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VCC International

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 outline


CRN Fee Campus - Room Day(s) Time Date Instructor
73932
DTN  - Rm. 113C
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
18-Nov-2019
to 20-Dec-2019
Tsang, Barry
73932
DTN  - Rm. 301
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
18-Nov-2019
to 20-Dec-2019
Tsang, Barry
73932
DTN  - Rm. 301
RFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
02-Jan-2020
to 03-Jan-2020
Tsang, Barry
73932
DTN  - Rm. 113C
RFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
02-Jan-2020
to 03-Jan-2020
Tsang, Barry
43814
DTN  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
20-Apr-2020
to 29-May-2020
Tsang, Barry
43814
DTN  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
20-Apr-2020
to 29-May-2020
Tsang, Barry


Credits: 6.0

Programs offering this course:

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