Gill to Scale


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 to organise a Third Party Payment invoice.

Short Course Delivery Locations Some short courses can provide accreditation for industry-specific registration, while others merely provide skills and knowledge in the subject area. Concession prices are available for some courses.


Thu 27 Oct 22

Class Times
Thursday 5:30-9:00pm
1 day x 3.5 hours
Student Visa (500)

Current VISA holders eligible



$130.00 GST inc

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For more details on short course enrolments, discounts, refunds, international student eligibility and more, please visit Applying for Short Courses
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