This course introduces students to the fundamental skills and knowledge required in Asian cooking. Students will learn the principles for preparing stock, soups, sauces, thickening agents, and marinades. Students will continue to develop knife and cooking skills in the preparation of basic vegetables, rice, and noodle dishes.
Prerequisites
ACUL 1100.
Course type
This course is offered as part of a VCC program and cannot be taken individually.
International students: Eligibility is determined at the program level. Visit the program page for international student requirements and application information.
- Asian stocks, soups, and sauces
- Thickening and binding agents used in Asian cuisines
- Fundamental starches in Asian cuisine: rice and noodles
- Vegetable preparation and cooking
- Introduction to meat cutting and marinating
Course schedules
Select your program to see the available course schedules.
How to take this course
This course is offered as part of a VCC program only.
Contact us
If you have any questions, please email at [email protected].
† 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.