In this course students learn basic preparation and cooking of traditional Asian soups and sauces. Students are introduced to the ingredients, spices and presentation standards of Asian cuisine. Appropriate menu combinations are introduced.
This course is part of the full-time Asian Culinary Arts Program.
Prerequisites
CULI 1196.
Course type
This course is offered as part of a VCC program and cannot be taken individually.
International students: Eligibility is determined at the program level. Visit the program page for international student requirements and application information.
- Basic Asian Soups
- Basic Asian Culinary Sauces
- Menu Creation
- Seasonings
Course schedules
Select your program to see the available course schedules.
How to take this course
This course is offered as part of a VCC program only.
Contact us
If you have any questions, please email at [email protected].
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.