Throughout the years, training program at culinary schools across the country proved to be an effective way to extend the influence of Alaska seafood among young students. Over the past years, ASMI China has worked with nearly 20 culinary schools all over China to carry out the program, which received good results. Thus, it was decided that the program should be continued to conduct in some new cities, and Dalian was locked for the program.

From November 12th to 16th 2012 and from November 19th to 23rd 2012, one training program was held at Dalian Culinary School and Shanghai Xuhui Vocational School respectively. 300 students from each school attended the program. Alaska yellowfin sole, Pacific cod and sockeye salmon were featured in the training. Before the program started, one kit of ASMI materials was handed out to students so that they could preview the course in advance. The one-week-long training program consisted of two parts: lectures on theories and hands-on training. Knowledge of Alaska seafood was introduced at the lectures, such as geographical location of Alaska, defrosting and cooking tips of Alaska seafood. At hands-on training classes, students were able to cook Alaska seafood themselves, while teachers would give them basic instructions on how to cook Alaska seafood appropriately.

When the training program was over, ASMI China received positive feedback from students and teachers at both schools. They reflected that through the course, they acquired systematic knowledge of Alaska seafood, from catching, processing method to preparation, cooking and storage of Alaska seafood. The teachers welcomed the idea of training program, and they planned to include Alaska seafood training program to their regular course in the future.

Comments are closed.