Training on Premises
Practical training for 4 days
15 Participants
Fish & shellfish increased in popularity over the past decade and became an integral part of today’s menus. In this course, you will learn how to identify a large assortment of fish and shellfish and how to properly purchase and store them, fabricate, or prepare them for cooking. Practical sessions will show a variety of dry-heat and moist-heat cooking methods that can be applied to fish and shellfish. An 80-page recipe supplement from classical fish dishes to some signature dishes of famous chefs is included in the student manuals.
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