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 of 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
here (https://www.masterfishmonger.co.uk/resources-and-training/) before
attending the three-day course and assessment.
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!
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.