Growing your Seafood Retail Business Workshop
Designed especially for owner/managers and staff who have responsibility for growing seafood sales the one day workshop will be presented by Agnes Doyle, an experienced business facilitator and mentor who has worked in various industries including hospitality, food and beverage retail and the seafood sector for many years.
Topics will include the following:
- Know your customers
- Reading trends from industry reports, cash register, local events, promotions etc.
- Realising the diversity of customers and the potential to increase your revenue
- Knowing how to construct a market planning model
- Devise a simple but effective marketing plan
As an added bonus, participating establishments will be offered the opportunity to sign up for a Seafood Retail Healthcheck. This on-site, hands-on assessment of operating procedures will help identify where improvements could be made that would lead to growth in your seafood sales.
Date: Tuesday 15th May, 2012. Registration 8.45am / Close 3pm. Working lunch
Venue: Radisson Blu Hotel, Dublin Airport
Date: Monday 21st May, 2012. Registration 9.45am / Close 4pm. Working lunch
Venue: Radisson Blu Hotel, Northgate Street, Athlone, Co. Westmeath
Duration: One day
Cost: €50 per participant (non refundable). Please make cheque payable to BIM
To book your place contact Lorraine O’Byrne on 01 2144185 or by email obyrne@bim.ie
Please note workshop places are strictly limited to 12 participants and will be allocated on receipt of payment on a first come basis.
Fish Handling and Filleting for Beginners
Improve your knowledge of fish quality and learn the basic techniques of fish filleting. The workshop will be facilitated by Hal Dawson, an experienced trainer and filleter who has worked in the industry for many years.
Topics covered will include:
- Species identification
- Causes and control of spoilage
- Quality assessmentHygiene and safety
- Workstation preparation
- Safe knife handling
- Filleting techniques
- Handling and packing techniques
All materials and knives will be supplied. Participants must bring sturdy, waterproof footwear.
Duration: Two days
Venue: BIM Seafood Development Centre, Clonakilty, Co. Cork
Date: 28 May, 10.30am-5pm and 29, May 9am-5pm. Lunches included
Cost: €100 per participant. Please make cheque payable to BIM
To book your place contact Lorraine O’Byrne on 01 2144185 or by email obyrne@bim.ie
Please note workshop places are strictly limited to seven participants and will be allocated on receipt of payment on a first come basis.
Fish Handling and Filleting for Improvers
Already engaged in fish filleting? Improve your knowledge of fish quality and further develop your fish filleting techniques. The workshop will be facilitated by Hal Dawson, an experienced trainer and filleter who has worked in the industry for many years.
Topics covered will include:
- Species identification
- Causes and control of spoilage
- Quality assessment
- Hygiene and safety
- Workstation preparation
- Safe knife handling
- Filleting techniques
- Handling and packing techniques
Filleting techniques covered will include:
- Block/Butterfly filleting
- Side filleting
- Flatfish filleting
- Skinning
- High value trimming, to include V-Boning, J-Cutting and Pin-Boning
All materials and knives will be supplied. Participants must bring sturdy, waterproof footwear.
Duration: two days
Venue: BIM Seafood Development Centre, Clonakilty, Co. Cork
Date: 11 June, 10.30am-5.30pm and 12 June, 9am-5pm. Lunches included
Cost: €100 per participant. Please make cheque payable to BIM
To book your place contact Lorraine O’Byrne on 01 2144185 or by email obyrne@bim.ie
Please note workshop places are strictly limited to six participants and will be allocated on receipt of payment on a first come basis.
Risk-Based HACCP for Seafood
Next courses:
September 05-06: BIM Office, Clonakilty, Co. Cork
October 03-04: BIM Office, Dun Laoghaire, Co. Dublin
Training in how to develop and implement a HACCP plan appropriate to your seafood business operation and how to verify its effectiveness.
Who should attend: Seafood Business Operators, Managers, supervisors and team leaders and those responsible for developing and/or implementing HACCP in their seafood business
Duration: Two days plus project
Qualification: FETAC minor award in Risk-Based HACCP for Seafood (level 5)
Fee: €250 per attendee
To book: Contact Sinead Howard on 01 2144 241 or email howard@bim.ie
Download the Risk-Based HACCP for Seafood brochure (pdf 251Kb)
FETAC Seafoood Hygiene Management
Next course: To be scheduled
This course will provide an understanding of basic food hygiene in a seafood business and help you develop an appropriate hygiene programme as a pre-requisite to implementing a risk-based HACCP system.
Who should attend: Seafood handlers who are directly involved in the handling, preparation and processing of all fish and fish related processes onboard and onshore
Duration: One day
Qualification: FETAC minor award in Seafood Hygiene Management (level 5)
Fee: €250 per attendee
To book: Contact Sinead Howard on 01 2144 241 or email howard@bim.ie
Download the Seafood Hygiene Management brochure (pdf 269Kb)
Training in energy efficiency for seafood processors
Next course: To be scheduled
The Seafood Energy Assessment Management Action Programme (SEAMAP) can help your company make significant reductions in energy consumption and cost, and is often the starting point for best energy management practice. Past participants in the Programme have demonstrated the ability to save between 10% and 20% in energy costs.
Duration: One day followed by a half a day
Registration Fee: €150.00 (per organisation)
Further Information: Contact Carol Rafferty on +353 1 2144 110 or email rafferty@bim.ie
Download the SEAMAP brochure and application form (pdf 2,147Kb)
'Make the Most of your Label'
Workshop in Branding and Labelling of Seafood Products
Next course: To be scheduled. The workshop will highlight the necessary legal requirements for the labelling of seafood with a focus on how labels can add value to the product by enhancing the brand.
Who should attend: General managers, quality managers and tehnical personnel.
Duration: One day
Registration Fee: €50.00 (payable by cheque or cash on the day of the workshop)
Further information: Contact Sandra Hennessy on 01 2144 113 or email hennessy@bim.ie
Diploma in Seafood Innovation
Next course: 19 October 2012
Developed by University College Cork in conjunction with BIM this course will help provide you with the skills to realise the potential of your seafood business in the market for value-added, consumer-oriented seafood products.
This Diploma is taken on a part-time basis over two academic years. Candidates achieve a Certificate in Seafood Innovation on successfully completion of first year. Learn more at www.ucc.ie/fitu
