vcc.ca
ACUL 2202: Asian Pacific Cooking
Effective date
February 2022
Department
Asian Culinary Arts
School
Hospitality, Food Studies and Applied Business
Description
In this course students will prepare and cook dishes from a wide range of Asian Pacific cuisines, while further developing the culinary skills acquired in the Asian Culinary Arts Certificate.
In addition to preparing and cooking different items (appetizers, soups, meat and vegetable dishes, rice and noodle dishes, desserts, pastries, and baked goods), students will apply their knowledge of Asian-specific technical cooking skills to create a range of East and South-East Asian restaurant meals. Students will refine their techniques and integrate their knowledge of Asian cooking to create signature Asian Pacific dishes.
Students will work in a hands-on commercial Asian kitchen, utilizing authentic tools and equipment. Students will demonstrate their skills by rotating between different stations within the kitchen and front of house positions.
Credits
14.0
Year of study
2nd Year Post-secondary
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Prepare various stocks, soups and sauces for a wide range of Asian Pacific dishes such as pho (beef noodle stock), ramen (pork stock), and Asian cream sauce.
- Process and cook a wide variety of vegetable dishes common to Asian Pacific cuisine such as Kimchi, green papaya salad, and gado-gado.
- Cook a variety of Asian Pacific noodle (e.g. egg, rice, sweet potato, mung bean), rice (e.g. sushi rice, sticky rice, short grain), udon and ramen dishes using a range of cooking techniques such as steaming, stir-frying, blanching, and pan-frying.
- Process and cook meats, poultry and fresh seafood (including live seafood) using a variety of advanced Asian cooking techniques such as steaming and wok deep-frying.
- Make an assortment of Asian Pacific appetizers and Dim Sum.
- Prepare various hot/cold desserts and drinks for a variety of Asian Pacific cuisines.
- Perform food and beverage table services in line with a specified Asian Pacific cuisine.
- Produce Asian Pacific signature dishes for the North American market.
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 45
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 275
Total Hours: 320
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 275
Total Hours: 320
Instructional Strategies
Lectures, demonstration, hands-on practice, group work, kitchen activities.
Grading System
Letter Grade (A-F)
Passing grade
C+
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Quizzes/Tests |
10 |
Two Short quizzes will be given. One halfway through and one at the end. |
|
Assignments |
70 |
Assessment Record Books/ logbooks will be used throughout the course to record student’s achievement of the required practical skills. |
|
Portfolio |
20 |
Students will each make a portfolio to record their learning progress. |
Course topics
- Students will work through preparing and cooking the following topics in Asian Cuisine: Japanese Cuisine Taiwanese Cuisine Hong Kong and Macau Cuisine Cantonese Cuisine Korean Cuisine Singaporen Cuisine Malaysian Cuisine Indonesian Cuisine Thai Cuisine Vietnamese Cuisine Filipino Cuisine
Learning resources
Textbook, Uniform, Asian Cleaver
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.