On this course you will develop your knowledge and skills in preparing fish and shellfish, from filleting to preservation. You will look at the technical side of cooking and explore using various ingredients in different ways.
You will also experiment with enhancing your dishes incorporating the use of molecular cookery including; foams, airs and spherification to help complement the food and you will revisit classic sauces and dressings for that all round experience.
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*Courses listed on this website are indicative of the subject, nature and level of study. The college reserves the right to alter specific qualifications titles, awarding bodies and levels of qualification, which can change in year. Any cost may also vary, based on personal funding eligibility. The Cornwall College Group reserves the right to withdraw any course listed at any time.