The programme is structured into a number of courses. Each course may contain one or more unit standards. Unit standards are a method of assessment set by the New Zealand Qualifications Authority.
In order to receive the New Zealand Certificate in Seafood Processing (Level 3) students must complete their chosen strand which will include compulsory courses, core electives and Core skills elective if required
The programme is completed on a full-time basis equivalent to 17 weeks full time study.
The programme is offered as an off-campus programme delivered by STS (Seafood Training Services), who are contracted by NMIT.
Students can learn while in their place of employment, or potential place of employment, in conjunction with some face to face workplace classroom learning.
Getting and keeping a job involves being able to manage time. Students are expected to be punctual and should telephone the Tutor to explain any absences or lateness.
Under the Health and Safety at Work Act 2015 all places of employment are required to have a Health and Safety Management Plan which applies to employees, visitors and students on work-based training.
Student safety and risk management is a high priority in the classroom and the community and students will be required to sign a Workplace Training Agreement (included in the full enrolment pack)
The HSWA policy for Seafood Training Services is as follows.
1. To provide a safe and healthy training environment.
2. To comply with appropriate safety and health legislation.
3. To provide appropriate personal protective equipment and clothing.
4. To train employees in safe operating procedures.
5. To consider safe work principles when planning future developments.
6. To provide ongoing monitoring procedures.
Trainees: In carrying out their training, students must assume responsibility for their own safety and for the safety of their fellow students by supporting the HSWA Act 2015 by using safety equipment provided, and identifying and correcting unsafe acts and unsafe conditions.