Level 3 VRQ in Brining and Smoking Fish and Shellfish
09 - Aug - 2011 - view
range of training programmes are being developed by the Seafood
Training Academy to cater to the needs of processors, fishmongers
and chefs who want to be able to smoke fish and shellfish.
programmes will be based upon both knowledge and the demonstration
of practical skills and will be tailored to the needs of learners.
Seafish in collaboration with employer representatives and others
have already developed a range of occupational standards units
in fish and shellfish. These units have been approved by Improve
Ltd and make up a number of work-based
qualifications available from FDQ and other awarding bodies.
VRQ or Vocationally Related Qualification in the brining and smoking
of fish and shellfish is a level 3 qualification built up of knowledge
and skills units and can be achieved as part of a training programme
available (soon) from the Seafood Training Academy.
skills can be demonstrated in a learning environment such as the
Seafood Academy's fish and shellfish smoking training centre at
the Humber Seafood Institute in Grimsby.
can be acquired by studying Seafish's elearning
programme on seafood smoking.
Structure - there
are 4 units that make up the VRQ
underpinning knowledge units (off
the job training)
- Principles of brining and salting fish/shellfish
- Principles of fish/shellfish smoking
vocational skills units (also
off the job training)
skills in brining
and salting fish and shellfish. Ref K/503/2914 Level 2, 3
skills in smoking
fish and shellfish. Ref A/503/2917 level 2 , 2 Credits.
Level 3 VRQ can be achieved as part of a training programme. There
is a related
Level 2 IPQ that can only be achieved in the workplace by