Cooking Fish

This course will cover the basic understanding of fish cooking. Learners will explore and discover how to prepare and cook fish dishes. Learners will be taught methods and techniques on how to gut, fillet, skin, a fish and also how poached, pan fried, filleting and gutting a fish. We will also learn about herbs and spices, which are an important part of the cooking process ingredients in fish cooking to enhance flavors. The learners will also develop their knife skills and knowledge.

No particular skills, experience or knowledge is required for this course. All you will need is your enthusiasm and wiliness to learn. Through the course you will be encouraged to learn new cooking tips which help you enhance your desire to enjoy cooking at home a bit more.

Learning Objectives

• Prepare, cook and present a minimum of 3 dishes independently

• Show effective scaling, filleting and gutting of a fish of your choice

• Explain how to choose a fresh fish when buying.

Every week you will be able to prepare and cook two dishes: One main course dish, one dessert dish or one starter. Most of the practical lessons in the classroom will start with a demonstration by the lecturer, the learners will then practice the skills they have observed. I believe that learning by doing is a very effective way for learners to remember what they are learning. At the beginning of each class you will be told what to bring for the next lesson.

What extra study or practice is expected outside of the class?

Outside the classroom, it will be up to the learner to develop the skills and knowledge they have bee taught. Practicing effectively at home could be a big plus in order to build up their confidence.

Your progress will be assessed through teacher observation, summative and formative assessment, classroom discussion, question and answer techniques and strategies will also be used to monitor if learning is taking place. One to one guidance and support.

What can I expect to go on to after this course?

I believe students starting a course in any kind of cooking, develop a better understanding of the whole cooking process, therefore their cooking skills could enable them to progress on a intermediate course of their choice in any cooking class in the curriculum area.

On the first week of a course, all cooking ingredients are fully provided by the department. Then after that learners will be asked to provide their own ingredients for the remainder of the course. Learners are advised to provide their own apron.