LECTURE OUTCOMES
1st year
Show general knowledge on the classification of fish.
Demonstrate knowledge on the guidelines for buying fish.
Explain the structure, composition and nutrition of fish and apply the knowledge in the
preparation of dishes.
Explain the changes that occur during the storage of fish.
Describe the effect of heat on fish.
Explain and apply knowledge on the effective and correct way to store fish.
Demonstrate and apply knowledge on cooking methods suitable to fish.
Fish stocks, fish soup, frozen and canned soups
Show knowledge of terminology and techniques in the preparation of fish for consumption.
Apply knowledge on suitable sauces and accompaniments for fish dishes in the food
production sessions.
1st year
Show general knowledge on the classification of fish.
Demonstrate knowledge on the guidelines for buying fish.
Explain the structure, composition and nutrition of fish and apply the knowledge in the
preparation of dishes.
Explain the changes that occur during the storage of fish.
Describe the effect of heat on fish.
Explain and apply knowledge on the effective and correct way to store fish.
Demonstrate and apply knowledge on cooking methods suitable to fish.
Fish stocks, fish soup, frozen and canned soups
Show knowledge of terminology and techniques in the preparation of fish for consumption.
Apply knowledge on suitable sauces and accompaniments for fish dishes in the food
production sessions.
