Seafood/Shellfish Cookery

Catalog description

This course is designed to focus on the various types of cooking methods of fish and seafood found in the restaurant industry. Students learn about the history of commercial fishing in the U.S. and other regions of the world. The emphasis of study will include: fabrication of fish and seafood, various cooking methods, aqua culture, sustainability in the seafood industry and applying various cooking techniques for all of the major seafoods to be studied. Students learn the difference between fresh water fish, farm-raised fish and seafood from the oceans around the world. Prerequisite(s): Complete CULART-100. Completion of or currently enrolled in CULMGT-112, CULART-116, CULART-128, CULART-124, CULART-122 and CULART-103.