Elements and Performance Criteria

The range of variables places the competency in context and allows for differences between enterprises and workplaces, including practices, knowledge and requirements. The range of variables also provides a focus for assessment and relates to the unit as a whole. The following variables may be present.

Products:
· live and dead seafood
· fish and related products (e.g. roe)
· shellfish and related products (e.g. pearls)
· reptiles and related products (e.g. skins)
· crustaceans
· miscellaneous invertebrates
· seaweed and algae
· manufactured foodstuffs (e.g. soups).

Equipment:
· fishing gear
· vessels
· aquacultural machinery and equipment
· manufacturing, processing and refrigeration equipment
· retail equipment
· communication equipment, including computers
· safety gear and personal protective clothing and equipment
· packing and storage equipment and containers.

Supply chain:
· cultivate, grow/culture
· harvest or catch
· transport and storage
· process
· auction/wholesale and retail
· consumption.

Organisations:
· relevant government departments
· statutory authorities such as the Fisheries Research and Development Corporation
· professional and industry bodies, including the Australian Seafood Industry Council, Seafood Training Australia, industry training advisory bodies and Seafood Services Australia
· cooperatives, marketing bodies and associations
· export promotion agencies such as the Exporters Club
· employer associations
· unions
· fishery management committees and advisory groups
· conservation and environmental organisations such as the Nature Conservation Council and the World Wide Fund for Nature
· schools, RTO's and industry training centres
· recreational fishing groups
· research organisations
· political organisations.

Work policies and practices:
· industrial awards, enterprise bargaining agreements, share of catch agreements and individual workplace agreements and contracts
· equal employment opportunity
· workers compensation
· jurisdictional variations
· superannuation
· disability policies and practices
· Occupational Health and Safety (OHS).

Legislation and regulations:
· fisheries licensing, regulations and legislation (Commonwealth and State or Territory)
· marine, harbour and boating
· marine safety, including the International Convention for the Prevention of Pollution from Ships (MARPOL 73/78)
· native title and land claims
· marine park
· environmental, including the environmental protection, biodiversity and conservation acts
· fuelling and bunkering
· quarantine legislation and the import and export requirements of the Australian Quarantine Inspection Service (AQIS)
· OHS standards
· taxation
· access and equity
· safe food and Food Standards Australia New Zealand
· genetically modified organisms
· manning regulations
· Exclusive Economic Zone
· international agreements.

Industry sectors:
· other fisheries, including fishing charter operations
· vessel operations
· fisheries compliance
· aquaculture
· post-harvest:
· transport and distribution
· wholesale and retail
· processing
· importing, exporting, trading and marketing
· Indigenous Australian fishers.

New developments:
· technological change
· new products, markets, processing, packaging and equipment
· quality and environmental requirements
· legislative and resource management changes
· political issues
· proposed policy changes
· research findings.

Information (monitoring and disseminating):
· verbal information (face-to-face and telephone)
· written information (electronic, memos, reports, newsletters, surveys, media releases, posters and brochures)
· discussion of issues:
· with industry groups and government representatives
· at port, sector, cooperative and community meetings.

Presentation standards:
· preparation, including knowledge of the subject matter and suitability of presentation for target audience or occasion
· presentation aids such as handouts, overhead transparencies, slides, PowerPoint and videotapes
· punctuality and personal appearance
· tone and volume of voice
· use of language and explanations
· clarity of message
· humour and entertainment value
· responses to questions.

Each unit of competency has an evidence guide that relates directly to the performance criteria and the range of variables. Its purpose is to guide assessment of the unit in the workplace and/or training program. The following components provide information to assist this purpose.

Underpinning knowledge
The essential knowledge and understanding a person needs to perform work to the required standard include:
· product, including species and correct marketing names
· work regime, typical equipment used and unique aspects relevant to sector or geographic area
· key processes or steps in the seafood supply chain
· links between and interdependence of key processes in the seafood supply chain
· processes for identifying stakeholders and opinion leaders
· key seafood industry political processes and stakeholders, including individuals, interest groups and organisations
· employment and workplace safety legislation and regulations that impact on the seafood industry
· other sectors in the seafood industry and their supply chains
· basic environmental and resource management procedures, regulations and codes of practice relevant to the specific sector within the seafood industry
· ecologically sustainable development principles and practices such as Environment Australia protocols
· scientific and economic concepts relating to fisheries management, including maximum sustainable yield, maximum economic yield and technology creep
· major historical events that have shaped the seafood industry over time
· new and emerging processes, technology and quality or environmental requirements
· changing customer expectations and buying patterns
· price movements and seasonality of competing products and supplies
· methods of disseminating information to best effect.

Practical skills
The essential skills a person needs to perform work to the required standard include:
· tapping into a wide range of information sources
· researching industry information
· analysing the relevance, accuracy and shortcomings of information and discerning trends, issues and implications
· assessing the risks and opportunities implicit in new information
· explaining ideas and concepts to a wide range of audiences
· writing clear, plain-English summaries of industry information
· identifying target groups that can use industry information to good effect
· presenting and distributing information to stakeholders using effective strategies.

Critical aspects of evidence
Assessment must confirm the ability to:
· build knowledge by researching information from a wide range of sources on key matters relating to the sector
· analyse information for gaps, accuracy and industry significance
· be proactive by recognising threats and opportunities affecting the sector
· provide timely and appropriate information and advice to sector members and other stakeholders.

Assessment must confirm current working knowledge of:
· the sector, organisations, representatives and political processes relevant to the industry sector.

Interdependent assessment of units
This unit may be assessed with other leadership units.

Context of assessment
Assessment is to be conducted in the workplace or in a simulated work environment.

Method of assessment
The following assessment methods are suggested:
· interview and oral questioning
· observation of an oral presentation made by the candidate
· review of articles, reports, advice and other industry information written by the candidate
· feedback from stakeholders regarding accuracy, timeliness and relevance of information provided by the candidate
· review of a project that describes the candidate's research and analysis of a topic or issue.

Resources required for assessment
Resources may include:
· copies of relevant legislation and regulations
· copies of fisheries management or research reports.

This competency in practice
Industry representatives have provided story-lines to illustrate the practical application of each unit of competency and show its relevance to a workplace setting.

'Getting ready for export'
One industry leader realised that if his sector was going to get into exports, then the suppliers would have to start co-operating with each other to guarantee continuity of product. Somehow, he had to build their knowledge of new food safety and business planning principles.

He set up a small group of suppliers and encouraged them to test their operations against the new food-safety framework. From the lessons learned, he developed four examples of food-safety plans to suit different types of fishing operations.

Small businesses have benefited from this by adapting a model food-safety plan to their own food-safety requirements and keeping their costs down. By linking the program to FarmBis funds, the leader was able to organise business skills-development workshops to help suppliers start down the path to AQIS accreditation and exports.

This industry leader recognised the need to develop a more strategic industry focus among members of the local supply chain and found a way of raising their interest, knowledge and profitability.