Complete guide to
Fish and Chips shop management

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


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 Helen Brook at: h.brook@federationoffishfriers.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 |
---|
6th, 7th, 8th January 2020 |
3rd, 4th, 5th February 2020 |
9th, 10th, 11th March 2020 |
20th, 21st, 22nd April 2020 |
*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
