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Unit 1: Orientation & Course OverviewView Tasks
End of Unit 1
Unit 2: Why Sustainable Seafood MattersView Tasks
End of Unit 2
Unit 3: Seafood Basics: Understanding Seafood Culinary CategoriesView Tasks
End of Unit 3
Unit 4: Seafood Handling & Fabrication SkillsView Tasks
End of Unit 4
Unit 5: Seafood Cooking TechniquesView Tasks
End of Unit 5
Unit 6: Course Assessment & Resource LibraryView Tasks
End of Unit 6
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Course DescriptionUnderstanding how to source, prepare, cook, and serve seafood is a skill set called seafood literacy – having the confidence and competence to take full advantage of all the unique qualities that fish, shellfish, and sea greens have to offer – is a fundamental skill required for success in modern kitchens. Working to attain a high level of seafood literacy makes you more valuable as a cook and gives you the opportunity to be a leader in your kitchen. Chef Barton Seaver partnered with Rouxbe to develop Seafood Literacy as a guide that swims you through a process of understanding seafood in all its forms. We focus that learning on how most seafood can generally be separated into categories based on its culinary personality. Breaking down seafood into culinary categories enables a cook to apply a set of general strategies about each category to dozens of specific products within that category. Culinary techniques specific to seafood cooking, such as steaming, grilling, broiling, and raw applications are explored and discussed. Course Highlights
Course Objectives
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Understanding how to source, prepare, cook, and serve seafood is a skill set called seafood literacy – having the confidence and competence to take full advantage of all the unique qualities that fish, shellfish, and sea greens have to offer – is a fundamental skill required for success in modern kitchens. Working to attain a high level of seafood literacy makes you more valuable as a cook and gives you the opportunity to be a leader in your kitchen.
Chef Barton Seaver partnered with Rouxbe to develop Seafood Literacy as a guide that swims you through a process of understanding seafood in all its forms. We focus that learning on how most seafood can generally be separated into categories based on its culinary personality. Breaking down seafood into culinary categories enables a cook to apply a set of general strategies about each category to dozens of specific products within that category. Culinary techniques specific to seafood cooking, such as steaming, grilling, broiling, and raw applications are explored and discussed.
