ABOUT THIS COURSE
WHAT TO EXPECT
6 units | 70 tasks | 5 Assessment | 140 videos
100 % online & self-paced
Personalized instructor support and grading
Certificate upon graduating
BENEFITS FROM THIS COURSE
Learn from anywhere, at any time, on any device.
Engage with your chef-educators through live online events, assessments, interactive quizzes and any support you need along the way.
Earn your Certificate when you graduate and keep your access to the course forever.
Join our community and embark on your culinary learning journey with the support of more than 600,000 students worldwide.
SYLLABUS
Unit 1: Introduction, Getting Set Up
Lesson 1: Welcome to Your Course
Lesson 2: Course Objectives
Lesson 3: How to Learn
Lesson 4: Course Welcome Survey
Lesson 5: Coastal Culinary Academy
Unit 2: Why Sustainable Seafood Matters
Lesson 1: Unit Orientation & Objectives
Lesson 2: Complete a Self-Assessment & Pre-Assessment
Lesson 3: From Sea to Table | Missing Methods
Lesson 4: Types of Fishing Methods
Lesson 5: From Sea to Table | Aquaculture Methods
Lesson 6: Types of Aquaculture Methods
Lesson 7: Choosing Sustainable Seafood
Lesson 8: Using Sustainable Seafood Responsibly
Lesson 9: Sustainable Seafood & Nutrition
Lesson 10: Reflection Activity
Lesson 11: Unit Review & Quiz Preparation
Lesson 12: Unit Assessment
Unit 3: Seafood Basics: Understanding Seafood Categories
Lesson 1: Unit Orientation & Objectives
Lesson 2: Complete a Self-Assessment & Pre-Assessment
Lesson 3: Muscle Structure & Impact of Muscle Types on Flavor
Lesson 4: Flaky White Fish: Species & Characteristics
Lesson 5: Fillet Fish: Species & Characteristics
Lesson 6: Orange Fleshed Fish: Species & Characteristics
Lesson 7: Steak Fish: Species & Characteristics
Lesson 8: Meaty Dense Fish: Species & Characteristics
Lesson 9 : Small Silver Fish: Species & Characteristics
Lesson 10: Shrimp, Lobster, Crab: Species & Characteristics
Lesson 11: Bivalves: Species & Characteristics
Lesson 12: Canned Seafood
Lesson 13: Canned Seafood
Lesson 14: Activity: Label the Seafood Type
Lesson 15: Unit Review & Quiz Preparation
Lesson 16: Unit Assessment
Lesson 4: Seafood Handling & Fabrication Skills
Lesson 1: Unit Orientation & Objectives
Lesson 2: Complete a Self-Assessment & Pre-Assessment
Lesson 3: Equipment
Lesson 4: Quality Analysis
Lesson 5: Scaling and Eviscerating a Fish
Lesson 6: Fabrication of Flatfish
Lesson 7: Fabrication of Roundfish
Lesson 8: Fabrication of Large Fish Loins
Lesson 9: Opening Bivalves
Lesson 10: Shelling Shrimp
Lesson 11: Shelling Lobsters
Lesson 12: Image Upload Activity | Fabrication
Lesson 13: Unit Review & Quiz Preparation
Lesson 14: Unit Assessment
Lesson 5: Seafood Cooking Techniques
Lesson 1: Unit Orientation
Lesson 2: Complete a Self-Assessment & Pre-Assessment
Lesson 3: Thawing Seafood
Lesson 4: How to Season with Salt and Brine Seafood
Lesson 5: Raw Preparations: Ceviche & Crudo
Lesson 6: Steam & En Papillote
Lesson 7: Poach | Shallow & Deep
Lesson 8: Braise
Lesson 9: Image Upload Activity | Moist Cooking Technique
Lesson 10: Sauté
Lesson 11: Pan Fry & Deep Fry
Lesson 12: Broil
Lesson 13: Grill
Lesson 14: Slow Roast & Pan Roast
Lesson 15: Stocks
Lesson 16: Image Upload Activity | Dry Cooking Technique
Lesson 17: Unit Review & Quiz Prepaation
Lesson 18: Unit Assessment
Unit 6: Course Assessment & Resource Library
Lesson 1: Course Review
Lesson 2: Survey | Share Your Course Feedback
Lesson 3: Course Final Assessment
Lesson 4: Unit References & Materials
Lesson 5: Books, Websites, and Other References