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Asian Culinary Principles (CULI 1196)

This course is a general introduction to Asian Culinary Arts.  Students learn about the history and principles of of various Asian cuisines.  Emphasis is placed upon developing skills in maintaining and properly using equipment and utensils.

This course also introduces students to the importance of sanitary practices in the food industry and principles of work safety and health regulations.  Topics covered include food handling and dangers of bacteria.  Students develop skills in the proper handling of food while in the kitchen.  Fire safety and safe operation and maintenance of kitchen equipment will be stressed.  Special emphasis will also be placed on practicing good personal hygiene habits.

This course is part of the full-time Asian Culinary Arts Program.

 course outline


* Note: The CRNs listed below could be restricted to specific program areas.

CRN Fee Campus - Room Day(s) Time Date Instructor
42016 TBATo Be Assigned
DTN - Rm. 205C
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
26-Mar-2018
to 29-Mar-2018
Tsang, Barry
42016 TBATo Be Assigned
DTN - Rm. 301
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
26-Mar-2018
to 29-Mar-2018
Tsang, Barry

To register for this course, check the information for your program: