New Events
To find out more about these events please click the course title.
Get into Fishmongering! Free Introductory Course (1 day)
City & Guilds Seafood Retail Certificate (2 days)
Quality Assessment of Fish for EHOs (1 day) and Shellfish (1 day)
Get into Fishmongering! Free Introductory Course
The GTA, together with the London Fish & Poultry Retail Association are now offering a free introductory course to anyone who wants to get into the trade. Fishmongering can be exciting and rewarding; however access into the business lacks a formal training route. This course is aimed at people who are not currently in the trade and is designed as a taster into the Seafood Industry. The day is also for people who are looking at setting up their own seafood business or for small businesses who would like to develop their staff.
Next courses: 'Get into Fishmongering!' here
Read our full article about 'Get into Fishmongering!' here
Our aim is to offer a practical and motivational introduction into the basics of fishmongering. There will be ‘hands on' experience preparing fish, together with an introduction to Billingsgate Market. We will also offer direct contacts with our Seafood Jobfinder network that regularly employ staff. Places on the course will be strictly limited; if yourself or one your friends or family would be interested in finding out more, please contact us using the contact the link below.
The day starts with a market tour at 0630, followed by hands on knife skills for the rest of the morning. After an informal lunch (eating some of the morning's fish) there is time to discuss individual's projects in a workshop environment.
This is what some of our recent participants thought of the the day:
" I am writing to express my thanks for such a wonderfully informative and instructive course. The market tour was the highlight of the course for me and illustrated how much Charlie knew and also that he was willing to try and pass on as much of this as possible. The practical aspects of the course were also first rate and again Charlie's knowledge and patience shone through; he made everybody feel comfortable and welcome and nothing was too much trouble to explain or demonstrate. I would also like to mention how excellent the facilities were and what a nice touch the bacon sandwiches and hospitality in general was!"
"It was great to learn some new ways to prepare fish. Charlie was both informative and entertaining. I am very interested in further courses. I would appreciate receiving information on any courses available. Since the course I have added a good filleting knife to my collection and have practiced the techniques Charlie showed us. I am particularly keen to learn more about knife techniques."
"This to thank you very much for the successful day I had on the recent fishmongering course (6th October). I thought the course was excellent in terms of content and delivery, and by the end of the day I felt very pleased with the outcome."
Get into fishmongering! Click this link and complete our contact form to register your interest.
City & Guilds Seafood Retail Certificate
Billingsgate Seafood Training School currently have limited places available for a free 2 day City & Guilds Profile of Achievement Certificate in Seafood. With sponsorship from Fishmongers' Company and City & Guilds we aim to offer those already in the industry an opportunity to gain experience and acquire new skills. City & Guilds is the leading provider of vocational qualifications in the United Kingdom. Their qualifications assess skills that are of practical value in the work place. They are recognised for their quality and are valued by employers in every sector of business. Why not offer your staff the chance to develop their skills? This will not only motivate them but show that you value them within your business and hopefully lead to increased profitability!
The course is based around two days spent at Billingsgate Seafood Training School and also requires a work book to be completed by students after the course. Once this has been completed and returned to the School for verification, students can be put forward for their certificates.
Day 1
10.00 – 10.15 Introduction
10.15 – 11.15 Shellfish Quality—Assessing Freshness
11.15 – 12.15 Skinning, gutting and filleting skills
12.15 – 12.45 Lunch
12.45 – 14.15 Skinning, gutting and filleting skills
14.15 – 14.30 Coffee
14.30 – 15.00 Group activity
Day 2
06.30 – 08.00 Fish ID and Awareness (Market Tour)
08.00 – 08.30 Breakfast
08.30 – 10.00 Fish Quality—Assessing Freshness
10.00 – 13.00 Preparation of various fish dishes & nutritional aspects and health benefits of eating seafood
13.00 – 14.45 Counter skills & Customer Service
14.45 – 15.00 Course round up and finish
These courses are sponsored and are free to students. However, to help ensure attendence students are asked to send a cheque for £250 (made payable to Billingsgate Seafood Training School) to secure their place. once the course has been completed this cheque will be returned. If the student does not attend the event and fails to give sufficient notice the cheque will be forfeited.
Quality Assessment of Fish and Shellfish for EHOs
Following the success of the four one day coures on Quality Assessment of fish and shellfish held at Billingsgate Seafood Training School during 2004, new dates are being planned for 2005. The days are designed specifically for Environment Health Officers to give them an invaluable opportunity to receive expert tuition and guidance in seafood quality assessment. Each days is certificated and carries 7.5 hours CPD.
Each course will run from 06.15 -14.00 at Billingsgate Seafood Training School and cost £75.00 per candidate per course.
Places are Strictly limited so please contact us to reserve yours!
06.15 Registration
06.30 Tour of Billingsgate Fish Market - Identification and Quality Control in Fish - Chris Leftwich, Chief Inspector Fishmongers' Company, Barry O'Toole, Inspector Fishmongers' Company.
08.00 Breakfast
08.30 Practical Fish Preparation Demonstration - Charlie Caisey, Ken Condon, ( London Fish & Poultry Retail Association).
09.00 Sensory Assessment - Quality Index Method (QIM). Lecture and practical demonstration by Adrian Barratt, Fish Technologist, Seafish Industry Authority.
10.30 Coffee/ Tea Break
10.45 Salmon and Fish Farming - Chris Leftwich, Chief Inspector Fishmongers' Company.
12.00 Lunch
12.30 Fish processing, freezing, smoking, parasites - Chris Leftwich, Chief Inspector Fishmongers' Company.
13.30 Q&A session
14.00 Finish
Places are Strictly limited so please contact us to reserve yours!
Quality Assessment in Shellfish
06.15 Registration
06.30 Tour of Billingsgate Fish Market - Identification and Quality Control in shellfish - Chris Leftwich, Chief Inspector Fishmongers' Company, Barry O'Toole, Inspector Fishmongers' Company.
08.00 Breakfast
08.30 Practical Shellfish Preparation Demonstration - Charlie Caisey, Ken Condon, ( London Fish & Poultry Retail Association).
09.00 Heat Treatment of Shellfish - Chris Leftwich, Chief Inspector Fishmongers' Company.
09.30 Bivalve Molluscs - the potential health risk, current and future controls - Peter Wilson, Senior Fish Technologist, Seafish Industry Authority.
10.30 Coffee/ Tea break.
10.45 Bivalve Molloscs - the types of purification system used in the UK, their operation and what can go wrong - Peter Wilson, Senior Fish Technologist, Seafish Industry Authority.
12.00 Lunch
12.30 Toxins found in Shellfish - Dr Clive Askew, Assistant Director SAGB.
13.30 Q&A session
14.00 Finish
Places are Strictly limited so please contact us to reserve yours!
