Certificate II in Fishing Operations

This qualification provides the main entry point for individuals working in the fishing sector of the seafood industry. It contains the competencies required for a deckhand in the fishing sector. Units equivalent to the former Elements of Shipboard Safety are included in the electives.

The qualification will have application for people working:

for aquaculture farms using wild caught broodstock or seedstock

on fishing vessels

on charter vessels.

Job roles

Individuals operating at this level undertake a broad range of routine processes and procedures which may include

assisting with operation of fishing gear and equipment

basic processing and temperature control of harvest

general cleaning and maintenance of equipment and vessel

handling, harvesting and sorting by-catch.

Work may vary between enterprises.

Job role titles may include:


general deckhand.


Packaging Rules

A total of fifteen (15) units of competency must be achieved.

four (4) core units plus

four (4) fishing specialist elective units (Group A) plus

seven (7) elective units that may be selected from a combination of:

Group A fishing specialist units not yet selected for this qualification

Group B elective units

imported units from this Training Package or from any other nationally endorsed Training Package or accredited course. A maximum of three (3) units can be imported and at least two (2) of those units must be aligned to Certificate II or III level. Units must be relevant to fishing operations.

Core units of competency

Unit code

Unit title

add topic SFICORE101C

Apply basic food handling and safety practices

add topic SFICORE103C

Communicate in the seafood industry

add topic SFICORE105B

Work effectively in the seafood industry

add topic SFICORE106B

Meet workplace OHS requirements

Elective units of competency

Group A: Fishing specialist units

Unit code

Unit title

add topic SFIFISH202C

Cook on board a vessel

add topic SFIFISH203C

Maintain, prepare, deploy and retrieve trawls to land catch

add topic SFIFISH204C

Maintain, prepare, deploy and retrieve pots and traps to land catch

add topic SFIFISH205C

Maintain, prepare, deploy and retrieve drop lines and long lines to land catch

add topic SFIFISH206C

Maintain, prepare, deploy and retrieve hand operated lines to land catch

add topic SFIFISH207C

Maintain, prepare, deploy and retrieve beach seines, mesh nets or gill nets to land catch

add topic SFIFISH208C

Maintain, prepare, deploy and retrieve purse seines to land catch

add topic SFIFISH209C

Maintain the temperature of seafood

add topic SFIFISH210C

Assemble and repair damaged netting

add topic SFIFISH214B

Contribute to at-sea processing of seafood*

add topic SFICORE101C Apply basic food handling and safety practices

add topic SFIPROC304B

Boil and pack crustaceans

add topic MTMP2002C

Prepare animals for slaughter

Vessel operations

Unit code

Unit title

add topic SFIEMS201B

Participate in environmentally sustainable work practices

add topic SFIFISH215B

Apply deckhand skills aboard a fishing vessel

add topic SFIFISH311A

Operate vessel deck machinery and lifting appliance

add topic SFISHIP201C

Comply with organisational and legislative requirements

add topic SFISHIP202C

Contribute to safe navigation

add topic SFISHIP206C

Operate a small vessel

add topic SFISHIP207C

Operate and maintain outboard motors

Maritime operations

The units in this group can contribute towards a MAR20313 Certificate II in Maritime Operations (Coxswain Grade 1 Near Coastal). Additional MAR units from this qualification are available in Certificate III in Fishing Operations.

The units below are equivalent to the former Elements of Shipboard Safety.

Unit code

Unit title


Transmit and receive information by marine radio


Apply basic survival skills in the event of vessel abandonment


Follow procedures to minimise and fight fires on board a vessel


Meet work health and safety requirements


Survive at sea using survival craft

Vessel maintenance

Unit code

Unit title

add topic SFISHIP208C

Operate low powered diesel engines

add topic SFISHIP211C

Prepare for maintenance

add topic MEM18001C

Use hand tools

add topic MEM18002B

Use power tools/hand held operations

Group B: Other elective units

Aquaculture operations

Unit code

Unit title

add topic SFIAQUA220A

Use waders

Diving operations

Unit Code

Unit Title

add topic SFIFISH211A

Provide support for diving operations*

add topic HLTFA311A Apply first aid

add topic SFIFISH312A

Perform breath-hold diving operations*

add topic HLTFA311A Apply first aid


Provide first aid

add topic SISOODR302A

Plan outdoor recreation activities

add topic SISOOPS304A

Plan for minimal environmental impact

add topic SISOSCB301A

SCUBA dive in open water to a maximum depth of 18 metres

Seafood processing

Unit code

Unit title

add topic SFIPROC101C

Clean fish*

add topic SFIPROC106B Work with knives

add topic SFIPROC102C

Clean work area

add topic SFIPROC105B

Fillet fish and prepare portions*

add topic SFIPROC106B Work with knives

add topic SFIPROC106B

Work with knives

Seafood transport and storage

Unit code

Unit title

add topic SFISTOR202C

Receive and distribute product

add topic SFISTOR203C

Assemble and load refrigerated product

add topic SFISTOR204A

Prepare, pack and dispatch stock for live transport

add topic SFISTOR205A

Prepare, pack and dispatch non-live product


Receive and store stock

add topic TLID2004A

Load and unload goods/cargo

Business services

Unit code

Unit title

add topic BSBCUS201B

Deliver a service to customers

add topic BSBINM201A

Process and maintain workplace information

add topic BSBWOR204A

Use business technology

add topic FNSACC301A

Process financial transactions and extract interim reports


    Pathways into the qualification

    Pathways for candidates considering this qualification include:

    direct entry and without prior fishing operations skills or knowledge

    through a school vocational studies program combined with work experience

    prior vocational qualifications related to maritime certifications or fishing operations.

    This qualification is suited to Australian Apprenticeship pathways.

    Pathways from the qualification

    After achieving this qualification, candidates may undertake a:

    SFI30211 Certificate III in Fishing Operations

    SFI40211 Certificate IV in Fishing Operations.

Entry Requirements

Not Applicable

Licensing Information

Licensing, legislative, regulatory or certification considerations

Licences for operating motor vehicles, tractors, forklifts, vessels and other plant apply for some competencies.

Employability Skills


SFI20211 Certificate II in Fishing Operations

The following table contains a summary of the employability skills as identified by the fishing operations sector for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements and may vary from one workplace to another.

Employability Skill

Industry for this qualification include:


calculating workplace measures

completing forms/records accurately and legibly

estimating time to complete activities and routine workplace measures

expressing own opinion clearly and listening to others without interrupting

interpreting labels and descriptions

interpreting work-related instructions, notices and documents

reporting hazards

requesting assistance from appropriate personnel as needed.


discussing work-related matters with others in a courteous manner appropriate to age and cultural background

participating in meetings

participating in OHS and emergency arrangements

sharing work-related information with co-workers

undertaking duties in a positive manner that promotes cooperation within the workplace

working with diverse individuals and groups.

Problem solving

assisting in developing effective solutions to control level of risk associated with tasks

attempting to resolve personal workplace conflicts

recognising work-related problems and referring to appropriate person

solving problems by asking questions.

Initiative and enterprise

adapting to new situations

raising issues, such as those related to OHS, food safety and environmental management with designated personnel

rectifying errors in recorded information

requesting additional support to improve own performance

taking corrective actions within scope of responsibility to maintain food safety standards.

Planning and organising

assessing and prioritising work load within allocated timeframes and according to level of responsibility

collecting, analysing and organising information

minimising environmental hazards and risks in work area.


attending meetings on time

identifying hazards, and assessing and controlling risks

keeping work area clean and tidy

maintaining personal hygiene

prioritising work tasks

undertaking duties and taking responsibility at the appropriate level.


identifying career pathways

identifying own learning needs to further career and/or develop skills and knowledge

undertaking learning as required for work.


using basic technology skills to complete work documentation

using technology and related workplace equipment.