National Federation of Fish Friers
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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


 
 
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