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
Length: 150.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1293

Prerequisites

CULI 1196 Asian Culinary Principles CULI 1193 Meat, Poultry & Seafood 1
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