Description
This course will teach you step by step how to develop the knife skills necessary to prepare fresh fish from start to finish in a variety of ways. We cover each main knife skill relevant to this industry, so you will learn how to:
Fillet
Pin,
Skin,
Scale,
Clean (gut),
Steak
This course is perfect for trainee chefs and catering students as well as providing a refresher for existing chefs and caterers. Alternatively, if you are a keen food enthusiast who loves to learn new skills, prepare fresh food and impress family and guests then you will also benefit from training with us.
We take our 30+ years' experience and break down skills which are perceived as challenging into easy manageable bite sizes. These skills can then be applied to a whole spectrum of fish, expanding your range of expertise further to impress the customers you serve or the friends you cook for.
Requrirements
Requirements
You should have access to a kitchen and associated equipment
