Qualification details

SFI20211 - Certificate II in Fishing Operations (Release 1)


Usage recommendation:
Supersedes SFI20204 - Certificate II in Seafood Industry (Fishing Operations) 21/Jul/2011
Is superseded by and equivalent to SFI20219 - Certificate II in Fishing OperationsRevised packaging rules to better reflect outcomes. Total number of units reduced by 3 units. Core units revised and increased by 1 unit 20/Jun/2019

ReleaseRelease date
(View details for release 5) 06/Mar/2015
(View details for release 4) 18/Dec/2013
(View details for release 3) 20/Aug/2013
(View details for release 2) 29/Mar/2013
1 (this release) 22/Jul/2011

Replaced release

You are currently viewing the components related to release 1.
The current release is release 5View release 5 details.


SchemeCodeClassification value
ANZSCO Identifier 899211 Deck Hand 
ASCO (occupation type) Identifier 7994-13 Fishing Hand 
ASCED Qualification/Course Field of Education Identifier 0317 Maritime Engineering And Technology 
Qualification/Course Level of Education Identifier 521 Certificate II 
Taxonomy - Industry Sector N/A Fishing Operations,Maritime Operations 
Taxonomy - Occupation N/A Fisher Hand,Deck Hand 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 899211 Deck Hand 07/Aug/2012 
ASCO (occupation type) Identifier 7994-13 Fishing Hand 07/Aug/2012 
ASCED Qualification/Course Field of Education Identifier 0317 Maritime Engineering And Technology 07/Aug/2012 
Qualification/Course Level of Education Identifier 521 Certificate II 21/Jul/2011 
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Modification History

Not Applicable


This qualification provides the main entry point for individuals working in the fishing sector of the seafood industry. It contains the competencies required for a deckhand in the fishing sector. Units equivalent to the former Elements of Shipboard Safety are included in the electives.

The qualification will have application for people working:

  • for aquaculture farms using wild caught broodstock or seedstock
  • on fishing vessels
  • on charter vessels.

Job roles 

Individuals operating at this level undertake a broad range of routine processes and procedures which may include

  • assisting with operation of fishing gear and equipment
  • basic processing and temperature control of harvest
  • general cleaning and maintenance of equipment and vessel
  • handling, harvesting and sorting by-catch.

Work may vary between enterprises.

Job role titles may include:

  • fisher
  • general deckhand.

Pathways Information

Pathways into the qualification 

Pathways for candidates considering this qualification include:

  • direct entry and without prior fishing operations skills or knowledge
  • through a school vocational studies program combined with work experience
  • prior vocational qualifications related to maritime certifications or fishing operations.

This qualification is suited to Australian Apprenticeship pathways.

Pathways from the qualification 

After achieving this qualification, candidates may undertake a:

  • SFI30211 Certificate III in Fishing Operations
  • SFI40211 Certificate IV in Fishing Operations.

Licensing/Regulatory Information

Licensing , legislative , regulatory or certification considerations 

Licences for operating motor vehicles, tractors, forklifts, vessels and other plant apply for some competencies.

Entry Requirements

Not Applicable

Employability Skills Summary


SFI20211 Certificate II in Fishing Operations 

The following table contains a summary of the employability skills as identified by the fishing operations sector for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements and may vary from one workplace to another.

Employability Skill 

Industry for this qualification include :


  • calculating workplace measures
  • completing forms/records accurately and legibly
  • estimating time to complete activities and routine workplace measures
  • expressing own opinion clearly and listening to others without interrupting
  • interpreting labels and descriptions
  • interpreting work-related instructions, notices and documents
  • reporting hazards
  • requesting assistance from appropriate personnel as needed.


  • discussing work-related matters with others in a courteous manner appropriate to age and cultural background
  • participating in meetings
  • participating in OHS and emergency arrangements
  • sharing work-related information with co-workers
  • undertaking duties in a positive manner that promotes cooperation within the workplace
  • working with diverse individuals and groups.

Problem solving

  • assisting in developing effective solutions to control level of risk associated with tasks
  • attempting to resolve personal workplace conflicts
  • recognising work-related problems and referring to appropriate person
  • solving problems by asking questions.

Initiative and enterprise

  • adapting to new situations
  • raising issues, such as those related to OHS, food safety and environmental management with designated personnel
  • rectifying errors in recorded information
  • requesting additional support to improve own performance
  • taking corrective actions within scope of responsibility to maintain food safety standards.

Planning and organising

  • assessing and prioritising work load within allocated timeframes and according to level of responsibility
  • collecting, analysing and organising information
  • minimising environmental hazards and risks in work area.


  • attending meetings on time
  • identifying hazards, and assessing and controlling risks
  • keeping work area clean and tidy
  • maintaining personal hygiene
  • prioritising work tasks
  • undertaking duties and taking responsibility at the appropriate level.


  • identifying career pathways
  • identifying own learning needs to further career and/or develop skills and knowledge
  • undertaking learning as required for work.


  • using basic technology skills to complete work documentation
  • using technology and related workplace equipment.

Packaging Rules

Packaging Rules 

A total of fifteen (15) units of competency must be achieved.

  • four (4) core units plus 
  • four (4) fishing specialist elective units (Group A) plus 
  • seven (7) elective units that may be selected from a combination of:
  • Group A fishing 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 three (3) units can be imported and at least two (2) of those units must be aligned to Certificate II or III level. Units must be relevant to fishing operations.

Core units of competency 

Unit code 

Unit title 


Apply basic food handling and safety practices


Communicate in the seafood industry


Work effectively in the seafood industry


Meet workplace OHS requirements

Elective units of competency 

Group A : Fishing specialist units 

Unit code 

Unit title 


Prepare animals for slaughter


Cook on board a vessel


Maintain, prepare, deploy and retrieve trawls to land catch


Maintain, prepare, deploy and retrieve pots and traps to land catch


Maintain, prepare, deploy and retrieve drop lines and long lines to land catch


Maintain, prepare, deploy and retrieve hand operated lines to land catch


Maintain, prepare, deploy and retrieve beach seines, mesh nets or gill nets to land catch


Maintain, prepare, deploy and retrieve purse seines to land catch


Maintain the temperature of seafood


Assemble and repair damaged netting


Contribute to at-sea processing of seafood


Boil and pack crustaceans

Vessel operations 

Unit code 

Unit title 


Participate in environmentally sustainable work practices


Apply deckhand skills aboard a fishing vessel


Operate vessel deck machinery and lifting appliance


Comply with organisational and legislative requirements


Contribute to safe navigation


Operate a small vessel


Operate and maintain outboard motors

Maritime operations 

The units in this group can contribute towards a TDM20307 Certificate II in Transport&Distribution (Coastal Maritime Operations - Coxswain). Additional TDM units from this qualification are available in Certificate III in Fishing Operations.

The units below are equivalent to the former Elements of Shipboard Safety.

Unit code 

Unit title 


Transmit and receive information by marine radio or telephone


Provide elementary first aid


Survive at sea in the event of vessel abandonment


Observe safety and emergency procedures on a coastal vessel


Fight and extinguish fires on board a coastal vessel

Vessel maintenance 

Unit code 

Unit title 


Use hand tools


Use power tools/hand held operations


Operate low powered diesel engines


Prepare for maintenance

Group B : Other elective units 

Aquaculture operations 

Unit code 

Unit title 


Use waders

Diving operations 

Unit Code 

Unit Title 


Provide support for diving operations


Perform breath-hold diving operations


Apply first aid


SCUBA dive in open water to a maximum depth of 18 metres


Plan for minimal environmental impact


Plan outdoor recreation activities

Seafood processing 

Unit code 

Unit title 


Clean fish


Clean work area


Fillet fish and prepare portions


Work with knives

Seafood transport and storage 

Unit code 

Unit title 


Receive and distribute product


Assemble and load refrigerated product


Prepare, pack and dispatch stock for live transport


Prepare, pack and dispatch non-live product


Receive and store stock


Load and unload goods/cargo

Business services 

Unit code 

Unit title 


Deliver a service to customers


Process and maintain workplace information


Use business technology


Process financial transactions and extract interim reports