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FISH & SHELLFISH SKILLS SCQF 5
COURSE OVERVIEW This qualification is designed for employees who are working within the fish and shellfish sector of the wider food and drink industry. It offers the opportunity to develop skills and knowledge required in a wide range of techniques. This qualification offers the opportunity to tailor the units to suit specific business needs, for example: processing; filleting, grading and packing. It provides businesses with an opportunity to develop good practices and understanding. Topics covered may include compliance functions like food safety and health and safety; operative functions including weighing, lifting and handling and maintaining product quality as well as specific functions such as using knives, machinery and packaging and labelling.
BENEFITS OF QUALIFICATION A Modern Apprenticeship allows employers to “invest” in their employees through achievement of industry-recognised qualifications. Employers develop their workforce by upskilling existing employees and training new staff. This qualification provides bakery businesses an opportunity to develop good bakery practices and understanding. It allows skills and knowledge to be developed in a wide variety of areas depending upon the type of business and products that apply. Waste reduction benefits. Increased productivity. Increased staff knowledge. Increased job satisfaction and staff retention. Training visits are planned and well timed to suit business needs. Advice, support, and guidance relevant to your business. With a contribution to costs from the Scottish Government, through Scottish Bakers/NFDT's contract with Skills Development Scotland, you can introduce apprenticeships at no additional cost to your business!
LEARNING CONTENT The flexibility of these qualifications means that they can be tailored to meet your organisation’s requirements or to cover a specific job role. Each qualification is broken down into individual units covering specialised skills and knowledge. Popular topics include food safety and health and safety; skinning, smoking, vacuum packing, preparing fish and shellfish for retail display, planning and organising, communication, problem diagnosis and resolution as well as using quality assessment methods.
This qualification is suitable for fish and shellfish operatives who want to enhance their skills and gain formal recognition for their jobs.