MERCHANDISING OF FISH

This training course provides an alternative approach to the vending of fish as well as providing pertinent information to supermarket operators for the handling and storage of fish and fishery products.

Aim/Goal

The aim or objective of this course is to offer an alternative approach to the vending of fish.

Target group/s

This course is recommended for Fish Vendors, Fish-shop Managers and Employees, Fisheries Extension Personnel, Supermarket Managers and Employees.

Duration & Delivery

The duration of this course is two (2) days and consists of 15 contact hours. Delivery takes the form of lectures; collaborative activities; evaluation exercises, plant visits and processing practicum.

Cost

$800.00

COURSE OUTLINE

A review of the various fish species and products used in the trade in Trinidad & Tobago.
Fish and Fishery Products Spoilage and Measures of Control.
Handling and Storage Practices for Fish.
Managing the Seafood Counter.

Entry Requirements

Entry requirements for course to be considered

Age

Attained a minimum age of 17 years

Basic Skills

Basic Literacy skills

Identification

Two (2) form of Identification (Drivers Permit/License, Passport, ID Card and or Birth Certificate)

One (1) Passport sized photograph (Photos must have white background).

Additional Requirements

Module 101-Fin Fish Handling and Processing is the foundation course and is a pre-requisite.

No allergic reactions to fish.

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Steps To Follow

Frequently Asked Questions

You can apply online, call or come in to our offices for information.

Caribbean Fisheries Training and Development Institute

Western Main Road, Chaguaramas,

Trinidad, W.I.

Telephone: (868) 634-4276/1635

Email: info@cftdi.edu.tt

Courses are delivered via blended learning. Practical classes are taught physically on location at the institute and theory classes are provided online.

No. Once you meet the basic requirements for entry you will be able to qualify.

Yes and parking is free.