Complete guide to
Fish and Chips shop management
Due to Covid 19, the NFFF is not undertaking training. For training enquiries please email training@nfff.co.uk
Whether you’re thinking of buying and setting up a fish and chip shop, need to get your existing business back on track, or want to develop a promising apprentice, team leader or manager – this three-day intensive fish and chip training course is a must!
Delivered at our Training Academy venues this course is a mix of theory and practical skills including:
| - Business awareness | - Preparing a business plan |
| - Employing staff | - Equipment required |
| - Raw materials | - Health & Safety |
| - Food Safety | - Wrapping and portion control |
| - VAT – Accounts | - Costing your product |
| - Planning your working day | - Marketing |
| - Level 2 Food Hygiene* | - Level 2 Health & Safety* |
* Optional extra. Pre-course reading is required. To book the qualification please call the NFFF Head Office on 0113 230 7044.
Cost of training
£680 + VAT (£816 inc. VAT) per place
However should additional students attend the course from the same business a discount will apply on additional bookings:
£480 + VAT (£576 inc. VAT) for subsequent people
Are you a member of the National Federation of Fish Friers? Yes
Great news we can now offer you a 15% discount on any training booked through the NFFF.
£578 + VAT (£693.60 inc. VAT) per place
However should additional students attend the course from the same business a discount will apply on additional bookings:
£408 + VAT (£489.60 inc. VAT) for subsequent people
Please note to claim the 15% discount all members training bookings must be placed via the telephone. Please call 0113 230 7044.
three-day training course details
This three-day course is run on the specific dates shown below - for additional information or to book a three-day course email us at: training@nfff.co.uk
| Day/Time | Course Syllabus |
|---|---|
Day 1 | Registration, Fish and chip facts, Food safety, Practical session - including fish, chip, batter preparation & frying, Meal break (this involves eating the food prepared and fried by you). Raw materials, Frying medium management, Day 1 review |
Day 2 | Food safety including HACCP, Premises, pest control and cleaning methods, Practical session - including fish, chip, batter preparation & frying, Meal break (this involves eating the food prepared and fried by you), Recap on practical session, Health and safety, Marketing and customer service, Day 2 review |
Day 3 | Keeping accounts, Planning your working day in a business, Filtering machine demonstration, Practical session - including fish, chip, batter preparation & frying, Meal break (this involves eating the food prepared and fried by you), Packaging and portion control, Summary and review, Food safety exam and/or health and safety exam. |
| Dates Available |
|---|
*Please contact the office for any extra date enquiries |
Testimonials
Everyone has been amazing and differing opinions have been wonderful. Special mention to David Miller for teaching me how to cut fish – I was really struggling before his lesson.
Liz Moore – Layton's Fish & Chips
100% felt better equipped to manage/work in a fish shop business
100% would recommend the course
79% said the course surpassed their
