courses are available?
- there are two versions of this short (4-7 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
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 check fillets, portions and even
the fish going into coated or ready meal products. More
- this 5 day training
course is aimed at the manager/supervisor or master fishmonger.
For five days you will be immersed 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. More
Information and Next
- 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.
Information available from firstname.lastname@example.org Refresher courses
have a bespoke programme designed to meet the needs of each individual
- This 2 or 3 day training course neatly bridges the gap between
the Introductory course and the industry standard Advanced Quality
assessment course - find
out more here.
Intermediate courses are available in all of our Advanced venues
and the model programme can be edited to meet specific needs.
course programme - click
are a range of different methods of assessing the quality of
fish and shellfish. Common ones used by industry include the
TORRY scale and QIM (Quality Index Method). For more information
here on the Seafish website or view this Seafish
guide on Torry and QIM.
Introductory course is delivered by Seafish approved trainers.
To become an approved trainer you will need to attend the Advanced
course and satisfy other criteria.
flexible courses can be arranged that span the divide between
Introductory and Advanced programmes.
for more information.