May 30, 2023  
SFCC Catalog 2021-2022 
SFCC Catalog 2021-2022 [ARCHIVED CATALOG]

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CULA 214L - Seafood Cooking

Credits: 1

An advanced class designed to teach the identification, selection, handling and proper preparation of a variety of seafood, including fresh- and salt-water fish, bivalves and mollusks, crustaceans, echinoderms and/or cephalopods. Recipes include a variety of hot and cold seafood dishes and cover cooked, raw and marinated seafood products. Students are provided with established recipes and are required to develop original recipes. Types of seafood used in the course may vary depending upon product availability.

Offered: Occasionally.
Two lab hours.

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