Seafood is a huge food industry in Australia - both for consumption and as an export commodity. Knowing the types of seafood (fish, crustaceans and molluscs) and their availability and demand in Australia is key to understanding how to effectively cook with seafood, either at home or in the workplace.


In this micro-credential we explore the background of the Australian seafood and fishing industry, and the types of seafood that are seasonally available, in demand within Australia, and make the perfect ingredient choice for both home and commercial cooking. 


This micro-credential leads on to other short courses within the subject area of Cookery.


Course Series: 1 of 4 

Course Award: Micro-Credential 

Course Duration: 3 Hours Course 

Complexity: Foundation


It comprises 5 lessons of learning, followed by a completion quiz to test your knowledge and understanding.  By the end of this course, you will be able to:

  • Identify the major types of fish, crustaceans and molluscs available in the Australian market, and their characteristics
  • Understand the seasonality and availability of the Australian seafood market
  • Understand the regulations and sustainability practices surrounding the Australian seafood and fishing industry

This micro-credential is endorsed by the Australian Federations of Travel Agents (AFTA)


Course curriculum

  • 1

    Introduction

    • Introduction to seafood
  • 2

    Lesson 1

    • Australian and imported seafood
  • 3

    Lesson 2

    • Sustainable seafood
  • 4

    Lesson 3

    • Fish
  • 5

    Lesson 4

    • Crustaceans
  • 6

    Lesson 5

    • Molluscs, bivalves, gastropods, cephalopods
  • 7

    Test your knowledge

    • Instructions before taking the test

    • Test your knowledge

    • Next steps
  • 8

    The boring stuff

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