Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SFIDIV301 Mapping and Delivery Guide
Work effectively as a diver in the seafood industry

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency SFIDIV301 - Work effectively as a diver in the seafood industry
Description
Employability Skills
Learning Outcomes and Application 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.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Apply industry knowledge to diving operations
  • 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
       
Element: Apply anatomy, diving physics and physiology principles when performing dives
  • 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
       
Element: Follow health and safety procedures in diving operations
  • 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.
       

Submission Requirements

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

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

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. 

Forms

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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Assessor name:

Signature:

Date:

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: