Meat, Poultry & Seafood 2 (CULI 1293)
Building on the skills acquired in the first level of training, students prepare more advanced Asian cuisine meat, poultry and seafood dishes using a variety of cooking methods. In addition, students will study the preparation of appropriate sauces, garnishes and accompaniments.
This course is part of the full-time Asian Culinary Arts Program.
Course code: CULI 1293
Credits: 6.0
Tuition: $0*
Length: 150 hours
Course outline:
view
https://www.vcc.ca/cfm-files/course-outline.cfm?subject=CULI&number=1293
Prerequisites
CULI 1196 Asian Culinary PrinciplesCULI 1193 Meat, Poultry & Seafood 1
Schedule†
CULI 1293 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 |
|---|---|---|---|---|
|
43814
|
Tsang, Barry |
April 20, 2020
to May 29, 2020 |
Mon, Tue, Wed, Thu, Fri | 8:00 a.m - 9:00 a.m | Tsang, Barry |
| 43814 VCC Downtown Campus | Mon, Tue, Wed, Thu, Fri | 9:00 a.m - 1:00 p.m | |||
|
73539
|
Tsang, Barry |
November 23, 2020
to January 8, 2021 |
Mon, Tue, Wed, Thu, Fri | 8:00 a.m - 9:00 a.m | Tsang, Barry |
| 73539 VCC Downtown Campus | Mon, Tue, Wed, Thu, Fri | 9:00 a.m - 1:00 p.m |
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Additional Information
What you will learn
- Advanced Preparation Methods for Meat, Poultry and Seafood
- Quality Control in the Asian food service kitchen
- Advanced Asian Cooking Techniques/Skills
How do I apply for this course?
This course is offered as part of a VCC program only.
* 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.