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 code: CULI 1196

Credits: 1.0

Tuition: $0^*

Length: 25 hours

Course outline: https://www.vcc.ca/cfm-files/course-outline.cfm?subject=CULI&number=1196

Schedule†

CULI 1196 schedule for programs:

ASCU

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

CRN #	Instructor	Dates	Day/Time	Instructor
43810	Tsang, Barry	23-Mar-2020 to 27-Mar-2020	Mon, Tue, Wed, Thu, Fri \| 8:00 a.m - 9:00 a.m	Tsang, Barry
43810 VCC Downtown Campus		23-Mar-2020 to 27-Mar-2020	Mon, Tue, Wed, Thu, Fri \| 9:00 a.m - 1:00 p.m

query

RESULTSET

query
	BEGIN_TIME_ROUND	DAY_OF_WEEK	END_DATE	END_TIME_ROUND	SIRASGN_PIDM	SSBSECT_CRN	SSBSECT_SEATS_AVAIL	SSBSECT_TERM_CODE	SSBSECT_VOICE_AVAIL	SSBSECT_WAIT_COUNT	SSRBLCK_BLCK_CODE	SSRMEET_BEGIN_TIME	SSRMEET_BLDG_CODE	SSRMEET_END_DATE	SSRMEET_END_TIME	SSRMEET_ROOM_CODE	SSRMEET_SCHD_CODE	SSRMEET_START_DATE	START_DATE	STVSCHD_DESC
1	2020-01-01 08:00:00.0	Mon Tue Wed Thu Fri	27-Mar-2020	2020-01-01 09:00:00.0	30174436	43810	6	202040	N	0	ASCU111	0800	DTN	2020-03-27 00:00:00.0	0859	208	L	2020-03-23 00:00:00.0	23-Mar-2020	Shop/Teaching Kitchen
2	2020-01-01 09:00:00.0	Mon Tue Wed Thu Fri	27-Mar-2020	2020-01-01 13:00:00.0	30174436	43810	6	202040	N	0	ASCU111	0900	DTN	2020-03-27 00:00:00.0	1259	301	K	2020-03-23 00:00:00.0	23-Mar-2020	Shop/Teaching Kitchen

CACHED

false

EXECUTIONTIME

SQL

SELECT ssbsect_crn, ssbsect_term_code, ssrblck_blck_code, ssrmeet_start_date, ssrmeet_end_date, TO_CHAR(ssrmeet_start_date, 'DD-Mon-YYYY') AS start_date, TO_CHAR(ssrmeet_end_date, 'DD-Mon-YYYY') AS end_date, ssrmeet_begin_time, ssrmeet_end_time, TRUNC( TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS')) + ( ROUND( (TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS') - TRUNC(TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS')) ) * 96 ) / 96) as begin_time_round, TRUNC( TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS')) + ( ROUND( (TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS') - TRUNC(TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS')) ) * 96 ) / 96) as end_time_round, DECODE(ssrmeet_sun_day, 'U', 'Sun ', '') || DECODE(ssrmeet_mon_day, 'M', 'Mon ', '') || DECODE(ssrmeet_tue_day, 'T', 'Tue ', '') || DECODE(ssrmeet_wed_day, 'W', 'Wed ', '') || DECODE(ssrmeet_thu_day, 'R', 'Thu ', '') || DECODE(ssrmeet_fri_day, 'F', 'Fri ', '') || DECODE(ssrmeet_sat_day, 'S', 'Sat ','') AS day_of_week, ssrmeet_bldg_code, ssrmeet_room_code, sirasgn_pidm, ssbsect_seats_avail, ssbsect_wait_count, ssbsect_voice_avail, ssrmeet_schd_code, stvschd_desc FROM ssbsect INNER JOIN stvschd ON ssbsect_schd_code = stvschd_code AND ssbsect_schd_code NOT IN ('PLA', 'CL', 'CB', 'CI', 'T') LEFT OUTER JOIN ssrblck ON ssrblck_term_code = ssbsect_term_code AND ssrblck_crn = ssbsect_crn LEFT OUTER JOIN ssrmeet ON ssrmeet_term_code = ssbsect_term_code AND ssrmeet_crn = ssbsect_crn LEFT OUTER JOIN sirasgn ON sirasgn_crn = ssbsect_crn AND sirasgn_term_code = ssbsect_term_code WHERE ssbsect.ssbsect_subj_code = 'CULI' AND ssbsect.ssbsect_crse_numb = '1196' AND ssbsect.ssbsect_term_code >= 202040 AND ssbsect.ssbsect_ssts_code = 'A' AND ssbsect.ssbsect_ptrm_end_date > sysdate-1 ORDER BY ssrmeet_start_date, ssrmeet_begin_time, ssbsect_crn

array

struct
1	43810
2	ASCU111

struct
1	43810
2	ASCU111

array

struct
1	ASCU ASCU
2	43810
3	ASCU111

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* 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.

Asian Culinary Principles (CULI 1196)

Schedule†

CULI 1196 schedule for programs:

Additional Information

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