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VCC International

Meat, Poultry & Seafood 1 (CULI 1193)

In this course, students develop skills in the preparation and cooking of meat, poultry and seafood. Students develop skills in choosing appropriate ingredients for basic Asian dishes and learn basic techniques in cutting, seasoning and marinating. Students also learn various cooking methods including stir frying, deep frying, boiling, braising, steaming and barbecue.

This course is part of the full-time Asian Culinary Arts Program.




 course outline


CRN Fee Campus - Room Day(s) Time Date Instructor
73920
DTN  - Rm. 205C
TWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 1259
03-Sep-2019
to 06-Sep-2019
Tsang, Barry
73920
DTN  - Rm. 205C
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
09-Sep-2019
to 11-Oct-2019
Tsang, Barry
73920
DTN  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
09-Sep-2019
to 11-Oct-2019
Tsang, Barry
43808
DTN  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 1259
03-Feb-2020
to 07-Feb-2020
Tsang, Barry
43808
DTN  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
10-Feb-2020
to 13-Mar-2020
Tsang, Barry
43808
DTN  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
10-Feb-2020
to 13-Mar-2020
Tsang, Barry


Credits: 6.0

Programs offering this course:

To register for this course, check the information for your program: