Qualification details

Release 

TP Version 

Comments 

5

SFI11v2.2

HLTFA301B Apply first aid replaced with HLTAID003 Provide first aid

SITXINV001A Receive and store stock replaced with SITXINV201 Receive and store stock

Superseded units from SRO03 Outdoor Recreation Industry Training Package replaced with new units from SIS10 Sport, Fitness and Recreation Training Package

Superseded units from TDM07 Maritime Training Package replaced with new units from MAR Maritime Training Package

4

SFI11v2

SFIFISH201C Provide support for diving operations replaced with SFIFISH211A Provide support for diving operations

SFIFISH307C Perform breath-hold diving operations replaced with SFIFISH312A Perform breath-hold diving operations

3

SFI11v1.3

HLTFA301B Apply first aid replaced with HLTFA311A Apply first aid in response to regulatory changes

2

SFI11v1.1

Equivalent imported units updated

Included prerequisites in Packaging Rules

1

SFI11

Initial release

EMPLOYABILITY SKILLS QUALIFICATION 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 :

Communication

• 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.

Teamwork

• 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.

Self-management

• 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.

Learning

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

Technology

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

Unit code 

Unit title 

SFICORE101C

Apply basic food handling and safety practices

SFICORE103C

Communicate in the seafood industry

SFICORE105B

Work effectively in the seafood industry

SFICORE106B

Meet workplace OHS requirements

Unit code 

Unit title 

SFIFISH202C

Cook on board a vessel

SFIFISH203C

Maintain, prepare, deploy and retrieve trawls to land catch

SFIFISH204C

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

SFIFISH205C

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

SFIFISH206C

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

SFIFISH207C

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

SFIFISH208C

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

SFIFISH209C

Maintain the temperature of seafood

SFIFISH210C

Assemble and repair damaged netting

SFIFISH214B

Contribute to at-sea processing of seafood*

SFICORE101C Apply basic food handling and safety practices

SFIPROC304B

Boil and pack crustaceans

MTMP2002C

Prepare animals for slaughter

Unit code 

Unit title 

SFIEMS201B

Participate in environmentally sustainable work practices

SFIFISH215B

Apply deckhand skills aboard a fishing vessel

SFIFISH311A

Operate vessel deck machinery and lifting appliance

SFISHIP201C

Comply with organisational and legislative requirements

SFISHIP202C

Contribute to safe navigation

SFISHIP206C

Operate a small vessel

SFISHIP207C

Operate and maintain outboard motors

Unit code 

Unit title 

MARC020

Transmit and receive information by marine radio

MARF001

Apply basic survival skills in the event of vessel abandonment

MARF002

Follow procedures to minimise and fight fires on board a vessel

MARF004

Meet work health and safety requirements

MARF005

Survive at sea using survival craft

Unit code 

Unit title 

SFISHIP208C

Operate low powered diesel engines

SFISHIP211C

Prepare for maintenance

MEM18001C

Use hand tools

MEM18002B

Use power tools/hand held operations

Unit code 

Unit title 

SFIAQUA220A

Use waders

Unit Code 

Unit Title 

SFIFISH211A

Provide support for diving operations*

HLTFA311A Apply first aid

SFIFISH312A

Perform breath-hold diving operations*

HLTFA311A Apply first aid

HLTAID003

Provide first aid

SISOODR302A

Plan outdoor recreation activities

SISOOPS304A

Plan for minimal environmental impact

SISOSCB301A

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

Unit code 

Unit title 

SFIPROC101C

Clean fish*

SFIPROC106B Work with knives

SFIPROC102C

Clean work area

SFIPROC105B

Fillet fish and prepare portions*

SFIPROC106B Work with knives

SFIPROC106B

Work with knives

Unit code 

Unit title 

SFISTOR202C

Receive and distribute product

SFISTOR203C

Assemble and load refrigerated product

SFISTOR204A

Prepare, pack and dispatch stock for live transport

SFISTOR205A

Prepare, pack and dispatch non-live product

SITXINV201

Receive and store stock

TLID2004A

Load and unload goods/cargo

Unit code 

Unit title 

BSBCUS201B

Deliver a service to customers

BSBINM201A

Process and maintain workplace information

BSBWOR204A

Use business technology

FNSACC301A

Process financial transactions and extract interim reports