Safe food handling practices and equipment usage is crucial not just for seafood, but for all areas of the culinary arts. 


In this micro-credential we look at the basics of kitchen hygiene, safe food and equipment handling, knife sharpening and precision cuts - all fundamental components of the budding chef at home and in the workplace. We also explore the specific of how to select fresh, high quality seafood, and how to effectively store and prepare it to ensure maximum freshness and taste. 


Course Series: 2 of 4 

Course Award: Micro-Credential 

Course Duration: 4 Hours 

Course Complexity: Foundation* 


It comprises 4 lessons of learning, followed by a completion quiz to test your knowledge and understanding.  By the end of this course, you will be able to:

  • Successfully identify and select fresh, high quality seafood  produce
  • Correctly prepare and store seafood to maintain freshness
  • Ensure safe and hygienic work practices within the kitchen
  • Correctly use equipment, sharpen knives and perform precision cuts on ingredients

Course curriculum

  • 1

    Introduction

    • Introduction
  • 2

    Lesson 1

    • Seafood sourcing, handling and storage
  • 3

    Lesson 2

    • Food safety with seafood
  • 4

    Lesson 3

    • Basic kitchen hygiene and safety
  • 5

    Lesson 4

    • Types of equipment
  • 6

    Test your knowledge

    • Instructions before taking the test

    • Test your knowledge

    • Next steps