The Master Fishmonger Standard

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The Master Fishmonger Standard

 


Passionate about fish and the environment, whilst upholding the heritage and craftmanship of the fishmonger trade, the Master Fishmonger Standard (MFS) celebrates professional excellence by certifying fishmongers with extensive professional skills and knowledge.


The MFS Fishmonger tiers:


Recognising achievement across all levels, the Standard provides a system of nationally-recognised grades which reflect levels of attainment within the fishmonger profession.

 


The MFS fishmonger tiers include:

• MFS Recognised
• MFS Advanced
• MFS Master
• MFS Companion


To learn more about the MFS and the tiers, please go to the MFS website –www.masterfishmonger.co.uk.


The MFS Course and Assessment
 

The MFS Course is for the fishmongers wishing to update their knowledge and hone their skills prior to taking the MFS Recognised or MFS Advanced Fishmonger Assessment, comprised of a knowledge test and practical observation.

The course is composed of seven different topics, all of which are taught by one of our industry experts. You are welcome to attend the three-day course and assessment, or if you prefer you may choose to only come to the courses where you feel you need the most support.

We strongly recommended that all candidates complete the MFS workbook found on the Resource and Training page of the Master Fishmonger website (https://www.masterfishmonger.co.uk/resources-and-training/) before attending the three-day course and assessment.


Day 1:
6.15 am – 3 pm, 1st of May 2018

£120 (including breakfast and lunch) for the full day or £55 per individual course   

Billingsgate Market Visit & Seafood Quality Assessment
Lead by one of the market’s fisheries inspectors, you will be taken around the hustle and bustle of Billingsgate Market! Well known for its wide variety of species - flown in from all corners of the world - Billingsgate provides the perfect opportunity to learn about species identification, as well as how to assess freshness and quality in these species. You’ll finish the visit with a light breakfast in time for the rest of the day’s activities.
The first class of the day is one of the most important skills a fishmonger should have - ensuring your customers get the best quality products! Here you’ll learn how to assess quality in whole / filleted fish and raw shellfish. It will also introduce you to different methods of assessing fish using quality assessment schemes, such as TORRY and Quality Index Monitoring and how to process seafood products, such as smoked fish. Poor quality seafood will never go unnoticed again!


HACCP for fishmongers

Understanding how to design and implement a HACCP system is a vital skill for any fishmongers interested in running their own fishmonger shop one day! This introductory course will cover the basic principles and terms used in HACCP, as well as teach you how to identify, design and operate a HACCP system.


Fisheries and Aquaculture

Good customer service is about showing your customers that you understand the entire seafood supply chain and value the importance of sustainable, traceable and transparent seafood. As a fishmonger you should be able to explain to your customers the wide range of harvesting methods used to fish and farm their seafood products. You should also be conversant about accreditation schemes, such as the Marine Conservation Society and Responsible Fishing Scheme, and able to identify why certain harvesting methods are more responsible than others. This course explains all of this and more, so you’ll never be put on the spot by your customers again!


To book full day course - £120.00

Alternatively, please call us on 0207 517 3548 to book each course individually

Day 2:
9:00 am – 3.45 pm, 2nd of May 2018

£235 (including lunch) for the whole day or £65 for the Retail and Hand and Preparation Skills course or £130 for the Nutrition and Cooking course)


Retail Display Skills

As one of the first things your customer sees, your retail display is extremely important to your business. Showcasing your products whilst maintaining high hygiene standards and mitigating health and safety risks is no easy task, however! During this course, you’ll learn about seafood presentation, quality control, health and safety and contamination risks, as well as how to deliver plans and targets for your fish counter.


Hand and Preparation Skills

Taught by one of our expert Master Fishmongers, this course will teach you how to prepare a wide range of flat and round fish species to achieve maximum yield in efficient times. You’ll learn the importance of tools and equipment maintenance, as well as specialist techniques for specific fish species, you’ll practice shellfish preparation, as well as understand the risks of cross contamination.   


Nutrition and Cooking

Working in pairs, you’ll be taught a range of delicious seafood recipes that you can pass onto your customers, as well as insightful nutritional information that you’ll be able to use to boost sales. Your customers will soon be lining up for tips and you’ll notice that your sales go through the roof!


 To book full day course - £235.00

Alternatively, please call us on 0207 517 3548 to book each course individually. 

Day 3:
Session 1: 9:00 am – 12.30 pm, 3rd of May 2018
Session 2: 1.30 pm – 4:00 pm, 3rd of May 2018


MFS candidates who have registered for the MFS Recognised Fishmonger or MFS Advanced Fishmonger tiers on the Master Fishmonger Standard certification programme may be required to sit the MFS Assessment.  Candidates will be informed if they need to take these assessments.
Please note the MFS Assessments are only open to those who have applied for the MFS Recognised or MFS Advanced tiers.


£25 – Knowledge Test  (Click HERE to book)

£120 – Practical Observation (Click HERE to book)

*** Please note that Day 3: MFS Assessments is exclusively for those registered and successfully applied for the MFS Recognised or MFS Advanced Fishmonger tiers on the Master Fishmonger Standard. For more information about the Master Fishmonger Standard and how to register, please go to our website: www.masterfishmonger.co.uk

The MFS Knowledge Test
Each Knowledge Test has been designed to encourage fishmongers in their professional development and to examine their knowledge on a broad range of topics, including:

Food Safety and Hygiene
HACCP
Health and Safety
Fisheries and Aquaculture
Fish and Shellfish Identification and Product Knowledge
Preparation and Knife Skills
Fish and Shellfish and Quality Assessment
Retail and Customer Service
Handling and Processing

 

Knowledge Test – MFS Recognised Fishmonger


The Knowledge Test for the MFS Recognised Fishmonger consists of a timed pencil and paper test featuring 50 multiple choice questions, comprised of 1 mark each. Candidates will be given 70 minutes to complete the test. Candidates must achieve a grade of at least 60% to pass.

Knowledge Test – MFS Advanced Fishmonger

The Knowledge Test for the MFS Advanced Fishmonger consists of a timed pencil and paper test featuring 60 multiple choice questions, comprised of 1 mark each and 10 short answer questions, comprised of 2 mark each. Candidates will be given 90 minutes to complete the test. Candidates must achieve a grade of at least 70% to pass.

The MFS Practical Observation

The Practical Observation is for candidates pursuing the MFS Recognised or MFS Advanced Fishmonger tiers.

Practical Observation – MFS Recognised Fishmonger

MFS Recognised candidates will be asked to demonstrate practical skills and understanding of the following:

Food Hygiene, HACCP and Health and Safety
Preparation and Knife Skills
Fish and Shellfish Quality Assessment
Candidates will also be asked to complete a

Retail and Customer Service Skills task or Handling and Processing task
The practical assessment should last no more than 3 hours. Candidates will need to achieve a grade of at least 60% to pass the practical

Practical Observation – MFS Advanced Fishmonger

MFS Advanced candidates will be asked to demonstrate practical skills and understanding of the following:
• Food Hygiene, HACCP and Health and Safety
• Fish and Shellfish Product Knowledge
• Preparation and Knife Skills
• Fish and Shellfish Quality Assessment
• Supervising and management
Candidates must also select one of the following options:
• Retail or
• Handling and Processing
The practical assessment should last no more than 3 hours. Candidates will need to achieve a grade of at least 70% to pass the practical.

Meet the Trainers

Our courses are taught by industry experts, each of whom have many years of relevant experience.
Gary Hooper – Master Fishmonger from GCH Fishmongers
Gary has worked in the seafood industry his entire career spanning over twenty years. Landing his first big break as the Retail Operations Manager for Fish and Seafood for Safeway plc (now Morrisons), Gary has since helped to develop and deliver training programmes for hundreds, if not thousands, of fishmongers across the country, with clients such as Tesco and M&S. Gary has also helped to develop the Apprentice Scheme for Fishmongers, which won the National Training Award in 2002.
For the past two years, Gary has been running his own fishmonger shop in Bedford, alongside his two sons, Oliver and George. Gary is a certified MFS Master Fishmonger and has also served as the President of the National Federation of Fishmongers (NFF) in 2010 for three years. He now still sits on the NFF as a council member and Director.
Gary runs the Fisheries and Aquaculture, Hand and Preparation Skills and Retail Display courses.

Terry Martin – Master Fishmonger from M&J Seafoods
Terry started his fishmonger career as a van driver with M&J straight after a stint in the army. Thinking he would only last six months, Terry is still there thirty years later! Having moved through the ranks from being a fresh fish room manager, to a buyer, then to a sales rep, Terry is now the Master Fishmonger of M&J. As part of his role, Terry encourages chefs and fishmongers from prestigious hotel and restaurant groups, such as The Ivy, to expand their seafood range and teaches them about preparing and selling top quality seafood. Terry has won the National Federation of Fishmongers’ British Fish Craft Championships twice and has been a judge at the competition since 2013. Terry also now sits on the council of the National Federation of Fishmongers and is a certified MFS Master Fishmonger.
Terry runs the Fisheries and Aquaculture, Hand and Preparation Skills and Retail Display courses.

Barry O’Toole – Senior Fisheries Inspector from Fishmongers’ Company
With recognised professional expertise in many areas, including Environmental Health, Barry O’Toole joined the Fishmongers’ Company in 1992 and was the Company’s Senior Fisheries Inspector until he recently retired in 2017. His daily presence at the heart of the UK largest inland fish market, Billingsgate, ensured best practice there.
Barry is engaged in education and training having taught numerous HACCP, quality assessment and Health & Safety courses over the years. He has been a senior lecturer on the London University Circuit and was responsible for setting up the BSc and MSc environmental science practical examinations. He is a Chartered Member of the Institute of the Safety and Health, as well as the Institute of Environmental Health.
Barry runs our HACCP for fishmonger and Quality Assessment course. 

 

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