Seafood Cooking 1 (CULI 4295)

This course provides the student with a basic knowledge of identifying and storing all types of fresh, frozen or cooked seafood. The student learns to poach, grill or panfry, broil and deep fry seafood. Emphasis is placed on proper techniques for cutting and cooking seafood.

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

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