The Art of Modern Seafood: Hands-On

Course Description

Demystify seafood with expert guidance from a seasoned chef. Learn proper techniques for cleaning, filleting, and portioning seafood while practicing safe handling and preparation. Discover delicious seafood entrees and classic and modern sauce accompaniments and make seafood an easy addition to your week-night meals. Required: Wear a white chef jacket, dark pants and comfortable closed-toe shoes. Bring a toolkit with the following: paring knife, chef's knife, peeler, and measuring spoons. Required: In addition to the standard tool kit, bring a fish spatula and whisk. Prerequisite: CES 2187 Cooking 101 Skill Development or instructor's approval.

Course Schedule

Fall - 2026

Course	Section	Course Title	Meeting Info	Meeting Dates	Instructors	Fee/Senior Cost Fee	CEUS	Status
CES-2795	941038	The Art of Modern Seafood: Hands-On	09/18/2026 LEC Friday 05:00 PM-08:00 PM, Room VT 620. 1 Week	09/18/26 - 09/18/26	J. McCullough, CEC	$129.00/ SA$103.20	0.30	Open

Description	Details
Course:	CES-2795
Section:	941038
Course Title:	The Art of Modern Seafood: Hands-On
Meeting Info:	09/18/2026 LEC Friday 05:00 PM-08:00 PM, Room VT 620. 1 Week
Meeting Dates:	09/18/26 - 09/18/26
Instructors:	J. McCullough, CEC
Fee/Senior Cost Fee:	$129.00/ SA$103.20
CEUS:	0.30
Status:	Open

How to Register

Key:

** book required

* book and USB required

+ USB required