Health and safety measures for Fall 2021

Meat, Poultry & Seafood 1 (CULI 1193)

In this course, students develop skills in the preparation and cooking of meat, poultry and seafood. Students develop skills in choosing appropriate ingredients for basic Asian dishes and learn basic techniques in cutting, seasoning and marinating. Students also learn various cooking methods including stir frying, deep frying, boiling, braising, steaming and barbecue.

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

Course code: CULI 1193

Credits: 6.0

Length: 150.0 hours

Course outline: https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1193

Prerequisites

CULI 1196 Asian Culinary Principles

Schedule †

CULI 1193 schedule for programs:

ASCU

Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.

CRN #	Dates	Day/Time/Location	Instructor
71681	September 7, 2021 to October 15, 2021	Mon, Tue, Wed, Thu, Fri \| 9:00 am - 1:00 pm Delivery: In-class See full schedule	Tsang, Barry

* Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.

† 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.

Meat, Poultry & Seafood 1 (CULI 1193)

Prerequisites

Schedule †

CULI 1193 schedule for programs:

Additional Information