Aboard Training Australia

Offered as  a flexible  combination of training, coaching and recognition of experience. Upon completion of an EMS implementation into an enterprise, industry sector or group of fishers, an assessment will be conducted by recognition of your prior learning.  This training program is suitable for persons working in the seafood industry, who are planning to or have implemented and monitored, a seafood environmental management system (SEMS), either as a facilitator applying sustainability principles (Option A) or as part of a team developing an SEMS. (Option B)There are no formal entry requirements for this programOperating experience in the seafood industry at skipper or business owner level and an involvement with industry groups is, however, a distinct advantage.It is expected that successful participants will acquire the skills and knowledge to-1. Understand, identify and apply sustainability principles to their operations2. Develop an SEMS based on industry recognised risk management principles3. Document and record information in an industry recognised reporting format4. Communicate aspects of the SEMS to interested parties and demonstrate leadership5. Review SEMS plans and activities and prepare reporting requirementMakeup of qualification-Minimum qualification requirements 21 units.4 mandatory core skills units-SFICORE101A Apply basic seafood handling and safety practicesSFICORE103A Communicate in the seafood industrySFICORE105A Work effectively in the seafood industrySFICORE106A Meet workplace OHS requirementsPlus 17 units, (Maximum of 2 units may be selected at Certificate IV level fron this or any other Training Package)*BSBCMN416A Identify risk and apply risk management process (mandatory)*BSBCMN413A Implement and monitor environmental policies (mandatory)*SFIEMS301A Implement and monitor environmentally sustainable work practices(mandatory)SFIEMS302A Act to prevent interaction with protected speciesSFIEMS401A Conduct an internal audit of an environmental management systemMTMPSR406A Manage and maintain a food safety planBSBCMN402A Develop work prioritiesBSBCMN404A Develop teams and individualsBSBCMN Promote innovation and changeBSBEBUS403A Communicate electronicallyBSBFLM403B Implement effective workplace relationshipsBSBFLM406B Implement workplace information systemBSBFLM409B Implement continuous improvementBSBFLM412A Promote team effectivenessSFILEAD401A Develop and promote industry knowledgeSFILEAD402A Negotiate effectively for the sectorSFILEAD403A Demonstrate commitment and professionalism