vcc.ca
ACUL 1105: Fundamentals of Asian Cooking
Effective date
September 2026
Department
Asian Culinary Arts
School
Hospitality, Food Studies and Applied Business
Description
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.
Credits
4.5
Year of study
1st Year Post-secondary
Prerequisites
ACUL 1100.
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Describe the principles of stock, soup and sauce making for Asian cuisine.
- Describe types and properties of thickening and binding agents in Asian cuisine.
- Apply skills and techniques in producing basic stocks and sauces.
- Explain principles of marinades and apply proper techniques for marinating various proteins.
- Explain and apply principles of proper steamed rice cooking for Asian cuisine.
- Identify common types of noodles used in Asian cuisine.
- Apply basic principles of wok cooking to the preparation of basic stir-fried vegetables, fried rice, and stir-fried noodles.
- Apply industry standards and procedures essential to food and kitchen safety and sanitation in a production kitchen.
- Demonstrate basic principles of proper customer service.
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 20
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 80
Total Hours: 100
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 80
Total Hours: 100
Instructional Strategies
Lectures, demonstration, hands-on practice, and group work
Grading System
Percentages-STBC
Passing grade
70%
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Quizzes/Tests |
20 |
Weekly quizzes |
|
Lab Work |
70 |
Observation of student's technical, theoretical, organizational, safety and sanitation practices |
|
Other |
10 |
Observation and self-reflection on customer service |
Course topics
- 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
Notes:
- Course contents and descriptions, offerings and schedules are subject to change without notice.
- Students are required to follow all College policies including ones that govern their educational experience at VCC. Policies are available on the VCC website at:
https://www.vcc.ca/about/governance--policies/policies/. - To find out if there are existing transfer agreements for this course, visit the BC Transfer Guide at https://www.bctransferguide.ca.