Building on the skills acquired in the first level of training, students continue to learn to select, store, clean, prepare and cook vegetables. Advanced methods for cooking rice and noodles are taught in this course. Emphasis is placed on wok methods, presentation techniques and the quality of the final product.
This course is part of the full-time Asian Culinary Arts Program.
Course code: CULI 1298
Length: 25 hours
Course outline: viewhttps://www.vcc.ca/deptUploads/course-outlines/CULI-1298.pdf
PrerequisitesCULI 1196 Asian Culinary Principles
* 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.