Fish Frying Skills Certificate (an open learning programme combined with
workplace assessment by a Seafish approved assessor). The key sections within the work book are:
SEGMENT ONE - A GUIDE TO BUYING, PREPARING, FRYING AND STORING FISH
SEGMENT TWO - THE BATTER
SEGMENT THREE - POTATOES FOR CHIPPING
SEGMENT FOUR - FRYING SKILLS
Customer Service Skills in Seafood Foodservice Certificate ( an open
learning programme combined with workplace assessment by a Seafish approved
assessor). The key sections within the work book are:
SEGMENT ONE – WORKSKILLS
SEGMENT TWO – GETTING READY FOR OPENING
SEGMENT THREE – A GUIDE TO DEALING WITH CUSTOMERS
SEGMENT FOUR – DEALING WITH CUSTOMER COMPLAINTS AND INCIDENTS.
Combined Qualification (Fish Frying Skills & Customer Service Skills). An open
learning programme combined with workplace assessment by a Seafish approved
assessor.
For information on the above programmes contact R Wardell at Seafish in Hull.
For general advice on fish frying issues and to find out more about how to run a fish
and chip please contact the National Federation of Fish Friers, a Seafood Training
Academy Partner.
Contents of the Fish Frying Skills Open Learning Programme:
