Duration:

Practical training for 4 days

Maximum Number of Participants:

15 Participants

Content:

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.

Structure of the workshop and topics covered:

• Structure and composition of fish and shellfish
• Identification of a variety of fish and shellfish
• Purchasing fish and shellfish appropriate for your needs
• Market terminology of ‘Fresh” and “Frozen” fish and shellfish
• Proper storage of fish and shellfish properly
• Nutritional value of fish and shellfish
• Food safety rules in handling fish and shellfish
• How to prepare fish and shellfish for cooking
• How to apply various cooking methods to fish and shellfish