Under the guidance of a professional chef instructor, learn the ABC’s of fish and shellfish cookery. Learn how to select, store, fabricate and prepare a variety of seafood items. Using a seasonal menu format, you will learn to prepare dishes using items such as salmon, halibut, trout, tuna, shrimp, scallops, calamari and crab. Syn#89142 Cost $44
Faculty: Culinary Staff
Meets: T • June 16, 2015 – June 16, 2015
Refund Date: June 12, 2015
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