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What’s SiS up to right now…September 8 2020

  1.  SIS can now offer Targeted Training and Apprenticeship Fund (free trades training) for Seafood Processing qualifications. Please contact us for more information.
  2. 2021 Skipper Restricted Limits (SRL) enrolments are open and filling fast.
  3. The inaugural SRL course participants have now graduated and all successfully completed the Maritime Skipper Restricted licence examinations.
  4. Aviation: Safety Management Systems (SMS) Concepts one day course is under development and will be rolled out later this month. Please contact us if you’re interested.
  5. Seafood Processing (L3) and Primary Industry Skills (L2) remain open. Get in touch with us if you’re interested in finding out more about these qualifications.
  6. SIS is offering a 25% discount for all our remaining Aviation courses to be delivered in 2020. This initiative is our way to acknowledge the challenging times the Sector is experiencing and support the industry as best we can.


NZQA approved Category One Education provider.
This is the highest ranking that can be given by the New Zealand Qualifications Authority (NZQA) in their External Evaluation Reviews (EER) and puts SiS Training & Consulting in the top 10%
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Skipper Restricted Limits (SRL).
We are taking registrations for the Skipper Restricted Limits (SRL) Course. The newest and most practical skipper training course in New Zealand.
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SMS Training 2020.
In 2019 SiS has delivered SMS and aviation safety programmes to hundreds of managers and employees in the aviation industry. Our suite of aviation Safety Management Systems (SMS) programmes will also be available in 2020 throughout New Zealand. See our schedule here.
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SMS – Real people, real stories.
Feeling like some inspiration from aviation businesses that are using SMS to best effect? Take a look at “Real people, real stories” for examples of SMS in action from the aviation community.
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NZ Certificates in Seafood Processing.
Investment in staff training will improve your productivity and the quality of your seafood, from the ocean to the plate.
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