PREPARE SHELLFISH DISHES

Description:

This module provides learners with the knowledge and skills required to prepare a variety of shellfish dishes. It covers the selection, handling, storage, and cooking techniques for different types of shellfish, including shrimp, crab, lobster, mussels, clams, and oysters. Learners will gain hands-on experience in cleaning, seasoning, and presenting shellfish dishes while adhering to food safety and hygiene standards. The module also explores various cooking methods such as boiling, steaming, grilling, and sautéing to enhance flavors and textures.

Course code: CUASS301

Course credit: 10

Pre-requisites: None

Academic year: 2024-2025

Lecturer: GITENGE CLAIRE

Course Objectives:

By the end of this module, learners should be able to:

  1. Identify different types of shellfish and their characteristics.
  2. Explain proper handling, storage, and safety procedures for shellfish.
  3. Demonstrate techniques for cleaning and preparing various shellfish.
  4. Apply appropriate cooking methods such as boiling, steaming, grilling, and sautéing.
  5. Create well-balanced and visually appealing shellfish dishes.
  6. Follow food safety and hygiene standards when preparing shellfish.
  7. Explore different seasoning and flavoring techniques to enhance shellfish dishes.
  8. Present and garnish shellfish dishes attractively for service.
Course Learning Outcomes:

Upon successful completion of this module, learners will be able to:

  1. Recognize various types of shellfish and their culinary applications.
  2. Demonstrate proper handling, storage, and hygiene practices for shellfish to ensure food safety.
  3. Perform cleaning, de-shelling, and preparation techniques for different shellfish varieties.
  4. Utilize appropriate cooking methods, such as boiling, steaming, grilling, and sautéing, to achieve desired textures and flavors.
  5. Create a variety of shellfish dishes using suitable ingredients, seasonings, and garnishes.
  6. Present shellfish dishes in an aesthetically appealing manner.
  7. Evaluate the quality and freshness of shellfish before and after preparation.
  8. Apply industry standards and best practices in shellfish preparation and cooking.