Nzqf nq ref 1621 Version




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NZQF NQ Ref

1621

Version

1

Page of




National Certificate in Seafood Processing with strands in Basic Processing Skills, and Intermediate Processing Skills

Level


2-3

Credits


43-62



Purpose

This qualification is designed to recognise the skills and knowledge of employees or potential employees in the seafood industry.


The Core Compulsory section includes standards that cover describing seafood spoilage factors and their controls, maintaining personal hygiene and using hygienic work practices while working with seafood, describing and using safe work practices in the seafood industry, and demonstrating knowledge of workplace health and safety requirements.
The Core Elective section allows candidates to choose between standards that cover handling seafood product and handling bivalve molluscan shellfish product.
The Basic Processing Skills Strand allows candidates to choose from a selection of standards in the Seafood Processing domain and a wider selection from anywhere on the DAS.
The Intermediate Processing Skills Strand allows candidates to choose from a selection of standards at a more advanced level from the Seafood Generic and Seafood Processing domains and a wider selection from anywhere on the DAS.
This qualification, and the National Certificate in Aquaculture (Level 3) [Ref: 1620], builds on the skills and knowledge covered in the National Certificate in Seafood Processing (Level 2) [Ref: 0563].
This qualification leads to the National Certificate in Seafood Processing (Advanced Processing Skills) [Ref: 1622].

Replacement Information

This qualification and the National Certificate in Aquaculture (Level 3) [Ref: 1620] replaced the National Certificate in Seafood (Level 3) with optional strands in Aquaculture, and Processing [Ref: 0906].



Credit Range




Core Compulsory

Core Elective

Level 1 credits


3

-

Level 2 credits

12

7

Level 3 credits

10

-

Minimum totals

25

7




Basic Processing Skills Strand

Elective

Balance

Level 2 credits

5-11

0-6

Minimum totals

11







Intermediate Processing Skills Strand

Elective

Balance

Level 3 credits

20-30

0-10

Minimum totals

30



Requirements for Award of Qualification





Award of NZQF National Qualifications
Credit gained for a standard may be used only once to meet the requirements of this qualification.
Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the purpose of award. The table of mutually exclusive standards is provided on the New Zealand Qualifications Authority (NZQA) website: http://www.nzqa.govt.nz/qualifications-standards/standards/standards-exclusion-list/.
Reviewed standards that continue to recognise the same overall outcome are registered as new versions and retain their identification number (ID). Any version of a standard with the same ID may be used to meet qualification requirements that list the ID and/or that specify the past or current classification of the standard.


Summary of Requirements


  • Core Compulsory standards

  • Core Elective – A minimum of 1 standard as specified

One of the following strands is required



  • Basic Processing Skills Strand

  • Intermediate Processing Skills Strand


Detailed Requirements
Core Compulsory

The following standards are required


Agriculture, Forestry and Fisheries > Seafood > Seafood Processing

ID

Title

Level

Credit

5316

Describe seafood spoilage factors and their controls

3

10

5332

Maintain personal hygiene and use hygienic work practices while working with seafood

2

7

6213

Describe and use safe work practices in the seafood industry

2

5

Health > Occupational Health and Safety > Occupational Health and Safety Practice



ID

Title

Level

Credit

497

Demonstrate knowledge of workplace health and safety requirements

1

3


Core Elective

A minimum of 1 standard


Agriculture, Forestry and Fisheries > Seafood > Seafood Processing

ID

Title

Level

Credit

5331

Handle seafood product

2

7

15344

Handle bivalve molluscan shellfish product

2

7


Basic Processing Skills Strand

A minimum of 11 credits at Level 2

From the following sets


  • Basic Processing Skills Strand Elective

  • Basic Processing Skills Strand Balance


Basic Processing Skills Strand Elective

A minimum of 5 credits


Agriculture, Forestry and Fisheries > Seafood > Seafood Processing

ID

Title

Level

Credit

5328

Identify characteristics of seafood quality

2

4

6204

Weigh, close and label packed seafood product

2

7

15344

Handle bivalve molluscan shellfish product

2

7

15656

Use basic knife skills to cut seafood product

2

7

15884

Describe characteristics of bivalve molluscan shellfish quality

2

3

16712

Identify seafood species in the New Zealand seafood industry

2

3

25945

Maintain a safe work area while working with seafood products

2

5

25948

Pack seafood products for chilled distribution

2

5

25950

Store and prepare packaging for seafood products

2

5


Basic Processing Skills Strand Balance

The balance of credits to achieve

A minimum of 11 credits at Level 2

May come from anywhere on the DAS


Intermediate Processing Skills Strand

A minimum of 30 credits at Level 3

From the following sets


  • Intermediate Processing Skills Strand Elective

  • Intermediate Processing Skills Strand Balance


Intermediate Processing Skills Strand Elective

A minimum of 15 credits at Level 3


Agriculture, Forestry and Fisheries > Seafood > Seafood Generic

ID

Title

Level

Credit

20310

Safely handle and use a chemical in the seafood industry

3

5

21983

Supervise the labelling of seafood product

3

5

Agriculture, Forestry and Fisheries > Seafood > Seafood Processing



ID

Title

Level

Credit

6200

Grade and pack seafood product to company specifications

3

10

6201

Freeze seafood product

3

7

6202

Chill seafood product and operate a chiller

3

10

6203

Thaw seafood product

3

7

6212

Clean and sanitise a seafood processing plant

3

5

15653

Describe and complete the monitoring of an individual system in a seafood operation

3

7

20311

Shuck a species of shellfish in a commercial seafood processing operation

3

5

20312

Fillet a species of fish in a commercial seafood processing operation

3

10

20313

Operate a fishmeal plant

3

10

21980

Demonstrate knowledge of the processing sector of the New Zealand seafood industry

3

5

23901

Demonstrate knowledge of and set up, shut down and maintain a fish filleting machine

3

10

23902

Demonstrate knowledge of and set up, shut down and maintain a fish mincing machine

3

10

23903

Demonstrate knowledge of and set up, shut down and maintain a fish impregnating machine

3

10

23904

Demonstrate knowledge of and set up, shut down and maintain a band saw for seafood product

3

10

23905

Demonstrate knowledge of and set-up, operate, shut-down and maintain a fish slicing machine

3

10

25949

Operate an automated seafood processing machine used in a seafood processing plant

3

10

25951

Supervise storage of seafood products and associated goods at a seafood plant

3

3


Intermediate Processing Skills Strand Balance

The balance of credits to achieve

A minimum of 30 credits at Level 3

May come from anywhere on the DAS


Transition Arrangements
Version 1
This qualification and the National Certificate in Aquaculture (Level 3) [Ref: 1620] replaced the National Certificate in Seafood (Level 3) with optional strands in Aquaculture, and Processing [Ref: 0906].
Main changes
There are substantial differences between the replaced qualification and this qualification.
The credit total has reduced from 90 credits to a range of 43-62 credits.
This qualification specifies standards, whereas the replaced qualification allowed candidates to choose standards from domains from the Agriculture, Forestry and Fisheries and Māori fields.
For detailed information see Review Summaries on the NZQA website.
People currently enrolled in programmes leading to the award of version 2 of the National Certificate in Seafood (Level 3) with optional strands in Aquaculture, and Processing

[Ref: 0906] may either complete that version, or transfer to this qualification or the National Certificate in Aquaculture (Level 3) [Ref: 1620]; under the guidance of the Primary Industry Training Organisation.


It is not intended that any existing candidates are disadvantaged by this review. However, anyone who feels that they have been disadvantaged should contact the standard setter at the address below.

NZQF National Qualification Registration Information





Process

Version

Date

Last Date for Assessment

Registration

1

February 2011

N/A



Standard Setting Body

Primary Industry Training Organisation

PO Box 10383

The Terrace

Wellington 6143
Telephone 04 801 9616

Facsimile 04 801 9626

Email standards@primaryito.ac.nz

Website http://www.primaryito.ac.nz/




Planned Review

Any person or organisation may contribute to the review of this qualification by sending feedback to the standard setting body at the above address.




Next Review

2014



Certification

This certificate will display the logos of NZQA, Primary Industry Training Organisation and the organisation that has been granted consent to assess against standards that meet the requirements of the qualification (accredited).



Classification

This qualification is classified according to the classification system listed on the Directory of Assessment Standards (DAS) and the New Zealand Standard Classification of Education (NZSCED) system as specified below.




DAS Classification

NZSCED

Code

Description

Code

Description

1058

Agriculture, Forestry and Fisheries > Seafood > Seafood Processing

030308

Engineering and Related Technologies > Process and Resources Engineering > Seafood Processing




Quality Management Systems

Providers and Industry Training Organisations must be granted consent to assess by a recognised Quality Assurance Body before they can register credits from assessment against standards. Accredited providers and Industry Training Organisations assessing against standards must engage with the moderation system that applies to those standards. Accreditation requirements and the moderation system are outlined in the associated Accreditation and Moderation Action Plan (AMAP) for each standard.






Primary Industry Training Organisation

SSB Code 101558



Ó New Zealand Qualifications Authority 2016





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