Apprenticeships for Fishmongers

 

A collection of the most commonly requested information on Apprenticeships for Fishmongers.

This does not include the Fishmonger Trailblazer Apprenticeship Programme.


Leaflets

Initial fishmongering leaflet

A Professional Qualification for Fishmongers?

Age 19-24 Funding leaflet

Working with a Seafish recognised Apprenticeship Provider

Main Apprenticeship Leaflet page and Frequently Asked Questions page

Next Steps - contact Seafish or an Apprenticeship Provider

Example Unit Titles for Fishmongers - some of the 200+ fish and shellfish and general food industry units available in our apprenticeship frameworks.

1. Intermediate Apprenticeship - New entrants and junior staff. NB Only about 2/3 of the following units are needed to complete an apprenticeship so the employer has a great of flexibility in choosing what goes into the apprenticeship for their employee.

Process fish_shellfish in a sales environment
Understand how to process fish_shellfish in a sales environment
Grade fish_shellfish by hand
Understand how to grade fish_shellfish by hand
Shuck bivalves by hand
Understand how to shuck bivalves by hand
Pack and ice fish_shellfish
Understand how to pack and ice fish_shellfish
Monitor product quality in food operations
Understand how to use fish_shellfish quality assessment methods
Display fish_shellfish in a sales environment
Understand how to display fish_shellfish in a sales environment
Sharpen cutting tools for use in food operations
Understand how to sharpen cutting tools for use in food operations
Principles of displaying fish_shellfish in a sales environment
Principles of marine finfish product knowledge
Principles of shellfish non-marine finfish and marine food products Product Knowledge
Sell food products in a retail environment
Understand how to sell food products in a retail environment
Maximise sales in a food retail environment
Understand how to maximise sales of food products in a retail environment
Intake fish_shellfish
Understand how to intake fish_shellfish
Control fish_shellfish defrosting
Understand how to control fish_shellfish defrosting
Process fish by hand
Understand how to process fish by hand
Gut and clean fish by hand
Understand how to gut and clean fish by hand
Extract shellfish meat by hand
Understand how to extract shellfish meat by hand

2. Advanced Apprenticeship - More senior staff at supervisor or manager level. NB Only about 2/3 of the following units are needed to complete an apprenticeship so the employer has a great of flexibility in choosing what goes into their apprenticeship.

Principles of marine finfish product knowledge
Principles of the fishmonger industry
Principles of shellfish, non-marine finfish and marine food products, product knowledge
Principles of displaying fish/shellfish in a sales environment
Principles of fishmonger practice
Principles of fish shellfish quality assessment
Monitor fish / shellfish operations
Understand how to monitor fish / shellfish operations
Manage fish/shellfish operations
Understand how to manage fish/shellfish operations
Maximise sales in a food retail environment
Understand how to maximise sales in a food retail environment
Monitor effectiveness of food retail operations
Set up and maintain food retail operations
Monitor and evaluate customer service in food operations
Understand how to monitor and evaluate customer service in food operations
Monitor food safety at critical control points in operations
Monitor product quality in food operations
Understand how to co-ordinate food retail operations