Building on the skills acquired in the first level of training, students prepare more advanced Asian cuisine meat, poultry and seafood dishes using a variety of cooking methods. In addition, students will study the preparation of appropriate sauces, garnishes and accompaniments.
This course is part of the full-time Asian Culinary Arts Program.
Prerequisites
CULI 1196, CULI 1193.
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.
- Advanced Preparation Methods for Meat, Poultry and Seafood
- Quality Control in the Asian food service kitchen
- Advanced Asian Cooking Techniques/Skills
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.