Unit of competency Outline
Information current as of
14/09/2026 2:25 AM AWST
14/09/2026 2:25 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Boil crustaceans
Boil crustaceans
Unit of competency
National Code
SFIPROC301A
SFIPROC301A
State Code
S1660
S1660
TGA Status
Deleted
Deleted
DTWD Status
Archived
Archived
State Implementation and Classification
Approved Date
19/12/2000
Original Release Date
21/01/2000
Nominal Hours
15
Field of Education
110109 - Cookery
Description
N/A
General notes
N/A
Elements and Performance Criteria
No information
No information
No information
No information
| State Code | National Code | Title | Type |
|---|---|---|---|
| S164 | SFI30100 | Certificate III in the Seafood Industry (Aquaculture) | Qualification |
| S179 | SFI30500 | Certificate III in the Seafood Industry (Seafood Processing) | Qualification |