate the finished product

Prepare and cook fruit and vegetables

Learning outcome reference	Learning outcome detail	Assessment criteria reference	Assessment criteria detail
1	Prepare fruit and vegetables	1.1	Check that fruit and vegetable and accompanying ingredients are of the correct type quantity and quality
Ìý	Ìý	1.2	Demonstrate the correct us of tools and equipment to prepare fruit and vegetables
Ìý	Ìý	1.3	Prepare fruit and vegetables by peeling washing and trimming assemble ingredients according to dish specifications demonstrating safe and hygienic practices
Ìý	Ìý	1.4	Store fruit and vegetables appropriately prior to cooking if required
2	Cook fruit and vegetables	2.1	Demonstrate the correct use of tool and equipment when cooking fruit and vegetables and maintain safe and hygienic work practice throughout
Ìý	Ìý	2.2	Cook assemble, hold, store (if required) and serve cook fruit and vegetables

Prepare and cook meat and offal

Learning outcome reference	Learning outcome detail	Assessment criteria reference	Assessment criteria detail
1	Prepare meat and offal	1.1	Demonstrate the correct use of tool and equipment when preparing, portioning and storing meat and offal to dish specification whilst working in a safe and hygienic manner
Ìý	Ìý	1.2	Use appropriate moulds/basins, shapes flavourings to joints of meat and offal according to dish specifications
2	Cook meat and offal	2.1	Select correct tool and equipment used in cooking of meat and offal using various methods of cooking methods applying safe and hygienic work practices
Ìý	Ìý	2.2	Make/prepare dressings, sauces, coulis, gravies, jus and garnishes for meat and offal
Ìý	Ìý	2.3	Apply finishing skills and assemble dish according to dish specifications, evaluating the finished dish/dishes

Prepare and cook poultry

Learning outcome reference	Learning outcome detail	Assessment criteria reference	Assessment criteria detail
1	Prepare poultry	1.1	Demonstrate the correct use of tool and equipment when preparing, portioning and storing poultry to dish specification whilst working in a safe and hygienic manner
Ìý	Ìý	1.2	Apply flavourings and coatings to cuts of poultry
2	Cook poultry	2.1	Select correct tool and equipment used in cooking of poultry using various methods of cooking methods applying safe and hygienic work practices
Ìý	Ìý	2.2	Make/prepare dressings, sauces, coulis, gravies jus and garnishes for poultry
Ìý	Ìý	2.3	Apply finishing skills and assemble dish according to dish specifications, evaluating the finished dish/dishes

Prepare and cook fish and shellfish

Learning outcome reference	Learning outcome detail	Assessment criteria reference	Assessment criteria detail
1	Prepare fish and shellfish	1.1	Demonstrate the correct use of tool and equipment when preparing, portioning cutting and storing fish and shellfish to dish specification whilst working in a safe and hygienic manner
Ìý	Ìý	1.2	Use appropriate techniques to meet dish specifications for example; flavourings, coatings and lining dishes
2	Cook fish and shellfish	2.1	Select correct tools and equipment used in cooking of fish and shellfish using various methods of cooking methods applying safe and hygienic work practices
Ìý	Ìý	2.2	Make/prepare dressings, sauces, coulis flavoured butters/oils and a garnishes
Ìý	Ìý	2.3	Apply finishing skills and assemble dish according to dish specifications, evaluating the finished dish/dishes

Prepare and cook rice, pasta, grains and egg dishes

Learning outcome reference	Learning outcome detail	Assessment criteria reference	Assessment criteria detail
1	Prepare and cook rice	1.1	Use the correct type and amount of rice for the dish specification demonstrating safe and hygienic use of tool and equipment and work practices throughout
Ìý	Ìý	1.2	Demonstrate the control of the cooking process to obtain the required quality
Ìý	Ìý	1.3	Assemble and finish the dish in line with dish/customer requirements and evaluate the finished dish
2	Prepare and cook pasta	2.1	Use the correct type and amount of pasta for the dish specification demonstrating safe and hygienic use of tool and equipment and work practices throughout
Ìý	Ìý	2.2	Demonstrate the control of the cooking process to obtain the required quality
Ìý	Ìý	2.3	Assemble and finish the dish in line with dish/customer requirements and evaluate the finished dish
3	Prepare and cook grains	3.1	Use the correct type and amount of grain for the dish specification demonstrating safe and hygienic use of tool and equipment and work practices throughout
Ìý	Ìý	3.2	Demonstrate the control of the cooking process to obtain the required quality
Ìý	Ìý	3.3	Assemble and finish the dish in line with dish/customer requirements and evaluate the finished dish
4	Prepare and cook eggs	4.1	Use the correct type and amount of eggs for the dish specification demonstrating safe and hygienic use of tool and equipment and work practices throughout
Ìý	Ìý	4.2	Demonstrate the control of the cooking process to obtain the required quality
Ìý	Ìý	4.3	Assemble and finish the dish in line with dish/customer requirements and evaluate the finished dish

Prepare and cook desserts and puddings

Learning outcome reference	Learning outcome detail	Assessment criteria reference	Assessment criteria detail
1	Prepare hot and cold desserts and puddings	1.1	Prepare hot and cold desserts and puddings for cooking using the correct equipment demonstrating safe and hygienic work practices
2	Demonstrate how to cook and finish hot and cold desserts and puddings	2.1	Demonstrate the correct use of equipment to cook and finish hot and cold desserts and puddings whilst demonstrating safe and hygienic work practices
Ìý	Ìý	2.2	Produce applying the correct finish and presentation methods to different types of puddings and desserts checking the quality points to each stage and evaluate the finished product

Prepare and cook bakery products

Learning outcome reference	Learning outcome criteria	Assessment criteria reference	Assessment criteria detail
1	Prepare paste, biscuits, cake and sponge products	1.1	Prepare and store paste, biscuits cakes and sponges demonstrating the correct use of tool and equipment working in a safe and hygienic manner
2	Cook and finish paste, biscuits, cakes and sponge products	2.1	Demonstrate correct use of tools and equipment used in the cooking and finishing of paste, biscuits, cakes and sponge products
Ìý	Ìý	2.2	Bake and finish biscuits, cakes and sponge products and evaluate the finished dish
3	Prepare fermented dough products	3.1	Prepare fermented dough products using the correct tools and equipment demonstrating safe and hygienic work practice
4	Cook and finish fermented dough products	4.1	Demonstrate the correct tools and equipment to cook dough products working safely and hygienically
Ìý	Ìý	4.2	Finish and present dough products and evaluate the product

Healthier foods and special diets

Learning outcome reference	Learning outcome detail	Assessment criteria reference	Assessment criteria detail
1	Understand how to plan and provide special diets	1.1	Describe the impact of special diets on health
Ìý	Ìý	1.2	Describe catering practices to be considered when planning and providing meals for those on special diets
Ìý	Ìý	1.3	Understand the principle of balanced diets
2	Outline current government nutritional guidelines for a healthy diet.	2.1	State the sources of essential nutrients
Ìý	Ìý	2.2	Describe the impact of diet on health
Ìý	Ìý	2.3	Describe catering practices that help maintain the nutritional value of food

Cultural and religious catering requirements

Learning outcome reference	Learning outcome detail	Assessment criteria reference	Assessment criteria detail
1	Understand how to plan and provide the dietary requirements for people from different cultural and religious backgrounds	1.1	Identify the major cultural and religious groups that make up the seagoing community.
Ìý	Ìý	1.2	Describe catering practices to be considered when planning and providing meals for the major cultural and religious groups making up the seagoing community

Dietary requirements of shift workers

Learning outcome reference	Learning outcome criteria	Assessment criteria reference	Assessment criteria detail
1	Understand how to plan and provide the dietary requirements for shift workers.	1.1	Describe the impact of shift working diets on health
Ìý	Ìý	1.2	Describe catering practices to be considered when planning and providing meals for those on shift work