Seafood is a huge food industry in Australia - both for consumption and as an export commodity. Knowing the types of seafood (fish, crustaceans and molluscs) and their availability and demand in Australia is key to understanding how to effectively cook with seafood, either at home or in the workplace.


In this micro-credential we explore the background of the Australian seafood and fishing industry, and the types of seafood that are seasonally available, in demand within Australia, and make the perfect ingredient choice for both home and commercial cooking. 


This micro-credential leads on to other short courses within the subject area of Cookery.

Course curriculum

  • 1

    Introduction

    • Introduction
  • 2

    Lesson 1

    • Australian and imported seafood
  • 3

    Lesson 2

    • Sustainable seafood
  • 4

    Lesson 3

    • Fish
  • 5

    Lesson 4

    • Crustaceans
  • 6

    Lesson 5

    • Molluscs, bivalves, gastropods, cephalopods
  • 7

    Test your knowledge

    • Instructions before taking the test

    • Test your knowledge

    • Next steps