Seafood Industry (Sales and Distribution)

Certificate III

National Code: SFI30611

Course information

About the course

Course Number: SFI30611R4-01V03

This qualification represents the competencies relevant to people working in the sales and distribution sector of the seafood industry in the capacity of a skilled employee. It is designed for more experienced employees whose work requires extensive product knowledge and some responsibility for decision-making and coordination of team activities They are also responsible for supervising or leading other workers/staff as part of a work team.

The qualification will have application for people working: for seafood wholesalers, fish markets or retailers for transport, storage and holding companies on fishing dockside or aquaculture farm gate outlets or fishout/put-and-take operations. Job roles Individuals operating at this level will have a broad range of well-developed skills and the ability to adapt and transfer skills to new activities. That person will have some responsibility for decision-making and coordinating team activities. Their duties may include: dealing with suppliers handling and basic processing of seafood maintaining food safety, OHS and other compliance requirements packing, labelling, holding or storage and distribution temperature control, including chilling, freezing and deep freezing weighing, grading and quality control wholesale or retail sales. Work may vary between enterprises. Job role titles may include: leading factory hand senior seafood or fish packer senior seafood or fish seller senior seafood or fish transporter senior store person or supervisor.

This qualification is suitable for an Australian traineeship pathway. 

Course study options
TAFE to Uni Pathway
Not available
  • What you'll learn

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  • Get credit for previous study and life experience

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Distance Learning


North Coast TAFE offers a wide choice of courses, some that attract government subsidies and some that do not. The fees payable will vary, depending on your personal circumstances, your study history and the course you choose.

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