Apprenticeship training course

Fishmonger (level 2)

There are 4 training providers who offer this course.

Information about Fishmonger (level 2)

Selling fish and seafood products, and advising customers on how to prepare them.

• Knowledge, skills and behaviours:
  View knowledge, skills and behaviours

  Knowledge

  • The development of the modern fish and shellfish industry including its values, culture, traditions.
  • The range of commercially available fish and shellfish, harvesting methods, sustainability, and fish stocks.
  • The fish and shellfish supply chain.
  • Seasonality and supply, and the factors that impact on condition, price, availability, and demand.
  • Safe handling and storage of fish and shellfish from intake to sale or despatch.
  • The principles of food safety, Hazard Analysis Critical Control Point (HACCP), allergens, and product safety and their responsibilities within their working environment.
  • Stock management, product pricing, traceability, and quality assurance.
  • The principles of preparing and processing fish and shellfish.
  • Preparation, maintenance, and cleaning of the workplace, workstation, tools, and equipment, ensuring they meet business and legal requirements.
  • The business aims and objectives and how their work contributes to the success of the business.
  • Health and safety and hazards within their working environment.
  • Relevant legislation and regulations such as food safety and allergens, environmental and data protection and how they impact on their role.
  • Business policy and procedures on recording information such as temperatures, health food marks.
  • The operation of IT and digital systems, and the software used in their business.
  • The impact of their role in the audit and inspection process.
  • The development needs of colleagues and team members.
  • The methods used for assessing the quality of fish or shellfish.
  • Where to source information on fish and shellfish.
  • Guidance on the shelf life of fish and shellfish.
  • Communication techniques.
  • Resolution of problems within their area of responsibility and escalate where necessary.
  • Fish and shellfish species identification.
  • How to weigh, pack, and label fish and shellfish.
  • The business approach to sustainability and its carbon footprint such as approaches to responsible product sourcing, waste reduction and recycling.
  • Principles of equity, diversity and inclusion in the workplace and their impact on the organisation or team.
  • The methods for the processing and disposal of waste material.
  • The principles of setting up, maintaining and closing retail displays.
  • Methods of communicating with customers, to support and increase sales, and encourage customer loyalty.
  • The principles of selling fish and shellfish, profitability and how to maximise sales.
  • The counter sales environment such as completing the sale, providing information on cooking methods, cash administration and the counter display.
  • The customer profile of the business and typical customers’ purchasing habits.
  • The organisation’s customer complaints procedure.
  • The development of the modern fish and shellfish industry including its values, culture, traditions.
  • The range of commercially available fish and shellfish, harvesting methods, sustainability, and fish stocks.
  • The fish and shellfish supply chain.
  • Seasonality and supply, and the factors that impact on condition, price, availability, and demand.
  • Safe handling and storage of fish and shellfish from intake to sale or despatch.
  • The principles of food safety, Hazard Analysis Critical Control Point (HACCP), allergens, and product safety and their responsibilities within their working environment.
  • Stock management, product pricing, traceability, and quality assurance.
  • The principles of preparing and processing fish and shellfish.
  • Preparation, maintenance, and cleaning of the workplace, workstation, tools, and equipment, ensuring they meet business and legal requirements.
  • The business aims and objectives and how their work contributes to the success of the business.
  • Health and safety and hazards within their working environment.
  • Relevant legislation and regulations such as food safety and allergens, environmental and data protection and how they impact on their role.
  • Business policy and procedures on recording information such as temperatures, health food marks.
  • The operation of IT and digital systems, and the software used in their business.
  • The impact of their role in the audit and inspection process.
  • The development needs of colleagues and team members.
  • The methods used for assessing the quality of fish or shellfish.
  • Where to source information on fish and shellfish.
  • Guidance on the shelf life of fish and shellfish.
  • Communication techniques.
  • Resolution of problems within their area of responsibility and escalate where necessary.
  • Fish and shellfish species identification.
  • How to weigh, pack, and label fish and shellfish.
  • The business approach to sustainability and its carbon footprint such as approaches to responsible product sourcing, waste reduction and recycling.
  • Principles of equity, diversity and inclusion in the workplace and their impact on the organisation or team.
  • The methods for the processing and disposal of waste material.
  • Organisation targets for production flow, throughput, quality, and yield and how to achieve them while processing fish or shellfish.
  • The assessment of the suitability of returned or rejected products for reuse, rework, or disposal.
  • The parameters of customer and production specifications.
  • The volume and pace of fish processing required to meet targets.

  Skills

  • Adhere to safe handling and storage requirements from receipt to sale or despatch, such as stock rotation, quality assessment, temperature control, monitoring and minimising risk of cross-contamination.
  • Hand process fish including filleting, skinning (fillets), and portioning.
  • Prepare a range of specialised fish or shellfish products such as pockets, canoes, paves, skinned whole fish, dressed crabs, or shucked bivalves.
  • Use tools and equipment safely in the handling, preparation, and processing of fish or shellfish.
  • Prepare and maintain the workplace, workstation, tools and equipment, ensuring they meet business and legal requirements.
  • Complete the processing of fish or shellfish, including weighing, packing, and labelling.
  • Support the development of colleagues and team members which supports equity, diversity, and inclusion in the workplace.
  • Work safely and hygienically.
  • Handle complaints and resolve problems appropriate to business policy and procedures.
  • Communicate with customers or colleagues.
  • Process and dispose of waste material, rework or repurpose material.
  • Assess the quality of fish or shellfish using objective methods such as the TORRY sensory assessment scheme or Quality Index Method (QIM).
  • Identify fish and shellfish species.
  • Display fish or shellfish for retail sale.
  • Sell fish or shellfish by interpreting, confirming and satisfying customer needs, through upselling, link selling and promotions.
  • Complete payment process relevant to the business.
  • Adhere to safe handling and storage requirements from receipt to sale or despatch, such as stock rotation, quality assessment, temperature control, monitoring and minimising risk of cross-contamination.
  • Hand process fish including filleting, skinning (fillets), and portioning.
  • Prepare a range of specialised fish or shellfish products such as pockets, canoes, paves, skinned whole fish, dressed crabs, or shucked bivalves.
  • Use tools and equipment safely in the handling, preparation, and processing of fish or shellfish.
  • Prepare and maintain the workplace, workstation, tools and equipment, ensuring they meet business and legal requirements.
  • Complete the processing of fish or shellfish, including weighing, packing, and labelling.
  • Support the development of colleagues and team members which supports equity, diversity, and inclusion in the workplace.
  • Work safely and hygienically.
  • Handle complaints and resolve problems appropriate to business policy and procedures.
  • Communicate with customers or colleagues.
  • Process and dispose of waste material, rework or repurpose material.
  • Assess the quality of fish or shellfish using objective methods such as the TORRY sensory assessment scheme or Quality Index Method (QIM).
  • Identify fish and shellfish species.
  • Assess the suitability of returned or rejected product for reuse, rework, or disposal.
  • Achieve organisational targets for production flow, throughput, quality and yield.
  • Adhere to production specifications and targets.

  Behaviours

  • Operates professionally with integrity and confidentiality.
  • Works collaboratively and shares knowledge with colleagues and stakeholders.
  • Has accountability and takes responsibility and ownership of their tasks and workload.
  • Seeks learning opportunities and continuous professional development.
  • Works flexibly and adapts to circumstances.
  • Operates professionally with integrity and confidentiality.
  • Works collaboratively and shares knowledge with colleagues and stakeholders.
  • Has accountability and takes responsibility and ownership of their tasks and workload.
  • Seeks learning opportunities and continuous professional development.
  • Works flexibly and adapts to circumstances.
• Apprenticeship category (sector): Sales, marketing and procurement
• Qualification level: 2; Equal to GCSE
• Course duration: 18 months
• Funding: £13,000 ; Maximum government funding for ; apprenticeship training and assessment costs.
• Job titles include:
  • Counter assistant
  • Fishmonger
  • Seafood operative
  • Filleter

View more information about Fishmonger (level 2) from the Institute for Apprenticeships and Technical Education.