The School of Frying Excellence

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Award Winning Trainers

We are no ordinary training academy. Our premises in Market Deeping have been built to the highest standards of design and hygiene. The School of Frying Excellence was developed with award winning fish and chip shop fryers and an EHO Officer for potentially new and established friers.

With a combined 100 years of frying, building and managing quality fish and chip shop businesses, our trade dedicated team of trainers, Nigel Hodgson, Mark Petrou and Gordon Hillan, all Fish and Chip Shop of the Year winners will teach all you need to know. Gordon Hillan said ‘We touch on everything, so whether you are a new customer, you want to train up staff in your shop, or you’re an experienced owner you will go away having learnt something. It’s great to see a manufacturer putting their expertise and money into the trade to drive up standards’.

Our fish and chip training courses include:

  • Potato sourcing and preparation
  • Fish sourcing and preparation
  • Batter options and preparation
  • Accompaniment preparation
  • Techniques and options for fish and chip shop fryers
  • Management of the frying medium
  • Packaging, sundries and sources
  • Marketing, customer care, advertising and sponsorship

KFE School of frying offer various courses to suit the student’s requirements:

NVQ Course – 2 Day Course

The first will be the course run as it has been for the past 5 years which will include the 3 Award Winning trainers and along with an external trainer who does the NVQ Level 2 in Basic Food Hygiene. So in addition to the above you will also learn:

  • HACCP (Hazard analysis and critical control points)
  • Food and Hygiene Certificate – Level 2 in Food Safety

Advance Plus – 2 Day Course

The Advance Plus course will again be over 2 days with the 3 trainers but will include an additional trainer, Garry Rosser.

Advanced Plus is our most advanced fish-frying course for those who wish to cook at the highest industry level. We accompany our award-winning friers with Garry Rosser who has over 20 years’ experience working as a chef and fishmonger. On the course you will be taught the mastery to fish and chips, we marry the “attention to detail” with our “comprehensive expertise” to give you a richer and more self-assured confidence and knowledge. You will be taught the best ways to source, prepare, cook and serve fish along with other species of seafood. Garry will also teach you how to create a delicious assortment of sauces and condiments.

1 Day Courses

At KFE we are here to cater to the customers’ needs and requirements and therefore are pleased to also offer 1 day courses at the School which would be booked for you and your group and will provide 1-2-1 training with one of our trainers. Along with this we can give you the support needed on site with a 1 day on site training session. This may be to help assist you on your opening day or letting us take over from you and provide the training for your new staff. Both of these options are available throughout the country, price to be given on application.

The KFE School of Frying Excellence is also proud to be a sponsor of the National Fish & Chip Awards organised by Seafish. The awards recognising outstanding talent within the fish and chip industry. For more information on these awards please click here.

The KFE School of Frying Excellence has undertaken assessments by Seafish Authority and has been approved as Seafish training centre. ‘The course is largely hands-on and includes instruction on potato preparation, fish preparation and cooking. There are classroom-based modules on food safety which require a written exam. At the end of the course, delegates receive an attendance certificate, awarded jointly by Seafish and KFE.’

Seafish said: “KFE’s facilities are second to none in terms of equipment, and all course attendees will benefit from the in-depth knowledge of the trainers. For those already in the fish and chip industry, this training provides insight into how to make better business decisions about shop practices, day to day operations and overall turnover. And those just entering the industry can be assured they will gain a solid knowledge base at the start of their careers, helping to make them as informed, skilled and profitable as possible.”

Accredited by seafish

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