vcc.ca
ACUL 1220: Intermediate Asian Cooking Techniques 1
Effective date
September 2026
Department
Asian Culinary Arts
School
Hospitality, Food Studies and Applied Business
Description
In this course, students will continue to advance their Asian cooking techniques and knowledge to an intermediate level through a focus on Cantonese and Japanese cuisines. Students will prepare a variety of menu items and beverages according to cuisine standards, including dim sum and sushi roll items. Students will be introduced to the basic history and culture of Cantonese and Japanese cuisines and their key ingredients and flavors. Throughout the course, students will continue to apply effective time management, communication, and teamwork skills as well as maintain food and kitchen safety and sanitation practices.
Credits
4.5
Year of study
1st Year Post-secondary
Prerequisites
ACUL 1115.
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.
- Describe basic history and culture of Cantonese and Japanese cuisine.
- Identify key ingredients and flavors used in Cantonese and Japanese cuisine.
- Compare culinary techniques used in Cantonese and Japanese cuisine.
- Applying a variety of cooking techniques, prepare a-la carte menu items using starches, vegetables, and proteins according to cuisine standards.
- Describe and apply basic principles and techniques for the preparation of dim sum items.
- Apply basic techniques for the processing and preparation of sushi rolls.
- Describe and apply proper brewing procedures for the preparation of tea products.
- Demonstrate proper use of a variety of cooking equipment to prepare food, including refined heat control of wok, wok tossing, and generation of wok hei.
- 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 Cantonese and Japanese cuisines
- Comparison of key ingredients, flavors, and culinary techniques for Cantonese and Japanese cuisines
- A-la carte menu item preparation and cooking for each cuisine
- Principles and techniques for preparing dim sum items
- Principles and techniques for preparing sushi rolls
- Brewing principles and techniques for tea products
- Techniques for wok tossing and wok hei generation
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.