Certificate III in Seafood Processing
This qualification represents the competencies relevant to people working in the seafood processing sector of the seafood industry.
The qualification will have application for people working:
- for contract harvesting and on-farm processing companies
- for wholesalers or retailers
- in processing plants
- on aquaculture farms or fishout/put-and-take operations.
Individuals operating at this level undertake a broad range of routine processes and procedures which may include:
- advanced processing
- calibration and maintenance of equipment and facilities
- handling and slaughtering harvested stock
- maintaining food safety and quality control procedures and policies
- supervising or leading work teams.
Work may vary between enterprises.
Job role titles may include:
- autonomous processor
- leading or senior fish processor
- process manager
- shift manager.
Pathways into the qualification
Pathways for candidates considering this qualification include:
- direct entry
- SFI20511 Certificate II in Seafood Processing
- vocational experience or tertiary studies related to processing animals, fishing, working on vessels, working with hands/manual labouring and trade skills.
Pathways from the qualification
After achieving this qualification, candidates may undertake:
- SFI40511 Certificate IV in Seafood Processing
- SFI40311 Certificate IV in Seafood Industry (Environmental Management).
A total of eighteen (18) units of competency must be achieved.
- four (4) core units plus
- seven (7) seafood processing specialist elective units (Group A) plus
- seven (7) elective units that may be selected from a combination of:
- Group A seafood processing specialist units not yet selected for this qualification
- Group B elective units
- imported units from this Training Package or from any other nationally endorsed Training Package or accredited course. A maximum of four (4) units can be imported, however, at least two (2) of those units must be aligned to Certificate III or IV level. Units must be relevant to seafood processing and not duplicate units already selected.