Fabulous Fish: How to Prepare & Cook!
In this one-day workshop you will learn how to choose, prepare and cook various types of sustainable fish.
Why take this course?
During the course, you will master key skills such as skinning, filleting and boning. You will also learn how to select the most appropriate cooking method for that type of fish. Methods including grilling, frying or poaching.
What you will experience
You will receive expert tuition and learn within a fun but professional environment.
There are no formal entry requirements for this course.
What you will need
Students are required to bring an apron to class each week. You may also have to bring some ingredients, but specific requirements will be made known at the course induction.
What you need to know
The cost of core ingredients is covered in the course fee.
For more information about job opportunities, salaries and employment rates in this industry, visit the Career Coach website.
Please note that timetabling changes can often occur after the Part-time Course Guide is published, and as a result the printed version of the guide may not hold the most up-to-date information.
We therefore advise you that all start dates and times listed on the website are at all times accurate, and should be used as your main point of reference before booking your course.
If you take up a place on a College course, at the start of the course you will be asked to sign an enrolment form. In signing the form and/or taking up a place on a College course, you will enter into a contract with the College and be bound by the North East Scotland College Standard Terms and Conditions of Study. Copies of the Terms and Conditions are available for inspection on notice boards and at various locations throughout the College, at the College Reception, on the College website: www.nescol.ac.uk, or can be obtained on request from the Student Funding and Admissions Manager, North East Scotland College, Aberdeen City Campus, Gallowgate, Aberdeen AB25 1BN. Please note that courses are offered subject to (a) there being sufficient numbers of enrolments and (b) the availability of resources. The College reserves its right (i) not to run courses where the number of students is considered insufficient or where resources are unavailable and (ii) in certain circumstances, to refuse admission to an individual applicant.