Seafood Literacy
Course Overview
Understanding how to source, prepare, cook, and serve seafood is a skill set called seafood literacy – having the confidence and competence to take full advantage of all the unique qualities that fish, shellfish, and sea greens have to offer – is a fundamental skill required for success in modern kitchens. Working to attain a high level of seafood literacy makes you more valuable as a cook and gives you the opportunity to be a leader in your kitchen.
Chef Barton Seaver partnered with Rouxbe to develop Seafood Literacy as a guide that swims you through a process of understanding seafood in all its forms. We focus that learning on how most seafood can generally be separated into categories based on its culinary personality. Breaking down seafood into culinary categories enables a cook to apply a set of general strategies about each category to dozens of specific products within that category. Culinary techniques specific to seafood cooking, such as steaming, grilling, broiling, and raw applications are explored and discussed.
Course Objectives
At the end of this course you'll be able to:
- 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
Course Syllabus
Unit 1: Orientation & Course Overview
Welcome to Seafood Literacy, an online course for cooks and chefs who want to learn more about preparing fish and seafood.
View unit lessons
Lesson 1
Course Orientation
Unit 2: Why Sustainable Seafood Matters
Learn more about sustainable seafood from sourcing to serving. We explore current fishing and farming practices, chefs’ opportunities to use sustainable seafood in sustainable ways, and the nutritional benefits of seafood as part of the modern menu.
View unit lessons
Lesson 1
Introduction & Learning Objectives
Lesson 2
Learning Activities
Lesson 3
Unit Review & Assessment
Unit 3: Seafood Basics: Understanding Seafood Culinary Categories
Learn the basic characteristics of a variety of types of fish and seafood products. Several categories of finfish, shellfish, canned seafood, and seagreens are discussed.
View unit lessons
Lesson 1
Introduction & Learning Objectives
Lesson 2
Learning Activities
Lesson 3
Unit Review & Assessment
Unit 4: Seafood Handling & Fabrication Skills
Explore and practice various approaches to handling and fabricating seafood. Quality analysis, tools, and techniques applied to finfish and shellfish are covered.
View unit lessons
Lesson 1
Introduction and Learning Objectives
Lesson 2
Learning Activities
Lesson 3
Unit Review & Assessment
Unit 5: Seafood Cooking Techniques
Learn how seafood is unique among animal proteins in its structure and culinary characteristics. Apply various cooking methods and techniques to fish and seafood. Thawing, seasoning, and raw, moist heat, and dry heat methods are introduced.
View unit lessons
Lesson 1
Introduction and Learning Objectives
Lesson 2
Learning Activities
Lesson 3
Unit Review & Assessment
Unit 6: Course Assessment & Resource Library
Complete a comprehensive course assessment covering all five modules and visit a resource library.
View unit lessons
Lesson 1
Course Review and Final Assessment
Lesson 2
Resource Library
Practice Recipes
A few of the practice recipes you'll learn in this course.
Loading reviews…