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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Participate in environmentally sustainable work practices
   • Apply knowledge of environmental hazards and risks appropriate to own work area and level of responsibility
   • Carry out activities according to key requirements of environmental legislation, regulations, procedures and codes of practice appropriate to the individual's work area and level of responsibility
   • Identify and respond to environmental hazards and risks relevant to the specific work being undertaken
   • Apply sustainable resource principles and practices consistent with the task and level of responsibility in all work activities
2. Apply knowledge of seafood species, products and equipment
   • Recognise seafood species and products visually or from a verbal or written description in order to carry out routine activities for own workplace
   • Recognise equipment and resources visually or from a verbal or written description in order to carry out routine work activities
3. Contribute to a productive work environment
   • Carry out work consistent with workplace agreements, key statutory requirements and workplace policies and procedures
   • Share information and skills relevant to work with co-workers
   • Recognise problems and conflict, and resolve or refer to appropriate person
4. Manage own work
   • Interpret and clarify work instructions that are received verbally or in written format
   • Assess and prioritise workload within allocated timeframes and according to level of responsibility
   • Communicate the need for additional support to improve performance to the appropriate person
   • Undertake responsibilities and duties in a positive manner to promote cooperation within the workplace
5. Identify own learning needs, career options and support organisations within the seafood industry
   • Identify key industry sectors and occupations within the seafood industry
   • Identify career options and training opportunities within the workplace and seafood industry
   • Consider own learning needs for future work and career aspirations in consultation with appropriate personnel
   • Identify key seafood industry organisations able to provide advice to individuals and the workplace