Cuisine
Seafood Cuisine
A multi-week deep dive into Seafood cooking — fundamentals, regional variation, and dishes you can run as service.
Duration
14weeks
Classes
27
Total Hours
280
Tuition
$6,000 – $7,000
Reserve your seat
Rolling monthly cohorts of six. Hold your seat with a deposit — talk to us before you commit.
$500 deposit · Payment plans
When it runs
Rolling enrollment — new cohorts start each month. Your welcome call will lock in your specific start date based on partner-kitchen availability.
Where you’ll train
Inside a working Breadfruit-certified partner kitchen in your area. Real production environment, real service hours, real chef instruction.
Who teaches you
The partner chef who runs the place, or their certified lead instructor. Someone who cooks for a living — not a classroom teacher.
Time commitment
Roughly 20 hours per week — typically 5 hours per day, 4 days a week. Day or evening schedule, set during onboarding to fit your life.
Class size
Six students per cohort. Small enough that the chef knows your hands.
Who it’s for
Career-builders, career-switchers, and serious home cooks alike. No prerequisites. No GED required. We meet you where your hands are.
What it includes
All ingredients and materials. A starter set of essential tools. A Breadfruit Academy Certificate of Completion. Access to job placement through Breadfruit Connect on graduation.
Paying for it
Three- and six-month payment plans available. Scholarships and sliding scale for working cooks — ask on your welcome call. No tuition is due before your first day.
Week 1
Introduction to Seafood Cuisine
- Class 1 Course Overview and Seafood Culinary Basics
- Class 2 Essential Ingredients and Equipment
Week 2
Fish Selection and Preparation
- Class 3 Understanding Fish Types and Quality
- Class 4 Filleting and Preparing Fish
Week 3
Cooking Techniques: Grilling, Baking, and Poaching
- Class 5 Grilling and Searing Fish
- Class 6 Baking and Poaching Fish
Week 4
Shellfish and Crustaceans
- Class 7 Preparing and Cooking Shellfish
- Class 8 Cooking Crustaceans
Week 5
Seafood Stews and Soups
- Class 9 Classic Seafood Soups
- Class 10 Seafood Stews and Bouillabaisse
Week 6
Sushi and Sashimi
- Class 11 Sushi Rice and Preparation
- Class 12 Making Sushi Rolls and Nigiri
Week 7
Seafood in Modern Cuisine
- Class 13 Contemporary Seafood Dishes
- Class 14 Seafood Plating and Presentation
Week 8
Final Projects and Review
- Class 15 Student Projects (continued)
- Class 16 Course Review and Q&A
Week 9
Introduction to Seafood Cuisine
- Class 1 Course Overview and Seafood Culinary Basics
- Class 2 Essential Ingredients and Equipment
Week 10
Fish Selection and Preparation
- Class 3 Understanding Fish Types and Quality
- Class 4 Filleting and Preparing Fish
Week 11
Cooking Techniques: Grilling, Baking, and Poaching
- Class 5 Grilling and Searing Fish
- Class 6 Baking and Poaching Fish
Week 12
Shellfish and Crustaceans
- Class 7 Preparing and Cooking Shellfish
- Class 8 Cooking Crustaceans
Week 13
Seafood Stews and Soups
- Class 9 Classic Seafood Soups
- Class 10 Seafood Stews and Bouillabaisse
Week 14
Sushi and Sashimi
- Class 11 Sushi Rice and Preparation
- ·A Breadfruit Academy Certificate of Completion — signed by your instructor.
- ·Skills you can use Monday — not classroom theory.
- ·A portfolio of work you produced during the program.
- ·Job placement access through Breadfruit Connect — the hiring marketplace for graduates.
- ·A reference from the chef who taught you. Real, named, and reachable.
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