Building on the skills acquired in the first level of training, students prepare more advanced salads, rolls and hot appetizers. Emphasis is placed on choosing the proper ingredients, food presentation and wok methods.
This course is part of the full-time Asian Culinary Arts Program.
Prerequisites
CULI 1196, CULI 1197.
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.
- Selecting appropriate Ingredients for the Asian Cuisine cold dishes and hot appetizers
- Combining Cooking Techniques
- Complex Presentation Techniques.
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.