CULA 2900 Fish and Shellfish Prep and Cooking

This course includes the study of primary fish and shellfish along with advanced seafood cooking techniques. It takes a hands on approach to identifying, handling, preparing, and cooking a variety of fish and shellfish. Emphasis is on creating and executing a wide array of fully prepared seafood dishes. Lessons in fishery regulations, sustainable sourcing, freshness indicators, and health benefits are explored. Prerequisites: Completion of CULA 1500 and CULA 1515. (1 lect., 6 lab)

Credits

4 credits

Major Topics

• Common types, species, and characteristics of fish and shellfish

• Terminologies, tools, and skills related to preparation and cooking of primary types of seafood

• Composition and structure of fish and shellfish as they relate to cooking

• Fundamentals and practice in cutting and preparing each type of fish and shellfish

• Proper cooking methods for each category of fish and shellfish

• Standard market forms and freshness indicators for seafood

• Proper handling, holding, and storing processes

• Preparing, cooking, and plating completed dishes

• Evaluation of complete dishes

Outcomes

In order to successfully complete this course, the student will:

1. Describe the primary responsibilities and skills needed in handling seafood and managing the fish station in a kitchen.

2. Identify examples and characteristics of flat fish, round fish, and non-bony fish.

3. Identify examples and characteristics of univalves, bivalves, crustaceans, and cephalopods.

4. Examine the composition and structure of fish and shellfish and how they impact cooking techniques.

5. Demonstrate appropriate cooking methods for each type of fish and shellfish.

6. Prepare examples of raw and cured seafood including sushi, poke, ceviche, crudo, gravlax, and smoked.

7. Research the standard market forms and freshness indicators associated with each category of fish and shellfish.

8. Outline the proper handling and storage methods for each category of seafood.

9. Compose an array of complete dishes featuring each seafood with complimentary sides and garnishes.

10. Evaluate selections of finished dishes for taste, texture, presentation, and quality.