Managing Fish and Chip Operations

The Managing Fish and Chip Operations qualification is a Level 3 award designed with fish and chip shop owners and managers in mind.

The qualification covers all of the skills needed to operate and manage a successful fish and chip business, and is comprised of three separate units:

  • Principles of Frying Fish and Chips: a theory unit that covers the preparation and frying of high-quality fish and chips.
  • Principles of Managing Fish and Chip Operations: a theory unit about how to run a successful business, covering raw materials, staffing, branding, marketing, and customer service.
  • Demonstrate Skills in Frying Fish and Chips: a practical unit which provides candidates with an opportunity to demonstrate their expertise in fish-frying.

This Level 3 award can only be taken as part of an approved course of study such as the Fish Frying Skills distance learning pack or the NFFF's three-day fish frying course. This Level 3 qualification shares some units in common with the Level 3 Fish and Shellfish Industry Skills (FSIS) vocational qualification.

For more information about Managing Fish and Chip Operations, see the Seafood Training Academy. If you're interested in studying for this qualification, please contact Lee Cooper or phone 01482 486482.