Qualification Overview

Qualification Title National Certificate in Seafood Processing with strands in Basic Processing Skills, and Intermediate Processing Skills
Qualification Type National Certificate
Level 2 - 3
Credits 43 - 62
Subject Area
  • Engineering and Related Technologies » Process and Resources Engineering » Seafood Processing
  • Agriculture, Forestry and Fisheries » Seafood » Seafood Processing
Strategic Purpose Statement
This qualification is designed to recognise the skills and knowledge of employees or potential employees in the seafood industry.

The Core Compulsory section includes standards that cover describing seafood spoilage factors and their controls, maintaining personal hygiene and using hygienic work practices while working with seafood, describing and using safe work practices in the seafood industry, and demonstrating knowledge of workplace health and safety requirements.

The Core Elective section allows candidates to choose between standards that cover handling seafood product and handling bivalve molluscan shellfish product.

The Basic Processing Skills Strand allows candidates to choose from a selection of standards in the Seafood Processing domain and a wider selection from anywhere on the DAS.

The Intermediate Processing Skills Strand allows candidates to choose from a selection of standards at a more advanced level from the Seafood Generic and Seafood Processing domains and a wider selection from anywhere on the DAS.

This qualification, and the National Certificate in Aquaculture (Level 3) [Ref: 1620], builds on the skills and knowledge covered in the National Certificate in Seafood Processing (Level 2) [Ref: 0563].

This qualification leads to the National Certificate in Seafood Processing (Advanced Processing Skills) [Ref: 1622].
Graduate profile
On completion of the National Certificate in Seafood Processing (Level 2-3) graduates will be able to: Demonstrate professional, vocational or employment skills Utilise seafood processing equipment in a safe work environment Apply core seafood processing skills in the work environment Communicate with customers and co-workers as appropriate for working in the seafood industry Work effectively with others to achieve tasks associated with the work environment Work independently to complete set tasks Be reliable, organised and punctual Knowledge Handle and process seafood product and bivalve molluscan shellfish product. Attributes Demonstrate the ability to work in a group or team Demonstrate an attention to detail and timeliness Apply strategies to ensure quality of finished product Employment Opportunities Graduates of this programme will have the skills and knowledge to become potential employees in the seafood industry. Educational pathways This qualification leads to the National Certificate in Seafood Processing (Advanced Processing Skills) [Ref: 1622].
Employment pathways
nullTo find out more about employment opportunities click on the CareersNZ logo, then the provider who offers this qualification.
Entry Requirements
Entry to this programme is open. However, applicants must be: Employed in the seafood processing industry or Prospective employees for the seafood processing industry or Students who have access to the seafood processing industry. English language requirement Students for whom English is not their first language, an overall general IELTS score of 5 with no individual band score lower than 5, or equivalent is required
Developed By Te Pukenga - New Zealand Institute of Skills and Technology
Quality Assured By New Zealand Qualifications Authority
Number 1621
Status Discontinued
Created 2011-02-18 00:00:00.0
Last Reviewed 2018-05-31 00:00:00.0
Last Date For Entry 2020-03-31 00:00:00.0
Discontinued 2020-12-31 00:00:00.0

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Te Reo Maori Title

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Matauranga Maori Qualification

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