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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.
Pre-requisites:
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.

CRN Fee Campus - Room Day(s) Time Date Instructor
73689
DTN  - Rm. 412
MM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1429
05-Nov-2018
to 17-Dec-2018
Sukic, Ysabel
73689
DTN  - Rm. 301
MM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1430 - 1944
05-Nov-2018
to 17-Dec-2018
Sukic, Ysabel
73689
DTN  - Rm. 301
MM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1430 - 1944
07-Jan-2019
to 25-Feb-2019
Sukic, Ysabel
73689
DTN  - Rm. 412
MM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1429
07-Jan-2019
to 25-Feb-2019
Sukic, Ysabel

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