CART 149 - Atlantic Seafood (1)

The Sustainable Seafood of the American Coastal Waters (ACW) course focuses on the wide variety of local Fish and Seafood available to the American chef. Students learn to prepare Fish, Crustaceans, Mollusks, and Seaweed. The course is divided into three regions: Atlantic, Pacific, and Gulf and will explore the techniques and recipes of each region. A focus of the course will be learning to determine sustainable fishing techniques and species, and new methods utilized to recover failing stocks and species.

Prerequisite(s): CART 100 - Intro Culinary Food Service (2), CART 115 - Safety/Sanitation in Food Serv (2), CART 212 - Baking Skills & Development (4), CART 245L - Cooking Fundamentals I Lab (2), and CART 245 - Cooking Fundamentals I Lecture (1)