Asian Culinary Principles (CULI 1196)
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.
* 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.