Seafood Cooking (CULI 1132)

This course provides the student with knowledge of identifying and storing of seafood. Included in the course are dry and moist heat methods of seafood cooking and the preparation of the appropriate sauces, garnishes and accompaniments. Importance is placed on methods of work and the quality of the finished products.

This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.
Course code: CULI 1132
Credits: 1.0
Length: 25.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1132
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† 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.