This qualification represents the competencies relevant to those working in the seafood processing sector, and is aimed at enabling participants to work as a supervisor, shift manager or process manager.
About the Course
- Local Students
- International Students
- National Code: SFI30504
- Local Fees: fees and charges
Campus: Epping
Duration
Part-time: 12 to 18 months.
Modes of Delivery
Further Study and Careers
Pathways to Further Study
Certificate III in the Seafood Industry (Seafood Processing) follows on from Certificate II in the Seafood Industry (Seafood Processing), and can lead to Certificate IV and Diploma level study.
Career Opportunities
Those obtaining this qualification may gain entry into a wide range of occupations within the aquaculture industry and associated enterprises.
Entrance Requirements
Applicants need employment in the aquaculture industry. There are no 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.
More Information
How to Apply
Local Students
Part-time:
Please contact the department directly if you are interested in studying part time.
You can enrol in part-time courses at an Information and Enrolment Session
Units of Study
| Code | Subject | Hours | Type |
|---|---|---|---|
| BSBSMN305A | Organise workplace information | 30 | Core |
| FDFFVFP2B | Operate a freezing process | 60 | Core |
| FDFOPTCRM2A | Conduct routine maintenance | 50 | Core |
| FDFOPTENV2A | Implement environmental policies and procedures | 30 | Core |
| FDFOPTIPP3A | Implement the pest prevention program | 40 | Core |
| FDFOPTRWP3A | Report on workplace performance | 30 | Core |
| FDFZMHTS2A | Work with temperature controlled stock | 30 | Core |
| FDFZPRBE1A | Operate basic equipment | 30 | Core |
| RTC3805A | Co-ordinate work site activities | 70 | 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 |
| SFIOHS301B | Implement OH&S policies and guidelines | 40 | Core |
| SFIPROC101B | Clean fish | 15 | Core |
| SFIPROC102B | Clean work area | 10 | Core |
| SFIPROC105A | Fillet fish and prepare portions | 20 | Core |
| SFIPROC106A | Work with knives | 20 | Core |
| SFISTOR301B | Operate refrigerated storerooms | 20 | Core |
| TDTA2597C | Regulate temperature controlled stock | 20 | Core |
