Trailblazer Apprenticeships for England
Food Process Operations (Levels 2 and 3) - includes seafood processing and manufacturing.
Two Food Operations Trailblazer Apprenticeship Standards and Assessment Plans as developed by the Food and Drink National Skills Academy (FDNSA).
The food process operator and related apprenticeship standards are applicable to many parts of the fish and shellfish processing sector. For guidance on how to apply these standards in particular businesses please contact email@example.com
Other food and drink apprenticeship standards of potential benefit to fish processors:
Advanced Engineer (Degree programme) Food and Drink - see this webpage
Food and Drink Engineer in preparation (April 2018)
In 2017 a Sea Fish Industry Authority workshop in Grimsby attended by fish processors and seafood manufacturers and led by Justine Fosh, CEO of the Food and Drink NSA concluded that the Process Operator and Advanced Process Operator standards were perfectly applicable to most fish and shellfish processing and manufucaturing businesses.
Fishmongering (Level 2) - includes supermarket, independent and mobile fishmongers.
The Fishmonger Trailblazer was devloped by a a small group of fishmongers under the Chairmanship of Andrew Kenny of Cross of York Fishmongers and National Federation of Fishmongers. The Standard and Assessment Plans were published in late 2016 and early 2017.
Sources of Information
The Fishmonger Trailblazer Standard and assessment plan can be found on this webpage, which also provides a link to potential on programme training providers.
Contact a potential Seafish recognised provider - includes on programme training providers and end point assessment organisations.
Download a leaflet for Apprentices or Parents
Download a leaflet for Employers
For more information please email firstname.lastname@example.org or telephone 01472 252300.
Fish Frying - includes Level 2 (production cooking) and Level 3 (senior chef-production cooking) standards.
The Level 2 production cooking standard and assessment plan will be available in October and the revised senior chef assessment plan will be available by November 2018. Until then the older (approved Sept 2016) Level 3 trailblazer may still be available.
Some on programme training providers (ex apprenticeship providers in England) are able to deliver the Level 2 apprenticeship now. Please contact Seafish email@example.com for more information or view this apprenticeship provider webpage.
The Level 2 draft production cooking standard has been uploaded and the assessment plan is in development by People1st. A final draft of the standard and plan is expected by October 2018. Employers should be able to access the latest apprenticeships by December 2018 - subject to finding approved training providers.
The Level 2 standard describes Production Cooking as:
Production chefs work as part of a team in time-bound and often challenging kitchen environments, for example; schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens. They report to the Senior Production chef or appropriate line manager. Production chefs are likely to work with centrally developed standardised recipes and menus, producing food often in high volumes. They apply highly methodical organisational skills, energy, accuracy, attention to detail and are mindful of the importance of sustainability and protecting the environment.
High street casual dining kitchens are one way of describing a typical fish and chip shop working environment and while there is no mention of frying fish and chips anywhere in the standard, it does neatly fit the role of almost every fish frier working in a chip shop or restaurant.
There are a number of other Hospitality apprenticeships available such as hospitality team member, hospitality supervisor and manager which may also be appropriate in some fish frying establishments.
The Apprenticeship Standard describes a Hospitality Team Member apprentice as:
A hospitality team member can work in a range of establishments. The role is very varied and although hospitality team members tend to specialise in an area, they have to be adaptable and ready to support team members across the business, for example during busy periods.
Specialist areas in hospitality include food and beverage service, serving alcoholic beverages, barista, food preparation, housekeeping, concierge and guest services, reception, reservations and conference and banqueting. The most important part of the role is developing fantastic ‘hospitality’ skills and knowledge such as recognising customer needs, knowing how to match them to the products and services of the business and working as part of a team.
In the context of fish and chips, we see most apprentices using this standard as either food and beverage service (table and counter service) roles or food preparation roles.
Contact Seafish or a Seafish recognised apprenticeship provider for more information
Sources of Information
- For fish processing apprenticeships contact Seafish or the F&D NSA in York;
- For fishmonger apprenticeships contact Seafish or the NFF;
- For fish frying apprenticeships contact Seafish or the NFFF or People1st.
- General information on Trailblasers and apprenticeship funding.
For more information please email firstname.lastname@example.org or telephone 01472 252300.