Transfers ToCSUDescriptionThis is an intermediate course that demonstrates the process of identifying and fabricating seafood. The emphasis is on identifying the classes of fish, shellfish: mollusks and crustaceans. Students will learn techniques required to handle and process seafood of all types. Demonstrations will provide the proper application of cooking techniques. The course is designed for Culinary arts/Culinary management majors and specialized training in seafood processing.Usually HeldThu 10:55am–12:20pm, Thu 12:30pm–2:15pm, Tue 11:00am–2:00pm, Tue 11:00am–2:30pm 