Under the guidance of a professional chef instructor, learn the ABC’s of fish and shellfish cookery. Learn how to select, store, 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 and crab.
Faculty: Culinary Staff
Meets: T • August 30, 2016 – August 30, 2016
Refund Date: August 26, 2016
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