Seafood is a very important part of any menu, providing excellent variety across a range of service styles and periods. Seafood is quite popular with customers, especially as it is often not cooked at home.The skills required by the chef include correct selection, purchasing and storage of seafood.
Creating perfect seafood dishes requires good cooking skills as well as skills in the preparation of a wide variety of seafood, appropriate sauces and garnishes. High quality, attractively presented seafood dishes will satisfy the customers.
Components in this Module
1 - Introduction to Seafood
- Welcome
- Overview
- Why do we Eat Seafood?
- Seafood Statistics
- Seafood Statistics Continued
- Selecting Ingredients
- Selecting Ingredients Continued
- Selecting Equipment
- Seafood Equipment Examples
- Seafood Equipment Challenge
- Assembling and Preparing Ingredients
- Assembling and Preparing Ingredients Continued
- Checkpoint 1
2 - Selecting Seafood
- Selecting Seafood
- Sustainable Seafood
- Chain of Custody Certification
- Impact of Fishing on Stock
- Enterprise and Customer Expectations
- Seafood Availability
- Classification of Seafood
- Finfish
- Fish Diagrams
- Checkpoint 2
- Classification of Shellfish
3 - Seafood Quality and Storage
- Seafood Quality and Storage
- Seafood Quality and Storage Continued
- Fresh Fish Quality Indicators
- Appearance Quality Indicators
- Quality Indicators
- Frozen Fish Quality Indicators
- Seafood Quality Points
- Checkpoint 3
- Shellfish Quality Indicators
- Shellfish Quality Points
- Molluscs
- Ordering and Receiving Seafood
- Market Forms of Fish
- Market Forms of Fish Challenge
- Checkpoint 4
- Seafood Hygiene
- Storage of Seafood
- Fresh Seafood Storage Points of Care
- Seafood Storage Diagram
- Frozen Seafood Storage Points of Care
4 - Preparation of Seafood
- Cost and Wastage
- Average Waste Percentages
- Checkpoint 5
- Preparing Finfish
- Preparing Fish Videos
- Fish Cuts
- Fish Cuts Videos
- Preparing Shellfish
- Crustacean Preparation
- Preparing Shellfish Continued
- Mollusc Preparation
- Soft Bodied Molluscs
- Soft Bodied Molluscs Preparation
- Shellfish Identification Challenge
- Sashimi
- Preserving Seafood
- Checkpoint 6
- Serving Sizes and Pricing for Seafood
- Pricing of Seafood Dishes
5 - Cooking Seafood
- Cooking Seafood
- Cookery Methods for Fish and Shellfish Pt1
- Cookery Methods for Fish and Shellfish Pt2
- Checkpoint 7
- Accompaniments for Seafood
- Using Seafood By-Products
6 - Presenting and Storing Seafood Dishes
- Presenting Seafood Dishes
- Storage
7 - Solving Problems
- Solving Problems
8 - Culinary Terms Applied to Seafood Dishes
- Culinary Terms Applied to Seafood Dishes
- Conclusion
- Checkpoint 8
- Congratulations!
Pre-requisite?
No previous knowledge or experience is required.
How long?
The online courses are made up of a number of learning modules. Each module has an estimated time to complete them (click on the ‘i’ next to the module to get the time).
The time to complete a module can vary based on your existing knowledge of the material.
No need to finish the course in one session. You can log in and out as many times as you like, until the course end date. The course end date is shown when entering the training. The system remembers what you have completed and you can continue on from where you left off.
How does it work?
Once we receive confirmation of your payment (which could take up to 24 hours), you will receive an email with your login details. Go to the login page which will be emailed to you. Enter your details then click on the name of the course when you are ready to start.
How do I pay?
Pay with mastercard or visa through our secure PayPal internet payment facility. You can also select to ‘Generate an Invoice’ or ‘Make An Enquiry’ and we will get back to you with a group pricing as a quote or submission for you to respond to.
Who should do this course?
These courses are for anyone who wants to learn more or wants to extend their resume by becoming more knowledgable in their company.
How will I be assessed?
Each module is broken into sections with checkpoints, interactive challenges and quiz questions throughout. You are required to go through each section and answer every question correctly to be deemed competent. If you answer any questions incorrectly, you will be given feedback on which question you answered incorrectly. You can then correct your response and continue.
Will I receive a certificate?
These are non accredited corporate-based short courses and if successful you will receive a Certificate of Completion.
Steps to proceed with enrolling in a Course
Step 1 – Select a Course(s) by adding it to the Shopping Cart.
Step 2 – Pay for the course (using Paypal).
Step 3 – Once we have received the payment we will send you an email confirming your order.
Step 4 – This email will have instructions for connecting to the course, your login ID and password.
Step 5 – Complete the online course.
Step 6 – Once the course has been successfully completed, you will have access to your certificate.
If you have any problems or questions just call us on (02) 9635 0477 or email training@alliedrisk.com.au