The whole qualification, done
Every unit in the qualification:
- Student Assessment Pack for every unit (fillable PDF + Word)
- Trainer Guides, Learner Guides and Teaching Slides across the qualification
- SCORM eLearning course for every unit — upload straight into your LMS, completion and scores tracked
- Practical Observation, Third-Party Report, Competency Conversation, Work History and Self-Assessment
- Assessor Mapping for every unit — mapped to Elements, PCs, Knowledge and Performance Evidence
- RPL Assessment Tool Kit for the full qualification, with its own mapping workbook
- Training & Assessment Strategy (TAS) — four delivery variants (Word + PDF), a compliant framework ready for your RTO to complete
- Three Assessment Validation Checklists — unit-level, RPL kit and whole-of-qualification, aligned to the 2025 Standards
- LLND Profile for the qualification, an LLND Check for every unit, plus an enrolment LLND Placement Assessment — ACSF-aligned (Word + fillable PDF)
- Yours to keep — no licence keys, no subscriptions, no tracking. Editable files, unlimited use within your RTO
Every unit in SFI30319, all included
26 units: 5 core and 21 elective.
Core units 5
- SFIPRO301Monitor hygiene and sanitation requirements
- SFISTR302Supervise storage of temperature controlled stock
- SFIWHS301Contribute to workplace health and safety processes
- SFIXSI101Apply basic seafood handling and safety practices
- SFIXSI201Work effectively in the seafood industry
Elective units 21
- FBPFSY3001Monitor the implementation of quality and food safety programs
- FBPFSY3002Participate in a HACCP team
- FBPOPR2023Operate a packaging process
- FBPOPR2056Operate a freezing process
- FBPOPR2070Apply quality systems and procedures
- FBPOPR3005Operate interrelated processes in a production system
- FBPOPR3006Operate interrelated processes in a packaging system
- SFIEMS401Implement and monitor environmentally sustainable work practices
- SFIFSH301Operate vessel deck machinery and lifting appliance
- SFIPRO302Handle and pack sashimi-grade fish
- SFIPRO304Boil and pack crustaceans
- SFIPRO401Evaluate a batch of seafood
- SFISAD201Prepare, cook and retail seafood products
- SFISAD202Retail seafood
- SFISAD301Wholesale product
- SFISTR202Receive and distribute product
- SFISTR301Operate refrigerated storerooms
- SIRXCEG004Create a customer-centric culture
- SIRXSLS002Follow point-of-sale procedures
- SITXINV004Control stock
- SITXMPR002Create a promotional display or stand
Matched to the current release
Every order is confirmed against SFI30319's current training.gov.au release at fulfilment, so you always receive resources mapped to the national register.