The National Seafood Industry Leadership Program opens online courses for 2023

The National Seafood Industry Leadership Program (NSILP) has adapted its format to now offer an online framework designed for those preferring to learn in a virtual space, or need flexibility in their study timelines.

The success of the inaugural online program last year has led to the program being again offered as an online learning program in 2023.

Applications are open until 31 March 2023.

NSILP is the only national industry-specific leadership program designed in consultation with seafood industry people wishing to take up leadership roles within the seafood industry.

This the 24th year of the program and well over three hundred graduates of all ages and from all sectors of the industry including processing, fishing, extension, exporters, importers, marketing, deckhands, Indigenous and recreational fishers have now successfully completed the program.

The NSILP focuses on developing skills that participants can apply at three key levels – personal, business and national industry. Participants are also encouraged to develop and implement plans associated with these three areas. The program participants will also be involved in the development and implementation of a nationally strategic vision for the Australian seafood industry.

Graduates have gone on to apply their skills to a wide variety of areas including regional network development, regional and state industry association boards, reference committees and effective business and workplace management. The content of the program ensures that participants are exposed to effective ways of handling conflict, improved communication techniques, the management of efficient meetings, high performance team building, change management and media training.

Participants are also exposed to the wide diversity of the Australian seafood industry and some of the different issues facing the industry.

Overall the program’s focus is on giving its participants the right tools and understanding to have a positive impact on their own future, the future of their own businesses and the future of the Australian seafood industry as a whole.

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