Seafood Processing - Basic Processing Skills

National Certificate in Seafood Processing (Basic Processing Skills) Level 2

Recommended for people working in the seafood industry.

Course summary


Compulsory and elective topics




12 months

Start date



Compulsory Basic Processing Skills topics

You'll need to pick at least one of the following topics that suit your job role.

At the end of this programme you could be able to:

  • Identify characteristics of seafood quality
  • Weigh, close and label packed seafood product
  • Handle bivalve molluscan shellfish product
  • Use basic knife skills to cut seafood product
  • Describe characteristics of bivalve molluscan shellfish quality
  • Identify seafood species in the New Zealand seafood industry
  • Maintain a safe work area while working with seafood products
  • Pack seafood products for chilled distribution
  • Store and prepare packaging for seafood products

Elective topics

You'll also need to choose one of the following topics.

At the end of the programme you could be able to:

  • Handle seafood product
  • or, handle bivalve molluscan shellfish product

Organising training for your staff?

Download the training plan for this qualification. This template shows the breakdown of unit standards and credits your employees will achieve as a part of this programme.

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