vcc.ca
ACUL 1225: Intermediate Asian Cooking Techniques 2
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 intermediate level Asian cooking techniques and knowledge through a focus on Korean, Thai, and Vietnamese cuisines. This course introduces students to the basic history and culture, key ingredients and flavors of these cuisines. Students will prepare a variety of menu items and beverages according to cuisine standards. Students will also learn about fermentation processes and prepare a variety of dessert items suitable for the cuisines. 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 essential to production kitchens.
Credits
5.5
Year of study
1st Year Post-secondary
Prerequisites
ACUL 1220.
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 Korean, Thai, and Vietnamese cuisines.
- Identify key ingredients and flavors used in Korean, Thai, and Vietnamese cuisines.
- Compare culinary techniques used in Korean, Thai, and Vietnamese cuisine.
- Applying a variety of cooking techniques, prepare a-la carte menu items using starches, vegetables, and proteins according to cuisine standards.
- Prepare vegetables using quick and regular fermentation processes.
- Prepare basic desserts according to cuisine standards.
- Describe and apply proper brewing procedures for the preparation of coffee products.
- Demonstrate proper use of a variety of cooking equipment to prepare Korean, Thai and Vietnamese food.
- Assess products for consistency and quality standards.
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 25
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 100
Total Hours: 125
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 100
Total Hours: 125
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 Korean, Thai, and Vietnamese cuisines
- Comparison of key ingredients, flavors, and culinary techniques for Korean, Thai, and Vietnamese cuisines
- A-la carte menu item preparation and cooking for each cuisine
- Quick and long fermentation processes for the preparation of vegetables
- Brewing principles and techniques for coffee products
- Basic dessert items
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.