HSM-1850 - Fish & Shellfish Preparation

This course will identify a large assortment of fish and shellfish as well as how to properly purchase and store them, prepare them for cooking, and cook them by a variety of dry heat and moist heat methods. Seasonal and regional dishes will be highlighted when available.
Academic Level
Undergraduate Level
Subject
Hospitality Services Mgmt
Department
Hospit., Tourism & Culin. Arts
Credits
1
Prerequisites
None
Corequisites
None
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