The school · a route
Learn to handle and cook seafood and seaweed well, then take that into a working kitchen or counter.
$425
$485 bought one at a time. You save $60.
One payment, no subscription. Already bought some of these courses? Buy the route from your dashboard and every dollar you paid counts toward it.
Every course on this route is written and open today.
Cold chain, cross-contamination, storage, allergens, labels, and the records a kitchen keeps.
Open now · $75 on its own · about 11.5 hours
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Hazards, handling, lot records, and when a recognized outside course is required instead.
Open now · $125 on its own · about 11.5 hours
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Buying, rehydrating, seasoning, preserving, and Jules's own seaweed recipes.
Open now · $95 on its own · about 12 hours
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Receiving live animals, purging, shucking, steaming, and picking crab and lobster.
Open now · $95 on its own · about 11.5 hours
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Whole fish to plate, filleting, portioning, yield, and cooking by cut.
Open now · $95 on its own · about 12 hours
Look insideA handling and storage routine, a filleting and shucking practice log, a cooked repertoire, and a food-safety vocabulary you can use at work.
A certificate of completion for every class you take with reviewed work, once Jules approves it. Not an outside credential: no accreditation, no college credit, and no continuing education units.
This route sits alongside college programs, sea grant training, and extension work. Where one of those is your better next step, take it.
