Culinary Diploma Course - Seafood Modules™

Thursday,

February 21 and 28

6 – 9:30pm

Module 1

- Purchasing, storage and evaluation of quality

- Seafood handling and filleting

- Menu design and preparation for appetisers and soups

- Hands-on cooking session

- Chef’s table

Module 2

- Classification of seafood

- Seafood handling and filleting

- Menu design for main courses

- Application of cookery methods, heat & timing

- Preparation of sauces

- Seafood cooking

- Chef’s table

Two Modules $180

(10% discount for Culinary Diploma – Basic™ Recipients)