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Show Full Syllabus
Unit 1: Orientation & Course Overview
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Welcome to Seafood Literacy, an online course for cooks and chefs who want to learn more about preparing fish and seafood.
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Course Orientation
  • Task 1: Welcome to Your Course
  • Task 2: Course Objectives
  • Task 3: How to Learn with Rouxbe
  • Task 4: Course Welcome Survey
  • Task 5: Get to Know Your Instructor
End of Unit 1
Unit 2: Why Sustainable Seafood Matters
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Learn more about sustainable seafood from sourcing to serving. We explore current fishing and farming practices, chefs' opportunities to use sustainable seafood in sustainable ways, and the nutritional benefits of seafood as part of the modern menu.
Orientation
Introduction & Learning Objectives
  • Task 6: Unit Orientation & Objectives
  • Task 7: Complete a Self-Assessment & Pre-Assessment
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Learning Activities
  • Task 8: Sea to Table | Sustainability from Sourcing to Serving
  • Task 9: Types of Fishing Methods
  • Task 10: Water-Farm to Table | Aquaculture Methods
  • Task 11: Types of Aquaculture Methods
  • Task 12: Diversity = Sustainability
  • Task 13: Using Sustainable Seafood Sustainably
  • Task 14: Sustainable Seafood & Nutrition
  • Task 15: Reflection Activity
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Unit Review & Assessment
  • Task 16: Unit Review & Quiz Preparation
  • Task 17: Unit Assessment
End of Unit 2
Unit 3: Seafood Basics: Understanding Seafood Culinary Categories
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Learn the basic characteristics of a variety of types of fish and seafood products. Several categories of finfish, shellfish, canned seafood, and seagreens are discussed.
Orientation
Introduction & Learning Objectives
  • Task 18: Unit Orientation & Objectives
  • Task 19: Complete a Self-Assessment & Pre-Assessment
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Learning Activities
  • Task 20: Muscle Structure & Impact of Muscle Types on Flavor
  • Task 21: Flaky White Fish: Species & Characteristics
  • Task 22: Fillet Fish: Species & Characteristics
  • Task 23: Orange Fleshed Fish: Species & Characteristics
  • Task 24: Steak Fish: Species & Characteristics
  • Task 25: Meaty Dense Fish: Species & Characteristics
  • Task 26: Small Silver Fish: Species & Characteristics
  • Task 27: Shrimp, Lobster, Crab: Species & Characteristics
  • Task 28: Bivalves: Species & Characteristics
  • Task 29: Canned Seafood
  • Task 30: Seagreens
  • Task 31: Activity: Label the Seafood Type
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Unit Review & Assessment
  • Task 32: Unit Review & Quiz Preparation
  • Task 33: Unit Assessment
End of Unit 3
Unit 4: Seafood Handling & Fabrication Skills
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Explore and practice various approaches to handling and fabricating seafood. Quality analysis, tools, and techniques applied to finfish and shellfish are covered.
Orientation
Introduction and Learning Objectives
  • Task 34: Unit Orientation & Objectives
  • Task 35: Complete a Self-Assessment & Pre-Assessment
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Learning Activities
  • Task 36: Equipment
  • Task 37: Quality Assessment
  • Task 38: Scaling and Eviscerating a Fish
  • Task 39: Fabrication of Flatfish
  • Task 40: Fabrication of Roundfish
  • Task 41: Fabrication of Large Fish Loins
  • Task 42: Opening Bivalves
  • Task 43: Shelling Shrimp
  • Task 44: Shelling Lobsters
  • Task 45: Image Upload Activity | Fabrication
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Unit Review & Assessment
  • Task 46: Unit Review & Quiz Preparation
  • Task 47: Unit Assessment
End of Unit 4
Unit 5: Seafood Cooking Techniques
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Learn how seafood is unique among animal proteins in its structure and culinary characteristics. Apply various cooking methods and techniques to fish and seafood. Thawing, seasoning, and raw, moist heat, and dry heat methods are introduced.
Orientation
Introduction and Learning Objectives
  • Task 48: Unit Orientation & Objectives
  • Task 49: Complete a Self-Assessment & Pre-Assessment
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Learning Activities
  • Task 50: Thawing Seafood
  • Task 51: How to Season with Salt and Brine Seafood
  • Task 52: Raw Preparations: Ceviche & Crudo
  • Task 53: Steam & En Papillote
  • Task 54: Poach | Shallow & Deep
  • Task 55: Braise
  • Task 56: Image Upload Activity | Moist Cooking Technique
  • Task 57: Sauté
  • Task 58: Frying
  • Task 59: Broil
  • Task 60: Grill
  • Task 61: Slow Roast & Pan Roast
  • Task 62: Stocks
  • Task 63: Image Upload Activity | Dry Cooking Technique
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Unit Review & Assessment
  • Task 64: Unit Review & Quiz Preparation
  • Task 65: Unit Assessment
End of Unit 5
Unit 6: Course Assessment & Resource Library
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Complete a comprehensive course assessment covering all five modules and visit a resource library.
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Course Review and Final Assessment
  • Task 66: Course Review
  • Task 67: Survey | Share Your Course Feedback
  • Task 68: Course Final Assessment
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Resource Library
  • Task 69: Unit References & Materials
  • Task 70: Books, Websites & Other References
End of Unit 6

Course Description

Seafood Literacy introduces cooks to the foundational techniques and knowledge needed to include more sustainable seafood on the menu.

Course Highlights

  • Seafood sourcing from sea to table
  • Foundational techniques and knowledge needed to include more sustainable seafood on the menu.
  • Seafood quality analysis, handling and fabrication
  • Adapt common culinary techniques to seafood cookery

Course Objectives

  • 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

Course Description

Seafood Literacy introduces cooks to the foundational techniques and knowledge needed to include more sustainable seafood on the menu.

Course Highlights

  • Seafood sourcing from sea to table
  • Foundational techniques and knowledge needed to include more sustainable seafood on the menu.
  • Seafood quality analysis, handling and fabrication
  • Adapt common culinary techniques to seafood cookery

Course Objectives

  • 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
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