Course Code: COOK 056
Academic Year: 2022-2023
Most seafood should be simply threatened with heat and then celebrated with joy. Jeff Smith. In this course, students acquire skills and techniques for contemporary fish and seafood preparation and cooking. The student applies the necessary cooking methods to create fish and seafood dishes currently used on todays restaurant menus, with their appropriate side dishes. Consideration is also given to peoples needs for a healthier lifestyle. The students distinguishes and chooses different types of fish and seafood, such as crustaceans, mollusks and bivalve shellfish, round fish, flat fish and cartilaginous Fish. This course builds on previously taught theory about fish and shellfish.