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Meat, Poultry & Seafood 2 (CULI 1293)

Building on the skills acquired in the first level of training, students prepare more advanced Asian cuisine meat, poultry and seafood dishes using a variety of cooking methods.  In addition, students will study the preparation of appropriate sauces, garnishes and accompaniments.

This course is part of the full-time Asian Culinary Arts Program.


 course outline


CRN Fee Campus - Room Day(s) Time Date Instructor
43006 TBATo Be Assigned
DTN - Rm. 205C
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
24-Apr-2017
to 02-Jun-2017
Tsang, Barry
43006 TBATo Be Assigned
DTN - Rm. 301
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
24-Apr-2017
to 02-Jun-2017
Tsang, Barry
43011 TBATo Be Assigned
DTN - Rm. 205C
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
24-Apr-2017
to 02-Jun-2017
Tsang, Barry
43011 TBATo Be Assigned
DTN - Rm. 301
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
24-Apr-2017
to 02-Jun-2017
Tsang, Barry

To register for this course, check the information for your program: