What courses are available?

Introductory - there are two versions of this short (4 hrs) quality assessment training course. The Raw Schemes course covers the assessment of whole round and flatfish and is ideal for individuals who have to assess the quality of fish on a market or as it comes into a factory or fishmongers. Both TORRY and QIM are introduced. More Information

The Cooked Schemes introductory course focuses on assessing the quality of cooked fish. While this training course is ideal for chefs, fish and chip shops and similar seafood businesses, it is also of great use to quality assurance staff as well as fishmongers etc. Based on the cooked TORRY schemes, the methods demonstrated during this course can be very effectively used to quality checj fillets, portions and even the fish going into coated or ready meal products. More Information

Advanced - this 5 day training course is aimed at the manager/supervisor or master fishmonger. For five days you will be immersee in the theory and practice of assessing fish and fish products using the full range of organoleptic methods. Sight, smell, touch and taste will be used to objectively assess the quality of a range of fish. You will also have the opportunity to undertake two level 3 unit qualifications during your advanced course - the Principles of seafood quality science, and the Principles of fish and shellfish quality assessment. More Information

Refresher - The Refresher seafood quality assessment course is a practical programme that is aimed at holders of the Advanced certificate. During a Refresher training course you will either learn how to apply a new assessment scheme for a new species or use the day to practice and refresh your existing skills in assessing round fish, flatfish or fish products. You will also be able to undertake the two Level 3 units described above. More Information available from academy@seafish.co.uk Refresher courses have a bespoke programme designed to meet the needs of each individual group.