Recent SemestersSpring 2026, Spring 2025Class Size18 studentsCredits1PrerequisiteCACM 132A with a Grade of "C" or better, or equivalent Transfers ToCSUDescriptionThis is an advanced laboratory course in whole fish fabrication from large to small fish. Students learn techniques to handle whole fish, prepping fish for breakdown, complete breakdown, seafood processing, and sustainable practices. Students have hands-on training on all aspects of seafood fabrication. The course is designed for culinary arts/culinary management majors and anyone interested in specialized training with seafood processing.Usually HeldFri 7:45am–9:10am, Fri 9:20am–12:30pm 