Developed by marine conservationists and culinary professionals, Green Chefs, Blue Ocean offers two online courses, one designed for culinary students and one for working chefs. Exploring the many aspects of sustainable fish and seafood, lessons are equipped with both audio track and text so they can be viewed with or without sound, offering the flexibility to learn as a group or in a more private, individual setting where students can learn at their own pace.

The curriculum starts with some basic facts and definitions and explains why the topic is critical to our long-term food supply. It carries through with lessons on types of seafood, helps students understand how to incorporate sustainable seafood into a restaurant concept and finishes with a “real world” practical exercise in which students go through the thought processes necessary to create a menu.

The seven lessons are clear, concise and well organized. Virtually every screen includes opportunities for student interaction, which keeps them focused and engaged throughout each lesson. The lessons also feature numerous interviews with some of the nation’s leading chefs who share their views and knowledge about sustainable seafood. Finally, each lesson quizzes students in a variety of formats to ensure they comprehend the material presented and incorporate it into their knowledge base.

Most importantly, this course doesn’t tell students what to believe, but rather, how to think critically and make educated decisions about this important topic. Currently, the course is available free online and students receive a certificate of completion.

Christopher Koetke, CEC, CCE, is dean of Kendall College’s School of Culinary Arts and vice president of Laureate International Universities Center of Excellence in Culinary Arts. Kendall College sponsors the annual CAFÉ/Kendall Green Award.