During this fish and shellfish cooking course you will learn how to choose, prepare and cook the freshest sustainable seafood. You will master techniques such as skinning, filleting and boning. You will also learn the most appropriate methods of cooking various species, including grilling, frying, baking, poaching, steaming and how to make a range of beautiful accompanying sauces.
This course is funded through the National Transition Training Fund and Young Person’s Guarantee.
Applicants aged 25 and over should be unemployed, at the risk of redundancy or have been made redundant at any time from 1 March 2020.