Three Day Training

Training course schedule

DAY 1	12:00 - 12:45	Registration Introduction - housekeeping, brief history of fish and chips and the aims of the course.
	12:45 - 1:15	Hygiene
	1:15 - 3:15	Practical Session (preparing raw materials)
	3:15 - 3:30	COMFORT BREAK
	3:30 - 3:45	Oils and Fats - Frying Range Management
	3:45 - 4:45	Practical session (cooking raw materials)
	4:45 - 5:30	MEAL BREAK
	5:30 - 6:00	Cleaning
	6:00 - 7:00	Discussion on raw materials

DAY  2	9:00 - 10:30	Health and Safety
	10:30 - 10:45	COMFORT BREAK
	10:45 - 1:15	Practical Session (preperation, including Drywite presentation and cooking raw materials)
	1:15 - 1:45	MEAL BREAK
	1:45 - 2:15	Cleaning
	2:15 - 2:30	COMFORT BREAK
	2:30 - 4:00	HACCP - Food Hygiene
	4:00 - 5.00	Level 2 Award in Food Safety in Catering Exam (students not participating may leave)

DAY  3	9:00 - 11:00	Keeping Accounts and VAT
	11:00 - 11:15	COMFORT BREAK
	11:15 - 11:30	Practical Session (lighting Frying Ranges)
	11:30 - 1:30	Practical Session Preparation and cooking raw materials
	1:30 - 2:00	MEAL BREAK
	2:00 - 2:20	Presentation on Sea Fish Quality Award
	2:20 - 2:50	Demonstartion of Oil Filtration systems
	2:50 - 3:45	Practical Session (includes cleaning, portion control and wrapping options)
	3:45 - 4:00	Presentation of Certificates
	4.00	CLOSE

Course Dates - Click the calendar for more info ...

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4 Greenwood Mount, Leeds, LS6 4LQ. Tel: 0113 230 7044 / 08451 303474. Fax: 0113 230 7010. Email: click