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Aboriginal Seafood Cooking (CULI 1252)

This course provides the student with an introduction to the principles of seafood cooking. The student learns to identify, store fresh, frozen and cooked seafood. The student will poach, steam, bake, panfry, grill and deep fry a variety of seafood and fish, including appropriate garnishes and sauces. Students will learn traditional fishing techniques, and the tools that were developed over time dependent on the effectiveness and availability of materials.


* Note: The CRNs listed below could be restricted to specific program areas.


To register for this course, check the information for your program: