L E V E L 1

Oyster Appreciation Fundamentals

This course covers the foundational knowledge and skills of oyster appreciation, including oyster species & appellations of North America, oyster biology, a bit of oyster history, how to taste and describe oysters, how to shuck oysters properly, sustainability, nutrition, how to select and buy oysters, and how to give and get the best oyster experiences. No prior experience necessary!

C E R T I F I C A T I O N

Level 1 Oyster Ambassador Certification is awarded when you pass the L1 Qualification Exam. The Exam is only given to students who enroll in the L1 Course.

Who this course is designed for

  • Oyster Enthusiasts

    From oyster fanatics to the bivalve curious, you want to learn more about what you’re eating and how to get the best experiences.

  • Beverage Specialists

    Wine, beer, cider, sake, spirits, and cocktail specialists who love oysters and are exploring how to incorporate them into your business.

  • Restaurant Staff

    The restaurant or bar that you work at serves oysters and you want to become more familiar with them to serve your customers better.

  • Oyster Growers

    New oyster farmers, harvesters or hobbyist oyster gardeners who want to be better versed in how to enjoy and speak about oysters.

  • Hospitality Professionals

    You work in travel, hospitality, events, experience design and want to offer more oyster-focused products and services.

  • Food Writers & Creators

    You craft food, drink, and sustainability stories and have already fallen in love with oysters and want to dive deeper into the oyster world.

Online learning benefits

  • Start at any time

  • Go at your own pace

  • Engaging videos

  • Quizzes and Q&As

  • Links to resources

  • Downloadable notes

What you will learn

Title card How to speak knowledgeably about the oyster

Module 1: How to speak knowledgeably about the oyster

  • The five oyster species found in North America

  • Native versus non-native species, other notable global species

  • Estuaries and the oyster’s role

  • Nutritional profile and benefits

  • Oyster culture and consumption today vs back in the day

  • From street cart to the chef’s table

  • Commodity to a brand experience

  • Top oyster events and destinations

  • Debunking pervasive myths

Title card Evolution of oyster production, from wild to farmed

Module 2: Evolution of oyster production, from wild to farmed

  • Traditional, extensive, and intensive oyster cultivation

  • The human touch: conditioning, finishing and processing

  • Storage at the farm, distributor, retail/restaurant

  • Technology (traceability, equipment, depuration)

  • Product innovations and other applications

  • Global oyster production landscape overview

  • Future of oysters: extinction of wild oyster reefs, oyster reef restoration

Title card How to identify, taste and describe oysters

Module 3: How to identify, taste and describe oysters

  • Merroir and the three key elements that influence it

  • Identifying and evaluating oyster quality by species

  • How to taste an oyster like an oyster sommelier

  • How to describe an oyster

  • Tasting order and equipment

  • Key Appellations of North America: overview of regions

  • OMG’s Structured Oyster Tasting Approach (Level 1)

Title card How to open oysters safely, properly, with style

Module 4: How to open oysters safely, properly, and with style

  • Well shucked oysters vs poorly shucked oysters, why it matters

  • Basic oyster anatomy

  • Shucking equipment

  • Four methods of opening an oyster and when to use them

  • Oyster shucking hacks that work and don’t work

  • Dud detector: what to look for, what to smell for, when to toss

  • Setting up the shucking station for success

  • Troubleshooting problematic oysters

Title card How to select and buy oysters

Module 5: How to select and buy oysters

  • Oyster supply chain steps: from the water to you

  • Retail wholesale pricing: what you’re paying for

  • Oyster packaging, product formats, grading

  • At the seafood counter / shop: what to look for / what to avoid

  • Defining quality and tips for getting the best quality oysters

  • Benefits of buying direct vs indirect (via retailer or marketplace)

  • Shelf life and how to maximize it

  • Hiring oyster pros for your event

Module 6: Getting and giving the best oyster experience possible

  • Anatomy of a great oyster bar

  • Navigating awkward raw bar situations

  • Oyster happy hours: worth it?

  • Where and when to travel for oysters

  • Basic toppings

  • Beverage pairings

  • Food pairings

  • Hiring oyster pros for your event

Scholarship Opportunity

2024 Scholarship Applications are now closed. Scholarship recipients will be notified on or by February 12, 2024.

The Jetty Rock Foundation has committed to providing eight individuals with financial support to cover the cost of the Level 1 Oyster Appreciation Fundamentals Online Course & Qualification Exam. Learn more