This course teaches you how to select, store, prepare, and cook a variety of fish and shellfish. You’ll discover techniques that preserve freshness, enhance flavour, and ensure food safety, helping you deliver delicious seafood dishes every time.
 
What You’ll Learn:
Throughout the course, you’ll explore:
Different types of seafood and their characteristics
Best practices for buying and storing seafood
Preparation techniques to maintain quality
Food safety and hygiene specific to seafood
Cooking methods that bring out the best in fish and shellfish
 
Ideal for culinary students, chefs, and kitchen staff, this course builds your confidence and competence in handling seafood professionally.