Unit of competency details

Unit descriptor 

This unit of competency involves the skills and knowledge required of a skipper/coxswain who is in charge of extended fishing charter trips (trips longer than one day's duration). It does not include any aspect of the vessel operations or fishing operations which are covered by separate units.

Licensing, legislative, regulatory or certification requirements may apply to this unit. Therefore it will be necessary to check with the relevant state or territory regulators for current licensing, legislative or regulatory requirements before undertaking this unit.

Application of the unit 

This unit has application for fishers who choose to undertake fishing charter operations. The unit can be undertaken as an elective in fishing operations sector qualifications or as a fishing charter Skill Set along with the units:

• SFIFCHA301C Develop information and advice on fishing charter trips
• SFIFCHA302C Operate an inshore day charter
• SFIFISH206C Maintain, prepare, deploy and retrieve hand operated lines to land catch
• SFIFISH310A Adjust and position fishing gear
• SFIFISH401C Locate fishing grounds and stocks of fish.

Prerequisite units 

SFIFCHA302C

Operate an inshore day charter

Employability skills 

This unit contains employability skills.

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

ELEMENT 

PERFORMANCE CRITERIA 

1. Plan and coordinate the timetable for fishing charter operations

1.1. Planning takes account of critical factors  affecting charter trips.

1.2. Schedule of trips is drawn up and advertised  to customers.

1.3. Planning is responsive to customer needs and provides for contingencies .

2. Manage charter activities on board the vessel

2.1. Customers are personally greeted and provided with key information  about the charter.

2.2. Crew jobs relating to charter activities are allocated and monitored.

2.3. Charter trip is conducted to schedule and includes all features as advertised or agreed with customers.

2.4. Group cohesion is facilitated through leadership, group interaction and participation.

2.5. Awareness of diversity amongst crew and customers is taken into consideration in management style and special needs  are met.

3. Organise onboard accommodation and catering

3.1. Accommodation  is provided according to customer booking arrangements and prepared for passengers.

3.2. Catering  is planned and organised according to scope of charter operations.

3.3. Food is prepared hygienically, and food quality and storage monitored.

3.4. Customer feedback is noted and alterations made to accommodation and catering arrangements, where required.

4. Respond to unexpected events 

4.1. Situation is assessed and appropriate action taken and/or assistance rendered.

4.2. Contingency plans are put into effect where required.

4.3. Health safety and emergency procedures are implemented in the case of an accident.

4.4. Unavoidable changes or delays to the charter schedule are promptly notified and explained to customers.

REQUIRED SKILLS AND KNOWLEDGE 

This section describes the skills and knowledge required for this unit.

• applying safe food handling procedures
• being responsive and respectful of diversity amongst crew and customers
• interacting with customers
• managing crew and their duties
• organising bookings and reservations, catering, accommodation and advertising
• planning the coordination of resources and activities on the charter trip
• problem-solving skills to deal with contingencies
• scheduling the fishing charter trip and meeting its timelines and activities.

Literacy skills used for :

• advertising fishing charter trips
• scheduling the fishing charter trip.

Numeracy skills used for :

• calculating for catering purposes.

Required knowledge 

• diversity and principles for responding respectfully
• financial cost structure
• local characteristics and features of the sea or waterway covered by charter operations
• legal requirements and obligation to comply
• safe food handling procedures
• tourism industry knowledge.

EVIDENCE GUIDE 

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment 

Critical aspects for assessment evidence required to demonstrate competence in this unit 

Assessment must confirm ability to:

• communicate with people
• manage crew
• plan and coordinate fishing charter schedules
• solve problems in a range of situations.

Assessment must confirm knowledge of:

• legal responsibilities
• local knowledge of sea and waterways
• local tourism industry.

Context of and specific resources for assessment 

Assessment is to be conducted at the workplace or in a simulated work environment.

Resources may include:

• operational fishing charter vessel
• customers.

Method of assessment 

The following assessment methods are suggested.

• demonstration
• feedback from customers and crew
• portfolio of charter and vessel documents, such as vessel logs, trip schedule, policies and procedures, and crew training register
• project work (work or scenario based)
• written or oral short-answer testing.

Guidance information for assessment 

This unit may be assessed holistically with other units within a qualification.

RANGE STATEMENT 

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Critical factors  may include:

• destination
• duration
• environmental considerations
• equipment and resources
• language and cultural needs
• special requests
• type of fishing
• weather patterns.

Advertised  may be via:

• brochures
• information boards on piers
• local information centres
• newspapers
• travel and tourism magazines.

Contingencies  may include:

• bad weather
• cancelled trips
• poor fishing.

Key information  may include:

• charter itinerary, including route and schedule
• group rules and codes of behaviour whilst on board
• health, safety and emergency procedures
• regulations governing the activity.

Special needs  may include:

• disability
• language.

Accommodation  may include:

• factors impacting on accommodation:

• bathroom facilities
• eating area
• lounge
• number of bunks or rooms
• size of vessel.

Catering  may include:

• factors impacting on catering:

• budget
• climate
• duration of trip
• facilities on board for cooking
• size of group
• special dietary needs and requirements
• staff skills.

Unexpected events  may include:

• breakdown of vessel and/or equipment
• fire on board
• loss of valuables or theft
• passenger accident, injury, illness or death
• passenger disruption, due to unruliness and dissatisfaction
• storm, cyclone or high seas.

Unit sector 

Fishing charter operations

Co-requisite units 

Competency field