FISHupdate - City & Guilds Seafood Retail Certificate

 

 

 

 

 

 

 

 

 

Mick Mahoney demonstrating counter display techniques

 

 

 

 

 

Students practice knife skills

 

 

 

 

 

 

 

 

 

The City & Guilds fishmonger training course has been central to the Seafood Industry training delivered at Billingsgate since the School was established in 2000. Together with introducing Seafood to young people the School was set up with the aim of benchmarking fishmonger training. The course is aimed at fishmongers already working with experience (for those new to the trade please see our 'Get into Seafood' courses and 'Intro to Fishmongering' packages).

The basic structure of the course is an intensive assessed two day programme at Billingsgate, followed by the completion of a work book (in the students own time) which is submitted for assessment and verification within three months after the course. It is the assessment and verification of the key fishmongering skills and knowledge within the widely recognised City & Guilds framework that builds a 'Profile of Achievement' within seafood retailing.


Before the course, attendess fill in a 'Skills Scan' document with their experience to date, this is completed with their Manager from work. On arrival this is used as part of the course objective setting sessions when participants have the chance to get to know the group. The bulk of the first day is spent 'hands on' with an assessed knife skills session covering the main flat and round fish available on a fishmonger's counter. The focus on this skills session is on safe working practice and obtaining maximum product yield, counter display and customer service are also covered. The students are then back in the classroom for a fish identification and quality assessment presentation giving and ideal place to start the courses study on seafood quality. Before the day finishes feedback for the knife skills assessment is offered and the first oral assessment on the skills session carried out.


Day 2 wakes early with a 0615 Billingsgate Market visit. Taken around in small groups during the busy trading time the students will see first hand how to identify and assess the quality of a huge variety of seafood. After breakfast the second quality presentation focuses on shellfish, before another practical session this time in the School's kitchen. Within the kitchen students will learn about fish nutrition and look at the various cooking styles and recipes that can help their customers make the most of the fish they are selling. After lunch, an open forum with experienced fishmongers gives attendees the chance to gain tips from experts in the business and gain and insight into some of the most successful fishmongers in London.


After a break students complete further oral and written assessments on seafood quality and fish nutrition. The last part of the course introduces the work books which are completed in the students own time, they consist of a series of species work sheets showing the students understanding of a wide range of seafood.


With sponsorship from Fishmongers' Livery Company and City & Guilds we are currently offering:


Thursday 28th & Friday 29th February 2008


N.B. Places are limited and we ask applicants to submit a letter or email to support their case and explain why the course will be of benefit to them. A payment of £250 is required to secure your place on the course, as this is a funded course, this will be refunded after attending the course and submitting the work book.

Day 1
0900 – 0915 Welcome and registration
0915 – 0945 Introduction and objectives (skills scan review)
0945 – 1115 Counter skills and display customer service
1115 – 1215 Assessed Skinning, gutting and filleting skills
1215 – 1300 Lunch
1300 – 1500 Assessed Skinning, gutting and filleting skills
1500 – 1530 Coffee
1530 – 1630 Fish Quality Assessment and ID
1630 – 1800 Oral Assessments and feedback

Day 2
0600 – 0800 Fish ID and Awareness (Educational market visit)
0800 – 0830 Breakfast
0830 – 1000 Shellfish Quality—Assessing Freshness
1000 – 1300 Preparation of various fish dishes & nutritional aspects and health benefits of eating seafood
1300 – 1500 Fishmongering open forum with Industry Representatives
1500 – 1600 Oral Assessments and feedback
1600 – 1630 Course round up, workbook handouts and finish
Workbooks should be returned three months after attending the two day course.

--
Adam Whittle
Deputy Director
Billingsgate Seafood Training School
Office 30 Billingsgate Market
Trafalgar Way
London E14 5ST

Tel: 020 7517 3545
Mob: 07808 475 445
http://www.seafoodtraining.org

Join our newsletter mailing list from our home page

Free Billingsgate movies here!

Part of the Seafish Training Network offering access and delivery of effective training to the UK Seafood Industry.