Course Course Summary Section 1 Content Section 1 Content Left Section 1 Content Right Credit Type: Course ACE ID: ROUX-0004 Organization: Rouxbe Location: Online Length: 14 hours; 2 weeks Dates Offered: 12/1/2020 - 11/30/2023 Credit Recommendation & Competencies Section 2 Content Section 2 Content Left Section 2 Content Right Level Credits (SH) Subject Vocational-Certificate 1 Basic Seafood Preparation Techniques. Description Section 3 Content Section 3 Content Left Section 3 Content Right Objective: The objective of the course is to introduce cooks to the foundational techniques and knowledge needed to include more sustainable seafood on the menu. Learning Outcomes: understand how chefs drive sustainability of seafood discuss seafood production and sustainable practices identify and describe a diverse range of seafood types safely handle and fabricate various forms of seafood apply appropriate techniques from product to plate General Topics: Why sustainable seafood matters Seafood basics: understanding seafood culinary categories Seafood handling and fabrication skills Seafood cooking techniques Instruction & Assessment Section 4 Content Section 4 Content Left Section 4 Content Right Instructional Strategies: Audio Visual Materials Case Studies Classroom Exercise Computer Based Training Practical Exercises Methods of Assessment: Performance Rubrics (Checklists) Presentations Quizzes Minimum Passing Score: 75% Supplemental Materials Section 5 Content Section 5 Content Left Section 5 Content Right Section 6 Content Section 6 Content Left Section 6 Content Right Button Content Rail Content 1 Other offerings from Rouxbe Certified Culinarian RTI (ROUX-0008) Certified Fundamentals Cook RTI (ROUX-0007) Certified Sous Chef RTI (ROUX-0009) Culinary Foundations Level 1 & 2 (ROUX-0002) Professional Cook Certification (ROUX-0001) Professional Plant-Based Certification Course (ROUX-0003) View All Courses Page Content