This course introduces students to Korean cuisine. Emphasis is placed on ingredients, cooking techniques, food history and cultural influences. Students apply these techniques to prepare a variety of Korean dishes.
Prerequisites
Department approval required.
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.
- Basics of Korean cuisine and food culture
- Gomyeong (Garnish)
- Seasonings (Yangnyeom)
- Sauces (Jang)
- Traditional ingredients, rice, and porridge
- Kimchi and fermented food
- Condiments and banchan (side dishes)
- Stocks, soups, and stews
- Grilled and stir-fried dishes
- Regional cuisine, noodles, and dumplings
- Temple cuisine, vegetarian and vegan
- Korean street food and snacks
- Special event cuisine
- Beverages and desserts
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.