Seafood - Shellfish and Crustaceans Customer and Employee talking at the shellfish station. In this course, you’ll learn how to distinguish between major shellfish categories, recognize common species found in retail cases, and spot key freshness indicators. These skills will help you provide better service, answer customer questions with confidence, and ensure product quality. This course has the following objectives: Differentiate between mollusks and crustaceans Identify common retail species based on key visual traits Recognize freshness indicators and basic quality cues for shellfish Assist customers with flavor profiles and cooking methods Course Duration: 11m Seafood - Shellfish and Crustaceans Customer and Employee talking at the shellfish station. In this course, you’ll learn how to distinguish between major shellfish categories, recognize common species found in retail cases, and spot key freshness indicators. These skills will help you provide better service, answer customer questions with confidence, and ensure product quality. This course has the following objectives: Differentiate between mollusks and crustaceans Identify common retail species based on key visual traits Recognize freshness indicators and basic quality cues for shellfish Assist customers with flavor profiles and cooking methods Course Duration: 11m

Seafood - Knives A butcher in the meat section cutting fish. As a Seafood Associate, you’re working with high-value products and every cut you make in the seafood department impacts quality, appearance, and sales. Customers make buying decisions with their eyes first, so precise knife work will make your service case stand out.  Note: It is recommended that you take the Knife Safety Course, before taking this course. This course has the following objectives: Exhibit proficiency in knife selection to complete production tasks efficiently and safely. Execute production techniques such as filleting, steaking, and trimming. Define finishing services such as skinning, shucking, and pin-boning. Use department maintenance and sanitation procedures to care for knives. Course Duration: 11m Seafood - Knives A butcher in the meat section cutting fish. As a Seafood Associate, you’re working with high-value products and every cut you make in the seafood department impacts quality, appearance, and sales. Customers make buying decisions with their eyes first, so precise knife work will make your service case stand out.  Note: It is recommended that you take the Knife Safety Course, before taking this course. This course has the following objectives: Exhibit proficiency in knife selection to complete production tasks efficiently and safely. Execute production techniques such as filleting, steaking, and trimming. Define finishing services such as skinning, shucking, and pin-boning. Use department maintenance and sanitation procedures to care for knives. Course Duration: [...]

Seafood - Finfish Illustration of different types of finfish swimming. Customers shopping in the seafood department need additional help and guidance when making a purchase. Recognizing the fish in your case, their qualities and textures when cooked will improve your ability to provide your customer with service that will support and delight. This course will help you confidently identify the most common finfish sold in U.S. retail grocery seafood departments. This course has the following objectives: Explain the importance of identifying common finfish  Recognize key physical traits such as body shape, skin color and pattern  Describe the basic flavor and texture of common retail finfish  Use basic indicators of finfish freshness during receiving   Course Duration: 11m Seafood - Finfish Illustration of different types of finfish swimming. Customers shopping in the seafood department need additional help and guidance when making a purchase. Recognizing the fish in your case, their qualities and textures when cooked will improve your ability to provide your customer with service that will support and delight. This course will help you confidently identify the most common finfish sold in U.S. retail grocery seafood departments. This course has the following objectives: Explain the importance of identifying common finfish  Recognize key physical traits such as body shape, skin color and pattern  Describe the basic flavor and texture of common retail finfish  Use basic indicators of finfish freshness during receiving   Course Duration: 11m [...]

Seafood - Department Essentials Employee showing a customer the seafood area. People generally look at seafood as part of a healthy diet. However, many customers skip the seafood counter because they don't know how to cook it, or they worry about whether it is sustainable. As a seafood department employee, you can guide customers, so they feel confident buying and preparing seafood. This course has the following objectives: • Define and explain common seafood labels like wild, farmed, and country of origin • Identify the main factors that drive seafood sales • Explain major sustainability programs • Recommend at least three cooking methods and share basic food safety tips. Course Duration: 6m Seafood - Department Essentials Employee showing a customer the seafood area. People generally look at seafood as part of a healthy diet. However, many customers skip the seafood counter because they don't know how to cook it, or they worry about whether it is sustainable. As a seafood department employee, you can guide customers, so they feel confident buying and preparing seafood. This course has the following objectives: • Define and explain common seafood labels like wild, farmed, and country of origin • Identify the main factors that drive seafood sales • Explain major sustainability programs • Recommend at least three cooking methods and share basic food safety tips. Course Duration: 6m