Meat, Poultry & Seafood 1 (CULI 1193)

In this course, students develop skills in the preparation and cooking of meat, poultry and seafood. Students develop skills in choosing appropriate ingredients for basic Asian dishes and learn basic techniques in cutting, seasoning and marinating. Students also learn various cooking methods including stir frying, deep frying, boiling, braising, steaming and barbecue.

This course is part of the full-time Asian Culinary Arts Program.
Course code: CULI 1193
Credits: 6.0
Length: 150.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1193

Prerequisites

CULI 1196.
No schedule is currently available. Please check again later.

Additional Information

  • Basic Preparation Principles for Meat, Poultry and Seafood
  • Cutting Skills
  • Quality Control
  • Asian Meat, Poultry and Seafood Cooking Techniques

This course is offered as part of a VCC program only.

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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.