Health and safety measures for Fall 2021

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

Length: 25.0 hours

Course outline: https://www.vcc.ca/vccphp/courseoutline?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 #	Dates	Day/Time/Location	Instructor
71685	November 8, 2021 to November 12, 2021	Mon, Tue, Wed, Fri \| 9:00 am - 2:00 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.

Vegetables & Starches 1 (CULI 1198)

Prerequisites

Schedule †

CULI 1198 schedule for programs:

Additional Information