This qualification functions as the base entry point into the seafood processing sector of the seafood industry and is aimed at providing participants with a variety of core skills and underpinning knowledge required to work as a processing employee.
About the Course
- Local Students
- International Students
- National Code: SFI20504
Campus: Epping
Duration
Part-time: 12 to 18 months
Modes of Delivery
Further Study and Careers
Pathways to Further Study
Certificate II in the Seafood Industry (Seafood Processing) articulates into Certificate III in the Seafood Industry (Seafood Processing), which in turn can lead to Certificate IV and Diploma level study.
Study Pathways at NMIT
- Certificate III in the Seafood Industry (Seafood Processing)
Career Opportunities
Those obtaining this qualification may gain entry into a wide range of occupations within the food processing industry.
Entrance Requirements
Applicants need employment in the aquaculture industry. There are no entry requirements or prerequisite studies for this qualification.
Materials
Assessment Methods
Assessment methods for this course include: written activities, oral activities, written and oral tests, practical exercises, projects.
Materials
Students are required to supply their own stationary for the course.
Fees
More Information
How to Apply
Local Students
Part-time:
Please contact the department directly if you are interested in studying part time.
Units of Study
| Code | Subject | Hours | Type |
|---|---|---|---|
| BSBCMN206A | Process and maintain workplace information | 30 | Core |
| FDFCORFSY2A | Implement the food safety program and procedures | 30 | Core |
| FDFFVFP2B | Operate a freezing process | 60 | Core |
| FDFOPTCRM2A | Conduct routine maintenance | 50 | Core |
| FDFZPKPP2A | Operate a packaging process | 50 | Core |
| FDFZPRBE1A | Operate basic equipment | 30 | Core |
| FDFZPRHT2A | Operate a heat treatment process | 60 | Core |
| FDFZPRPR2A | Operate a production process | 60 | Core |
| SFICORE101B | Apply basic food handling and safety practices | 20 | Core |
| SFICORE103B | Communicate in the seafood industry | 30 | Core |
| SFICORE105A | Work effectively in the seafood industry | 30 | Core |
| SFICORE106A | Meet workplace OH&S requirements | 20 | Core |
| SFIFISH209B | Maintain the temperature of seafood | 15 | Core |
| SFIPROC102B | Clean work area | 10 | Core |
| SFIPROC106A | Work with knives | 20 | Core |
| SFISTOR201B | Prepare and pack stock for live transport | 30 | Core |
| TDTD497B | Load and unload goods/cargo | 30 | Core |
| THHGGA06B | Receive and store stock | 10 | Core |
| THHGHSO2B | Clean premises and equipment | 12 | Core |
