Course Code: CULN 252
Academic Year: 2017-2018
"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 today's restaurant menus, with their appropriate side dishes. Consideration is also given to people's needs for a healthier lifestyle. The students distinguishes and chooses 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 about fish and shellfish in CULN 155.