Fish I HOSF 9195 Email to a Friend Our Fish I course demystifies the preparation of fish and seafood and teaches you the principles you need to use when cooking such a prized product. Learn to work with whole fish to produce such recipes as pan-fried red snapper, arctic char en papillote, lobster bisque, poached mackerel, salt-cured smoked salmon, grilled tuna, seared scallops and beer-battered fried fish. Note(s) You must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe) and tools to the first class. Prerequisite(s) You must have completed our HOSF 9088 Culinary Arts I course or an approved equivalent. Contact Information 416-415-5000, ext. 2517 firstname.lastname@example.org Web registration is temporarily unavailable. We apologize for the inconvenience. Please check back at a later time. Course Section(s) Available CRN: F16159 Date(s) Day(s) Time Building Room 04 Nov 2017 – 09 Dec 2017 Sa 1 – 5 p.m. SJB TBA Hours: 24 Fee: $538 (includes food used in class) Register Now CRN: W52499 Date(s) Day(s) Time Building Room 13 Jan 2018 – 24 Feb 2018 Sa 8:30 a.m. – 12:30 p.m. SJB TBA Hours: 24 Fee: $538 (includes food used in class) Register Now CRN: W52500 Date(s) Day(s) Time Building Room 01 Mar 2018 – 05 Apr 2018 Th 6:15 – 10:15 p.m. SJB TBA Hours: 24 Fee: $538 (includes food used in class) Register Now Some courses require you to purchase a textbook. The cost of the textbook is not included in the course fee unless otherwise indicated. If there is a textbook assigned for this course, it will be listed on the bookstore website.