Basic Asian Cooking Techniques 1 (ACUL 1110)
This course builds on Fundamentals of Asian Cooking as students develop wok cooking techniques, including heat control. Learners will build upon fundamental knowledge and skills to prepare a variety of menu items utilizing vegetables, proteins, soups, and starches. Students will continue to practice effective time management, communication and teamwork skills in the production kitchen.
Course code: ACUL 1110
Credits: 4.5
Length: 100.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=ACUL&number=1110
Prerequisites
ACUL 1105.
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0Additional Information
- Introduction to and application of time management, communication, and teamwork skills
- Heat control techniques with wok operation
- Introduction to proper use of a variety of cooking equipment
- Introduction to and application of cooking techniques in preparation of a variety of soups and dishes
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.