Level 3 Study Guides - Fish and Shellfish Industry Skills
| From this Topic Page you should be able to access with just one more click everything we have on this topic including webpages, pdfs, video files etc. If you cannot find what you want then please email onshore@seafish.co.uk and explain clearly the information you need. This Topic Page is a guide to learning resources for all parts of the fish and shellfish industry. Seafish Study Guides are simple pdf documents that provide links to online learning resources such as documents, publications, videos and websites that can help you in your studies. This page is dedicated to the key fish/shellfish and retail/food service knowledge units in the Level 3framework. There are also a range of Library Guides that cover topics in a more general way. With time and based on your suggestions we will expand our coverage of the Understand and Principles of units in this framework. To suggest a study guide to develop, please email onshore@seafish.co.uk Background If you are interested in fish and shellfish qualifications as a means of developing the skills and knowledge of your existing employees, or in apprenticeships as a means of recruiting enthusiastic individuals eager to learn and develop their skills, then fish and shellfish processing or food industry skills SVQs and apprenticeships could be just the tonic your business needs. Fish and shellfish
businesses include all of the onshore sectors of the industry, bivalve
purification, merchanting, processing, manufacturing, mongering
and retail as well as fish and chips. Completed Study Guides Introductory smoking study guide available Introductory fishmongering study guide available Introductory fish frying study guide available Principles of Marine Finfish Product Knowledge study guide available. Principles of shellfish, non-marine finfish and marine food products, product knowledge. Additional guides will be produced in due course
Sources of Information Fish and Shellfish Industry Skills - the units The Unit titles (underlined) have hyperlinks to the appropriate occupational standard. Individual units, pairs or groups of units may have their own study guide or share a study guide. More Guides will be published as resources allow and demand requires. Product knowledge General operations
Fish and shellfish smoking Quality assessment Bivalve
purification Fishmongering Fish frying Pending Content
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