Tour overview

The course will focus in a specific and thorough methodology, the choice, the elaboration, the cooking and the presentation techniques of different types of fish: breeding, blue, mollusks, crustaceans and shellfish. Particular attention will be paid to the cleaning techinques, to the tapping and the storage, as well as to the different methods of cooking. The course is targeted to Chefs, Kitchen staff, Owners, Commis trained in the chef course (Basic Level), graduates in hotel schools and amateurs interested in broadening and enhancing their knowledge on fish and on its use in cooking. The course, totally practical, will take place within professional kitchens, using equipments, tools and professional products.


  • Varieties of fish: methods and criteria for the selection and the evaluation of the freshness
  • The classification of fish: breeding, blue, mollusks, crustaceans and shellfish
  • Cleaning techniques, shingling, gutting, filleting, processing and preserving of fish
  • Cooking techniques of fish: baking, cooking in foil, cooking in frying pan and casserole cooking
  • Technical and times of fish marinating and smoking
  • Sea broths and the fish fumet
  • Pastas and second courses with fish


Partner: ANPA


  • Professional certificate
  • Teaching materials
  • Insurance coverage
  • Simultaneous translation service
  • Organization and logistic support
  • Visa support

Not Included

  • Accomodation
  • Meals (light lunch included)
  • Transfers
  • Professional uniform