Seafood Fabrication and Preparation (Part of SCTP)
Training Provider: Nanyang Polytechnic
Course Reference: TGS-2025059331
S$414
Original: S$1,380
Save S$966
About This Course
This module equips learners with essential skills for handling, fabricating, and preparing seafood. It covers key fabrication techniques, proper knife usage, and safety and sanitation practices to prevent contamination and maintain freshness. Learners will understand seafood shelf life, proper storage methods, and apply suitable cooking techniques to enhance flavour, texture, and presentation.
What You'll Learn
Upon completion of this course, learners will attain knowledge and skills in the following area:
- Understand the principles and techniques of seafood fabrication across various types of fish and shellfish.
- Demonstrate proper knife handling and cutting techniques specific to seafood preparation.
- Apply safety and sanitation practices for handling, storing, and processing seafood in compliance with industry standards.
- Identify the shelf life and quality indicators of different seafood products.
- Store seafood correctly to maintain freshness and prevent contamination.
- Recommend and apply appropriate cooking methods based on the type and characteristics of the seafood.
- Understand the principles and techniques of seafood fabrication across various types of fish and shellfish.
- Demonstrate proper knife handling and cutting techniques specific to seafood preparation.
- Apply safety and sanitation practices for handling, storing, and processing seafood in compliance with industry standards.
- Identify the shelf life and quality indicators of different seafood products.
- Store seafood correctly to maintain freshness and prevent contamination.
- Recommend and apply appropriate cooking methods based on the type and characteristics of the seafood.
Entry Requirements
Secondary
Course Details
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Note: To apply for this course, visit or contact the training provider directly.
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