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: viewhttps://www.vcc.ca/deptUploads/course-outlines/CULI-1198.pdf

Prerequisites

CULI 1196 Asian Culinary Principles
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