Pricing

Safe food handling practices and equipment usage is crucial not just for seafood, but for all areas of the culinary arts. 

In this micro-credential we look at the basics of kitchen hygiene, safe food and equipment handling, knife sharpening and precision cuts - all fundamental components of the budding chef at home and in the workplace. We also explore the specifics of how to select fresh, high-quality seafood, and how to effectively store and prepare it to ensure maximum freshness and taste. 

Course Series: 2 of 4 

Course Award: Micro-Credential 

Course Duration: 4 Hours 

Course Complexity: Foundation* 

It comprises 4 lessons of learning, followed by a completion quiz to test your knowledge and understanding.  By the end of this course, you will be able to:

• Successfully identify and select fresh, high-quality seafood  produce
• Correctly prepare and store seafood to maintain freshness
• Ensure safe and hygienic work practices within the kitchen
• Correctly use equipment, sharpen knives and perform precision cuts on ingredients

Upon completing this micro-credential, you will receive a digital badge!

Beginner – Introduces a concept and explores the concept and how it is applied

*Intermediate – Explores a concept and builds from an entry-level understanding, through to an advanced level or mastery.

Advanced – Focuses on complexities of subject matter, participants are recommended to have an understanding of subject matter prior to enrolling in course. Typically designed for managers or people with experience in the subject matter.