Course

Course Summary
Credit Type:
Course
ACE Course Number:
ROUX-0004
Organization:
Location:
Online
Length:
14 hours; 2 weeks
Dates Offered:
Credit Recommendation & Competencies
Level Credits (SH) Subject
Vocational-Certificate 1 Basic Seafood Preparation Techniques.
Description

Objective:

The objective of the course is to introduce cooks to the foundational techniques and knowledge needed to include more sustainable seafood on the menu.

Learning Outcomes:

  • understand how chefs drive sustainability of seafood
  • discuss seafood production and sustainable practices
  • identify and describe a diverse range of seafood types
  • safely handle and fabricate various forms of seafood
  • apply appropriate techniques from product to plate

General Course Topics:

  • Unit 1: Orientation & Course Overview Unit 2: Why Sustainable Seafood Matters Unit 3: Seafood Basics: Understanding Seafood Culinary Categories Unit 4: Seafood Handling & Fabrication Skills Unit 5: Seafood Cooking Techniques Unit 6: Course Assessment & Resource Library
Instruction & Assessment

Instructional Strategies:

  • Audio Visual Materials
  • Case Studies
  • Classroom Exercise
  • Computer Based Training
  • Practical Exercises

Methods of Assessment:

  • Performance Rubrics (Checklists)
  • Presentations
  • Quizzes

Minimum Passing Score:

75%
Supplemental Materials