Vegetables & Starches 2 (CULI 1298)

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
Credits: 1.0
Tuition: $0*
Length: 25 hours
Course outline: view https://www.vcc.ca/cfm-files/course-outline.cfm?subject=CULI&number=1298

Prerequisites

CULI 1196 Asian Culinary Principles
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