THERE’S something fishy going on in the classroom.

Catering industry workers in Dorset have gained new skills thanks to a programme of seafood skills training.

Chefs and others were among those signing up for Seafish-accredited courses at Kingston Maurward College near Dorchester in fish filleting, fish mongery and seafood quality.

Courses were developed as part of a wider programme of training to boost the food and drink sector in the region.

Sarah Crosbie, manager of Seafood Cornwall Training, which delivered the programme, said: “It is clear from the feedback that all the individuals and businesses involved have benefitted a great deal from the skills project.

“Employees from all stages of the supply chain, from the catcher to the chef, have gained knowledge, skills and confidence and the benefits can be seen across the board. Training definitely makes a difference.”

Community interest company South West Food & Drink helped to fund the project.

Bosses say while the land-based sector has access to public funding for skills training at this level, there is little available for the seafood industry.

Proviso Catering in Dorset sent members of its team to learn seafood skills.

Lisa Osman from Proviso said: “Both members of the kitchen team thought the course instructor Annie Sibert had enthusiasm and passion beyond all expectations and this was complimented by her extensive commercial exp-erience.

“Annie was encouraging and knowledgeable and at the end of the day everyone felt they’d really learnt something worthwhile for their current job and future careers.”

She added: “I would have no hesitation to recommend this training programme or attend other courses run by Seafood Cornwall Training, as the initial benefit of improved staff morale, as well as the longer term improvement of knife handling, more than compensated for the initial outlay.

“Equally it has encouraged the team to utilise species of fish that might have been overlooked before which will definitely benefit my business.”