HOSP 202 - Fish and Seafood

Institution:

Ivy Tech Community College-Central Office

Subject:

Hospitality

Description:

This course emphasizes the importance of fish and seafood in today's market. The student will become familiar with the different varieties and characteristics of fish and seafood. Students will learn the basic principles of structure, handling, and cooking to utilize the many varieties of seafood in a systematic way. The course will cover proper buying, storage, preparation and merchandising of fish and seafood. The course provides hands-on experience in boning, cutting, and cooking methods appropriate for seafood.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

Phone Number:

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Unaccounted for code

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