This unit of competency describes the skills and knowledge required to work effectively as an occupational diver in the seafood industry. It includes the ability to recognise the various roles of divers in the seafood industry, comply with requirements for diving qualifications, and apply anatomic and physiological principles and laws of physics to meet and follow health and safety requirements and procedures in diving operations.

The unit applies to individuals who work in the seafood industry as occupational divers.

Occupational licensing, legislative and certification requirements apply to this unit but vary according to state/territory requirements. Occupational diving is regulated independently by each state and territory workplace health and safety authority. Users are advised to check with the relevant authority to confirm current requirements.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

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Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Identify the roles of industry, government bodies and various diving qualifications as they apply to diving work
Recognise the roles of a diver and comply with the requirements for diving qualifications in the seafood industry
Identify the relationship between the pressure, volume and temperatures of gas, and the implications of this relationship for the physical condition of divers
Apply principles of partial pressure, solubility of gases, the behaviour of light and sound under water and buoyancy principles to diving work
Identify and comply with guidelines and regulatory requirements for health and safety in diving operations
Follow correct health and safety procedures in a drill to prepare for the event of an incident or accident.

Assessment Cover Sheet

SFIDIV301 - Work effectively as a diver in the seafood industry

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

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Assessment Record Sheet

SFIDIV301 - Work effectively as a diver in the seafood industry

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: