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:
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https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1293
Prerequisites
CULI 1196 Asian Culinary Principles CULI 1193 Meat, Poultry & Seafood 1
* 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.