Korean Cuisine (CULI 1520)

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.
Professional Cook 1, and/or Professional Cook 2, and/or Red Seal, and/or Asian Culinary Arts, and/or equivalent industry experience-upon approval of the department head

course outline

* Note: The CRNs listed below could be restricted to specific program areas.

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