Contemporary Fish and Seafood

Course Code

CULN 252

Academic Year

2016-2017

At the end of this course students are able to apply the skills and techniques for fish and seafood preparation and cooking. The course examines cooking methods that reflect fish and seafood on today s restaurant menus with their appropriate side dishes. Consideration is also given to people s needs for a healthier lifestyle. The students discover different types of fish and seafood such as crustaceans, mollusks and bi valve shellfish, round fish, flat fish, and cartilaginous fish. This course builds on previously taught theory pertaining to fish and shellfish in CULN 243.