Description

Heard of nose to tail cookery?

It’s a popular and on-trend concept with a strong focus on sustainably utilising all parts of an animal encompassing a variety of cooking methods.

This is the seafood version of nose to tail... gill to scale!

Learn how to fillet a large fish and then sear, cure, smoke, sous vide your way through that fish and create a range of delicious and innovative dishes that will excite and inspire you to use seafood in ways you never knew were possible!

For organisations that wish to pay the student fees for this course and are unable to pay by credit card via the website, please contact the Student Engagement & Onboarding team via email on SEOShortCourses@tafesa.edu.au to organise a Third Party Payment invoice.