CULA 214L - Seafood Cooking

Institution:

Santa Fe Community College

Subject:

Description:

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.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sfcc.edu

Phone Number:

(505) 428-1000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.