vcc.ca
ACUL 1110: Basic Asian Cooking Techniques 1
Effective date
September 2026
Department
Asian Culinary Arts
School
Hospitality, Food Studies and Applied Business
Description
This course builds on Fundamentals of Asian Cooking as students develop wok cooking techniques, including heat control. Learners will build upon fundamental knowledge and skills to prepare a variety of menu items utilizing vegetables, proteins, soups, and starches. Students will continue to practice effective time management, communication and teamwork skills in the production kitchen.
Credits
4.5
Year of study
1st Year Post-secondary
Prerequisites
ACUL 1105.
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Apply effective time management, communication and teamwork skills needed to work in a production kitchen.
- Adhere to industry standards and procedures for food and kitchen safety and sanitation in a production kitchen.
- Apply principles, skills, and techniques to produce basic soups.
- Apply heat control skills in wok operation to produce basic vegetables, rice and noodle dishes.
- Demonstrate proper use of a variety of cooking equipment in addition to woks, including gas burners, flat top ranges, grills, and ovens.
- Assess products for consistency and quality standards.
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 |
65 |
Observation of student's technical, theoretical, organizational, safety and sanitation practices |
|
Other |
10 |
Observation of time management, communication, and teamwork |
|
Assignments |
5 |
Reflection on assessment for product consistency and quality |
Course topics
- Introduction to and application of time management, communication, and teamwork skills
- Heat control techniques with wok operation
- Introduction to proper use of a variety of cooking equipment
- Introduction to and application of cooking techniques in preparation of a variety of soups and dishes
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.