Environmentally Sustainable Practices: Threatened, Endangered and Protected Species and Bycatch
This unit of competency describes the skills and knowledge required to participate in environmentally sustainable work practices in the seafood industry. It requires the ability to identify and measure current resource usage and efficiencies, report workplace environmental hazards, follow workplace plans and make suggestions for improvements. The unit applies to individuals who work in the seafood industry and perform a …
This unit of competency describes the skills and knowledge required to participate in environmentally sustainable work practices in the seafood industry. It requires the ability to identify and measure current resource usage and efficiencies, report workplace environmental hazards, follow workplace plans and make suggestions for improvements.
The unit applies to individuals who work in the seafood industry and perform a range of routine and predictable activities requiring sustainable work practices.
This course is recommended for new and existing workers in the Tasmanian Seafood Industry. There are no pre-requisites to participating in this unit.
This unit has two sections and should take approximately 2 hours to complete.
Both sections have assessment tasks.
- Section 1: Catch Return and Interactions Docket.
- Section 2: Short answer, multi choice and true/false questions based on your workplace knowledge.
The course materials will help you to complete the assessments.
Once finished, you will be able to download your certificate of completion.
This course is a Tasmanian Smart Seafood Partnership Initiative
Section 1
Section 2
This unit has two sections and should take approximately 2 hours to complete.
Both sections have assessment tasks.
The course materials will help you to complete the assessments.
The assessments are open book, you can use as many resources as you need to complete the work.
