
Doing a unit on fish and seafood can be expensive so most programs leave it out. I had the privileged of working at a high school with a fish market adjacent to the school. We took a walking field trip to the fish market for a demonstration of how to select and cook fish. This was an awesome opportunity for students and helped mitigate the costs to the culinary department. With a little creative thinking, you maybe able to incorporate a seafood unit into your culinary program.