Seafood Processing qualifications
Seafood Processing can be done at-sea on fishing vessels or onshore in seafood factories, preparing fish for export or the local market. You will be taught a set of skills to help you gain a vast knowledge of different species of fish and shellfish as well as good knife-handling skills.
Seafood Processing qualifications, which are nationally recognised, are based on unit standards which are the building blocks of each qualification. Each unit standard is specifically designed to recognise what you need to know and be able to do to support your role within the industry.
The following National Certificates (qualifications) are currently available in Seafood Processing
- National Certificate in Seafood Processing (Storage) (Level 2)
- National Certificate in Seafood Processing with strands in Basic Processing Skills, and Intermediate Processing Skills (Level 2 and 3)
- National Certificate in Seafood Processing (Cleaning & Sanitising) (Level 3)
- National Certificate in Seafood Processing (Advanced Processing Skills) (Level 4)
For more detailed information on the above qualifications, including the unit standards they comprise of, please see the information on NZQA's website below.