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VCC International

Soups & Sauces 1 (CULI 1195)

In this course students learn basic preparation and cooking of traditional Asian soups and sauces. Students are introduced to the ingredients, spices and presentation standards of Asian cuisine. Appropriate menu combinations are introduced.

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




 course outline


CRN Fee Campus - Room Day(s) Time Date Instructor
73921
DTN  - Rm. 113B
TWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
15-Oct-2019
to 18-Oct-2019
Tsang, Barry
73921
DTN  - Rm. 301
TWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
15-Oct-2019
to 18-Oct-2019
Tsang, Barry
43809
DTN  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
16-Mar-2020
to 20-Mar-2020
Tsang, Barry
43809
DTN  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
16-Mar-2020
to 20-Mar-2020
Tsang, Barry


Credits: 1.0

Programs offering this course:

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