Basic Asian Cooking Techniques 2 (ACUL 1115)
This course introduces students to cuts and grades of meat and poultry, types of seafood, and protein processing techniques. Students will demonstrate and apply marinating principles and techniques to a larger variety of proteins. Throughout the course, students will continue to use wok cooking techniques and apply effective time management, communication, and teamwork skills as well as maintain food and kitchen safety and sanitation principles.
Course code: ACUL 1115
Credits: 4.5
Length: 100.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=ACUL&number=1115
Prerequisites
ACUL 1110.
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0Additional Information
- Introduction to cuts and grades of meat and poultry
- Meat and poultry processing and cooking
- Types of seafood
- Seafood processing and cooking
† 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.