Register to undertake the Frying
Skills or Customer Service Skills Qualification. Please contact
The NFFF in Leeds( 0113 230 7044 ) or email firstname.lastname@example.org
. Obtain the full text, printed packs - or download the first of the four
packs here for Fish Frying
or Customer Service
Study the pack - this may take you a month.
Complete the assessment process - as soon as possible after completing the packs for customer service
or fish frying.
The onsite assessment will take 1-2 hrs to complete. This onsite assessment will include H&S and Food Hygiene which is common to both customer service and fish frying..
When a candidate has read through the relevant self study modules
(Introduction to Fish Frying Skills and Introduction to Food Hygiene
and Health & Safety in Fish Frying for the Fish Frying Skills
qualification or Introduction to Customer Service in Fish Frying
and Introduction to Food Hygiene and Health & Safety in Fish
Frying for the Customer Service Skills qualification), completed
the exercises in the self study workbooks and feels competent with
their practical skills, they then need to contact the training provider
that they registered with (for example their local Group Training
Association or Seafish). The training provider will then contact
a Seafish approved assessor who will contact the candidate to arrange
a suitable time and date for the assessment to be conducted.
The assessment is conducted at the candidate's place of work causing
minimum disturbance to their work routines. The candidate will complete
a multiple choice examination paper based upon the information in
the self study workbooks along with a practical assessment of their
daily routines. For the Fish Frying Skills assessment, this involves
the preparation and cooking of fish and chips whilst for the Customer
Service Skills assessment, this involves the setting up of the business
ready for an opening along with interaction with paying customers.
Both assessments also take into consideration how a candidate works
with regards to food hygiene and health & safety matters.