Vegetables & Starches 1 (CULI 1198)

Students learn to select, store, prepare and cook vegetables used in a variety of Asian cuisines. Rice and noodle cooking methods will be taught in the course. Emphasis is placed on developing cooking and presentation techniques as well as the quality of the final product.

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

Course code: CULI 1198

Credits: 1.0

Tuition: $0^*

Length: 25 hours

Course outline: https://www.vcc.ca/cfm-files/course-outline.cfm?subject=CULI&number=1198

Prerequisites

CULI 1196 Asian Culinary Principles

Schedule†

CULI 1198 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
73537	Tsang, Barry	November 9, 2020 to November 13, 2020	Mon, Tue, Thu, Fri \| 8:00 a.m - 9:00 a.m	Tsang, Barry
73537 Online Delivery			Mon, Tue, Thu, Fri \| 9:00 a.m - 2:00 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	2020-07-01 08:00:00.0	Mon Tue Thu Fri	13-Nov-2020	2020-07-01 09:00:00.0	30174436	73537	15	202070	N	0	ASCU111	0800	ONLINE	2020-11-13 00:00:00.0	0859	[empty string]	L	2020-11-09 00:00:00.0	09-Nov-2020	Shop/Teaching Kitchen
2	2020-07-01 09:00:00.0	Mon Tue Thu Fri	13-Nov-2020	2020-07-01 14:00:00.0	30174436	73537	15	202070	N	0	ASCU111	0900	ONLINE	2020-11-13 00:00:00.0	1359	[empty string]	K	2020-11-09 00:00:00.0	09-Nov-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 = '1198' AND ssbsect.ssbsect_term_code >= 202060 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	73537
2	ASCU111

struct
1	73537
2	ASCU111

array

struct
1	ASCU ASCU
2	73537
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.

Vegetables & Starches 1 (CULI 1198)

Prerequisites

Schedule†

CULI 1198 schedule for programs:

Additional Information

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