Seafood Programmes - Smoking

A Level 3 VRQ in Brining and Smoking Fish and Shellfish

Accredited 09 - Aug - 2011

NB: This qualification is not currently active or available.

A 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.

These 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.

The 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.

Practical 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.

Knowledge can be acquired by studying Seafish's elearning programme on seafood smoking.

VRQ Structure - there are 4 units that make up the VRQ

Two underpinning knowledge units (off the job training)

D/602/0625 - Principles of brining and salting fish/shellfish

M/602/0614 - Principles of fish/shellfish smoking

Two vocational skills units (also off the job training)

Demonstrate skills in brining and salting fish and shellfish. Ref K/503/2914 Level 2, 3 Credits.

Demonstrate skills in smoking fish and shellfish. Ref A/503/2917 level 2 , 2 Credits.

This 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 competent operatives.