Fish and Shellfish - Commercial Cookery
This module has been developed to provide the student with both comprehensive theoretical information and practical skills pertaining to all these aspects of fish and shellfish cookery - identify and classify fish and shellfish, select fish and shellfish and know the quality purchase points, understand market trends, supply, demand and cost, know the optimum storage requirements for fish, molluscs and crustaceans, prepare fish and shellfish, use portion control measures, know methods to minimise wastage, use a variety of cooking methods for fish and shellfish and present fish/shellfish using modern recipes and presentation styles. This DVD supports the learner guide titled "Select, Prepare and Cook Seafood". Topics include Preparation and Cooking Methods. Duration: 43 minutes
AQF - Australian Quality Framework
Advanced Diploma, Certificate III, Certificate IV, Diploma
Industry Classification Scheme
National Code - Training.gov.au
THHBCC06A: Prepare and cook seafood
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