In this course the student will learn purchasing, storage, and handling techniques of fish and seafood. The student will be able to identify fish and seafood classifications, and apply a variety of cooking techniques to fish and seafood. The student will learn to adjust for carry over cooking and demonstrate a number of generally accepted industry methods to determine the doneness of their prepared products.
The student will also apply the skills and knowledge learned in this and previous units to prepare and present a number of basic fish and seafood dishes using common methods in the industry.
This course is one of the series of courses which, when taken together, will prepare the student to write the first period apprenticeship exam and/or complete the Professional Cooking Certificate Program. It is also one of a series of courses needed to progress on to the second year Culinary Arts Diploma Program.