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COMPLETE BEGINNERS FISH & MANAGEMENT COURSE ZOOM THREE-DAY THEORY & ONE DAY INTENSE PRACTICAL

CHIP

Study length:

12 hours theory study via zoom. 7 hours intense practical training at the NFFF Training Academy.

Entry requirements:

Minimum Level 2 Food Hygiene. * Level 2 Allergens Awareness. * Level 2 Health & Safety. * Level 2 Haccp. *

*The above qualifications are a prerequisite of this course and MUST be completed prior to the zoom sessions through the NFFF as online learning. Please ask for further information and costs.

Cost of this course:

NFFF Members £550.00 plus vat . Non – NFFF Members £650.00 plus vat. I have had a lot of training for different areas of the businesses I have worked for and I must say this has been by far the most enjoyable. Everyone I have been in touch with are so passionate, committed in helping me, experienced, informative and honest. I think you all have done an amazing job personally so thank you for that.

Franco Anandarajah Former trainee

Completion of the course: Upon successful completion of the above course you will receive two certificates from the NFFF to show your knowledge, understanding and competence in the subject studied.

BETTER YOUR BUSINESS!

FURTHER DEVELOP YOUR SKILLS, TAKE A LOOK AT WHAT ELSE WE OFFER!

Are you getting the maximum yield out of every sack of potatoes? Are you cutting away your profits when it comes to portion sizing when fish cutting. The NFFF offers a number of Better Business courses to help further develop you and your business.

ACCOMPANIMENTS - TO BOOST THE SALES! BATTER PREPARATION - GO WITH THE FLOW! BLANCHING - HOW TO SAVE TIME!

POTATO PREP - KNOW YOUR SPUDS!

FISH CUTTING - MADE SIMPLE!

FISH CAKES - A FIRM FAVOURITE!

THE ART OF FISH CUTTING - MADE SIMPLE! ZOOM ONE DAY PRACTICAL

The course will teach you the skills needed to obtain the best out of the species of fish that you are working with. This will then enable you to take these skills back into the business and make your business more profitable.

What you will learn:

Show how the fish has been thawed correctly. Show how fish is stored awaiting use. Show equipment required e.g. types of cutting board and which are a good size etc types of knives available and again good ones to look for. Show how to prepare for the fish cutting e.g. sharpen knives, prepare cutting board etc. Show fish and explain the different species – how they differ and explain the sizes available. Cut the fish showing skills and techniques. Explain portion sizes and what can be done with left over bits. Weigh fish and show what can be obtained from one fillet that is being cut. Explain the costings and potentially what profit can be made. Offer advice on what suppliers to use and what grades to purchase etc.

Where you will learn:

Zoom online live session.