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Study Guides - Level 2 Fish and Shellfish

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Topic - Level 3 Study Guides - Fish and Shellfish Industry Skills

From this Topic Page you should be able to access with just one more click everything we have on this topic including webpages, pdfs, video files etc. If you cannot find what you want then please email academy@seafish.co.uk and explain clearly the information you need.

This Topic Page is a guide to learning resources for all parts of the fish and shellfish industry.

Seafish Study Guides are simple pdf documents that provide links to online learning resources such as documents, publications, videos and websites that can help you in your studies. This page is dedicated to the key fish/shellfish and retail/food service knowledge units in the Level 3framework.

There are also a range of Library Guides that cover topics in a more general way.

With time and based on your suggestions we will expand our coverage of the Understand and Principles of units in this framework. To suggest a study guide to develop, please email academy@seafish.co.uk


Background

If you are interested in fish and shellfish qualifications as a means of developing the skills and knowledge of your existing employees, or in apprenticeships as a means of recruiting enthusiastic individuals eager to learn and develop their skills, then fish and shellfish processing or food industry skills SVQs and apprenticeships could be just the tonic your business needs.

Fish and shellfish businesses include all of the onshore sectors of the industry, bivalve purification, merchanting, processing, manufacturing, mongering and retail as well as fish and chips.


Completed Study Guides

See the Level 2 Study Guides

Introductory smoking study guide available

Introductory fishmongering study guide available

Introductory fish frying study guide available

Principles of Marine Finfish Product Knowledge - initial draft available here

 

Additional guides will be produced in due course

 


Sources of Information

Fish and Shellfish Industry Skills - the units

The Unit titles (underlined) have hyperlinks to the appropriate occupational standard.

Individual units, pairs or groups of units may have their own study guide or share a study guide. More Guides will be published as resources allow and demand requires.

Product knowledge

General operations

Fish and shellfish smoking

Quality assessment

Bivalve purification

Fishmongering

Fish frying


Pending Content