vcc.ca
ACUL 1115: Basic Asian Cooking Techniques 2
Effective date
September 2026
Department
Asian Culinary Arts
School
Hospitality, Food Studies and Applied Business
Description
This course introduces students to cuts and grades of meat and poultry, types of seafood, and protein processing techniques. Students will demonstrate and apply marinating principles and techniques to a larger variety of proteins. Throughout the course, students will continue to use wok cooking techniques and apply effective time management, communication, and teamwork skills as well as maintain food and kitchen safety and sanitation principles.
Credits
4.5
Year of study
1st Year Post-secondary
Prerequisites
ACUL 1110.
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.
- Identify different cuts and grades of meat and poultry.
- Cut and process meat and poultry.
- Cut and process different types of seafood.
- Apply marinating principles and techniques to prepare a variety of proteins.
- Apply fundamental principles and techniques of wok cooking to a variety of products.
- Demonstrate proper use of a variety of cooking equipment to prepare food.
- 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 cuts and grades of meat and poultry
- Meat and poultry processing and cooking
- Types of seafood
- Seafood processing and cooking
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.