This week our Level 3 Advanced Cookery students have been working with a range of shellfish in preparation for their 5-hour cooking exam at the end of the year.
Students were tasked with identifying different shellfish before preparing, cooking and storing them. They also learned about the importance of careful menu planning with regard to the sustainability of shellfish stocks.
Tutor, Craig, said: “Using shellfish on the menu and preparing it can be a rewarding experience both in preparation and cooking and in the eating experience. The learners are given the opportunity to build on this experience and enjoy the process of dealing with live shellfish. They also have the opportunity to use their new skills in developing different finishing techniques!"
