Intermediate Asian Cooking Techniques 1 (ACUL 1220)
In this course, students will continue to advance their Asian cooking techniques and knowledge to an intermediate level through a focus on Cantonese and Japanese cuisines. Students will prepare a variety of menu items and beverages according to cuisine standards, including dim sum and sushi roll items. Students will be introduced to the basic history and culture of Cantonese and Japanese cuisines and their key ingredients and flavors. 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.
Course code: ACUL 1220
Credits: 4.5
Length: 100.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=ACUL&number=1220
Prerequisites
ACUL 1115.
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0Additional Information
- Introduction to Cantonese and Japanese cuisines
- Comparison of key ingredients, flavors, and culinary techniques for Cantonese and Japanese cuisines
- A-la carte menu item preparation and cooking for each cuisine
- Principles and techniques for preparing dim sum items
- Principles and techniques for preparing sushi rolls
- Brewing principles and techniques for tea products
- Techniques for wok tossing and wok hei generation
† 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.