Fabrication of Fish and Seafood (Part of SCTP)
Training Provider: Asian Culinary Institute of Singapore
Course Reference: TGS-2025054386
S$210
Original: S$700
Save S$490
About This Course
This course aims to impart skills and abilities to learners in preparation of fish and seafood for cooking. Learners will be able to fabricate fish and seafood as well as determining the different parts for respective usage and purposes.
What You'll Learn
Upon completion of this course, learners will attain knowledge and skills in the following area:
• identify the types and uses of kitchen tools and equipment
• demonstrate appropriate techniques of handling and using knives safely
• demonstrate appropriate techniques and procedures in fabricating fish and seafood
• Identifying different fish parts and their respective usage and purposes
• Understand the nutritional value of different types of seafood
• Apply appropriate storage methods for fish and seafood
• Apply appropriate temperatures for storing fish and seafood
• identify the types and uses of kitchen tools and equipment
• demonstrate appropriate techniques of handling and using knives safely
• demonstrate appropriate techniques and procedures in fabricating fish and seafood
• Identifying different fish parts and their respective usage and purposes
• Understand the nutritional value of different types of seafood
• Apply appropriate storage methods for fish and seafood
• Apply appropriate temperatures for storing fish and seafood
Entry Requirements
Primary
Course Details
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Note: To apply for this course, visit the SkillsFuture website or contact the training provider directly.
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