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Course Information
Family & Consumer Sciences
Fish and Shellfish
In this course, the students will learn to identify the basic types of fish and shellfish. This course will also provide information on selecting, receiving and storing fish.
Carla Campbell
- Identify basic types of fish
- Select and store fish
- Prepare fish
- Match cooking methods to fish
- Identify basic types of shellfish
- Receive and store shellfish
- Prepare shellfish
- Match cooking methods to shellfish
Completion of Learning Activity Packets and various other instructional materials.

Written tests, assignments and performance tests.

Select assessments from:
- Hospitality: Hot Food Cook - CTTC
- Hospitality ProStart Certification
-Culinary Arts Access - ACF/NOCTI
National Restaurant Association Educational Foundation

American Culinary Foundation (Culinary Concepts)
Introduction to Culinary Arts, Prentice Hall, 2007, Culinary Institute of America

Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Culinarian
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Arts
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Assistant Entry Level