This unit of competency describes the skills and knowledge required to dive from either a vessel or from shore using breath-holding techniques to perform work in the fishing or aquaculture sectors of the seafood industry. It requires the ability to plan systems, procedures and contingencies, identify hazards, check and use equipment, descend and ascend using breath-holding techniques and maintain diving equipment components.

The unit applies to individuals who use basic diving techniques to perform work in the fishing or aquaculture sectors.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, biosecurity and environmental regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.