Complete beginners guide to
Fish and Chips shop management
Due to Covid 19, the NFFF is running a limited training schedule. For training enquiries please email training@nfff.co.uk
The course will teach you the skills needed to pursue a career in Fish and Chips as a business owner and a complete all-rounder capable of running a fish and chip shop. We will prepare you for the next steps within the industry. All of our trainers are highly experienced fish friers and many have won numerous awards in the industry. They are all very passionate about fish & chips and are eager to pass on their best practice skills and experiences to you.
What you will learn:
| - Business awareness | - Oil management |
| - Employing staff | - Preparing a business plan |
| - Raw materials | - Equipment required |
| - Food Safety | - Health & Safety |
| - VAT – Accounts | - Wrapping and portion control |
| - Planning your working day | - Costing your product |
| - Fish Frying Skills | - Marketing |
| - Producing the perfect chip | - Batter production and management |
| - 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.
Where will you learn:
- Zoom Online Live Sessions
- One Full Day Practical Training @ NFFF Training Academy - Leeds, West Yorkshire, LS6 4LQ
Cost of training:
- NFFF Members - £550+VAT
- Non NFFF Members - £650+VAT
For more please call 0113 2307044 or email training@nfff.co.uk
Study length:
- 12 hours theory study via Zoom
- 7 hours intense practical training at the NFFF Training Academy
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
