Seafood Fabrication

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Description:

This course covers the how to fabricate fish and shellfish. These are topics that build a strong foundation for any aspiring chef or home cook. Completing this course will allow the student to apply these skills to their current cooking methods as well as allow a higher skill set for line and prep cooks.

Supplies:

Instructor will provide syllabus and all products needed. Student is expected to show up with hair up and out of their face, clean clothes and close-toed shoes. Aprons will be provided. Chef jackets are encouraged.

Objectives

1. List and describe round fish used in a professional kitchen
2. List and describe flat fish used in a professional kitchen
3. List and describe the various crustaceans used in a professional kitchen
4. List and describe the various mollusks used in a professional kitchen
5. List the types of crabs used in a professional kitchen
6. Identify parts of a lobster
7. Describe the different size designations of shrimp

 

Length: 2 hours
Cost: $95
Requirements: Intro to Culinary Arts Course